Air-Fried Cheesy Corn Dogs with Castello® Creamy Havarti

preparation

1. Cut the Castello Creamy Havarti into 12 x ½ inch wide blocks, 2 inches long. Insert a bamboo skewer into the end of one hot dog piece and then into the end of the Castello Creamy Havarti piece. Repeat for the remaining hot dogs.

Make the coating:

2. Crush the corn flakes in a freezer bag, or in a large bowl with a rolling pin. Tip into a shallow bowl and grate in the grated Castello Creamy Havarti. Place the plain flour in a separate shallow bowl and season with salt and pepper. Place the beaten eggs in a third shallow bowl.

3. Roll each cheesy corn dog in the flour to coat, into the egg and then into the cheesy crushed corn flakes, pressing gently to ensure they stick to the corn dog. Repeat the second step, dipping the corn dogs into the egg again and then the corn flakes, to give a good coating. Place the corn dogs onto a prepared baking tray once coated.

Cook the corn dogs:

4. Spray each hot dog lightly with cooking oil spray and place into the air fryer basket. Cook at 390f for 8 minutes, until the corn dogs are golden and crispy. Depending on your air fryer, you may need to turn the corn dogs halfway through cooking.

To serve:

5. Pour the chili dip into a ramekin in the center of a plate and place the cooked corn dogs around the sauce.