Place cheese curds on a plate and freeze for 30-60 minutes.
12 oz cheese curds
In one bowl combine flour and cornstarch.
1/4 cup all-purpose flour, 1 tsp cornstarch
In another bowl combine kosher salt, panko, breadcrumbs, and Italian seasoning.
1/4 tsp kosher salt, 1/2 cup panko, 1/2 cup breadcrumbs, 3 tsp Italian seasoning
In another bowl, beat eggs until well combined.
2 eggs
Set up an empty plate lined with parchment.
It's easiest to work in batches of 4-6. With your left hand, dredge 4-6 curds through the flour/cornstarch and shake the excess off.
With your left hand, drop them into the egg mixture. Using your right hand, stir to coat them completely with egg.
Use your right hand and drop them into the breadcrumb bowl, tossing to fully coat with the mixture. Place your breaded curds onto the plate.
Freeze for 30-60 minutes.
Spray the cold curds with olive oil spray while they're still on the plate. Really coat them well and then let them sit 2-3 minutes.
2 tsp olive oil
Do NOT preheat the air fryer.
Brush the basket of the air fryer with olive oil or use a piece of air fryer parchment, and gently place the curds in the basket.
Cook at 400F for 4 minutes. You do not need to flip them.
Notes
No recipe has confounded me as much as this one. I made it eight times over 10 months before I finally cracked the code. If you make any adjustments or substitutions, I cannot guarantee success! Please read the recipe carefully and follow all the steps.If you're making multiple batches, allow the air fryer to cool a bit between batches, or check on them at 3 minutes of cooking time.Stovetop Instructions:Heat cooking oil (like avocado) over medium-high heat in a cast-iron skillet. Add cheese curds, a few pieces at a time, and cook until golden brown.