AirFryer Recipes: 100+ Best Air Fryer Recipes

100-airfryer-recipe

Best Air fryer Cookbook

The Complete Air Fryer Cookbook

  • Author: Linda Larsen
  • Busy Cooks Guide for About.com
  • busycooks.about.com
  • 27 cookbooks
The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast with Your Air Fryer

Paula Deen’s Air Fryer Cookbook

  • Author: Paula Deen
  • Two-time Emmy award winner
  • Paula’s magazine Cooking
    over 3 million readers
  • 15 cookbooks
    over 11,000,000 copies
Paula Deen’s Air Fryer Cookbook

Air Fry Everything

  • Author: Meredith Laurence
  • Blue Jean Chef
  • www.meredithlaurence.com
  • 3 cookbooks
Air Fry Everything: Foolproof Recipes for Fried Favorites and Easy Fresh Ideas by Blue Jean Chef, Meredith Laurence (The Blue Jean Chef)

The Air Fryer Cookbook

  • Author: Todd English
  • TV cooking show Food Trip
    with Todd English
  • cheftoddenglish.com
The Air Fryer Cookbook: Deep-Fried Flavor Made Easy, Without All the Fat!

My GoWISE USA Air Fryer Cookbook

  • Author: Harlan Fowler
  • 216 pages
  • Publisher: April 19, 2016
My GoWISE USA Air Fryer Cookbook: 100 Amazing Recipes for Smart People

Airfryer Recipe Book

airfryer recipes

30+ delicious Airfryer recipes

1. Panko-crusted fish fillets with chips

Serves 2

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  • For the fish 200g panko breadcrumbs 1 tsp salt Pinch of pepper 2 tbsp fresh parsley, finely chopped 200g firm white fish fillet 100g plain flour 2 eggs
  • For the chips 2 big maris piper potatoes, peeled and cut into 1cm-thick chips 1 tbsp vegetable oil Salt and pepper
  • For the tartar sauce 200ml mayonnaise 2 tbsp capers, drained and chopped 2 tbsp gherkins or jalapeños, chopped 1 small shallot, very finely chopped Squeeze of lemon juice 4 tbsp chopped fresh parsley Pinch of chilli flakes Salt and black pepper

Method

  1. Heat the Airfryer to 200C for 3 minutes.
  2. Mix breadcrumbs, salt, pepper and parsley in a bowl.
  3. Cut the fish into 4 long pieces almost like big fish fingers. Whisk the eggs and place them on a plate, tip the flour on to another plate and the breadcrumb mix on to a third. Dip each piece of fish in the flour, then the egg, and then the breadcrumbs. Repeat so the fish is double-coated for extra crispiness. Then place in the Airfryer and cook for about 15 minutes or until golden. Cover in foil to keep warm while you cook the chips. Or, if you use the Airfryer XL, you can do both at once.
  4. Pat the chips dry with a paper towel. Shake in oil and place in Airfryer for 20 minutes until golden, shaking twice during cooking. Season.
  5. Mix all the ingredients in a bowl and serve.

2. Sausages with spiced butterbean and tomato ratatouille

Serves 2

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  • 4 of your favourite pork sausages
  • For the ratatouille 1 pepper, chopped 2 courgettes, diced 1 aubergine, diced 1 medium red onion, diced 1 tbsp olive oil 440g butterbeans, drained and rinsed 1 x 440g tin of chopped tomatoes 2 sprigs of thyme 1 tbsp balsamic vinegar 2 cloves garlic, minced 1 red chilli, finely chopped

Method

  1. Heat the Airfryer to 200C for 3 minutes. Add the pepper, courgettes, aubergine, onion and oil and roast for around 20 minutes — until the skin of the veg has blistered — shaking the pan twice during cooking. Remove and leave to cool, turning the Airfryer down to 180C.
  2. In a saucepan, mix the veg with the rest of the ratatouille ingredients and bring to a simmer before seasoning. Add the sausages to the Airfryer, ensuring they aren’t touching each other, and cook for 10-15 minutes (depending on size), shaking once during the cooking time.

3. Buttermilk chicken with sweet potato chips

Serves 2

 

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  • For the chicken 200ml buttermilk ½ tsp cayenne pepper 1 tsp minced garlic 2x150g chicken breasts 4 tbsp plain flour seasoned with salt and pepper 1 egg, beaten 200g panko breadcrumbs
  • For the chips 2 sweet potatoes, peeled and sliced into 1cm-thick chips 1 tbsp olive oil 1 tbsp sweet smoked paprika

Method

  1. Place the buttermilk, cayenne and garlic in a bowl with the chicken breasts, cover and place in the fridge to marinate overnight.
  2. Heat the Airfryer for 3 minutes. When you are ready to cook, rub as much of the marinade off the chicken as you can, then dip the breasts into a bowl of seasoned flour, then a bowl of beaten egg and finally the breadcrumbs, making sure that the chicken is well coated.
  3. Place the chicken in the Airfryer and fry for 20 minutes at 190C or until cooked through. Allow to rest while you cook the chips (or use the Airfryer XL to fry both at the same time).
  4. Toss the chips in oil and paprika, then place in the Airfryer and cook at 190C for 20 minutes, shaking them twice in between. Once cooked, season the chips with salt and pepper.

4. Onion bhajis with curry leaf dal and raita

Serves 2

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  • For the dal 1 onion, finely diced 1 clove garlic, finely chopped 1 chilli, chopped 1 inch ginger, finely chopped 1 tbsp vegetable oil 2 stems curry leaves 1 tsp turmeric 1 tsp garam masala 1 tsp yellow mustard seeds 75g red lentils 1x 400g tin tomatoes 50g unsweetened desiccated coconut
  • For the raita ½ cucumber Juice of 1 lemon 1 small bunch fresh
    mint, finely chopped 100g natural yoghurt
  • For the bhajis 90g chickpea flour 1 tsp cumin seeds ½ tsp turmeric ½ tsp fennel seeds ½ tsp salt 1 chilli, finely chopped 1in piece ginger, grated 2 cloves garlic, grated Juice of ½ lemon Small bunch fresh coriander, chopped 2 onions, thinly sliced

Method

  1. For the dal, sweat the onion, garlic, chilli and ginger in the oil in a pan for 10 minutes. Turn the heat up and add the curry leaves, turmeric, garam masala and mustard seeds. Fry for a minute then add the lentils.
  2. Stir so everything is evenly coated, then add the tomatoes and coconut. Season, then cover and simmer for 40 minutes or until the lentils are tender. Add more water if the pan gets a little dry or you want to create a soupier dal.
  3. Make the raita. Cut the watery seed core out of the cucumber and finely dice the flesh. Add the lemon juice, mint and cucumber to the yoghurt with a good pinch of salt, then stir.
  4. To create the bhaji mix, add the flour to a large bowl and pour in enough water to make a paste as thick as double cream.
  5. Toast the cumin, turmeric and fennel in a frying pan for a minute and add these to the flour mix with the salt, chilli, ginger and garlic.
  6. Heat the Airfryer to 180C. Stir the lemon juice, coriander and onions in the bhaji mix until they are coated. With wet hands, create bhaji balls the size of large olives, flatten slightly then add to the basket. Fry for no more than 10 minutes, until golden and crisp. Serve with the dal and raita on the side.

5. Salmon with creamy courgetti

Serves 2

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  • For the salmon 2x 150g salmon fillets, skin on 1 tsp olive oil
  • For the courgette 2 large, straight courgettes 1 ripe avocado, de-stoned and chopped ½ garlic clove, finely chopped Small handful parsley Handful of cherry tomatoes Handful of black olives 2 tbsp toasted pine nuts

Method

  1. Rub the salmon with the oil and season with salt   and pepper. Place in the Airfryer for 10 minutes   at 180C until the skin turns lovely and crisp.
  2. Meanwhile, prepare the courgette by using a   spiralizer or julienne peeler on the courgettes,  then set to one side. To make the sauce, place  the avocado, garlic, parsley and some seasoning   in a mini chopper or food processor and blend   until  smooth.
  3. Chop the tomatoes and olives, then set to   one side. Toss the courgette in the sauce, divide   between two plates, along with the tomatoes    and olives, and top with the salmon. To serve,    scatter the pine nuts over the dish.

