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Shape the cream cheese into 8 - 10 even sized balls. Place them on a plate and freeze for 30 minutes.
Place the cake flour, beaten egg and panko breadcrumbs in three separate bowls.Â
Dip the cream cheese balls first in the flour, coating them evenly. Then place the ball into the egg wash and then again into flour and egg wash. Lastly, place the balls into the Panko bread crumbs and coat them evenly.Â
Return the balls to the freezer for at least 30 minutes.
Spray the balls lightly with canola oil and place into the air fryer basket. Air fry for 6 - 8 minutes at 180oC. Remove and place on a serving plate.Â
Serve with Lancewood® DIP&TOP of your choice.Â
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