Air fryers make lighter foods in little time

 

Air fryers are having a moment, and they’re well on their way to becoming essential kitchen appliances.

These devices are a way to create delicious, juicy fried foods with a little oil and far less mess than if you were to use a traditional deep fryer.

And they are versatile, easily able to handle everything from French fries to breakfast entrees and crispy dinner veggies.

To get the most out of an air fryer, avoid overcrowding the basket, shake the basket during cooking for even browning and use parchment paper for easy cleanup.

Although recipes don’t always call for it, preheating an air fryer can achieve better results, especially when cooking meat.

Use a light coating of oil to prevent food from sticking and help achieve a crispy texture and experiment with different flavors and seasonings.

Air fryers are simple to use when reheating leftovers, especially leftover fried foods, which will continue to have a crisp texture rather than a mushy one. Make sure to use a perforated tray or place a grate in the basket to allow hot air to circulate around the food.

Remove the basket before dumping food out to avoid pouring grease back onto the food.

And clean the air fryer regularly to maintain its performance and prevent a buildup of food and grease. Don’t use nonstick cooking sprays, which can make it more difficult to clean the unit.

Following are some recipes for foods made in air fryers from www.foodnetwork.com.

 

 

Air Fryer Brussels Sprouts

1 pound small Brussels sprouts

1 tablespoon olive oil

Kosher salt

2 tablespoons grated Parmesan

Zest of 1/2 lemon

Special equipment: a 3.5-quart air fryer

Trim and quarter the Brussels sprouts and toss in a large bowl with olive oil and two teaspoons salt.

Set a 3.5-quart air fryer to 390 degrees and preheat five minutes. Transfer sprouts to the air fryer and cook 18 minutes, tossing halfway through, until well-browned and crispy.

Transfer to a serving bowl and toss with the Parmesan and lemon zest.

 

 

Air Fryer Hash Brown Egg Bites

4 large eggs

1/4 cup heavy cream

Kosher salt

2/3 cup shredded cheddar cheese

1/4 cup diced red bell peppers

1 scallion, white and green parts sliced

1/2 cup shredded frozen hash browns, thawed

Spray the cavities of a seven-cavity silicone egg bites mold with nonstick spray.

Whisk together eggs, heavy cream and 1/2 teaspoon salt in a large glass measuring cup until no white streaks remain.

Divide egg mixture, 1/3 cup cheddar, bell peppers and scallions among the cavities. Gently stir the mixture in each cavity with a spoon. Transfer mold to the basket of a six-quart air fryer, set it to 300 degrees and cook three minutes.

Combine hash browns and remaining cheddar in a small bowl. Gently top each egg bite with hash brown-cheese mixture. Set air fryer to 300 degrees and cook 12 minutes. The top of each bite should be golden brown and the eggs should be set.

Remove mold and let stand 10 minutes before popping out the egg bites. Serve warm.

 

 

Sweet and Spicy Air Fryer Carrots

1 pound medium carrots, cut into 2-inch pieces, larger pieces halved lengthwise

2 tablespoons unsalted butter, melted

1 tablespoon light brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon chili powder

1/2 teaspoon freshly cracked black pepper

1/4 teaspoon cayenne pepper, optional

2 tablespoons fresh mint, chopped

Toss carrots with butter, sugar, salt, chili powder, black pepper and cayenne pepper in a medium bowl. Transfer carrots to a six-quart air fryer in a single layer and cook at 400 degrees 10 minutes, until browned and slightly charred on the edge. Sprinkle with the mint and serve immediately.

 

 

 

Air Fryer Veggie Chip Medley

1 sweet potato, scrubbed

1 purple potato, scrubbed

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1 red beet, scrubbed

1 golden beet scrubbed

Thinly slice potatoes on a mandoline set to 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a few paper towels and dry the bowl.

Return potatoes to the bowl and toss with 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.

Preheat a 3.5-quart air fryer to 320 degrees.