6. Vegetable crisps and  cheesy pesto twists

Serves 4

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  • For the vegetable crisps 2 parsnips 2 beetroot 1 medium sweet potato, peeled 1tbsp olive oil ½ tsp chilli powder or herbes de Provence
  • For the cheesy pesto twists 1 x 320g pack all-butter puff pastry 1 tbsp flour 50g cream cheese 4 tbsp pesto 1 egg, beaten 50g Parmesan, grated

Method

  1. Heat the Airfryer to 240C.
  2. Using a peeler, shave super-thin strips off the  parsnips, beetroot and sweet potato. Toss the  vegetable slices in the oil and chilli powder or    herbs, then season with salt and pepper.
  3. Cook in the Airfryer for 20 minutes or until golden   and crisp, shaking the pan halfway through.
  4. For the cheesy pesto twists, roll the pastry into   a rectangle on a lightly floured surface with the   long side vertical and the short side horizontal.   Cut in half down the middle. Spread cream cheese   and pesto over one half, then place the other  piece of pastry on top to create a sandwich. Cut   in half down the middle again to create 2 long    rectangles. Slice each rectangle into 1cm-thick   strips horizontally.
  5. Twist each pastry strip, pulling gently to   lengthen. Once you have all your twists, brush   lightly with beaten egg and scatter with Parmesan.   Airfry for 20-25 minutes or until risen and golden   brown. Both snacks can be served warm or cold

7. Thai roast beef salad with nam jim dressing

Serves 2

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  • kg topside of beef 1 tsp olive oil Salt and pepper
  • For the salad 1 carrot, grated ½ small white cabbage, grated 1 red pepper, very finely sliced Small handful of sugar snap peas, chopped Small handful of beansprouts 2 tsp toasted sesame seeds Small bunch coriander leaves, chopped (keep some aside for dressing and garnish)
  • For the dressing 2 tbsp fish sauce 2 tbsp fresh lime juice 2 red bird’s eye chillies (adjust to your taste) 2 garlic cloves 1 inch piece of ginger 2 tbsp tamari or soy sauce 2 tbsp sesame oil 4 tbsp water 1 tbsp of palm (or light brown) sugar 2-3 small shallots, chopped Stems of the coriander Pinch of salt

Method

  1.  Heat the Airfryer to maximum temperature for a few minutes while you prepare the beef. Rub with oil, salt and pepper, and roast for 30 minutes, turning the temperature down to 190C after 10 minutes. This will give you medium rare meat, ideal for this dish.
  2. While the meat is roasting prepare the salad: toss all ingredients together and set aside.
  3. For the nam jim dressing, put all the ingredients into a food processor and blitz for a minute or so. The dressing should be well combined and thin. Drizzle some over the salad and put the rest in a small serving bowl so guests can help themselves.
  4. Once the beef is roasted allow it to rest for about 20 minutes so it’s super-juicy, then cut into wafer-thin slices. To serve, pile salad on to a plate and top with thin slices of beef.
  5. Garnish with coriander, toasted peanuts and lime wedges.

8. French fries

Serves 4

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  • 1kg floury potatoes
  • 1 tbsp olive oil

Method

  1. Peel the potatoes and cut into roughly rectangular blocks. Slice into long fries, no more than 1cm thick.
  2. Soak the fries in a bowl of cold, salted water for 30 minutes. Drain and pat dry with kitchen paper then toss with the olive oil.
  3. Heat the Airfryer to 160C. Place the fries in the basket and cook for 15 minutes.
  4. Shake the fries to turn them, then raise the temperature to 180C and cook for a further 10 minutes until golden brown.

9.Herb-crusted rack of lamb with pumpkin wedges

Serves 2

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  • 1 rack of lamb 1 tbsp Dijon mustard 50g panko breadcrumbs 2 tbsp fresh herbs, chopped 25g grated Parmesan Zest of 1 lemon 1 tbsp olive oil, salt and pepper
  • For the wedges 1 small to medium pumpkin 1 tbsp olive oil, salt and pepper

Method

  1. Heat the Airfryer to 200C for three minutes.
  2. Pat the lamb dry with a kitchen towel, then score the fat with a sharp knife to encourage it to drip out of the meat. This is how the calories are reduced. Rub the scores with the mustard.
  3. Blitz the breadcrumbs with the herbs, Parmesan, lemon zest and seasoning and, using the mustard as the ‘glue’, roll the fat of the rack through this mixture to form the crust.
  4. Season the rest of the joint, then add to the Airfryer with the oil and roast for 15 minutes until the crust is golden and the lamb cooked. If you like your lamb well done, cook for a further 5-10 minutes.
  5. For the wedges, peel and core the pumpkin and coat lightly in oil. Season and set aside. Remove the lamb and rest on a plate, then add the wedges to the Airfryer in a single layer, roast for around 20 minutes or until crisp, golden and cooked through. Serve with the lamb and a simple green salad

10. Paprika roast chicken with crispy potato rosti

Serves 2

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  • 2 chicken legs 2 tsp sweet smoked paprika 1 tsp honey Salt and pepper to taste ½ tsp garlic powder or a pinch of fresh grated garlic
  • For the rosti 1 sweet potato, peeled and coarsely grated ¼ Savoy cabbage, very finely sliced 1 egg Salt and freshly ground black pepper 1 tbsp plain flour 1 tbsp fresh parsley ½ tbsp olive oil

Method

  1. Heat the Airfryer to 200C for a few minutes while you prepare the chicken. Mix the paprika, honey, salt and pepper and garlic powder in a small bowl. Score the skin of the chicken and rub the paprika mix in thoroughly.
  2. Because you’re airfrying you will need little or no oil. Airfry for 35 minutes until the juices run clear. The skin should be crisp and bubbling.
  3. Rest the chicken on a foil-covered plate while you cook the rosti.
  4. For the rosti, drain the grated sweet potato of water in kitchen towel so it’s completely dry before mixing it together with cabbage, egg, salt and pepper, flour and parsley into a bowl. Shape into two large or four small rosti and brush with olive oil – again, just the tiniest amount – about half a tablespoon.
  5. Airfry the rosti for 8 minutes, turning once through cooking until golden brown on both sides and cooked through. Remove it from the pan and serve with the chicken and a light tomato salad.

11. Full English

Serves 4

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  • 8 chestnut mushrooms 8 tomatoes, halved 1 clove garlic, crushed 4 rashers of smoked back bacon 4 chipolatas 200g baby leaf spinach 4 eggs
  1. Heat the Airfryer to 200C. Put the mushrooms, tomatoes and garlic in a round tin. Season and spray with oil. Place the tin, bacon and chipolatas in the cooking basket. Cook for 10 minutes.
  2. Meanwhile wilt the spinach in a microwave or by pouring boiling water through it in a sieve. Drain well.
  3. Add the spinach to the tin and crack in the eggs. Lower the temperature to 160C and cook for a further few minutes until the eggs are cooked

12. Hot-smoked trout frittata

Serves 4

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  • 2 tbsp olive oil 1 onion, peeled and sliced 6 eggs 2 tbsp crème fraîche ½ tbsp horseradish sauce 2 fillets hot-smoked trout 1 handful of fresh dill
  1. Heat the oil in a frying pan, then season and cook the onion, stirring over a medium heat until softened.
  2. Heat the Airfryer to 160C. Whisk the eggs in a bowl, add the crème fraîche and horseradish. Tip the onion into a 17cm dish and add the egg mix and trout.
  3. Place dish in cooking basket and cook for 20 minutes or until the frittata is set and golden. Scatter with dill.

13. Welsh rarebit muffins

Serves 4

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  • 8 paper muffin cases 1 small egg 2 tbsp vegetable oil 75ml milk 100g plain flour 1 tsp baking powder Pinch mustard powder 40g Parmesan, grated Dash of Worcestershire sauce
  1. Heat the Airfryer to 200C.
  2. Double up the muffin cases to form four.
  3. Beat egg in a bowl, then whisk in oil and milk. Sift in flour, baking powder and mustard. Mix until smooth.
  4. Stir in the cheese and Worcestershire sauce and spoon the batter into the cases in the fryer basket. Bake for 15 minutes or until golden.

14. French toast with yoghurt and berries

Serves 4

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  • 2 large eggs 1 tsp vanilla extract 2 thick slices sourdough bread Butter for spreading Mixed berries Squeeze of honey Low-fat plain Greek yoghurt, to serve
  1. Heat the Airfryer to 180C. Beat the eggs with the vanilla, and butter both sides of the bread. Soak the bread in the egg mix until it is all absorbed.
  2. Place the bread directly in the fryer basket and cook for six minutes, turning halfway through.
  3. Serve with mixed berries, yoghurt and honey to taste.

15. Chicken wings with sesame and soy

Serves 4

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  • 8 chicken drumsticks 1 tbsp olive oil and 1 tbsp sesame oil 4 tbsp honey 50 ml light soy sauce 2 garlic cloves, crushed 1 small knob fresh ginger, grated 1 small bunch coriander, chopped 2 tsp toasted sesame seeds
  1. Place all the ingredients except the coriander and sesame seeds in a freezer bag. Seal and massage the drumsticks to ensure they are well coated. Leave in the fridge overnight to marinate.
  2. Heat the Airfryer to 200C. Place the drumsticks in the basket of the fryer and cook for 10 minutes. Lower the heat to 160C and cook for a further 10 minutes.
  3. Scatter with coriander and sesame seeds. Serve with rice and stir-fried bok choi.

16. Squash with cumin and chilli 

Serves 4

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  • 1 medium butternut squash 2 tsp cumin seeds 1 large pinch of chilli flakes 1 tbsp olive oil 150ml plain Greek yoghurt 40g pine nuts 1 small bunch of fresh coriander, chopped
  1. Slice the squash, remove the seeds, and cut into chunks. Place in a bowl with the spices and oil. Season well.
  2. Heat the Airfryer to 190C. Place the squash in the basket and roast for 20 minutes, turning occasionally, until soft and slightly charred.
  3. Toast the nuts in a dry frying pan for two minutes, making sure they don’t.
  4. Serve the squash with yoghurt and the nuts and coriander sprinkled over.

7

17. Salmon fishcakes crumb 

Serves 4

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  • 250g cooked salmon 400g cold mashed potato 1 small handful of capers 1 small handful of chopped parsley Zest of 1 lemon 50g plain flour, for coating Spray oil
  1. Flake the salmon and combine with the mashed potato, capers, dill and zest. Season well.
  2. Shape into small cakes and dust with flour. Chill in the fridge for 1 hour to firm up.
  3. Heat the Airfryer to 180C. Place the fishcakes in the fryer basket, spray with oil and cook for 7 minutes or until golden.

