Prep the air fryer: Preheat your air fryer to 380°F (193°C) for 5 minutes. Line the basket with a perforated parchment sheet if you have one, or lightly oil the basket.

Make the pink base: In a large bowl, combine the cold risotto, beet purée, Parmesan, lemon zest, garlic, herbs, 1 beaten egg, 1/2 teaspoon salt, and a few grinds of pepper. Mix until evenly pink and cohesive.

Shape the balls: Scoop about 2 tablespoons of mixture per ball. If using mozzarella, press a cube in the center and seal well. Aim for golf ball size so they cook evenly.

Set up breading: Place flour in one shallow bowl, the remaining beaten egg in a second, and panko in a third. Season the panko with a pinch of salt for extra flavor.

Bread the balls: Roll each ball in flour, dip in egg, then coat generously in panko, pressing lightly so the crumbs stick.

Air fry in batches: Spray the breaded balls on all sides with olive oil spray. Arrange in a single layer with space between each one. Air fry for 10–12 minutes, flipping halfway and spraying again, until deep golden and crisp.

Check doneness: The crust should be crunchy and the centers hot. If stuffed with mozzarella, a little cheese may peak out—that’s fine. Add 1–2 more minutes if needed.

Serve: Let rest 2 minutes to set. Sprinkle with extra Parmesan, a pinch of flaky salt, and a squeeze of lemon. Serve with your favorite dip.