Shingle potatoes in the bottom of a 3.5-quart air fryer basket — it’s okay if there are two layers. Cook at 320 degrees for 20 to 25 minutes, tossing with tongs every five minutes, until potatoes are golden around the edges and crisp. If a few slices finish cooking and are crisp before others, transfer them to a bowl.

Thinly slice beets on the mandoline to 1/16 inch thick. Transfer to another medium bowl and toss with the remaining oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.

Return air fryer to 320 degrees. Shingle beets in the bottom of the basket. It’s okay if there are two layers. Cook about 30 minutes, tossing every five minutes, until beets are darkened around the edges and crisp,

Combine beet chips and potato chips in a large bowl, season with a pinch of salt and toss to combine. Serve immediately or let cool and store in an airtight container for as long as two days.

 

 

Air Fryer Parmesan Chicken With Broccoli

1/3 cup panko

1/4 cup finely grated Parmesan

4 teaspoons olive oil

1/2 teaspoon dried oregano

Kosher salt

Freshly ground black pepper

2 small boneless, skinless chicken breasts

1-1/2 tablespoons plus 1/4 teaspoon Dijon mustard

2 cups small broccoli florets

1/4 cup low-fat plain yogurt

Finely grated zest and juice of 1/2 lemon

Stir together panko, Parmesan, two teaspoons olive oil, oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. Pat chicken dry, then sprinkle lightly with salt and pepper. Brush both sides of the chicken with 1-1/2 tablespoons Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated.

Toss broccoli, remaining olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated.

Preheat a 3.5-quart air fryer to 375 degrees. Place chicken in the air-fryer basket and cook six minutes, until it starts to brown and crisp on top. Flip chicken and position in the center of the basket, then scatter broccoli around the perimeter. Continue air-frying eight minutes, until chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees and the broccoli is tender and charred.

Stir together yogurt, lemon zest and juice, remaining Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.

 

 

Air Fryer Taquitos and Charred Salsa

For salsa:

1 pound Roma tomatoes

1 small onion, cut into 8 wedges

1 serrano chile

1 clove garlic

1 tablespoon extra-virgin olive oil

Kosher salt

For taquitos:

1 cup chopped rotisserie chicken

1 cup shredded Colby Jack cheese

One 4-ounce jar diced pimientos, drained

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon chili powder

Kosher salt

1 12.6-ounce package small “street-size” corn tortillas

1 cup refried beans

Sour cream, for serving

Shredded romaine lettuce, for serving

For salsa, combine tomatoes, onion, chile, garlic and oil in a large bowl and toss to coat. Transfer to the basket of a six-quart air fryer and cook at 350-degrees for 10 minutes, until the skin of the tomatoes and chile are wrinkled and the onion and garlic are charred. Cool slightly.

When cool enough to handle, peel skins from the tomatoes and discard. Remove stem, seeds and skin from the chile and discard. Place tomatoes, chile, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve.

For taquitos, combine chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss.

Working in batches, quickly run four tortillas under running water. Shake off excess water and place in the air fryer basket. Fry 15 to 30 seconds, until softened and pliable. While warm, fill with two teaspoons refried beans, reserving a bit of bean to dab on the seal. Spread 1-1/2 tablespoons chicken filling over the beans. Roll tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken.

Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket, in batches if needed, and fry eight minutes, until golden brown and crispy.

Serve warm topped with some salsa, sour cream and shredded lettuce.

Taquitos can be prepared in advance and air fried four minutes, until lightly golden brown. Allow to cool. Place in a resealable freezer bag and freeze as long as one month. To reheat, wrap in a moist paper towel and microwave one minute to defrost the filling. Place in the basket of a six-quart air fryer preheated to 350 degrees and cook six minutes, until crispy and golden brown.

 

 

Air Fryer Chocolate Chip Cookies

1-1/4 cups flour

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/4 cup sugar

1/4 cup packed light brown sugar

4 tablespoons unsalted butter, room temperature

1 large egg

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

Set air fryer to 325 F. Cut out a piece of parchment that just covers the bottom of the air fryer insert.

Whisk together flour, baking soda and salt in a medium bowl.