18. Baked apples 

Serves 4

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  • 4 apples 25g butter 2 tbsp brown sugar 50g fresh breadcrumbs 40g mixed seeds Zest of 1 orange 1 tsp cinnamon or mixed spice
  1. Core the apples and score skin around circumference with sharp knife to stop them from splitting.
  2. Combine all the remaining ingredients and carefully stuff the apple cores, scattering over any remaining mix.
  3. Bake at 180C for 10 minutes or until slightly collapsed.

19. Figs with honey and mascarpone

Serves 4

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  • 8 figs 25g butter 3 tbsp honey 150ml mascarpone 1 tsp rose water Toasted almonds, to serve
  1. Heat the Airfryer to 180C. Cut a cross into the top of each fig and squeeze slightly to open out. Place in a heatproof dish and put a small knob of butter in each one.
  2. Drizzle over the honey and place the dish in the fryer basket. Cook for 5 minutes, or until the fruit has softened and the juices caramelised.
  3. Stir rosewater into the mascarpone. Place a dollop on each serving of figs and scatter the almonds over the top.

20. Cod with warm tomato and basil vinaigrette

Serves 4

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  • 4 cod loins, about 150g each 12 cherry tomatoes, halved 8 black olives, halved Juice of 1 lemon 75ml olive oil, and spray oil 1 bunch of fresh basil, torn
  1.  Heat the Airfryer to 180C. Spray the    fish loins with oil and season well. Place  in the fryer basket and cook for 8-10  minutes or until flaky.
  2. Meanwhile, place the tomatoes and olives   in a small saucepan with the oil and    lemon juice. Warm through but do not boil.   Season and add the basil and keep warm.
  3. Serve with the tomato vinaigrette,   and some Airfryer-cooked fries   (guilt-free at just 222 calories).

21. Chicken escalopes  with sage crumb 

Serves 4

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  • 4 skinless chicken breasts 75g panko breadcrumbs 30g grated parmesan 6 sage leaves, finely chopped 50g tbsp plain flour, seasoned 2 eggs, beaten Spray oil
  1. Sandwich the chicken between clingfilm and beat with a rolling pin until ½ cm thick. Mix the breadcrumbs, parmesan and sage.
  2. Dredge the chicken in the seasoned flour, then dip into the egg and finally coat in the breadcrumbs.
  3. Heat the Airfryer to 200C. Spray the chicken with oil on both sides and place two at a time in the basket. Cook for 4 minutes or until golden and tender. Serve with a green salad.

22. Lamb chops with cucumber raita

Serves 4

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  • 4 tbsp natural low-fat yoghurt 1 tsp cumin seeds 1 tbsp coriander seeds, crushed ½ tsp chilli powder 2 tsp garam masala 2 tbsp lime juice 1 tsp salt 4 lamb chops Raita, to serve
  1. Combine the yoghurt, spices, lime juice and salt and coat the lamb chops. Leave to marinate for at least an hour.
  2. Heat the Airfryer to 200C. Place the chops in the fryer basket and cook for 10 minutes or until cooked to your liking.

23. Prawn spring rolls

Serves 4

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  • 1 tbsp groundnut oil, 1 tbsp soy sauce 1 tsp grated fresh root ginger 50g mushrooms, sliced 25g tinned water chestnuts, sliced 1 tsp Chinese five-spice powder 30g beansprouts and 1 spring onion 1 small carrot, cut into matchsticks 100g cooked prawns 12 spring roll wrappers, 1 egg, beaten
  1. Oil and heat a wok. Add ginger, mushrooms and water chestnuts. Cook for 2 minutes, then add the soy sauce, five-spice powder, beansprouts, spring onions and carrot. Cook for 1 minute, then leave to cool. Add the prawns.
  2. Heat the Airfryer to 200C. Roll up mixture in wrappers, sealing with beaten egg. Brush each roll with oil.
  3. Cook in batches in fryer basket for 5 minutes. Serve with dipping sauce.

24. Baked potatoes with cottage cheese and asparagus

Serves 4

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  • 750g large waxy potatoes 2 tbsp olive oil 2 tsp smoked paprika 150ml low-fat Greek yoghurt 2 tbsp Sriracha hot chilli sauce
  1. Peel the potatoes and cut them lengthwise into thin wedges. Soak in water for 30 minutes, then drain and pat dry with kitchen paper.
  2. Heat the Airfryer to 180C. Mix the paprika with the oil and coat the wedges before transferring to the fryer basket. Fry for 20 minutes, shaking the basket occasionally to turn the wedges.
  3. Place the chips on kitchen paper to soak up any excess oil, sprinkle with salt and serve with a dip made of yoghurt and hot chilli sauce.

26. Ricotta and spinach filo parcels 

Serves 4

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  • 500g baby leaf spinach 250g ricotta cheese 30g pine nuts Grated zest of 1 lemon 1 egg, beaten 4 sheets filo pastry
  1. Wilt the spinach in the microwave or in boiling water for 30 seconds. Drain well, squeezing out all the moisture. Roughly chop and mix with the ricotta, nuts, lemon zest and egg. Season well.
  2. Cut each filo sheet into three strips. Place 1 tablespoon mixture in the top corner of each, and fold diagonally to form triangular parcels.
  3. Heat the Airfryer to 200C.
  4. Brush the parcels with oil, place them in the fryer basket and cook in batches for 4 minutes or until golden

27. Roasted sprouts with pine nuts and raisins

Serves 4

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  • 400g Brussels sprouts 1 tbsp olive oil 50g raisins, drained 1 orange, juice and zest 50g pine nuts, toasted
  1. Boil sprouts for about 4 minutes, plunge in cold water, drain and set aside in fridge to chill.
  2. Soak raisins in orange juice for about 20 minutes.
  3. Heat Airfryer to 200C. Stir sprouts in oil and roast for about 15 minutes.
  4. Serve with raisins, pine nuts and orange zest.

28. Roast potatoes with bacon and garlic

Serves 4

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  • 4 potatoes, peeled and halved 6 cloves garlic, unpeeled, squashed 4 rashers streaky bacon, roughly cut 2 sprigs of rosemary 1 tbsp olive oil
  1. Place potatoes, garlic, rosemary and bacon in a bowl. Add oil and mix well.
  2. Heat Airfryer to 200C. Place everything in the basket and roast for 25-30 minutes, until golden brown.

 

29. Roast carrots with cumin

Serves 4

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  • 600g carrots, peeled 1 tbsp olive oil 1 tsp cumin seeds 1 handful of fresh coriander
  1. Drizzle the carrots with the oil. Add the cumin seeds and stir.
  2. Heat the Airfryer to 200C. Cook the carrots for 20 minutes, until lightly browned and tender. Scatter with chopped coriander.

31. Stilton and walnut rounds

Serves 6

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  • 50g butter, cubed 50g plain flour 50g stilton 25g walnuts, chopped
  1. Place all ingredients in food processor and blitz to for dough. Roll into a log shape, 2-3cm in diameter. Wrap in clingfilm and freeze for about 30 minutes.
  2. Line Airfryer basket with baking parchment and heat to 180C. Slice dough into 1cm rounds and cook for 15 minutes, until golden.

32. Ham and cheese pin-wheels 

Serves 6

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  • 1 sheet pre-rolled puff pastry 4 handfuls grated Gruyère cheese 4 tsp Dijon mustard 6-8 slices Parma ham
  1. Place pastry on floured work surface. Smear with mustard, add ham and sprinkle cheese over the top.
  2. Roll up pastry, starting at the short edge. Wrap in clingfilm and freeze for about 30 minutes until firm.
  3. Line Airfryer basket with baking parchment and preheat to 190C. Slice pastry into 1cm rounds and cook for 10 minutes, until golden.

32. Pigs in blankets

Serves 4

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  • 8 chipolatas 4 rashers steaky bacon
  1. Prick each sausage with fork.
  2. Cut rashers in half and wrap around.
  3. Heat Airfryer to 180C and cook for 10 minutes, shaking halfway. About 2 tbsp oil should drain away during Airfryer cooking.

Philips Airfryer HD9220/ HD9230 Recipe Book

Crispy Potato Skin Wedges

Serves: 4

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Prep time: 50 minutes;
Airfryer : 15 minutes;
Total time: 1 hour 5 min

Ingredients:

4 Medium Russet Potatoes;
1 cup Water;
¼ cup Canola Oil;
1 tsp Paprik;
¼ tsp Black Pepper;
¼ tsp Salt

1. Clean the potatoes by scrubbing under running water.
2. Fill a medium-sized pot with water and over medium-high heat, bring water to a boil.
3. Add the potatoes to the boiling water.
4. Once cooked through (approximately 20-30 minutes), remove from water and cool completely in refrigerator for about 30 minutes.
5. After potatoes are cooled down, cut into wedges
6. In a mixing bowl, combine canola oil, paprika, salt and black pepper.
7. Preheat the Airfryer to 390˚F.
8. Lightly toss the potatoes into the oil mixture.
9. Place half of the potatoes into the Airfryer skin side down. Don’t overcrowd.
10. Cook each batch for 6-8 minutes, shaking halfway through.

