TOP 10 AIR FRYER FAVS

I recently had a couple of friends as well as an Aunt come over to the Air Fryer team. They asked me to email them some recipes, so I thought this week I would post some of my favorites!

I use this Air Fryer https://www.pamperedchef.com/pws/khilton619/shop/Small+Appliances/Air+Fryer/Deluxe+Air+Fryer/100194. However, these recipes can be made in any model easily.

Ah-Mazing Loaded Potato Wedges

Eat me!

TOP AIR-FRIED POTATO WEDGES WITH YOUR FAVORITE LOADED BAKED POTATO TOPPINGS AND DRIZZLE WITH A CREAMY CHIVE DRESSING FOR A PERFECT SIDE OR PARTY DISH.

INGREDIENTS

  • 2 lbs. (1 kg) russet potatoes (about 4 medium), cut into wedges
  • 1 tbsp (15 mL) butter, melted
  • 2 tsp (10 mL) olive oil
  • 2   garlic cloves, pressed
  • ½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) black pepper
  • ¼ cup (60 mL) 2% plain low-fat Greek yogurt or sour cream
  • 2 tbsp (30 mL) finely sliced chives
  • 1   garlic clove, pressed
  • 2 tbsp (30 mL) milk
  • 1 tbsp (15 mL) olive oil
  • ¼ tsp (1 mL) black pepper
  • 6 slices cooked bacon, chopped
  • 4 oz. (125 g) reduced-fat cheddar cheese, grated (1 cup/250 mL)
  • 3   green onions, sliced
  •  Optional: Jalapeños, chives, broccoli, mushrooms, tomatoes

DIRECTIONS

  1. In a large mixing bowl, toss the potato wedges with the butter, oil, garlic, Parmesan, salt, and pepper.
  2. Place the potatoes in a single layer. I use a front loading option so I layer both trays and place the trays on the bottom and top racks. If you use a top loading fryer use the single layer method and batch cook. Cook on AIR FRY for 22–26 minutes, or until tender and very crisp, rotating the trays and flipping the potatoes halfway through.
  3. Meanwhile, cook the bacon in a skillet over medium heat until crispy.
  4. To make the dressing, whisk the yogurt, chives, garlic, milk, oil, and pepper in a small bowl until combined.
  5. To serve, arrange the potato wedges on a serving dish. Sprinkle with bacon, cheese, green onions, and any additional toppings you’d like. Drizzle with the dressing.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 340, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 510 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugar), Protein 13 g

Cook’s Tips:

To wedge the potatoes, slice them in half lengthwise, place the flat side down, and cut in half lengthwise. Cut each quarter in half for eight wedges.

This dish can be served immediately after cooking for a crunchy baked potato texture or at room temperature for a cookout or buffet!

Air Fryer Zucchini Fries

FRIES THAT TASTE TOO GOOD TO BE TRUE—THEY’RE LOW-CARB, GRAIN-FREE, AND GLUTEN-FREE. AIR FRYING CREATES A GREAT FRIED TASTE WITH JUST A SPRITZ OF OIL.

INGREDIENTS

  • 2 small zucchinis, trimmed and cut in half
  • 1 tbsp (15mL) seasoning of your choice (see cook’s tips)
  • ½ cup (250 mL) almond flour
  • ½ cup (250 mL) tapioca starch (see cook’s tips)
  •  Oil for spritzing
  • ⅓ cup (75 mL) mayonnaise
  • 1 small garlic clove, pressed
  • ¼ tsp (1 mL) smoked paprika
  • ⅛ tsp (0.5 mL) salt

DIRECTIONS

  1. Cut the zucchini into sticks as pictured above. Toss the zucchini with the seasoning in a medium bowl and let stand for 5 minutes (see cook’s tips). Drain the liquid from the zucchini.
  2. Combine the almond flour and tapioca starch in a shallow bowl. Working in batches, toss the zucchini in the flour mixture (your hands will work best for this part!). Shake off the excess flour from the zucchini.
  3. Spritz the Air Fryer trays with oil, transfer the zucchini to the trays, and spritz the zucchini liberally with oil. Place the trays on the top and bottom racks. Cook on “AIR FRY” for 15 minutes, rotating the trays halfway through.
  4. Meanwhile, combine the aioli ingredients in a small bowl. Serve the zucchini fries with the aioli.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 180, Total Fat 14 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 13 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugar), Protein 3 g

