Air Fryer Recipe
Cheese and Onion Fritters
Cheese and onion fritters make a lovely snack or side, and cooking them in the air fryer gives you a lighter, crisp-edged treat.
Ingredients
- 1 cup of grated mature cheddar cheese
- 1 cup of chopped onions
- 1 cup of self-raising flour
- 2 large eggs
- 1/2 cup of milk
- A pinch of salt
- A pinch of ground black pepper
- A pinch of paprika
- 1 tablespoon of fresh chives, chopped
Method
- In a mixing bowl, stir together the flour, salt, pepper and paprika. Add the grated cheese, chopped onions and chives, then mix well.
- In a separate bowl, whisk the eggs and milk together until smooth. Gradually add this to the dry ingredients, stirring gently until you have a thick batter.
- Set your air fryer to 180°C (356°F) and leave it to preheat for about 3 minutes.
- Using a spoon or scoop, shape the batter into small patties, keeping them even in size so they cook at the same rate.
- Lightly spray the air fryer basket with non-stick cooking spray. Arrange the fritters in the basket, making sure they are not crowded. Cook for 8-10 minutes, turning halfway through, until golden brown and crisp.
- Once cooked, take the fritters out of the air fryer and let them cool slightly. Serve warm with your choice of dipping sauce or as a tasty side dish.
Why this works in an air fryer
Self-raising flour and eggs set a thick batter while the air fryer’s fast convection dries the outside before the onion releases too much moisture. Mature cheddar melts and renders a little fat, helping browning; keeping patties small gives enough surface area for crisp edges without leaving a wet, doughy centre.
Equipment notes
Assumes a 4–5 litre basket holding 5–6 small fritters in one layer. In a single-drawer air fryer, cook in batches and keep spacing for airflow; in a dual-zone model, use both drawers only if the load is similar, and expect 1–2 minutes longer if both drawers are full.
Common pitfalls
- Fritters spreading into flat puddles before minute 4? The batter is too loose or the onion too wet; stir in 1–2 tablespoons extra self-raising flour and pat chopped onion dry before the next batch.
- Centres look pale and cakey while edges are brown? The patties are too thick; flatten to about 1.5cm and cook 2 minutes longer at 170°C so the middle sets without scorching the cheese.
- Cheese sticking to the basket and tearing on the flip? There is not enough surface fat or the fritters were turned too early; spray the basket lightly and wait until the underside is firm and golden before flipping.
- Bitter dark spots by 6 minutes? Loose grated cheese or chives are burning in the airflow; tuck stray bits into the batter and reduce to 170°C for the remaining time.
Variations & substitutions
- Swap mature cheddar for Red Leicester for a slightly sweeter fritter with similar melting, so the timing stays much the same.
- Use spring onions instead of chopped onions for a milder flavour and less moisture, which can make the edges crisp a little faster.
- Add 2 tablespoons sweetcorn, well drained, for sweetness and texture; it adds moisture, so keep patties small and allow the upper end of the cooking time.
- Use smoked paprika instead of standard paprika for a deeper flavour without changing the batter structure or cooking time.
Storage & reheating
Keep cooked fritters covered in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 4–5 minutes until hot and re-crisped.
Nutrition
Calories: 250
