The Best Air Fryer Recipes on the Planet: Over 125 Easy, Foolproof Fried Favorites Without All the Fat!

by Ella Sanders

Overview

Air fryers have taken the world by storm, promising to give cooks the crunchy, delicious fried foods they crave without the grease, calories, or vats of boiling oil! This book is a curated collection of the 100 best air fryer recipes, from French fries to fried chicken to doughnuts and apple pies. This book will show you all of the amazing things your air fryer can do – and without all the fat of traditional fried foods!

Product Details

ISBN-13:	9781250187284
Publisher:	St. Martin's Publishing Group
Publication date:	05/01/2018
Sold by:	Macmillan
Format:	eBook
Pages:	160
File size:	65 MB
Note:	This product may take a few minutes to download.

About the Author

ELLA SANDERS is a comfort food enthusiast who loves spending time at the table with friends and family, and specializes in making traditional meals with unexpected flavor and flair. She lives with her husband and two boys in Portland, Maine.
Ella Sanders is a comfort food enthusiast who loves spending time at the table with friends and family. She shares her enthusiasm for cooking with anyone who's interested and specializes in making traditional meals with unexpected flavor and flair. Ella lives with her husband and two boys in Portland, Maine. Her cookbooks include The Ultimate Instant Pot Pressure Cooker Cookbook, The Ultimate Ketogenic Cookbook, and Copper Magic.

Read an Excerpt

CHAPTER 1

APPETIZING STARTERS

• FRIED MAC AND CHEESE

• MOZZARELLA STICKS

• TRADITIONAL ARANCHINI

• GREEK-STYLE ARANCHINI

• FRIED RAVIOLI

• TINY TOAST WITH VEGGIE SPREAD

• CHEESY GREEK-STYLE POCKETS

• HERBED RICOTTA BITES

• PARMESAN GARLIC KNOTS

• SKINNY CAULIFLOWER CROQUETTES

• BUFFALO CAULIFLOWER

• SWEET CORN FRITTERS

• ZUCCHINI CAKES

• STUFFED JALAPEÑOS

• CRISPY MASHED POTATO BALLS

• GUILT-FREE VEGGIE SPRING ROLLS

• ASIAN GINGER SPRING ROLLS

• DUCK-FILLED CHINESE DUMPLINGS

• TEMPURA-STYLE VEGGIES

• HOT WINGS FOR TWO

• HONEY SRIRACHA WINGS

• SWEET ASIAN-STYLE WINGS

FRIED MAC AND CHEESE

SERVES 4–6

If you thought mac and cheese couldn't get any better, just wait until you've made it breaded, fried, and bite-sized. Every bit of this classic comfort food turned appetizer whips up quickly in an air fryer, making it the perfect recipe to break in your cooking unit!

Olive oil cooking spray
Spray a cake pan with cooking spray and add the macaroni, broth, cream, cheeses, and salt and pepper. Mix the ingredients together and place the pan in the center of the basket.

Air fry for 30 minutes at 350°F, or until the mac and cheese is bubbling and golden brown. Set aside to cool.

When cool, scoop out approximately 2 tablespoons of the mac and cheese and roll into a ball shape. Set aside on a cookie sheet. Repeat until you've run out of mac and cheese. Place the pan in the refrigerator until the balls are firm, approximately 4 hours.

Remove the balls from the refrigerator and dip each into the beaten egg, then roll it into the breadcrumbs to coat evenly. Spray each ball with cooking spray before adding it to the basket. Air fry at 400°F for 10 minutes per batch, or until golden.

MOZZARELLA STICKS

SERVES 4–6

Looking for something quick and easy to tide the kids over until dinner? Or need a great appetizer to serve your guests? You won't find a simpler or more scrumptious recipe than this one. Serve these up with Marinara Dipping Sauce (see here).

1 (12-ounce) package mozzarella string cheese
Remove the cheese from the individually wrapped packages and stack them on a cutting board. With a sharp knife, slice the sticks in half, or thirds, depending on the size you like. Place the sticks on a cookie sheet covered in parchment paper, and put the sheet in the freezer, covered with plastic wrap, for 2 hours.

