Air-Fried Parmesan Egg-White Cheese Balls

High-protein cheese balls bound with egg white and finely grated Parmesan, air-fried until the shell is golden and the center is set. Snack, salad topper, or game-day plate.

By Brandon Carroll

Yield: 20 balls (4 servings)

Prep: 10 minutes

Cook: 10-12 minutes

Total: about 25 minutes

Per serving (5 balls, estimate): 200 calories, 20 g protein, 13 g fat, 2 g carbohydrate

Ingredients

• 6 ounces Parmesan, finely grated from a wedge (about 2 loosely packed cups / 170 g)
• 5 large egg whites (about 165 g)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1 pinch cayenne
• Avocado oil spray
• 1/2 cup plain 2% Greek yogurt, for the dip (optional)
• 1 teaspoon lemon juice, for the dip (optional)
• 1/2 teaspoon garlic powder, for the dip (optional)
• 1 teaspoon dried parsley, for the dip (optional)

Instructions

1. Heat the air fryer to 375 F. Whisk the egg whites 30 to 45 seconds until foamy, not stiff. Fold in the Parmesan, garlic powder, onion powder, Italian seasoning, black pepper, smoked paprika, and cayenne. Rest 5 minutes. The mix should be thick and scoopable. If it looks soupy, fold in another 2 tablespoons Parmesan.
2. Lightly spray the basket, or line it with perforated parchment. Scoop level tablespoons and roll lightly into balls. Leave space between them. Do not crowd; cook in two batches if needed.
3. Air fry at 375 F for 8 to 10 minutes, flipping at 5 minutes, until deep golden and crisp on the outside. They look soft while hot and firm up in 3 minutes. Egg white should be fully set, with no wet center.
4. Optional dip: stir Greek yogurt, lemon juice, garlic powder, and parsley. Serve the balls warm. Leftovers keep covered in the fridge 3 days. Recrisp at 350 F for 2 to 3 minutes.
5. Oven method: heat to 400 F. Set balls on a parchment-lined sheet and bake 12 to 15 minutes, flipping halfway, until golden.

No added salt — the Parmesan carries it. Grate a wedge. Tub-grated cheese often has cellulose and binds poorly. The green-can powder works in a pinch but is saltier, so taste the batter before you add more seasoning.