Always cook ground beef and pork to 160°F, ground turkey and chicken to 165°F, pork to 145°F, chicken to 165°F, and fish to 140°F for food safety reasons. Use a food thermometer to make sure these meats are cooked to the correct temperature.
PROBLEM SOLVING
Again, because all air fryers are a bit different, you’ll want to read the manual that comes with your appliance. Each machine may have different cooking times and temperatures for different foods.
I have found that shaking the basket when cooking small items and turning larger pieces, such as sandwiches and pork chops, gives food an appetizing color and crisp texture. Adding a bit of oil using your mister or a brush also makes food taste deep-fried.
If the food isn’t crisp, it may have been too wet when you placed it in the fryer. Before cooking, pat dry such foods as marinated chicken and vegetables. Smoke coming from the machine is another problem. White smoke means that foods are too wet or have a lot of fat; some of that smoke may just be steam, or the result of particles of food that were stuck to the inside of the fryer. Black smoke, however, is a sign of a real problem and may mean the machine is malfunctioning. If this happens, turn it off, unplug it, let it cool, and take it to a repair shop or contact the manufacturer.
PAIRING RECIPES
Some air fryers come with a separator panel that you can use to cook two different kinds of food at the same time. Look in the instruction manual or in this book and find foods that cook at the same temperature. The timing doesn’t have to be exactly the same, since you can remove the food that is cooked and return the basket to the fryer to finish cooking the other food.
Some examples include steak with vegetables, chicken breasts with potato wedges, and fish sticks with thick French fries (or chips, as the Brits call them). If the cooking temperature is close (say, one cooks at 350°F and another at 360°F), you can adjust the cooking time slightly to accommodate the difference.
Practice makes perfect, so don’t hesitate to experiment. Just make sure that you cook meats, seafood, and poultry to safe internal temperatures.
CLEANING AND CARING FOR YOUR AIR FRYER
The instruction manual will have specifics about how to clean and care for your machine. Remember that the air fryer is not a toy, but cooking equipment, and should be treated with care.
Let the machine cool down before attempting to clean. Remove the basket and pan and wash with soap and water and a plastic scrubbing brush. If food is stuck on these pieces, let them soak in warm water for 10 to 20 minutes, then clean. Some parts may be dishwasher-safe; check the instruction manual.
Make sure that you always check inside the appliance for stray crumbs or bits of food and remove them. Wipe the appliance—turned off, unplugged, and cooled down—both inside and outside with a damp towel, sponge, or paper towel. If grease or oil has fallen to the bottom of the pan, soak it up with paper towels, then wipe clean.
ABOUT THE RECIPES
The recipes in this book were chosen for appeal, ease of preparation, and speed. Each recipe is labeled with a few defining words:
• Fast
• Family Favorite
• Vegetarian
• Vegan
• Gluten-Free
Fast recipes will be ready to eat in 15 minutes or less, start to finish. Family Favorite recipes serve at least four people and use kid-friendly ingredients.
Some of these recipes reproduce deep-fried foods, while others are cooked with steam (with a little liquid in the pan holding the basket), while others are baked, grilled, or stir-fried. When you first make these recipes, use the shortest cooking time, because every air fryer is different. If you need to add more time, you can, but you can’t undo overcooked or burned food.
Once you get the hang of your air fryer, you can branch out and even experiment a little. Try making chips using other vegetables that are thinly sliced and patted dry. Try using other herbs and spices in place of the ones called for in the recipe, or substitute different vegetables or fruits. Most of all, enjoy!
2
BREAKFAST
Hard-Cooked Eggs
Asparagus Strata
Shrimp and Rice Frittata
Scotch Eggs
Omelette in Bread Cups
Mixed Berry Muffins
Cranberry Beignets
Dutch Pancake
Monkey Bread
Chocolate-Filled Doughnut Holes
Hard-Cooked Eggs
PREP TIME: 1 MINUTE / COOK TIME: 15 MINUTES / SERVES 6
300°F BAKE
FAMILY FAVORITE, VEGETARIAN, GLUTEN-FREE
Believe it or not, you can hard-cook eggs in the air fryer! The egg may have a couple of tiny dark spots where the egg was in contact with the basket, but if you don’t mind that slight flaw, this is a much easier way to cook this ingredient.
