I love that this recipe makes snacking so simple and delicious without the mess of deep frying. The air fryer gives me a beautiful golden crust and a tender, melty center in minutes. I also appreciate that I can prepare them ahead, freeze them, and just pop them into the air fryer when guests arrive. Plus, I can season the breadcrumbs however I want, so each batch has its own personality.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Slice the mozzarella log into 16 even slices. Lay each slice on a paper towel and gently dab off any moisture.
In a medium bowl, mix together the Panko breadcrumbs, Italian seasoning, and garlic powder.
Dip each mozzarella slice into the whisked eggs, coating both sides completely.
Transfer the slice to the breadcrumb mixture and coat thoroughly. Repeat the egg and breadcrumb steps one more time to create a double coating for extra crunch.
Place the coated mozzarella slices on a baking sheet or plate and freeze for about 30 minutes to help them firm up and prevent melting during cooking.
Preheat the air fryer to 400°F for about 5 minutes.
Lightly spray the coated mozzarella slices with non-stick cooking spray. Place them in the air fryer basket in a single layer, ensuring they don’t touch.
Cook at 390°F for 5 minutes, flip each medallion, spray again, and cook for another 2–3 minutes, until golden brown and crisp.
Serve immediately with marinara sauce or enjoy them plain while they’re hot and melty.
Spice it up: I sometimes add a pinch of cayenne or red pepper flakes to the breadcrumb mix for extra kick.
Use seasoned breadcrumbs: For a shortcut, I occasionally swap the plain Panko for pre-seasoned Italian breadcrumbs.
Try different cheeses: While mozzarella is classic, I’ve also used provolone or pepper jack for a bolder flavor.
Add herbs: A sprinkle of dried basil or oregano in the coating adds great aroma.
Gluten-free: Substitute gluten-free Panko breadcrumbs to make these suitable for everyone.
Storage/Reheating
If I have leftovers (which is rare), I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back into the air fryer at 350°F for 3–4 minutes until crisp again. I don’t recommend microwaving them since the crust can become soggy. They can also be frozen after cooking—just reheat straight from frozen in the air fryer for 5–6 minutes.
FAQs
1. Do I have to freeze the mozzarella before air frying?
Yes, freezing helps the cheese stay firm and keeps it from melting too quickly in the air fryer.
2. Can I use shredded mozzarella instead of a log?
I wouldn’t recommend it. Fresh mozzarella slices hold their shape better and give that perfect gooey center once cooked.
3. Can I bake these instead of air frying?
Definitely. I bake them at 425°F for 8–10 minutes, flipping halfway through until golden brown.
4. How do I prevent the cheese from leaking out?
Double-coating each medallion in egg and breadcrumbs really helps seal the cheese inside.
5. Can I use seasoned Panko breadcrumbs?
Yes, I often do when I want to skip mixing in the Italian seasoning and garlic powder myself.
6. What’s the best dipping sauce for these?
I like serving them with marinara sauce, but ranch, garlic aioli, or even pesto are fantastic too.
7. Can I prepare them ahead of time?
Yes! I bread them, freeze them on a tray, and then store them in a freezer-safe bag until ready to cook.
8. How long should I cook them in a smaller air fryer?
You may need to air fry them in batches. Smaller fryers usually take about the same time—just make sure not to overcrowd the basket.
9. Why did my coating not stick well?
It’s important to dry the mozzarella slices well before breading and to press the breadcrumbs gently into the surface for a tight seal.
10. Can I use other seasonings?
Of course! I like to change things up with Cajun seasoning, paprika, or lemon pepper for a twist on flavor.
Conclusion
These air fryer mozzarella medallions are one of my favorite quick-fix snacks—crispy, cheesy, and downright addictive. I love how easy they are to make and how perfectly they turn out every single time. Whether I’m entertaining or just treating myself, this recipe never fails to hit that comfort-food craving without the guilt of deep frying.
Crispy on the outside and perfectly gooey inside, these Air Fryer Mozzarella Medallions turn fresh mozzarella into an irresistible snack or appetizer. Quick to make and lighter than deep-fried versions, they’re ideal for parties, game days, or cheesy cravings anytime.
Total Time:13 minutes
Yield:16 pieces
Ingredients
16 ounces fresh mozzarella log
8 ounces plain Panko breadcrumbs
2 tablespoons Italian seasoning
2 tablespoons garlic powder
2 eggs, whisked
Non-stick cooking spray
Marinara sauce, for dipping (optional)
Instructions
Slice the mozzarella log into 16 even slices and pat each dry with paper towels.
In a bowl, mix the Panko breadcrumbs with Italian seasoning and garlic powder.
Dip each mozzarella slice into the whisked eggs, coating both sides.
Transfer to the breadcrumb mixture and coat thoroughly. Repeat the egg and breadcrumb steps once more for a double coating.
Place the coated mozzarella slices on a plate or baking sheet and freeze for about 30 minutes to firm up.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Lightly spray the mozzarella slices with cooking spray and place them in the air fryer basket in a single layer, not touching.
Air fry at 390°F (200°C) for 5 minutes. Flip, spray again, and cook another 2–3 minutes until golden and crisp.
Serve immediately with marinara sauce or your favorite dip.
Notes
Freezing the medallions before air frying prevents the cheese from melting out.
Dry the mozzarella well before breading for better coating adhesion.
Double coat for an extra-crispy crust.
Use gluten-free Panko to make this recipe gluten-free.
Reheat leftovers in the air fryer at 350°F for 3–4 minutes for best texture.