French Fries

Serves: 4

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Prep time: 45 minutes;
Cook time: 20 minutes;
Total time: 1 hour 5 minutes

Ingredients:

2 Medium Russet Potatoes;
1 Tbsp Olive Oil

 

1. Peel the potatoes and cut them into strips (1/2 inch x 3 inch).
2. Soak the potatoes in water for at least 30 minutes. Then drain the potatoes thoroughly and pat them dry with paper towels.
3. Preheat the Airfryer to 320˚F.
4. Carefully coat the fries in oil and transfer to the fryer basket. Cook for 5 minutes, until crisp. Allow to cool.
5. Increase the Airfryer temperature to 390˚F.
6. Slide the basket of pre-cooked fries back into  the Airfryer and cook for 10-15 minutes or until golden brown.
TIP: Rather than cook the fries in 2 stages, you can cook all the fries at once, for 18-20 minutes at  390˚F. This method will result in fries that are a little less evenly browned

Eggplant Fries

Ingredients: 1 Medium Eggplant; ¼ cup Cornstarch ¼ cup Olive Oil; ¼ cup Water 1 pinch Salt

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1. Preheat the Airfryer to 390°F.
2. Cut eggplant to 10 mm X 3 in.
3. In a mixing bowl combine cornstarch, olive oil, water, and eggplant. Mix and coat eggplant evenly.
4. Place half of eggplant fries into the Airfryer. Cook for 12-14 minutes or until eggplant start to brown.
5. Repeat the process until all eggplant fries are cooked.

Zucchini Fries

Ingredients: 4 Medium Zucchini; ¼ cup Cornstarch ¼ cup Olive Oil; ¼ cup Water 1 pinch Salt

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1. Preheat the Airfryer to 390°F.
2. Cut zucchini to 10 mm X 3 in.
3. In a mixing bowl mix cornstarch, olive oil, water, and zucchini. Mix and coat zucchini evenly.
4. Place half of zucchini fries into the Airfryer. Cook for 12-14 minutes or until zucchini start to brown.
5. Repeat the process until all zucchini fries are cooked.

Parsnip Fries

Ingredients: 6 Medium Parsnips; ¼ cup Cornstarch ¼ cup Olive Oil; ¼ cup Water 1 pinch Salt

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1. Preheat the Airfryer to 390°F.
2. Peel, cut parsnips to 10 mm X 3 in.
3. In a mixing bowl mix cornstarch, olive oil, water, and parsnips. Mix and coat parsnips evenly.
4. Place half of parsnip fries into the Airfryer. Cook for 12-14 minutes or until parsnips start to brown.
5. Repeat the process till all parsnips are cooked

Potato Croquettes

Serves: 4

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Prep time: 30 minutes
Airfryer : 15 minutes
Total time: 45 minutes

Ingredients:
2 Medium Russet Potatoes, peeled and cubed
1 Egg Yolk
½ cup Parmesan Cheese, Grated
2 Tbsp All Purpose Flour
2 Tbsp Chives, Finely Chopped
1 pinch Black Pepper
1 pinch Nutmeg, Ground
2 Tbsp Vegetable Oil
½ cup Breadcrumbs

1. Boil the potato cubes in salted water for 15 minutes.
2. Drain the potatoes and mass finely with a potato masher or ricer. Cool completely.
3. Add the egg yolk, cheese, flour and chives to the potato.
4. Season to taste with salt, pepper and nutmeg.
5. Shape the potato mixture into the size of golf balls
6. Place each potato ball into the flour, then the eggs and then the breadcrumbs and roll into a cylinder shape.
7. Preheat the Airfryer to 390F.
8. Place half of the croquettes into the Airfryer basket and cook for 7-8 minutes or until golden brown.
9. Repeat until all croquettes are cooked

TIP: If you wet your hands slightly before shaping the croquettes, the puree forms easily into smooth croquettes. Double the croquette recipe and freeze half of the prepared unfried croquettes for another time

Rosemary Russet Potato Chips

Serves: 2

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Prep time: 40 minutes
Cook time: 30 minutes
Total time: 1 hr 10 minutes

Ingredients:
2 Medium Russet Potatoes
¼ cup Olive Oil
½ cup Sour Cream
2 tsp Chopped Rosemary
1 Tbsp Roasted Garlic
1 pinch Salt

1. Preheat the Airfryer to 390°F.
2. Take 1 head of garlic, cut the topside off. Placed into aluminum foil with 1 tbsp olive oil, salt, and cook for 20 minutes. When finished cool and set aside.
3. Scrub potatoes under running water.
4. On a clean cutting board cut potatoes lengthwise.
5. Now with a peeler peel potato strips right into a mixing bowl full of water.
6. Soak potatoes for 30 minutes; change the water several times.
7. Preheat the Airfryer to 320°F.
8. In a mixing bowl toss potato strips with remaining olive oil. Place chips into fry basket.
9. Set the timer for 28 to 30 minutes. Cook until golden brown.
10. While chips are cooking combine sour cream, roasted garlic, ½ tbsp chopped rosemary, & salt.
11. Finish the potato chips with remaining ½ tbsp chopped rosemary and salt.

TIP: The key to the perfect chip is to frequently shake the basket threw out the cooking process.

 Sweet Potato Fries with Curried Yogurt

Serves: 4

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Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hr

Ingredients:
4 Medium Sweet Potatoes
½ cup Greek Yogurt
¼ cup Cornstarch
1 tsp Curry Powder Mild
¼ cup Canola Oil
¼ cup Water
1 pinch Salt

1. Peel sweet potatoes and cut into (½ inch X 2 ½ inch) long fries.
2. Soak in water for 10 minutes.
3. Preheat the Airfryer to 390°F.
4. Drain the sweet potato fries well and pat dry with a paper towel.
5. Transfer fries to a mixing bowl, combine cornstarch, canola oil and water.
6. Place 1/3 of the fries into the Airfryer basket and cook for 10 to 12 minutes. Shake the fry basket a couple times for even cooking.
7. Repeat the process until all the fries are cooked.
8. While fries are cooking, in a mixing bowl combine yogurt, curry powder & salt. Serve as a dipping sauce for fries

 Sweet Potato Fries with Maple Pecan Glaz

Serves: 4

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Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hr

Ingredients:
4 Medium Sweet Potatoes
1 cup Unsalted Pecans
¼ cup Cornstarch
2 tsp Canola Oil
¼ cup Canola Oil
¼ tsp Salt
¼ cup Water
2 Tbsp Powdered Sugar
¼ cup Maple Syrup

1. Peel sweet potatoes and cut into (½ inch X 2 ½ inch) long fries.
2. Soak in water for 10 minutes.
3. Preheat the Airfryer to 390°F.
4. Mix pecans, 2 tsp oil and ¼ tsp salt. Place into fry basket, cook for 1 to 2 minutes. Then cool and set aside.
5. Drain the sweet potato fries well andpat dry with a paper towel.
6. Transfer fries to a mixing bowl, combine cornstarch, canola oil, water and powdered sugar.
7. Place 1/3 of the fries into the Airfryer basket and cook for 10 to 12 minutes. Shake the fry basket a couple times for even cooking.
8. Repeat the process until all the fries are cooked.
9. Finish by adding toasted pecans, drizzle maple syrup, and salt

 Curried Cauliflower Florets

Serves: 4

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Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients:
1 Head of Cauliflower
1 Tbsp Curry Powder
¼ tsp Salt
½ cup Olive Oil
¼ cup Toasted Pine Nuts
¼ cup Golden Raisins

1. Preheat the Airfryer to 390°F.
2. In a mixing bowl toss pine nuts with 1 tsp olive oil.
3. Place pine nuts in the Airfryer, cook for 1-2 minutes. Remove, cool, and set aside.
4. Place golden raisins in a bowl and pour 1 cup of boiling water over and set aside.
5. Place the head of cauliflower on a clean cutting. Using a chef ’s knife core the head of cauliflower.
6. Cut florets of cauliflower ; into 1 inch pieces.
7. In a mixing bowl combine cauliflower, olive oil, curry, and salt.
8. Place half the florets into the Airfryer.
9. Cook for 8-10 minutes.
10. Repeat the process till all florets are cooked.
11. Drain the golden raisins into a strainer.
12. Combine and toss cauliflower, golden raisins, and pine nuts

Bacon Wrapped Prawns

Serves: 3

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Prep time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes

Ingredients:
1 lb Tiger Prawns (16-20 count)
1 lb Bacon (Thin Sliced)

 

1. Take the bacon out of the refrigerator and let it sit out at room temp for 30 minutes.
2. Preheat the Airfryer to 390°F.
3. Gather the peeled and deveined tiger prawns and the tempered bacon. Take one slice of bacon and wrap it around the tiger prawn. Start from the head of the prawn wrapping the whole prawn to the tail.
4. Place the wrapped tiger prawns back into the refrigerator for 20 minutes.
5. After 20 minutes in the refrigerator place half of the tiger prawns into the Airfryer and cook for 5-7 minutes.

Moroccan Meatballs with Mint Yogurt

Moroccan Meatballs with Mint Yogurt

 Cheddar Bacon Croquettes

Serves: 6

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Prep time: 40 minutes
Cook time: 7 minutes
Total time: 47 minutes

Ingredients:
1 lb Sharp Cheddar Cheese Block
(cut into 5 pieces)
1 lb Thin Sliced Bacon
3 ea Eggs, beaten
1 cup Breadcrumbs
1 cup All Purpose Flour
¼ cup Olive Oil
½ tsp Salt

1. Take the bacon out of the refrigerator and let set for 30 minutes.
2. While the bacon sitting out, cut the cheddar into 5 equally-sized rectangular portions,
approximately 1-inch x 1.75-inch each.
3. Once the bacon is at room temperature, take two pieces of bacon and wrap around each piece of cheddar, fully enclosing the cheese. Trim any excess fat.
4. Place in the freezer for 5 minutes to firm. Do not freeze.
5. Preheat the Airfryer to 390F.
6. Mix breadcrumbs together with salt and olive oil.
7. Gather eggs, flour and breadcrumbs and set aside in 3 bowls.
8. Remove cheddar blocks from the freezer. One at a time, place into the flour, then the eggs and finally the breadcrumbs.
9. Place the croquettes in the Airfryer and cook for 7-8 minutes or until golden brown and cheese begins to ooze.