6 large eggs
1. Carefully put the eggs in a single layer in the air fryer basket.
2. Bake for at least 8 minutes for a slightly runny yolk, or 12 to 15 minutes for a firmer yolk. You may need to experiment with your air fryer to find the best time.
3. Remove the eggs from the air fryer carefully, using tongs, and immediately place them in a bowl of very cold water.
4. Let the eggs stand in the cold water for 5 minutes, then gently crack the shell under water. Let the eggs stand for another minute or two, then peel and eat.
Ingredient tip: Make a lot of eggs in advance for a super quick and nutritious breakfast. They will keep in the refrigerator for three days. For food safety reasons, never ever store cooked eggs at room temperature.
Per serving: Calories: 63; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 164mg; Sodium: 62mg; Carbohydrates: <1g; Fiber: 0g; Protein: 6g
Asparagus Strata
PREP TIME: 12 MINUTES / COOK TIME: 17 MINUTES / SERVES 4
330°F BAKE
VEGETARIAN
A strata is a bread, veggie, and cheese mixture covered with baked eggs. It’s a cross between a bread pudding and a frittata, with the best elements of both. For this recipe, you can use any kind of bread you have on hand.
6 asparagus spears, cut into 2-inch pieces
2 slices whole-wheat bread, cut into ½-inch cubes
4 eggs
3 tablespoons whole milk
½ cup grated Havarti or Swiss cheese
2 tablespoons chopped flat-leaf parsley
Pinch salt
Freshly ground black pepper
1. Place the asparagus spears and 1 tablespoon water in a 6-inch baking pan and place in the air fryer basket. Bake for 3 to 5 minutes or until crisp and tender. Remove the asparagus from the pan and drain it. Spray the pan with nonstick cooking spray.
2. Arrange the bread cubes and asparagus into the pan and set aside.
3. In a medium bowl, beat the eggs with the milk until combined. Add the cheese, parsley, salt, and pepper. Pour into the baking pan.
4. Bake for 11 to 14 minutes or until the eggs are set and the top starts to brown.
Substitution tip: Use other vegetables in place of the asparagus. Leftover veggies work well. Use cooked peas, broccoli, green beans, or zucchini in this flavorful recipe.
Per serving: Calories: 166; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 178mg; Sodium: 200mg; Carbohydrates: 9g; Fiber: 2g; Protein: 12g
Shrimp and Rice Frittata
PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES / SERVES 4
320°F BAKE
GLUTEN-FREE
Make this recipe even easier by using leftover rice or rice from your favorite Asian restaurant. You can also buy frozen rice that’s easily thawed by running hot water over the package.
4 eggs
Pinch salt
½ teaspoon dried basil
Nonstick cooking spray
½ cup cooked rice
½ cup chopped cooked shrimp
½ cup baby spinach
½ cup grated Monterey Jack or Cojack cheese
1. In a small bowl, beat the eggs with the salt and basi
l until frothy. Spray a 6-by-6-by-2-inch pan with nonstick cooking spray.
2. Combine the rice, shrimp, and spinach in the prepared pan. Pour the eggs in and sprinkle with the cheese.
3. Bake for 14 to 18 minutes or until the frittata is puffed and golden brown.
Substitution tip: This recipe can be changed to suit your taste. If you don’t like shrimp, use cooked sausages or chopped cooked chicken. Or omit the spinach and use chopped bell peppers or frozen baby peas instead.
Per serving: Calories: 226; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 221mg; Sodium: 232mg; Carbohydrates: 19; Fiber: 0g; Protein: 16g
Scotch Eggs
PREP TIME: 15 MINUTES / COOK TIME: 12 MINUTES / SERVES 6
370°F FRY
FAMILY FAVORITE
Scotch eggs are an English classic made with a hard-cooked egg encased in pork sausage and deep-fried. Here you’ll lighten up the recipe by using chicken sausage and cooking it in the air fryer. Serve with a fruit salad and some cinnamon rolls or muffins for a celebratory breakfast.
