Fry the curds for 3 minutes, and then remove the basket and flip the curds. Arrange the prepared curds in a single layer in the fryer basket.Refrigerate the remaining curds until you’re ready to fry them. Just before placing them in the air fryer basket, lightly spritz the first batch of curds with cooking spray.Place the coated curds on the prepared pan.Shake off any excess coating between steps. Then dip them in the eggs and coat them with the crumb mixture. Dredge the cheese curds, a few at a time, in flour.Combine the bread crumbs, garlic powder and cayenne pepper in another medium, shallow bowl. Lightly beat eggs in a separate medium, shallow bowl. Place the flour in a medium, shallow bowl.Heat air fryer to 350 F and line a rimmed baking sheet with waxed paper.Marinara sauce or ranch salad dressing, optional dipping sauces Try it with some of our L&B spice blends, like Potato Spuds Seasoning, Trail Dust Seasoning or Honey Mustard Seasoning.
Our tip: Want to get State-Fair level creative with your cheese curds? You can put whatever spices you like in the panko. The actual best thing is that there’s no greasy oil, so you can feel awesome about eating more fried cheese curds, and when you’re done there’s a lot less mess to clean up. Well, maybe that’s the second best thing. The best thing about the air fryer is that it only takes 10 minutes to fry up these beauties. The panko is laced with garlic and cayenne pepper, and there’s a nice, savory heat when you bite into the cheese curd - and then a gush of gloriously melty cheese.
We dredge our cheese curds through a little flour, eggs and panko so they develop a crispy, crunchy crust in the air fryer. But these Air-Fried Cheese Curds get pretty darn close. They never taste quite the same: In order to get the full effect, you need to be sardined in a giant crowd of people with the smell of Martha’s Cookies, tractor engines and newborn piglets wafting over you. Like all of our best food experiences, we’re constantly trying to recreate State Fair fried cheese curds at home. We may try them, we may even gorge ourselves on them - it wouldn’t be the State Fair otherwise - but our hearts will always belong to the squeaky, squeaky cheese curds. It doesn’t matter that every summer brings a new batch of fantastical food to turn our heads, like deep-fried tacos on a stick, cheesy Sriracha funnel cake bites, or a swirl of blue soft-serve ice cream in a nest of pink cotton candy. Every Minnesotan has their favorite State Fair foods.
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