 Crab Croquettes

Serves: 6

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Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Ingredients:
1 lb Lump Crab Meat
¼ cup Red Onions (finely chopped)
¼ cup Red Bell Pepper (finely chopped)
2 Tbsp Celery (finely chopped)
¼ tsp Tarragon (finely chopped)
¼ tsp Chives (finely chopped)
½ tsp Parsley (finely chopped)
2 ea Egg Whites
¼ cup Mayo
¼ cup Sour Cream
½ tsp Cayenne Pepper
½ tsp Salt
½ tsp Lime Juice
1 tsp Olive Oil

1. In a small pot over medium-high heat mix olive oil, onions, peppers, and celery. Cook and sweat until translucent. About 4-5 minutes. Remove from heat and cool. Set aside.
2. In a mixing bowl combine all ingredients.
3. Preheat the Airfryer to 390°F.
4. In a food processor blend the panko breadcrumbs and salt to a fine crumb.
5. In three separate bowls, set aside eggs, panko, and flour.
6. Mold crab mixture to the size of golf balls.
7. Place each ball in the flour, then into the eggs, and last the panko.
8. Cook half the crab croquettes for 8-10 minutes in the Airfryer. Don’t overcrowd.
9. Repeat the process till all crab croquettes are cooked and golden brown.
10. Serve with tarragon remoulade

 Jerk Chicken Wings

Serves: 6

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Prep time: 15 minutes; Cook time: 30 minutes
Total time: 45 minutes

Ingredients:
4 lb Chicken Wings; 2 Tbsp Olive Oil
2 Tbsp Soy Sauce
6 ea Garlic Cloves (finely chopped)
1 ea Habanero
(seeds, ribs removed, and finely chopped)
1 Tbsp Allspice ground
1 tsp Cinnamon ground
1 tsp Cayenne Pepper ground
1 tsp White Pepper
1 Tbsp Thyme (finely chopped)
2 Tbsp Brown Sugar
1 Tbsp Ginger (freshly grated)
4 ea Scallions (finely chopped)
5 Tbsp Lime Juice (fresh)
½ cup Red Wine Vinegar
1 tsp Salt

1. In a mixing bowl combine all the ingredients in the Jerk seasoning, including the chicken wings.
2. Transfer to a 1 gallon re-sealable bag and refrigerate for 2 hours up to 24 hours.
3. Preheat the Airfryer to 390F.
4. Transfer the chicken wings to a fine mesh strainer to drain any additional liquid.
5. Place half the wings in the Airfryer basket and cook for 14-16 minutes, shaking halfway through.
6. Repeat to cook the remaining wings.

 Pigs in a Blanket

Serves: 4

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Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Ingredients:
12 oz Cocktail Franks
8 oz Crescent Roll can (butter flake)
2 ea Egg Yolk

1. Thoroughly drain the cocktail franks on a layer
of paper towels and dry.
2. Cut the dough into rectangular strips,
approximately 1-inch x 1.5-inch.
3. Roll the strips around the franks, leaving the
ends visible.
4. Brush the dough with a little egg yolk
to add color.
5. Place in the freezer for 5 minutes to firm.
6. Preheat the Airfryer to 320F
7. Remove from the franks from the freezer and
place half of them in the Airfryer. Cook for 6-8
minutes or until dough is golden brown.
8. Repeat until all of the franks are cooked

 Moroccan Meatballs with Mint Yogurt

Serves: 4

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Prep time: 25 minutes’ Cook time: 12-16 minutes
Total time: 37-41 minutes

Ingredients:
1 lb Ground Lamb; 4 oz Ground Turkey
1.5 Tbsp Parsley (washed & finely chopped)
1 Tbsp Mint (washed & finely chopped)
1 tsp Cumin ground; 1 tsp Coriander ground
1 tsp Cayenne Pepper ground
2 ea Garlic cloves (finely chopped)
2 tsp Harissa; ¼ cup Olive Oil
1 tsp Salt; 1 ea Egg White
MintYogurt Ingredients:
½ cup Greek yogurt 0%
¼ cup Sour cream; 2 Tbsp Buttermilk
¼ cup Mint (chopped)
1 ea Garlic (chopped) ; 2 pinch Salt

1. Preheat the Airfryer to 390°F.
2. In a mixing bowl combine all ingredients for the meatballs.
3. Roll the meatballs between your hands in a circular motion to smooth the meatball out to the size of golf balls.
4. In the Airfryer place half the meatballs into the fry basket. Cook for 6-8 minutes.
5. Repeat this process until all meatballs have been cooked.
5. While the meatballs are cooking combine all ingredients for the mint yogurt in a mixing bowl and mix.
6. Serve Moroccan meatballs with the mint yogurt and garnish with some Moroccan olives and mint

 Korean BBQ Satay

Serves: 4

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Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Ingredients:
1 lb Chicken Tenders
½ cup Soy Sauce (use less sodium soy sauce)
½ cup Pineapple Juice
¼ cup Sesame Oil
4 ea Garlic Cloves
4 ea Chopped Scallions
1 Tbsp Fresh Grated Ginger
2 tsp Toasted Sesame Seeds
1 pinch Black Pepper

1. Combine all ingredients except for the chicken.
2. Skewer each chicken tender, trimming excess meat or fat from the skewer.
3. Combine the marinade and the chicken and refrigerate, covered, for 2 hours up to 24 hours.
4. Preheat the Airfryer to 390˚F.
5. Add half of the skewers to the Airfryer basket and cook for 5-7 minutes.
6. Repeat to cook the remaining chicken

 Teriyaki Glazed Halibut Steak

Serves: 3

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Prep time: 30 minutes
Cook time: 9-11 minutes
Total time: 39-41 minutes

Ingredients:
1 lb Halibut Steak
Teriyaki marinade:
²/³ cup Soy Sauce (low sodium)
½ cup Mirin (Japanese cooking wine)
¼ cup Sugar; 2 Tbsp Lime Juice
¼ cup Orange Juice
¼ tsp Crushed Red Pepper Flakes
¼ tsp Ginger ground; 1 ea Garlic clove (smashed)

1. In a sauce pan combine all ingredients for the teriyaki glaze/marinade.
2. Bring to a boil and reduce by half, then cool.
3. Once cooled add half of the glaze/marinade into a resealable bag with the halibut.
4. Refrigerate for 30 minutes.
5. Preheat the Airfryer to 390°F.
6. Place marinated halibut into the Airfryer and cook for 9-11 minutes.
7. When finished brush a little of the remaining glaze over the halibut steak.
8. Serve over a bed of white rice with basil/mint chutney

 Roasted Heirloom Tomato with Baked Feta

Serves: 2

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Prep time: 20 minutes
Cook time: 14 minutes
Total time: 34 minutes

Ingredients:
1 ea Heirloom Tomato
8 oz Feta Cheese Block
½ cup Red Onions
(sliced paper thin and loosely packed)
1 Tbsp Olive Oil
Basil Pesto:
½ cup Parsley (rough chopped)
½ cup Basil (rough chopped)
½ cup Parmesan (freshly grated)
3 Tbsp Toasted Pine nuts
1 ea Garlic clove
½ cup Olive oil
1 pinch Salt

1. Preheat the Airfryer to 390°F.
2. In a mixing bowl combine pine nuts, 1 tsp olive oil, and pinch of salt.
3. Toss pine nuts into the Airfryer and set timer for 1-2 minutes. Remove and place onto a paper towel and set aside.
4. Make the pesto. Wash and rough chop one bunch of parsley and one bunch of basil.
5. In a food processor, add chopped parsley, basil, fresh grated parmesan, garlic, toasted pine nuts and salt. Turn on the food processor and drizzle in the olive oil.
6. Once all the olive oil is incorporated stop the food processor and remove the pesto and refrigerate.
7. Slice the tomato into ½ inch thick slices. Also slice the feta into ½ inch thick slices.
8. Next take a circle cutter and cut the feta the same size as the heirloom tomato.
9. Stack the feta on top of the tomato. In between the tomato and feta spread 1 Tbsp basil pesto. Then slice the red onions paper thin and toss with 1 Tbsp olive oil and apply to the top of the feta.
10. Place tomatoes into the Airfryer and cook for 12-14 minutes or until the feta starts to soften and brown.
11. Finish with sea salt and basil pesto.