6 hard-cooked eggs
1½ pounds bulk lean chicken or turkey sausage
3 raw eggs, divided
1½ cups dried bread crumbs, divided
½ cup flour
Oil, for misting
1. Peel the hard-cooked eggs and set aside.
2. In a large bowl, combine the chicken sausage, one raw egg, and ½ cup of the bread crumbs, and mix well. Divide into six pieces and flatten each into a long oval.
3. In a shallow bowl, beat the remaining two raw eggs.
4. Roll each hard-cooked egg in the flour and wrap one of the chicken sausage pieces around the egg to completely encircle it.
5. Roll the egg first in the flour, then dip in the beaten eggs, and finally dip in the bread crumbs to coat. Prepare the remaining eggs the same way.
6. Place the eggs in a single layer in the air fryer and spray with oil.
7. Air-fry for 6 minutes, then turn using tongs and mist with more oil. Air-fry for 5 to 7 minutes or until the chicken is thoroughly cooked and the Scotch eggs are brown.
Did You Know? You can buy hard-cooked eggs, already peeled, at many grocery stores! Look for them in the dairy case, and make sure to follow expiration dates to the letter. Or hard-cook them right in your air fryer (Hard-Cooked Eggs, here).
Per serving: Calories: 623; Total Fat: 40g; Saturated Fat: 13g; Cholesterol: 341mg; Sodium: 1,140mg; Carbohydrates: 28g; Fiber: 2g; Protein: 35g
Omelette in Bread Cups
PREP TIME: 12 MINUTES / COOK TIME: 11 MINUTES / SERVES 4
330°F BAKE
FAMILY FAVORITE
Serving an omelette in a bread cup is a fun twist on a breakfast classic. The bread becomes crisp and toasted, while the eggs stay moist and fluffy. You can substitute different ingredients to add to the eggs, but bacon and cheese make a perfect savory combo.
4 (3-by-4-inch) crusty rolls
4 thin slices Gouda or Swiss cheese mini wedges
5 eggs
2 tablespoons heavy cream
½ teaspoon dried thyme
3 strips precooked bacon, chopped
Pinch salt
Freshly ground black pepper
1. Cut the tops off the rolls and remove the insides with your fingers to make a shell with about ½-inch of bread remaining. Line the rolls with a slice of cheese, pressing down gently so the cheese conforms to the inside of the roll.
2. In a medium bowl, beat the eggs with the heavy cream until combined. Stir in the thyme, bacon, and salt and pepper.
3. Spoon the egg mixture into the rolls over the cheese.
4. Bake for 8 to 12 minutes or until the eggs are puffy and starting to brown on top.
Ingredient tip: Freeze the leftover bread for a later use as homemade bread crumbs. They are much tastier than store-bought bread crumbs.
Per serving: Calories: 499; Total Fat: 24g; Saturated Fat: 9g; Cholesterol: 250mg; Sodium: 1,025mg; Carbohydrates: 46g; Fiber: 2g; Protein: 25g
Mixed Berry Muffins
PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES / MAKES 8 MUFFINS
320°F BAKE
FAMILY FAVORITE, VEGETARIAN
This easy recipe makes eight light and tender muffins that your entire family will love. Choose your favorite fresh berries: chopped strawberries, blueberries, and raspberries are all delicious.
1⅓ cups plus 1 tablespoon flour
2 teaspoons baking powder
¼ cup white sugar
2 tablespoons brown sugar
2 eggs
⅔ cup whole milk
⅓ cup safflower oil
1 cup mixed fresh berries
1. In medium bowl, combine the 1⅓ cups flour, baking powder, white sugar, and brown sugar, and mix well.
2. In small bowl, combine the eggs, milk, and oil, and beat until combined. Stir the egg mixture into the dry ingredients just until combined.
3. In another small bowl, toss the mixed berries with the remaining 1 tablespoon of flour until coated. Stir gently into the batter.
4. Double up 16 foil muffin cups to make 8 cups. Put 4 cups into the air fryer and fill three-quarters full with the batter. Bake for 12 to 17 minutes or until the tops of the muffins spring back when lightly touched with your finger.
5. Repeat with the remaining muffin cups and batter. Cool on a wire rack for 10 minutes before serving.
Did You Know? You can use frozen berries in this recipe, but don’t thaw them before use. If frozen berries are thawed they will make the batter too wet, and the berries may stain the batter.