Cook’s Tips:

I love using Salt & Vinegar Seasoning with the fries, but our Garlic & Herb Rub, Three Onion Rub, or Lemon Garlic Rub are all great options, too! Tapioca starch, also called tapioca flour, is a grain-free alternative to cornstarch. If you can’t find it in your store, then cornstarch, arrowroot starch, or arrowroot flour work great as well. The salt in the seasoning draws the moisture out of the zucchini, helping it stay crispy. If your seasoning is salt-free, add ½ tsp (2 mL) of salt. Eat these fries immediately for maximum crunch or cook on “REHEAT” for 5 minutes!

TOASTED RAVIOLI

SKIP THE DEEP FRYER AND MAKE IN THE AIR FRYER. YOU’LL GET ALL THE CRISPINESS BUT NOT ALL THE OIL. IT COMES TOGETHER IN NO TIME AND IS SURE TO BE A HIT.

INGREDIENTS

  • 1 pkg (9–12 oz./300 g) small cheese ravioli, fresh or frozen
  • 2 tbsp (30 mL) olive oil, plus more for spritzing
  • 3 tbsp (45 mL) seasoned bread crumbs
  • 2½ cups (625 mL) baby spinach leaves
  • 1–2 tbsp (15–30 mL) vinaigrette dressing
  • 1 cup (250 mL) marinara sauce, warmed
  •  Optional: Grated Parmesan cheese

DIRECTIONS

  1. Combine the ravioli and enough water to cover in a medium microwave-safe bowl, cover, and microwave until mostly cooked, about 3–5 minutes.
  2. Drain. Add the olive oil and bread crumbs; stir to coat.
  3. Spritz the Air Fryer cooking trays with oil. Add the ravioli to both cooking trays and place in the top and middle racks; cook on AIR FRY for 8 minutes, rotating the trays halfway through. (For large ravioli, you may want to cook 1–2 minutes longer.)
  4. Toss the spinach and dressing together and place on a large platter. Top with the ravioli.
  5. If you like, top with Parmesan. Serve with marinara for dipping.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 22 g, Fiber 1 g, Total Sugars 0 g (includes 0 g added sugars), Protein 5 g

Cook’s Tips:

Making your own seasoned bread crumbs is as easy as adding a dash or two of garlic powder, onion powder, dried parsley, or any of your favorite rubs or seasonings to unseasoned bread crumbs.

FRIED PICKLES

TOSS DILL PICKLE SLICES WITH SOME CORNMEAL AND AIR FRY THEM. DIP THEM IN A SPECIAL SAUCE—MADE EVEN MORE SPECIAL WITH A DOLLOP OF HORSERADISH SAUCE—AND YOU HAVE A HIT ON YOUR HANDS.

INGREDIENTS

  • 2 cups/500 mL (16 oz./450 g) jar dill pickle slices
  • ½ cup (125 mL) fine cornmeal
  • ¼ tsp (1 mL) Cajun seasoning
  •  Oil for spritzing
  • ½ cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) ketchup
  • 1 tbsp (15 mL) horseradish
  • 1 tsp (5 mL) pickle juice

DIRECTIONS

  1. Drain pickle slices, reserving 1 tsp (5 mL) of pickle juice. In a medium bowl combine cornmeal and Cajun seasoning.
  2. Add pickles into the seasoned cornmeal and toss to coat.
  3. Spritz two trays with oil and divide the pickles between the two trays, shaking off excess cornmeal. Spritz the tops of the coated pickles with oil. Set the Air Fryer to the AIR FRY Setting. Cook for 16-18 minutes rotating the trays halfway through (you’ll hear beeps as a reminder) or until crispy.
  4. While pickles are crisping, mix the dipping sauce ingredients together until well combined.

Yield:

  • 12 (¾ cup dipping sauce)  servings

Nutrients per serving:

U.S. nutrients per serving (8 pickles/serving + 1 tbsp sauce/serving) : Calories 90, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 6 g, Fiber 1 g, Sugars 1 g, Added Sugars 0 g, Protein 1 g

EASY CHICKEN PARM

THIS RECIPE COMBINES THE FLAVORS OF THE CLASSIC CAPRESE SALAD OF FRESH TOMATOES, MOZZARELLA, BASIL, AND BALSAMIC VINEGAR WITH FRIED CHICKEN AND TORTELLINI PASTA.