 Chimichurri Skirt Steak

Serves: 2

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Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:
16 oz Skirt steak
1 cup Parsley (washed and finely chopped)
¼ cup Mint (washed and finely chopped)
2 Tbsp Oregano (washed and finely chopped)
3 ea Garlic (finely chopped)
1 tsp Crushed Red Pepper
1 Tbsp Cumin ground; 1 tsp Cayenne Pepper
2 tsp Smoked Paprika
1 tsp Salt; ¼ tsp Black Pepper
¾ cup Olive Oil; 3 Tbsp Red Wine Vinegar

1. Combine all ingredients, except the steak, in a mixing bowl.
2. Cut the steak into 2 8-ounce portions.
3. In a re-sealable bag, add ¼ cup of chimichurri mixture and the steak. Refrigerate for 2 hours up to 24 hours.
4. One steak is marinated, remove from refrigerator and let sit at room temperature 30 minutes prior to cooking.
5. Preheat the Airfryer to 390˚F.
6. Add steak to the Airfryer and cook 8-10 minutes for medium-rare.
7. Garnish with 2 Tbsp of chimichurri on top and serve

 Portabella Pepperoni Pizza

Serves: 1

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Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Ingredients:
1 ea Portabella Cap
1 Tbsp Olive Oil
1 Tbsp Crushed Tomatoes with Basil
(use canned tomatoes)
1 Tbsp Shredded Mozzarella (loosely packed)
4 ea Sliced Pepperoni
1 pinch Salt
1 pinch Dried Italian Seasonings

1. Preheat the Airfryer to 320°F.
2. Scoop out the middle of the portabella cap with a spoon; Clean it well and be careful not to break the cap.
3. Drizzle olive oil on both sides of the portabella.
4. Season the inside of the portabella with salt and Italian seasonings.
5. Spread crushed tomatoes evenly around.
6. Next spread the shredded mozzarella evenly around the portabella.
7. Place the portabella pizza into the Airfryer and cook for 4 to 6 minutes.
8. After 1 minute place the pepperoni slices on top of the melted cheese.
9. Finish with fresh grated parmesan and crushed red pepper flakes

 Mushroom, Onion and Feta Frittata

Serves: 2

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Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Ingredients:
3 ea Whole Eggs
2 cup Sliced Button Mushrooms
½ ea Red Onion
1 Tbsp Olive Oil
3 Tbsp Crumbled Feta
1 pinch Salt

1. Peel and slice half a red onion into ¼ inch thin slices.
2. Wash button mushrooms; then into slice ¼ inch thin slices.
3. In a sauté pan with olive oil sweat onions and mushrooms under a medium flame until tender.
4. Take onions and mushrooms off the heat and place on a dry kitchen towel to cool.
5. Preheat Airfryer to 320°F.
6. In a mixing bowl crack 3 eggs, then whisk the eggs thoroughly and vigorously.
7. In a 6 ounce ramekin coat the outside and bottom with a light coating of pan spray.
8. Pour eggs into the ramekin, next ¼ cup onion and mushrooms mixture, and then the cheese.
9. Place ramekin into the Airfryer. and cook for 10 to 12 minutes.
10. Frittata is done when you can stick a knife into the middle and it comes out clean

 Roasted Cornish Game Hen

Serves: 4

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Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Ingredients:
1 ea Cornish Hen (roughly about a 2 lb hen)
Marinade:
½ cup Olive Oil
¼ tsp Crushed Red Pepper flakes
1 tsp Chopped Thyme
1 tsp Chopped Rosemary
¼ tsp Salt
¼ tsp Sugar
1 ea Lemon Zest (1 lemon)

1. Place the whole Cornish hen on cutting board. Using a boning knife or a chef ’s knife. Set the Cornish hen upright with the back of the hen facing you. Start from the top of the back bone to the bottom of the back bone. Make 2 cuts and remove the back bone.
2. Once the back bone is removed split the hen lengthwise cutting threw the breastplate. Now that you have 2 whole halves of Cornish hens set aside.
3. In a mixing bowl combine all ingredients for the marinade including the Cornish hens. Refrigerate for 1 hour up to 24 hours.
4. Preheat the Airfryer to 390°F.
5. Transfer the Cornish hens to a fine mesh strainer to drain off any additional liquid.
6. Set the timer for 14-16 minutes. Cook for 14-16 minutes, until the leg is at an internal temperature of 165°F

 Steamed Salmon with Dill Sauce

Serves: 2

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Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Ingredients:
12 oz Salmon
(cut into two 6 oz pieces)
2 tsp Olive Oil
½ cup Greek Yogurt 0%
½ cup Sour Cream
2 Tbsp Dill (finely chopped)
2 pinch Salt

1. Preheat the Airfryer to 285°F.
2. Pour 1 cup of water in the bottom of the Airfryer.
3. Take the two 6 oz portions of salmon and drizzle 1 tsp of olive oil over each piece.
4. Spread the olive oil all around the fish and season with a pinch of salt
5. Place both portions of salmon into the Airfryer and cook for 9-11 minutes.
6. While the salmon is cooking in a mixing bowl combine the yogurt, sour cream, chopped dill and salt. Leave a pinch of chopped dill as a garnish for the top of the salmon.
7. Garnish with sea salt and dill and serve

Roasted Pork Chops with Pineapple

Serves: 3

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Prep time: 20 minutes; Cook time: 20 minutes
Total time: 40 minutes

Ingredients:
3 ea Pork Chops (cut 1inch thick, roughly 10oz each)
Marinade:
¼ cup Olive Oil; 1 Tbsp Cilantro (finely chopped)
1 Tbsp Parsley (finely chopped)
1 Tbsp Rosemary (finely chopped)
1 Tbsp Dijon Mustard
1 Tbsp Coriander ground
1.5 tsp Salt; 1.5 tsp Sugar
Pineapple-Jalapeno Salsa
8 ea Jalapenos ½ cup Lemon juice
2 Tbsp Cilantro 1 Tbsp Parsley
½ cup Pineapple diced ½ cup Tomato diced
2 ea Garlic cloves ½ cup Olive Oil
1 tsp Salt

1. In a mixing bowl combine all ingredients for the pork chop marinade.
2. Transfer to a re-sealable bag and refrigerate for 2-3 hours.
3. Preheat the Airfryer to 390°F.
4. Gather the jalapenos in a mixing bowl with 1 tsp of olive oil. Toss the jalapenos to evenly coat them
with the oil.
5. Place jalapenos in the Airfryer and cook for 5-7 minutes. When done place the jalapenos back into the mixing bowl. Cover and set aside.
6. Once the jalapenos have cooled; peel, seed and finely chop them for the salsa.
7. Chop the cilantro, parsley, pineapple, and tomato. Combine all ingredients for the salsa and set aside.
8. Take the pork chops out of the refrigerator and let sit at room temp for 30 minutes prior to cooking.
9. Reheat the Airfryer to 390°F.
10. Cook 1 to 2 pork chops in the Airfryer for 10-12 minutes. Thinner cuts will cook faster. Take 2 minutes off the cooking time for thinner cuts. The pork chop will be done when it has reached an internal temperature of 140°F

Cajun Shrimp with Jambalaya Rice

Serves: 4

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Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:
1 lb Tiger Prawns (16-20 count)
½ tsp Cayenne Pepper; 1 tsp Old Bay Seasoning
¼ tsp Smoked Paprika; ¼ tsp Paprika
¼ tsp Salt; 3 Tbsp Olive Oil;

Jambalaya Rice
½ cup Red Onions (small diced)
½ cup Celery (small diced)
½ cup Jalapenos (small diced)
1 cup Tomatoes (small diced)
¼ tsp Cayenne Pepper; ¼ tsp Paprika
¼ tsp Smoked Paprika; ¼ tsp Old Bay Seasoning
1 ¼ cup Chicken Stock; 1 cup Long Grain Rice
1 Tbsp Olive Oil; ½ tsp Salt

1. In a mixing bowl, combine all ingredients for Cajun Shrimp: prawns, spices, seasoning, olive oil and salt. Set aside.
2. Make Jambalaya Rice. In a small pot over medium-high heat add olive oil, red onions, celery, jalapenos and salt. Cook for 4-5 minutes covered, until the vegetables are translucent.
3. Add rice, seasonings and chicken stock to the pot. Cover and bring to a boil. Once at a boil, turn the heat down to low and cook for 15 more minutes.
4. Preheat the Airfryer to 390F.
5. Add the tiger prawns to the basket and cook for 4-5 minutes.
6. Serve the prawns on top of the rice.

Cod Fish Nuggets

Serves: 4

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Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:
1 lb Cod Fish Filet (makes 18-20 nuggets)
1 cup Panko Breadcrumbs (food processor)
1 cup All Purpose Flour
3 ea Eggs, beaten
1 tsp Salt
¼ cup Olive Oil

1. Preheat the Airfryer to 390F.
2. Gather the eggs, flour and breadcrumbs into three separate bowls.
3. Add salt and olive oil to the breadcrumbs bowl and mix well.
4. Cut the piece of cod into strips approximately 1-inch x 2.5-inches. Each nugget should be about ½ inch thick.
5. Place the nuggets into the flour, then the eggs and finally into the breadcrumbs.
6. Press the breadcrumbs down on the nuggets down to ensure they stick and cook evenly.
7. Shake off any excess breadcrumbs.
8. Cook half of the nuggets at a time, with each batch cooking for 8-10 minutes

Country Chicken Tenders

Serves: 4

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Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:
1 lb Chicken Tenders
3 ea Eggs, beaten
1 cup Breadcrumbs
1 cup All Purpose Flour
1 tsp Salt
1.5 tsp Black Pepper
¼ cup Olive Oil

1. Preheat the Airfryer to 320°F.
2. Gather beaten eggs, flour, and breadcrumbs into three separate bowls. Season the breadcrumbs with salt, black pepper, and olive oil.
3. Mix the breadcrumbs and olive oil well.
4. Place the chicken tenders into the flour, then the eggs, and finally into the breadcrumbs. Only coat 4-5 chicken tenders at a time.
5. Press chicken tenders down with some force to ensure even coating of the breadcrumbs.
6. Shake off any excess. Place on a sheet tray and set aside till all tenders have been breaded.
7. Open the Airfryer and put half the tenders into the fry basket. Don’t overcrowd.
8. Cook for 10-12 minutes. Shake the basket half way through the cooking process, to ensure even cooking.
9. Repeat the process until all chicken tenders are cooked

Grilled Cheese

Serves: 2

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Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

Ingredients:
4 ea Slices of Brioche or White Bread
½ cup Sharp Cheddar Cheese
½ cup butter (melted)

1. Preheat the Airfryer to 355°F.
2. Measure out cheese and butter in separate bowls.
3. Brush the butter between the 4 slices of bread.
4. Equally distribute the cheese on 1 side of 2 pieces of bread.
5. Put the grilled cheese together and place into the Airfryer for 4-5 minutes or until golden brown and the cheese is melted.