Per serving: Calories: 230; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 43mg; Sodium: 26mg; Carbohydrates: 30g; Fiber: 1g; Protein: 4g
Cranberry Beignets
PREP TIME: 15 MINUTES / COOK TIME: 10 MINUTES / MAKES 16 BEIGNETS
330°F FRY
FAMILY FAVORITE, VEGETARIAN
Beignets were made famous at New Orleans’ Café du Monde, which serves the little puffs with hot, freshly brewed chicory coffee. These beignets have chopped dried cranberries stirred into the dough, which adds wonderful flavor and color. This is a baking powder beignet recipe, which means you don’t have to wait for a yeast dough to rise.
1½ cups flour
2 teaspoons baking soda
¼ teaspoon salt
3 tablespoons brown sugar
⅓ cup chopped dried cranberries
½ cup buttermilk
1 egg
3 tablespoons melted unsalted butter
1. In a medium bowl, combine the flour, baking soda, salt, and brown sugar, and mix well. Stir in dried cranberries.
2. In a small bowl, combine the buttermilk and egg, and beat until smooth. Stir into the dry ingredients just until moistened.
3. Pat the dough into an 8-by-8-inch square and cut into 16 pieces. Coat each piece lightly with melted butter.
4. Place in a single layer in the air fryer basket, making sure the pieces don’t touch. You may have to cook in batches depending on the size of your air fryer basket. Air-fry for 5 to 8 minutes or until puffy and golden brown. Dust with powdered sugar before serving, if desired.
Did You Know? Using unsalted butter ensures food will not stick to the air fryer basket when cooking. Salt in butter can make foods stick, which is not what you want.
Per serving: Calories: 76; Total Fat: 3g; Saturated Fat: 2g; Cholesterol: 16mg; Sodium: 221mg; Carbohydrates: 11g; Fiber: 0g; Protein: 2g
Dutch Pancake
PREP TIME: 12 MINUTES / COOK TIME: 15 MINUTES / SERVES 4
330°F BAKE
FAMILY FAVORITE, VEGETARIAN
A Dutch pancake is made from a batter cooked quickly at high heat so it puffs up in the oven. When you take it out of the oven, it falls, making a natural well to fill with just about anything—from scrambled eggs to fresh fruits to lots of syrup. Enjoy with turkey bacon and a cold glass of orange juice.
2 (scant) tablespoons unsalted butter
3 eggs
½
cup flour
½ cup milk
½ teaspoon vanilla
1½ cups sliced fresh strawberries
2 tablespoons powdered sugar
1. Preheat the air fryer with a 6-by-6-by-2-inch pan in the basket. Add the butter and heat until the butter melts.
2. Meanwhile, in a medium bowl, add the eggs, flour, milk, and vanilla, and beat well with an eggbeater until combined and frothy.
3. Carefully remove the basket with the pan from the air fryer and tilt so the butter covers the bottom of the pan. Immediately pour in the batter and put back in the fryer.
4. Bake for 12 to 16 minutes or until the pancake is puffed and golden brown.
5. Remove from the oven; the pancake will fall. Top with strawberries and powdered sugar and serve immediately.
Substitution tip: This pancake can be served with savory fillings, too. Add some crisply cooked bacon, hot cooked sausage, or cheese that will melt on the crisp and hot pancake.
Per serving: Calories: 196; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 138mg; Sodium: 96mg; Carbohydrates: 22g; Fiber: 2g; Protein: 7g
Monkey Bread
PREP TIME: 7 MINUTES / COOK TIME: 8 MINUTES / SERVES 4
350°F BAKE
FAST, FAMILY FAVORITE, VEGETARIAN
Monkey bread may be a strange name for a breakfast pastry that contains no bananas! Instead, biscuit dough is cut into pieces, coated in butter, sugar, and spices, and baked. When it’s done baking, simply pull off pieces of the sweet bread and enjoy warm.
1 (8-ounce) can refrigerated biscuits
¼ cup white sugar
3 tablespoons brown sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
[2016] The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast With Your Air Fryer Page 2