Let’s be real: the oven can be a bit dramatic. You preheat it for an eternity. Then the dough balls come out pale and sad, like they forgot to tan.
The air fryer? It’s a tiny, impatient tornado of hot air. It gets the job done in half the time with zero fuss.
Plus, the texture? Absolute perfection. The outside gets a delicate, golden crunch. The inside stays pillowy soft. It’s like a hug for your taste buds.
How to Avoid a Dough Ball Disaster (It’s Easy)
First, don’t even think about defrosting them. That’s a trap. You want them straight from the freezer, still wearing their frosty little jackets.
Second, give them some space. Don't overcrowd your air fryer basket. They need room to breathe and puff up. Think personal space, but for carbs.
Third, a light spritz of cooking oil is your friend. It’s the secret to that golden-brown glow. Without it, they’ll look a bit… pasty. And nobody wants a pasty dough ball.