Mini Cheeseburger Sliders

Serves: 2

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Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Ingredients:
8 oz Ground Beef
2 ea Cheddar Cheese Slices
2 ea Dinner Roll
2 Tbsp Olive Oil
2 tsp Salt
½ tsp Black Pepper

1. Preheat the Airfryer to 390°F.
2. Form ground beef into 2 4-ounce patties. Season with salt and pepper.
3. Place the cheeseburgers into the fry basket, and cook for 10 to 12 minutes. Add the cheese at the last minute to melt.

Peanut Butter Marshmallow Fluff Turnovers

Serves: 4

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Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Ingredients:
4 ea Sheets Filo Pastry, Defrosted
4 Tbsp Chunky Peanut Butter
4 tsp Marshmallow Fluff
2 oz Butter
1 pinch Sea Salt

1. Preheat the Airfryer to 355˚F.
2. Brush 1 sheet of filo with butter. Fit a second sheet of filo on top of the first and also brush with butter. Repeat until you have used all 4 sheets.
3. Cut filo into 4 3-inch x 12-inch strips.
4. Place 1 Tbsp of peanut butter and 1 tsp marshmallow fluff on the underside of a strip of filo.
5. Fold the tip of the sheet over the filling to form a triangle and fold repeatedly in a zigzag manner until the filling is fully wrapped. Use a touch of butter to seal the ends of the turnover.
6. Place the turnovers into the Airfryer basket and cook for 3-5 minutes, until golden brown and puffy.
7. Finish with a touch of sea salt for a sweet and salty combination.

Coconut Flan

Serves: 4

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Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Ingredients:
½ cup Sugar
1.5 Tbsp Water
¾ cup Canned Coconut Milk
¼ cup Evaporated Milk
¼ cup Sweetened Condensed Milk
2 ea Whole Eggs
1 ea Egg Yolk
¼ cup Sweetened Shredded Coconut Flakes to garnish

1. Lightly coat 4 4-ounce ramekins or 1 6-inch round cake pan with vegetable spray.
2. Preheat the Airfyer to 320°F.
3. Bring 2 cups over of water up to a boil and pour into preheated Airfryer.
2. In a small pot add the sugar and 1.5 Tbsp water together. Cook over medium-high heat, swirling the pan constantly, until the sugar turns a rich amber color, about 10 minutes.
3. Immediately pour 1 to 2 Tbsp of the caramel into the bottom of each cup.
4. In a mixing bowl, blend the 3 milks with a wire whisk adding the eggs and egg yolks last.
5. Once well blended ladle the custard base into the ramekins one at a time.
6. Cover each ramekin with aluminum foil and bake for 30 minutes in the Airfryer.
7. Remove the ramekins and uncover, place into the refrigerator for 2 hours to set completely.
8. In a conventional oven preheat 350°F. On a sheet tray place the coconut flakes evenly around and toasted for 5-7 minutes, or until lightly browned.
9. Add coconut flakes on top of the flan and serve with orange/mango sauce

Vanilla Soufflé

Serves: 4

Read more

Prep time: 20 minutes
Cook time: 1 hour & 10 minutes
Total time: 1 hour & 30 minutes

Ingredients:
¼ cup All Purpose Flour ¼ cup Butter (softened)
1 cup Whole Milk ¼ cup Sugar
4 ea Egg Yolks 2 tsp Vanilla Extract
1 ea Vanilla Bean 5 ea Egg Whites
1 oz Sugar 1 tsp Cream of Tartar

1. Mix the flour and butter until it is a smooth paste.
2. In a sauce pot heat milk and dissolve the sugar. Bring to a boil.
3. Add the flour and butter mixture to the boiling milk. With a wire whisk, beat vigorously to ensure there are no lumps.
4. Simmer for several minutes until the mix thickens. Remove from the heat and cool for 10 minutes in an ice bath.
5. While the mix is cooling, take 6 3-ounce ramekins or soufflé dishes. Coat with butter and sugar. (This butter and sugar for coating is not included in the ingredients. )
6. In another mixing bowl quickly beat the egg yolks and vanilla extract/bean and combine with cooling milk mixture.
7. Seperately beat the egg whites, sugar, and cream of tartar until the egg whites form medium stiff peaks.
8. Fold the egg whites into the soufflé base and pour into the prepared baking dishes and smooth off the tops.
9. Preheat the Airfryer to 320°F.
10. Place 2 to 3 soufflé dishes into the Airfryer. Cook for 12-15 minutes.
11. Serve with a sprinkle of powdered sugar on top of the soufflé, with a chocolate anglaise sauce

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Airfryer Recipes Steak

The Perfect Steak: Two 6-ounce New York Steaks after 11 minutes

Prep time 3 mins, cooking time 10-14 mins

Ingredients

– 2 x 200 g serve of quality cut steak
– Salt & pepper to season

Method

– Sprinkle with seasoning
– Place into a pre-heated Airfryer on 200 degrees for 10 mins for a medium steak or 14 mins for a well-done steak

Airfryer Recipes Chips

Hot Chips: Prep time 0 min, cooking time 8-18 mins
Ingredients – Frozen bag of hot chips
Method
– Place into a pre-heated Airfryer on 200 degrees for 8-18 mins.
– Shake once during cooking.

Airfryer Recipes Chicken

Roast chicken & Potatoes.

Prep time 0 min, cooking time 33-40 mins
Ingredients

– Fresh chicken (1.1~ 1.5kg)
– Potatoes (0.5kg)
– 1 x tbs olibe oil
– Salt & pepper to season

Method

– Put chicken into a pre-heated Airfryer on 200 degrees for 33-40 mins depending on size of the chicken
– Place potatoes & mix in the oil
– Potatoes need to be added to cook for at least 20 mins

TIPS Chicken can be marinated or filled with stuffing if desired.

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Seasoned Fries

airfryer recipes - Seasoned FriesServes :1-2

Ingredients:
2 medium potatoes
2 Tsp. Olive Oil
1/2 Tsp. Sea Salt
Pinch of Thyme
Pinch of Oregano

Try it with barbecue dipping sacuce

  1. Wash and peel potatoes. Slice into 1/2 inch thick potato strips
  2. Soak the potato strips in a bowl of water for 20 minutes, then drain and pat dry with paper towel.
  3. Place the potatoes in a large mixing bowl, and stir in olive oil, sea salt, thyme and oregana. Make sure potatoes are coated and seasoned well.
  4. And the seasoned potatoes to the air fryer basket and cook at 350 degress for 20 minutes. Stir fries midway through cooking.
  5. Remove the basket when fries are crispy and golden brown.

Bacon Wrapped Shrimp

Bacon Wrapped Shrimp

Serves:2

Ingredients:
12 Jumbo Shrimp (peeled & deveined)
12 Slices of bacon (thin sliced)
Garlic Salt
1/2 Lemon

Try it with a basil pestro sauce

  1. Rinse the shrimp under cold running water and pat dry with a paper towel
  2. Tightly wrap the tail end of the shrimp with a slice of bacon, and overlap until you reach the top
  3.  Lay all of the wrapped shrimp on a deep dish and squeeze the lemon to cover with juice. Add garlic salt.
  4. Place the shrimp in the air fryer with some space between each shrimp to avoid sticking
  5. Fry the bacon wrapped shrimp at 350 degress for 7 minutes. Turn the shrimp over midway through cooking. Remove from basket when golden

Mozzarella Basil Bruschetta

airfryer recipes - Mozzarella Basil BruschettaServes: 2-3

Ingredients:
5 Roma tomatoes
1/2 inch Fresh mozzarella slices
1 Baguette
1 Garlic Clove (Minced)
1 Tbsp Extra virgin olive oil
5 Fress basil leaves (Thin chopped)
1/2 Tsp Dry oregano
1 Tsp Salt

Try it with a basil pestro sauce

  1.  For tomato mixture, chop fresh tomatoes and place them in a medium bowl. Add olive oil and mix in salt, oregano, inced garlic, and basil leaves. Mix well and set aside.
  2. Slice the baguette into 1 inch slices. Place a slice of fresh mozzarella on each bread slice and place in air fryer basket. Bake at 370 degrees for 5 minutes until cheese has melted.
  3. Carefully remove the fryer and spread the tomato mixture on top of the melted cheese. Top right before

Sweet Potato Fries

airfryer recipes - Sweet Potato FriesServes 1-2

Ingredients:
3-5 sweet potatoes
2 Tsp Olive oil
Garlic Salt
Black Pepper
Salt
1/2 Tsp Paprika

Try it with a spicy ranch dipping sauce

  1. Wash and peel Sweet potatoes. Slice into 1/2 inch thick potato strips.
  2. Soak the potato strips in a bowl of water for 20 minutes, then drain and pat dry with paper towel
  3. Place the potatoes in a large mixing bowl, and stir in olive oil, salt, black pepper, garlic salt and paprika.
  4. Add the seasoned sweet potatoes to the air fryer basket and cook at 370 degrees for 20 minutes. Stir fried midway through cooking.
  5. Remove the basket when fries are crispy and golden brown

Lemon Garlic Crusted Salmon

airfryer recipes - Lemon Garlic Crusted SalmonServes: 2-3

Ingredients:
6 Salmon Fillets
3 oz. Butter
1 Garlic clove (Minced)
1 Large Lemon
1 Tsp Salt
1 Tbsp chopped parsley
1 Tsp chopped dill

Use olive oil instead of butter for the mixture for a healthy alternative

  1. Begin by making the butter mix- Heat butter over stove or melt in microwave to liquefy. Add in all spices and lemon juice and mix well.
  2. Spray bottom of air fryer with cooking oil or insert a layer of foil
  3. Place saimon fillets in frying basket, and with a pastry brush, coat salmon evenly with the butter mixture.
  4. Bake in air fryer at 350 degrees for 15 minutes. Turn the fillet over midway and brush with more butter mixture for even cooking
  5. Remove the basket when the salmon fillets are golden crusted

Spicy Grilled Cheese

airfryer recipes - Spicy Grilled CheeseServes 1

Ingredients
2 Slices of Texas toast
2 Slices of pepper jack Cheese
1 Slice of American
Buffer
Crushed red pepper

Try cooking it with chipotle ranch topping.