Mix together the breadcrumbs and Parmesan cheese.

Immediately upon removing the sticks from the freezer, roll them first in the flour, then the beaten eggs, then the breadcrumb-Parmesan mixture. As you prepare them, place them back on the cookie sheet you used to freeze them until they're all ready.

Place the sticks in the air fryer basket, making sure they don't touch. Spray the sticks with cooking spray all around, then place the basket into the air fryer.

Air fry for 3 minutes at 400°F, then remove and carefully flip. Air fry for an additional 3–4 minutes, or until golden.

TRADITIONAL ARANCINI

SERVES 4–6

Arancini may sound fancy, but it's an appetizer your whole family will love-cheesy rice balls fried to a delicious golden-brown crispiness. To finish off the Traditional Arancini, serve them with Marinara Dipping Sauce (see here).

RISOTTO
TO MAKE THE RISOTTO:

Melt the butter in a large saucepan over medium heat. Then add the onion and garlic, stirring well and cooking about 5-6 minutes, until the ingredients are softened and golden.

Stir in the wine and cook another 4 minutes, until the wine is nearly evaporated. Then add the rice and stir until well coated.

Add a ½ cup of the broth and stir well, scraping the bottom and sides of the pan, and cook until it has been absorbed by the rice. Continue adding the broth, a ½ cup at a time as the liquid is absorbed, stirring well after each addition. If rice is still tough, add additional broth until tender.

Stir in the Parmesan, salt, and pepper and remove from the heat. To accelerate cooling, remove the risotto from the saucepan and place in a bowl.

TO MAKE THE RICE BALLS:

When the risotto has cooled, scoop approximately 2 tablespoons into the palm of your hand. Place a cube of Gruyère in the middle, then roll into a ball, making sure to close the cheese completely into the ball. Repeat with remaining risotto.

Roll each of the balls in the flour, dip into the beaten egg, and then roll into the breadcrumbs, coating evenly.

Spray each ball with cooking spray before adding to the basket. Leave space between the rice balls. Air fry at 400°F for 10 minutes per batch, or until golden.

GREEK-STYLE ARANCINI

SERVES 4–6

Spinach and feta cheese give these cheesy rice balls a distinctly Greek spin. If you're running short on time, use a quick-cooking packaged risotto from the store. But if you want something homemade, whip up the risotto used in the Traditional Arancini recipe here.

1 tablespoon olive oil
Heat the olive oil in a medium saucepan. Add the shallots and sauté until golden.

Add the spinach and sauté with the shallots until the flavors mix, about 2–3 minutes. Drain excess liquid. Stir in the feta, and set the mixture aside to cool.

Scoop approximately 2 tablespoons of the risotto onto the palm of your hand and flatten.

Add about a teaspoon of the spinach-feta filling, then carefully pack it into a ball shape. Repeat with the remaining risotto and filling.

Roll each of the balls in the flour, dip them into the beaten egg, and then roll them in the breadcrumbs, coating evenly.

Spray each ball with cooking spray before adding to the basket. Air fry at 400°F for 10 minutes per batch, or until golden.

FRIED RAVIOLI

SERVES 6–8

These tasty pasta poppers are so yummy and simple to make, they'll be your new go-to for any impromptu gathering. And if you keep a package of pre-made ravioli in the freezer, you'll be ready anytime. Serve these up with Marinara Dipping Sauce (see here) for an instant hit.

24 cheese ravioli, frozen
Dredge each frozen piece of ravioli in flour, dip it into the beaten egg, and then into the breadcrumbs, pressing on each side to coat evenly.

Spray the breaded ravioli with olive oil, then place them in the basket, leaving space between them.

Air fry in batches at 380°F until golden brown, about 20 minutes.

TINY TOAST WITH VEGGIE SPREAD

SERVES 4–6

If you're craving the taste of sesame stir-fry, these toast bites are sure to satisfy. The beauty of Tiny Toast with Veggie Spread is you can make it suit your needs--choose your favorite fresh veggies, buy a packaged mix, or even use up leftovers.

