Zubereitung

1. 1

   Cut the Gouda into batons 2 cm thick and about 6 cm long.

2. 2

   Put the plain flour into a shallow bowl, beat the eggs in a second and mix the breadcrumbs with the sweet paprika and the salt in a third.

3. 3

   Turn the batons in the flour, draw them through the egg and roll them in the breadcrumbs, then take them through the egg and the breadcrumbs a second time. A single coating splits in the hot airflow and the cheese runs through the basket.

4. 4

   Lay the sticks side by side on a plate and put them in the freezer. Cold cheese melts more slowly than the coating browns, and that is exactly what matters here.

5. 5

   Brush the sticks thinly all over with the rapeseed oil and preheat the air fryer to 190 °C.

6. 6

   Cut a piece of baking paper to the size of the basket and lay it in. The paper must not stick out over the rim and has to be weighed down by the food, otherwise it flies into the fan.

7. 7

   Set the sticks on the baking paper in a single layer with space around them and do not stack anything; cook larger quantities in two batches. Cook at 190 °C.

8. 8

   Turn the sticks carefully with a spatula and carry on cooking at 190 °C until the coating is golden brown all over.