  1. Brush butter on a slice of Texas toast
  2. Place cheeses slices and sprinkle crushed red pepper onto the cheese
  3. Cover the sandwich with the other slice of bread, coat with butter and place sandwich in basket.
  4. Cook the sandwich at 350 degrees for 5 minutes
  5. Remove the basket when the cheese has melted and the toast is golden brown

Chipotle Tuna Melt

airfryer recipes Chipotle Tuna MeltServes 1

Ingredients
2 Slices of Italian bread
1/2 Cup mayonnaise
2 Chipotle peppers in adobe sauce
Pinch of garlic salt
Pinch of black pepper
Butter
12 oz Tuna
Pinch of  cilantro
1 Slice of American Cheese

Try it with a side of your favorite chips

  1. Blend/ Process Chipotle peppers in mayo, mix in garlic salt, and black pepper.
  2. Pour the mix into a medium bowl and stir in the tuna. Add cilantro and salt or pepper to taste.
  3. Coat the toast with butter, then spread the tuna onto the buttered slice of bread. Top with cheese and bread. Buffer the tob slice.
  4. Place the sandwich into the fryer basket and cook 320 degress for 4 minutes
  5. Rmove the bsket when cheese has melted or when tost is golden.

Spinach Cheese Stuffed Shells

airfryer recipes Spinach Cheese Stuffed ShellsServes 2

Ingredients
6 ox Jumbo pasta shells
1 Cup ricotta cheese
1 Cup shredded mozzarella cheese
1 Cup chopped spinach
1/2 Cub Fresh Grated Parmesan cheese
1 Egg
1 (26 oz) Jar pasta sauce

Try it with some air fryer made fresh garlic bread

  1. Cook shells according to package directions in boiling water and drain
  2. In a separate bowl, mix all cheeses, egg and spinach, then stuff each generouslly with the mixture
  3. Spread a 1/2 cup of spagheti sauce onto a 7-inch pan. Place stuffed shells on pan, open side up. Spread the remaining sauce on top.
  4. Place the pain inside the fryer basket and bake at 275 degrees for 25 minutes
  5. Carefully remove the pan from basket and serve

Spicy Chipotle Drumsticks

airfryer recipes Spicy Chipotle DrumsticksServes 2-3

Ingredients

6 Chicken drumsticks
1 Can chipotle chiles in adobo sauce
2 tbsp olive oil
Pinch of salt

Marinating the drum-sticks overnight gives a much richer flavor

  1. Preheat the air fryer for 320 degrees
  2. Blend/Process the chipotle chiles to make a Chile paste. And a table spoon of the adobo sauce from the can. Add a pinch of salt, and fresh ground pepper to taste.
  3. Mix the Chile paste with olive oil, then marinate the chicken in the mixture in a ziploc bag for at least 25 minutes
  4. Place drumsticks in fryer basket and cook at 320 degrees for 30 minutes. Turn the drumsticks midway through coooking and brush with leftover marinade.
  5. Carefully remove the drumsticks when crispy and golden

Apple Empanads

airfryer recipes Apple EmpanadsServes 2-3

Ingredients
5-6 Apples (peeled & sliced)
1/3 Cup Granulated sugar
2 Tbsp Brown sugar
2 Tsp cinnamon
1 tbsp cornstarch
1/4 Cup waster
1/2 tsp vanilla extract
Pastry dough
4 tbsp Butter

Try it with a carmel dipping sauce

  1. Peel and slice apples into small chunks and place in pot. In a separate bowl, combine sugars, cinnamon, and cornstarch and mix well.
  2. Sprinkle the mixed dry ingrediens over apples in pot, and add water, vanilla extract, 2 Tbsp of butter and mix well
  3. Cover pot and turn heat to high until it starts to boil. Once it begins to boil, turn heat down. Simmer until apples are tender and mixture begins to thicken
  4. Remove pot from heat and let it cool down. Onec the mixture has cooled down to room temerature, lay the pastry dough flat and fill with apple mixture. Moisten the edges with water to seal and press the edges with a fork to close the pockets
  5. Place empandas in the air fryer basket and fry at 350 degreees for 15 minutes. Do not over fill basket when cooking. Remove when golden.

Creamy Cheesecak

Creamy Cheesecak airfryer recipes Serves 2-3

Ingredients
16 oz Cream Cheese (room temperature)
1 Tsp Vanilla extract
2 Tbsp Brown sugar
Pinch of cinnamon
1 Large egg
1 Cup Sweetened condensed milk

Try sprinkling some shaved almonds for a delicious crunchy texture

  1. Preheat air fryer to 350 degress. Pulse graham crackers in a food processor or blender until they are finely groud, and pour in a large bowl. Stir in sugar
  2. Poor the crust mixture into the 7 inch pie pan adn press gently to flatten and evenly cover the base of the pan. Place in air fyrer for 5 minutes then remove and set aside to cool down.
  3. With a mixer , beat the cream cheese on amedium speed until a smooth soft and creamy texture. Add sugar, egg, vanilla extra, and condensed milk
  4. Pour the cream cheese mixture into the 7 inch pie pan over the graham cracker cust. Smooth the top of the cream cheese mixture with a spatula
  5. Place the pie pan in the air fryer basket and bake at 350 degrees for 40 minutes. Remove when golden. Allow to cool ompletely before serving.

Strawberry Egg Rolls

 Strawberry Egg Rolls airfryer recipesServes 3-4

Ingredients
8 egg roll wrappers
15 Strawberries (diced)
2 oz melted unsalted butter

Cheesecake Filling
16 oz Cream cheese (room temperature)
4 Tbsp granulated sugar
1 Tsp vanilla extract
Pin of cinnamon
1 Tbsp Lemon juice

Try dipping in sour cream for a refreshing zing

  1. In a mixing bowl, beat the softened cream cheese with the sugar and lemon juice
  2. Gently fold in strawberries into the cheesecake mix, but do not beat the straberries
  3. Lay egg roll wrappers down and place 2 tablespoons of cheesecake mixture in center in a line, fold side corners in, and begin rolling, using water to seal edges
  4. Place egg rolls in air fryer basket and brush with melted unsalted butter and fry at 375 degrees for 15 minutes
  5. Remove when golden brown. Allow to fully cool before serving

Chewy Brownies

Chewy Brownies airfryer recipes Serves 3-4

Ingredients
1/2 Cup unsalted butter
1 cub granulated sugar
1 Tsp Vanilla extract
2 Eggs
1/2 Cup all purpose flour
1/3 Cub unsweetened cocoa
1/4 Tsp Baking powder
Pinh of salt

Try adding a handfull of walnuts for a crunchy chewy texturel

  1. Prehead your fryer to 340 degress. Grease you GowiseUSA Cake pan or any cake pan that fits in the fryer basket
  2. In a medium bowl mix together melted butter, eggs, and vanilla extract
  3. In a separated bowl, combine flour, sugar , cocoa powder, baking powder and salt.
  4. Gradually stir in wet ingredients into dry ingredients until it is well blended (Walnuts or Chocolate Chips may be added at this point)
  5.  Spread the batter in the cake pan- Don not overfill, two pans may be made. Once brownie mix is in pan, place in air fryer and bake at 340 degrees for 20 minutes. Poke the brownies with a kinfe or fork to ensure the mix doews not come up and uncooked. Remove carefully and allow to cool

Apple Crisp

Apple Crisp airfryer recipes Serves 3-4

Ingredients
4 Large red apples
1/2 Cup brown sugar
1/2 Tsp cinnamon
1 Large Lemon
1 Cup dried cranberries
Crumble
1/2 Cup unsalted butter (cubed)
1/2Cup brown sugar
1 Cup multi- purpose flour
1/2 Tsp cinnamon

Top it with a caramel sauce to realily bring it together

  1. Peel and dice apples. Place apple chunks into a medium bowl, then cranberries, 1/2 cup of brown sugar, cinnamon, juice from lemon, and mix well.
  2. To make the crumble, use a large mixing bowl and add 1/2 cup of brown sugar, salt, flour and cinnamon. Mix in butter cubes and mash to make a consistent clumpy texture.
  3. Pour  the apple mix into a baking dish and top with the crumble. Place the dish into the air fryer basket and bake at 350 degrees for 30 minutes.
  4. Carefully remove when crispy and golden

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