1 cup diced vegetables, cooked
Combine the first 5 ingredients in a food processor, and pulse them into a fine paste.

Pour the sesame seeds onto a plate or a clean work surface.

Spread the vegetable mixture onto one side of each of the slices of bread. Press the bread into the seeds, vegetable side down, so the seeds cling to the vegetable mixture. Spray the seeded sides of the triangles with cooking spray.

Air fry the triangles at 390°F until golden brown, about 5–8 minutes.

CHEESY GREEKSTYLE POCKETS

SERVES 2–4

Four cheeses come together with delicate puff pastry for a heavenly take on the traditional Greek Tiropitakia. Serve these up with Fiery Cucumber Sauce (see here) for a mouthwatering Mediterranean appetizer.

2 cups crumbled feta cheese
In a large bowl, mix together the cheeses, cream, and pepper. Cover and refrigerate for 30 minutes.

Spread out 4 of the phyllo dough sheets on a clean work surface, and brush the tops with oil. Top each of these sheets with an additional sheet, and brush these tops with oil as well. Taking both sheets, fold the dough in half lengthwise so that you have a long sheet with one of the short ends closest to you.

With the tip of your finger or a brush, apply a small amount of the beaten egg to all the edges of one of the dough sheets, like a frame.

Spoon about 2 heaping tablespoons of the cheese mixture onto the dough, at the top right, just under where you brushed the egg. Then fold the top left corner of the dough diagonally over it, creating a triangle with the filling underneath. Press the edges to seal the dough.

Carefully fold this filled triangle straight down, then diagonally down to the left, then straight down, then diagonally down to the right, repeating until you have used the rest of the dough sheet. Repeat steps 3 through 5 with remaining dough sheets.

Brush the outside of the filled triangles with the remaining olive oil. Place them in the basket, leaving space around each one.

Air fry in batches (if necessary) at 360°F until golden brown, about 15 minutes. Let the triangles cool for about 20 minutes before serving to allow the cheese to set.

HERBED RICOTTA BITES

SERVES 4–6

Herbed Ricotta Bites are fried ravioli gone gourmet! Ricotta cheese gets wrapped up in a crispy shell of breadcrumbs and Italian herbs for a burst of flavor in every cheesy bite.

1 cup ricotta cheese
In a medium bowl, combine the ricotta, flour, thyme, rosemary, basil, salt, pepper, and half of the beaten eggs. Stir until well mixed.

Scoop approximately 1 tablespoon of the mixture into the palm of your hand and roll into a ball. Repeat with the remaining mixture.

Dip each of the balls into the remaining beaten egg and then into the breadcrumbs, coating evenly.

Place the balls on a cookie sheet, and refrigerate for 1 hour.

Spray the ricotta balls with olive oil cooking spray before adding to the basket, being careful not to overcrowd it. Air fry in batches at 400°F until golden, about 8–9 minutes.

PARMESAN GARLIC KNOTS

SERVES 10-12

Three dozen garlic knots is plenty for a party, right? Maybe not. These addictive little bites will go fast, especially if you serve them up with Marinara Dipping Sauce (see here).

1 (13.8-ounce) refrigerated pizza crust
Spread the pizza crust onto a cutting board. Cut it in half lengthwise, then cut each half into ¼inch vertical strips (so that the strips are short, not long). Tie each strip into a knot.

Combine the oil and garlic in a small bowl, and dip the knots into the mixture one at a time, placing the dipped knots back onto the cutting board.

Once you have dipped all the knots, sprinkle garlic salt over the top of them.

Transfer the knots to the air fryer basket, and air fry in batches of 12 or so at 400°F for 4 minutes, checking for doneness halfway through the cooking time. The knots should be browned.

Once cooked, top the knots with a dusting of Parmesan cheese and serve hot.

SKINNY CAULIFLOWER CROQUETTES

SERVES 3–4

Your guests will never know that these yummy croquettes are on the lighter side of fried appetizers. Boiling the cauliflower gives it the same creamy consistency as potatoes, and Parmesan adds flavor with fewer calories than Cheddar or other cheeses.