INGREDIENTS

  • 4   boneless skinless chicken breasts (4 oz./125 g each)
  • ¼ tsp (2 mL) salt
  • ½ cup (125 mL) all-purpose flour
  • 2   eggs
  • 2 tbsp (30 mL) milk
  • 1½ oz. (45 g) fresh Parmesan cheese (⅓ cup/75 mL grated)
  • ⅔ cup (150 mL) panko breadcrumbs
  • 1 tbsp (15 mL) Italian Seasoning Mix
  • 8 oz. (250 g) fresh mozzarella cheese
  • 3 cups (750 mL) cherry tomatoes
  • 1 pkg (9 oz./275 g) refrigerated cheese-filled tortellini
  • 1 oz. (30 g) fresh Parmesan cheese (¼ cup/60 mL grated)
  • ½ cup (125 mL) fresh basil leaves, loosely packed
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • ¼ tsp (1 mL) salt

DIRECTIONS

  1. Season the chicken with the salt. Add the flour to one Coating Tray or shallow dish. Whisk the eggs and milk together in a second coating tray. Grate the Parmesan and combine with the panko and seasoning in the third coating tray.
  2. Coat each chicken breast in flour first, then the eggs, then the panko mixture.
  3. Divide the chicken onto two cooking trays of the Air Fryer. Place the trays on the top and middle racks.
  4. Cut the tomatoes in half; place them on the drip tray of the air fryer. Turn the wheel to select the setting; press the wheel to select AIR FRY. Turn the wheel to adjust the time to 18 minutes. Press the wheel to start. Switch the trays with the chicken halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C).
  5. Slice the mozzarella. When the chicken is halfway through cooking, add the tortellini to boiling water and cook to package instructions.
  6. Drain the pasta and transfer it to a medium mixing bowl. Grate the Parmesan cheese into the bowl. Grate the basil into the bowl. Add the remaining pasta ingredients and toss to combine.
  7. When the timer is up, top each chicken breast with the mozzarella. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 2 minutes. Press the wheel to start.
  8. Add the tomatoes to the pasta mixture and serve with the chicken.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 620, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 160 mg, Sodium 930 mg, Carbohydrate 60 g, Fiber 1 g, Total Sugars 5 g (includes 0 g added sugars), Protein 47 g

FRIED CHICKEN SALAD

THIS SALAD IS THE PERFECT COMBINATION OF FRESH, BRIGHT FLAVORS AND COMFORTING CRUNCH. IT COMBINES SWEET GRAPES, CREAMY HONEY MUSTARD DRESSING, WITH CRISPY AIR-FRIED CHICKEN.

INGREDIENTS

  • 1 lb. (450 g) chicken tenders (7–9 pieces)
  • 2 tsp (10 mL) Garlic Rub
  • ½ tsp (2 mL) salt
  • 1 tbsp (15 mL) oil
  • ½ cup (125 mL) all-purpose flour
  • 2   eggs
  • 1 tbsp (15 mL) milk
  • 3 cups (750 mL) cornflake cereal
  •  Oil for spraying
  • 2   hearts of romaine, washed and dried
  • 1 medium carrot
  • 2 oz. (60 g) colby jack cheese (½ cup/125 mL grated)
  • 2 cups (500 mL) seedless red grapes
  • 1   seedless cucumber
  • ¾ cup (175 mL) Greek yogurt
  • ½ cup (125 mL) low-fat buttermilk
  • ¼ cup (60 mL) yellow mustard
  • ¼ cup (60 mL) honey
  • 1 tbsp (15 mL) white wine vinegar
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) paprika

