Made by coating Canadian cheese curds, the star of poutine, in almond flour and crisping them in the airfryer, this snack is served with a crunchy outside and a squeaky, melty inside. Almond flour keeps the carb content low.
Cut the cheddar into roughly 2 cm cubes and freeze for 10 minutes; this helps the cubes hold their shape while coating.
Mix the almond flour with the salt and black pepper. Dip the cheese cubes first in the beaten egg, then in the almond flour mixture, coating well.
Brush the airfryer basket with olive oil and arrange the cubes with space between them, then cook in the airfryer preheated to 200°C for 8 minutes until the coating is golden. If you do not have an airfryer, you can cook them the same way on a wire rack in an oven preheated to 200°C.
Serve immediately while hot, while the cheese still squeaks.
Do not skip the freezing step, or the coating will fall apart before the cheese has a chance to crisp in the airfryer. Allergens: contains dairy (cheddar cheese), egg and tree nuts (almond).
Badem unu bulamadığım için hindistan cevizi unuyla denedim, kaplama biraz daha kalın kaldı ama yine de kıtır çıktı. Diyabetik damak tadıma uygun olması en büyük artısı, poutine yerine bunu tercih ediyorum artık.
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