Beat both sugars and butter in another bowl with an electric hand mixer on medium-high speed for three minutes, until light and fluffy. Scrap down the bowl with a rubber spatula. Beat in egg and then the vanilla. Reduce mixer speed to low, add flour mixture and beat until just combined. Stir in the chocolate chips with a wooden spoon.

Scoop out slightly heaping tablespoonfuls of dough and roll into balls. Working in batches of six at a time, arrange them one inch apart on a parchment-lined fryer insert. Air-fry at 325 degrees for six to eight minutes, until golden brown. Cool in the insert for a couple minutes, then transfer to a wire rack and cool completely. Cook remaining dough balls in batches.

 

 

Air Fryer French Fries

1 medium russet potato, unpeeled

1 teaspoon olive oil

Kosher salt

Freshly ground black pepper

Cut potato in half lengthwise, then into 1/4-inch slices. Cut slices into 1/4-inch sticks. Put fries in a medium bowl and rinse well with cold water, then drain and pat dry with paper towels.

Toss fries with oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches, put fries in an even layer in air fryer basket with no overlapping and cook at 380 degrees for 14 to 16 minutes, turning  halfway through, until golden brown and crisp. Remove and season with salt.

 

 

Air Fryer Breakfast Tacos

4 large eggs

Kosher salt

4 6-inch corn tortillas

1 cup shredded Mexican-blend cheese

2 tablespoons mayonnaise

1 tablespoon hot sauce

1 tomato, seeded and diced

1 avocado, cubed

Special equipment: 2 silicone ice cube stick molds with four 2 1/2-ounce cavities, 6-quart air fryer

Spray one silicone ice cube stick mold with four 2-1/2-ounce cavities with nonstick spray. Transfer mold to the basket of a six-quart air fryer, pushing it to one side.

Whisk eggs in a liquid measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Carefully pour eggs into the cavities of the mold.

Stack corn tortillas, wrap in a damp paper towel and microwave on high one minute, until warm and flexible. Very gently fold one tortilla in half and press the folded edge into a cavity in a second ice cube stick mold, working carefully so tortilla doesn’t break. Repeat with remaining tortillas.

Divide cheese among the shells, tapping it evenly into the bottoms, and transfer mold to the basket of the air fryer next to the mold with the eggs.

Set the air fryer to 300 degrees and cook 12 minutes, until cheese in shells is melted. Transfer mold with the taco shells to a work surface.

Gently lift each section of egg from the mold to see if set. If there’s no liquid egg on the bottom, transfer mold to a work surface. If there is liquid egg, cook as long as one minute. 

Whisk together mayonnaise and hot sauce in a small bowl.

Let molds stand one minute, just until the taco shells and eggs are cool enough to handle. Remove taco shells and eggs from the molds. Place eggs in taco shells and top with some tomatoes, avocado and spicy mayonnaise.

 

 

Air Fryer Pomegranate-Glazed Salmon

2 tablespoons pomegranate molasses

1-1/2 teaspoons sweet chili sauce

1-1/2 teaspoons low-sodium soy sauce

1 clove garlic, grated

2 teaspoons honey

Juice of 1 lime

Kosher salt

Freshly ground black pepper

4 8-ounce center-cut skinless salmon fillets

1/2 cup pomegranate arils

1/4 cup fresh cilantro leaves, finely chopped

1 tablespoon olive oil

1 serrano pepper, seeded and finely chopped

Whisk pomegranate molasses, sweet chili sauce, soy sauce, garlic, one teaspoon honey, half the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Brush glaze on top of the salmon fillets and season each with 1/4 teaspoon salt and a few grinds of pepper.

Arrange fillets in the basket of a six-quart air fryer, making sure they are not touching. Cook at 400 degrees six to seven minutes, until tops are dark golden brown in spots and caramelized all over and the salmon easily flakes with a fork

Combine pomegranate arils, cilantro, olive oil, serrano, remaining honey, remaining lime juice, 1/4 teaspoon salt and a few grinds of pepper until well combined.

Transfer salmon to a serving platter and spoon pomegranate relish over top.