DIRECTIONS

  1. Add the chicken, rub, salt, and oil to a medium mixing bowl and stir to coat the chicken.
  2. Add the flour to one Coating Tray. Whisk the eggs and milk together in a second coating tray. Crush the cornflakes in the Manual Food Processor and add them to the third coating tray.
  3. Working in batches, coat the chicken in the flour first, then the eggs, and then the cornflakes, pressing to adhere.
  4. Divide the chicken tenders onto two cooking trays for the Deluxe Air Fryer and spray the tenders with oil. Place the trays on the top and middle racks. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 10 minutes. Press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C).
  5. Meanwhile, chop the romaine with the Salad Chopper in a large serving bowl. Grate the carrot and cheese into the bowl.
  6. Slice the grapes in half with the Close & Cut. Cut the cucumber into half-moons with the Quick Slice. Add all the salad ingredients to the bowl and toss to combine.
  7. For the dressing, add all the ingredients to the Measure, Mix & Pour® and shake to combine.
  8. Slice the chicken tenders into bite-sized pieces and add to the salad. Drizzle the dressing over the salad to serve.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 490, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 150 mg, Sodium 890 mg, Carbohydrate 58 g, Fiber 2 g, Total Sugars 23 g (includes 23 g added sugars), Protein 40 g

Cook’s Tips:

You’ll have leftover salad dressing. You can save the remaining dressing, refrigerated in the Measure, Mix & Pour®, for about a week.

HOMEMADE CHICKEN STRIPS

MAKE CRISPY CHICKEN TENDERS AT HOME. THEY’RE MADE WITH FAMILIAR INGREDIENTS AND ARE READY TO SERVE IN 20 MINUTES. LEAVE THE PRESERVATIVES AT THE STORE!

INGREDIENTS

  • 1 lb. (450 g) chicken tenders (about 7–9 pieces)
  • 1 tbsp (15 mL) vegetable oil
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) garlic powder
  • ¼ tsp (1 mL) black pepper
  • ½ cup (125 mL) all-purpose flour
  • 2   eggs
  • 1 tbsp (15 mL) milk
  • 3 cups (750 mL) cornflake cereal, crushed
  •  Oil for spritzing

DIRECTIONS

  1. Pat the tenders dry with paper towels. Add the tenders, oil, salt, garlic powder, and pepper to a small bowl; toss to combine.
  2. Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Add the crushed cornflakes to a third shallow bowl.
  3. Dip each tender into the flour, then the egg mixture, and then the cornflake mixture, pressing to adhere.
  4. Divide the coated tenders onto two Deluxe Air Fryercooking trays and spray the tenders with oil.
  5. Place the cooking trays on the top and middle racks. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes. Press the wheel to start.
  6. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving (about 2 tenders): Calories 340, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 175 mg, Sodium 530 mg, Carbohydrate 30 g, Fiber 1 g, Total Sugars 2 g (includes 0 g added sugars), Protein 32 g

Cook’s Tips:

Crush the cornflakes in a resealable bag with a meat mallet or rolling pin.

ZESTY CHICKEN WINGS

THESE WINGS HAVE ALL THE ZING OF THE WINGS AT YOUR LOCAL SPORTS BAR—BUT WITHOUT THE STICKY TABLES.

INGREDIENTS

  • 2 lbs. (1 kg) chicken wings
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) salt
  • ¼ tsp (1 mL) black pepper
  • 1 tbsp (15 mL) vegetable oil
  •  Oil for spritzing
  • ½ cup (125 mL) butter
  • ⅓ cup (75 mL) hot sauce

DIRECTIONS

  1. Pat the wings dry with paper towels. Combine the wings, baking powder, salt, and pepper in a medium bowl. Let stand for 5 minutes. Add the oil and toss to combine.
  2. Spray the Deluxe Air Fryer cooking trays with oil and divide the wings evenly between both cooking trays. Position on the top and middle racks.
  3. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 30 minutes. Press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
  4. Meanwhile, combine the butter and hot sauce in a small saucepan and slowly melt the butter over medium-low heat, stirring occasionally.
  5. When the timer is up, remove the wings from the air fryer. Toss the wings in the sauce or serve on the side.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 450, Total Fat 37 g, Saturated Fat 15 g, Cholesterol 210 mg, Sodium 850 mg, Carbohydrate 1 g, Fiber 0 g, Total Sugars 0 g (includes 0 g added sugars), Protein 27 g

Cook’s Tips:

You don’t normally see baking powder in savory recipes. In this case, the baking powder creates little bubbles that make the skin crispy like it was deep fried. For extra-crispy skin, you can coat the wings with the baking powder mixture the day before. Store it, uncovered, in the refrigerator until you’re ready to cook.