2 cups cauliflower florets
Blanch the cauliflower by heating it in boiling water for 2–3 minutes, then immediately rinsing it with cold water to stop the cooking process. Place it in a bowl and let it cool for 5 minutes.

Toss the breadcrumbs with the Parmesan cheese.

Dip each of the florets into the beaten egg, then into the breadcrumb mixture, coating evenly.

Place the florets into the basket of the air fryer, leaving space around each one. Spray with olive oil cooking spray, then place the basket into the air fryer.

Air fry in batches at 400°F until golden, about 10 minutes.

BUFFALO CAULIFLOWER

SERVES 4

This vegetarian alternative to Buffalo wings gives you all the heat without the meat. Air frying the florets creates a nice crunch on the outside while keeping them creamy on the inside.

¼ cup melted butter
In a small bowl, combine the melted butter with the hot sauce. In another small bowl, combine the breadcrumbs and salt.

Dip the head of each floret into the sauce to coat, then dredge in the breadcrumb mixture.

Place the crumbed florets in the basket, and air fry at 350°F for 14–17 minutes until browned, shaking the basket 2 or 3 times during cooking to flip the cauliflower.

SWEET CORN FRITTERS

SERVES 3–4

If you're lucky enough to have farmer's markets by you, Sweet Corn Fritters are a great way to take advantage of all that fresh summer corn that suddenly surrounds you (though frozen corn will work in a pinch). Making these corn fritters in the air fryer ensures a crispy outer shell and soft inner cake.

1 tablespoon olive oil
In a saucepan, heat the olive oil over medium heat, then add the shallots. Sauté until soft, approximately 2–3 minutes, stirring occasionally.

Add the corn and toss together, sautéing an additional 1-–2 minutes. Remove from heat and set aside.

In a large mixing bowl, combine the egg, milk, butter, and Parmesan cheese. Then add the corn-shallots mixture, cornmeal, flour, salt, and pepper. Toss well to combine and let sit for 10–15 minutes to thicken.

Scoop approximately 2 tablespoons of the mixture into the palm of your hand and shape into either a ball or pancake, depending on your preference. Repeat until you use up the remaining mixture.

Spray the fritters with canola oil cooking spray and add them to the basket. Be sure not to overcrowd the basket or allow the fritters to touch each other.

Air fry in batches at 400°F until golden, about 10 minutes.

ZUCCHINI CAKES

SERVES 2–3

You may have had zucchini before, but you've never had zucchini like this. Parmesan cheese, garlic, and scallions pack in the flavor while the air fryer creates the perfect crunch. Serve them with some Sriracha Aioli (see here) for a little kick.

1 medium zucchini, peeled and grated
In a medium bowl, combine the zucchini, Parmesan, egg, salt, and pepper, and mix until combined. Mix in the garlic and chopped scallion, then fold in the breadcrumbs.

Scoop about 2 tablespoons of the mixture into the palm of your hand. Roll into a ball and then flatten into a pancake, about ¼-inch thick. Repeat with remaining mixture.

Place the fritters in the basket of the air fryer, leaving space around each one. Spray on all sides with olive oil cooking spray.

Air fry at 390°F until golden, about 7 minutes.

(Continues…)

---

Excerpted from "The Best Air Fryer Recipes on the Planet"
by .
Copyright © 2018 St. Martin's Press.
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

