Drain the cottage cheese lightly. If it’s very wet, place it in a fine-mesh strainer or press with paper towels for a minute. You want it creamy, not soupy.

Mix the base. In a large bowl, combine cottage cheese, eggs, parmesan, mozzarella, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until the eggs are fully incorporated.

Add the crumbs. Fold in panko until the mixture holds together like a soft, scoopable dough. If it still feels loose, add 1–2 tablespoons more panko. It should be moist but not runny.

Preheat the air fryer to 375°F (190°C). Let it heat for at least 3 minutes so the bites start crisping immediately.

Shape the bites. Use a small cookie scoop or two spoons to form 1–1.5 tablespoon portions. Roll gently into balls or press into small nuggets. You should get about 20–24 bites.

Prep the basket. Lightly spray the air fryer basket with olive oil to prevent sticking. Don’t use an aerosol with propellant if your manufacturer advises against it.

Arrange and spray. Place bites in a single layer with a little space between each. Spray the tops lightly with oil for better browning.

Air fry. Cook for 7–9 minutes, then flip and spray again. Cook another 4–6 minutes until golden brown and crisp. Target internal temperature: 160°F (71°C) for food safety.

Rest briefly. Let the bites cool for 2–3 minutes. This helps them set and firm up.

Serve. Enjoy hot with marinara, yogurt ranch, or a drizzle of hot honey for sweet heat.