Crispy Cheese Bites

These crispy air-fryer Balderson Extra Old Cheddar cheese patties are sure to be the hit of the party!

PREP TIME: 30 MINUTES
CHILL TIME: 6 HOURS
COOK TIME: 40 MINUTES
TOTAL TIME: 7 HOUR 10 MINUTES
SERVINGS:4 TO 6

 

Instructions:

  1. In a saucepan set over medium heat, melt butter. Cook onion for 3 to 5 minutes or until tender. Sprinkle 1/2 cup (125 mL) flour over top. Cook for 1 to 2 minutes or until smooth.
  2. Slowly stir in milk. Cook, stirring constantly, until starting to boil. Cook for 3 to 5 minutes or until thickened. Stir in mustard, salt,pepper, nutmeg and cloves. Reduce heat to low; stir in cheese until melted and smooth.
  3. In small heatproof bowl or me asuring cup, whisk egg yolks. Stir in 1/4 cup (60 mL) hot cheese mixture. Return to saucepan; cook, stirring, for 2 to 3 minutes or until blended and thickened. Let cool to room temperature.
  4. Cover and refrigerate for 4 to 6 hours or until completely chilled and firm.
  5. In a shallow bowl, combine breadcrumbs and pecans. Place remaining flour in separate shallow bowl. Lightly beat eggs in separate shallow bowl; set aside.
  6. Shape chilled cheese mixture into twelve 1/2 – inch (1 cm) thick patties. Dredge in flour , dip in beaten egg and coat in bread crumb mixture.
  7. Preheat air fryer to 400°F (200°C), according to manufacturer’s instructions. In batches, place cheese patties in the air-fryer basket, drizzling each batch with 1 tbsp (15 mL) oil. Air-fry patties, turning halfway through cooking time, for 7 to 9 minutes or until golden brown.
  8. Meanwhile, in a small saucepan set over medium heat, heat tomato sauce until starting to boil. Stir in harissa paste. Reduce heat to low; cook for 3 to 5 minutes or until heated through.
  9. Serve cheese patties with tomato sauce mixture.

Tips:

  • Instead of tomato sauce, try serving with your favourite salsa or pesto.
  • Try heating vegetable oil in skillet set over medium heat; shallow-fry cheese patties for 2 to 3 minutes per side or until golden brown.

 

Ingredients:

  • 1/4 cup (60 mL) butter
  • 1/4 cup (60 mL) finely chopped onion
  • 3/4 cup (175 mL) all-purpose flour, divided
  • 1 1/2 cups (375 mL) milk
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 tsp (1 mL) ground nutmeg
  • Pinch ground cloves
  • 1 1/2 cups (375 mL) shredded Balderson Extra Old Cheddar Cheese
  • 2 egg yolks
  • 2 eggs
  • 1 cup (250 mL) panko breadcrumbs
  • 1/4 cup (60 mL) finely chopped pecans
  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) tomato sauce
  • 2 tbsp (30 mL) harissa paste

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