---

Table of Contents

Title Page,
Copyright Notice,
Introduction,
How to Use Your Air Fryer,
CHAPTER ONE: APPETIZING STARTERS,
Fried Mac and Cheese,
Mozzarella Sticks,
Traditional Arancini,
Greek-Style Arancini,
Fried Ravioli,
Tiny Toast with Veggie Spread,
Cheesy Greek-Style Pockets,
Herbed Ricotta Bites,
Parmesan Garlic Knots,
Skinny Cauliflower Croquettes,
Buffalo Cauliflower,
Sweet Corn Fritters,
Zucchini Cakes,
Stuffed Jalapeños,
Crispy Mashed Potato Balls,
Guilt-Free Veggie Spring Rolls,
Asian Ginger Spring Rolls,
Duck-Filled Chinese Dumplings,
Tempura-Style Veggies,
Hot Wings for Two,
Honey Sriracha Wings,
Sweet Asian-Style Wings,
CHAPTER TWO: DELICIOUS MEALS,
Blueberry Muffins,
Perfect Pumpkin Muffins,
French Toast Sticks,
Vanilla-Glazed Doughnuts,
Personal Pan Frittata,
Egg White Frittata,
Bacon, Egg, and Cheese Sandwich,
Personal Pizzas,
Portobello Pizzas,
Crispy Eggplant Parm,
Zesty Falafel,
Chicken Fajitas,
Brown Sugar Barbecue Chicken,
Better Fried Chicken Fingers,
Buttermilk Fried Chicken,
Spicy Pecan-Crusted Chicken Fingers,
Thai-Style Chicken Skewers,
Honey-Sesame Chicken Kebabs,
Moroccan Chicken,
Chinese Five-Spice Duck,
Family Favorite Pork Chops,
Barbecue Ribs,
Honey Mustard Pork,
Fried Pork with Asian Dressing,
Lamb Pockets,
Mouthwatering Meatballs,
Inside-Out Burgers,
Bunless Mushroom Burgers,
Stuffed Bell Peppers,
Marinated Skirt Steak,
Coconut-Cornflake Shrimp,
Garlic-Glazed Shrimp,
Crispy Quinoa Shrimp,
Fiery Scallops,
Citrusy Snapper,
Classic Crab Cakes,
Fresh and Flaky Salmon Fritters,
Teriyaki Salmon for Two,
Simple Fried Sole,
CHAPTER THREE: TASTY SNACKS AND SIDES,
Green Beans with Lemon,
Balsamic Brussels Sprouts,
Honey-Glazed Carrots,
Fried Green Tomatoes,
Cheddar-Crusted Veggies,
Fried Green Beans,
Superfood Chips,
Hot Cassava Chips,
Cheesy Zucchini Chips,
Parmesan Veggie Chips,
Fried Pickle Chips,
Plantain Chips,
Sweet Onion Rings,
Parmesan Cauliflower Tots,
Diner-Style Home Fries,
Scalloped Potatoes,
Roasted Red Potatoes,
Garlicky Baked Potatoes,
Garlic Parmesan Potatoes,
Potato Pancakes,
Seasoned Fries,
Your New Favorite Fries,
Sweet Potato Fries,
Spiced Sweet Potato Chips,
Herb-Crusted Potato Chips,
CHAPTER FOUR: DELECTABLE DESSERTS,
Honeyed Apple Tarts,
Baked Apples,
Cinnamon Apple Chips,
Seasonal Fruit Crisp,
Raspberry Hand Pies,
White Chocolate Cheesecake Bites,
Mini Churros,
Chocolatey Nut Butter Turnovers,
Chocolate Cake for One,
Double-Chocolate Macadamia Nut Brownies,
CHAPTER FIVE: SAUCES AND DIPS,
Kickin' Ketchup,
Tangy Mustard Sauce,
Perfect Burger Sauce,
Sriracha Aioli,
Easy Cocktail Sauce,
Classic Tartar Sauce,
Steak Sauce,
Marinara Dipping Sauce,
Creamy Red Pepper Dip,
Simple Vinaigrette,
Sesame-Ginger Dressing,
Thai-Style Peanut Sauce,
Thai Sweet Chili Sauce,
Easy Sweet and Sour Sauce,
Basil and Parsley Pesto,
Creamy Lime Dip,
Almond Pesto,
Spicy Mayo Dip,
Fiery Cucumber Sauce,
Roasted Eggplant Dip,
CHAPTER SIX: BUTTERS AND CRUMBS,
Lemon Butter,
Garlic Butter,
Anchovy Butter,
Homestyle Breadcrumbs,
Italian Breadcrumbs,
Panko Breadcrumbs,
Garlic Breadcrumbs,
Quick-Reference Cooking Chart,
Index,
About the Author,
Copyright,