COCONUT SHRIMP

THE SALTY SWEETNESS OF THIS COCONUT SHRIMP PAIRS PERFECTLY WITH A SPICY (YOU CAN MAKE IT AS SPICY AS YOU’D LIKE IT TO BE—OR NOT TO BE) APRICOT CHILI SAUCE.

INGREDIENTS

  • 8 oz. (250 g) large shrimp (31–40 ct.) peeled, deveined, and tails on
  • ¼  tsp (2 mL) salt
  • ⅛ tsp (0.5 mL) black pepper
  • ½ cup (125 mL) all-purpose flour
  • 2   eggs
  • 1 tbsp (15 mL) milk
  • ¾ cup (175 mL) sweetened coconut flakes
  • ½ cup (125 mL) panko breadcrumbs
  • 2 tbsp (30 mL) butter, melted
  • 1   lime, zested
  •  Oil for spritzing
  • ½ cup (125 mL) apricot preserves
  • 1½ tbsp (22 mL) lime juice
  • ¼ tsp (1 mL) red chili flakes

DIRECTIONS

  1. Pat the shrimp dry using paper towels. Add the shrimp, salt, and pepper to a small bowl and toss to combine.
  2. Add the flour to a shallow bowl. Whisk the eggs and milk together in a second shallow bowl. Combine the coconut flakes, panko, melted butter, and lime zest in a third shallow bowl.
  3. Dip the shrimp into the flour, then the egg mixture, then coat with the coconut mixture, pressing gently to adhere.
  4. Spray the cooking trays with oil and divide the shrimp evenly. Place the shrimp on the outer edges of the trays, leaving the center of each tray empty. Place the cooking trays on the bottom and middle racks.
  5. Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 8 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
  6. Add the dipping sauce ingredients to a small bowl and microwave, uncovered, on HIGH, for 45–60 seconds, or until it’s heated through. Stir to combine. Let the sauce cool for 1–2 minutes, then serve with the shrimp.

Yield:

  • 10  servings

Nutrients per serving:

U.S. nutrients per serving (2 shrimp): Calories 220, Total Fat 10 g, Saturated Fat 8 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 26 g, Fiber 2 g, Total Sugars 16 g (includes 0 g added sugars), Protein 7 g

STROMBOLI

THIS STROMBOLI HAS CLASSIC PIZZA FLAVORS WRAPPED IN A PIZZA DOUGH CRUST. THINK OF IT AS A PIZZA TURNOVER THAT’S READY TO ENJOY IN LESS THAN 30 MINUTES.

INGREDIENTS

  • 1 pkg. (13.8 oz. or 391 g) refrigerated classic pizza dough
  •  Flour for dusting
  • ¾ tsp (4 mL) Italian seasoning, divided
  • 40 slices pepperoni (about 3 oz./90 g)
  • 1 cup (250 mL) grated Parmesan cheese
  • 1 cup (250 mL) grated mozzarella cheese
  •  Oil for spritzing
  •  Optional: Pizza sauce

DIRECTIONS

  1. Unroll the pizza dough onto a lightly floured surface. Roll the dough into a 16″ x 10″ (40.5‑cm x 25-cm) rectangle. Sprinkle ½ tsp (2 mL) of the Italian seasoning over the dough.
  2. Cut the dough in half widthwise. Layer the pepperoni onto the dough and sprinkle evenly with the cheeses. Starting with the short side, roll the dough into a log and press the ends to seal.
  3. Make 5 small slits on each roll with a paring knife and sprinkle with the remaining Italian seasoning.
  4. Cover one Deluxe Air Fryer cooking tray with a piece of parchment paper and lightly spritz with oil. Place both strombolis (with the slits and seasoned side down) on the parchment.
  5. Position the tray on the bottom rack. Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 14 minutes. Press the wheel to start . Flip the strombolis over using tongs halfway through cooking (you’ll hear beeps as a reminder).
  6. Serve with warmed pizza sauce, if desired.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 490, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 1,370 mg, Carbohydrate 48 g, Fiber 0 g, Total Sugars 7 g (includes 0 g added sugars), Protein 24 g

Hope you enjoy some of my favorites!!!

Cheers!

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