Shrimp Croquettes
PREP TIME: 12 MINUTES / COOK TIME: 8 MINUTES / SERVES 3 TO 4
390°F FRY
FAMILY FAVORITE
Croquettes are made with finely chopped meat mixed with bread crumbs and eggs, then formed into little balls or patties and deep-fried. With the air fryer you can make the guilt-free version of this decadent dish.
⅔ pound cooked shrimp, shelled and deveined
1½ cups bread crumbs, divided
1 egg, beaten
2 tablespoon lemon juice
2 green onions, finely chopped
½ teaspoon dried basil
Pinch salt
Freshly ground black pepper
2 tablespoons olive oil
1. Finely chop the shrimp. Take about 1 tablespoon of the finely chopped shrimp and chop it further until it’s almost a paste. Set aside.
2. In a medium bowl, combine ½ cup of the bread crumbs with the egg and lemon juice. Let stand for 5 minutes.
3. Stir the shrimp, green onions, basil, salt, and pepper into the bread crumb mixture.
4. Combine the remaining 1 cup of bread crumbs with the olive oil on a shallow plate; mix well.
5. Form the shrimp mixture into 1½-inch round balls and press firmly with your hands. Roll in the bread crumb mixture to coat.
6. Air-fry the little croquettes in batches for 6 to 8 minutes or until they are brown and crisp. Serve with cocktail sauce for dipping, if desired.
Ingredient tip: To devein shrimp, make a shallow cut along the back of each shrimp to expose the dark vein. Take it out with the tip of a knife or wash it out under cool running water.
Per serving: Calories: 330; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 201mg; Sodium: 539mg; Carbohydrates: 31g; Fiber: 2g; Protein: 24g
Dutch Pancake with Shrimp Salsa
PREP TIME: 5 MINUTES / COOK TIME: 10 MINUTES / SERVES 4
390°F BAKE
FAST
A Dutch pancake doesn’t have to be sweet! This savory version satisfies for lunch, especially when you top it with a mixture of spicy salsa and tender shrimp. Moving quickly through the first few recipe steps is key to perfecting this dish.
1 tablespoon plus 2 teaspoons butter
3 eggs
½ cup flour
½ cup milk
⅛ teaspoon salt
1 cup salsa
1 cup frozen fully cooked small shrimp, thawed
1. Preheat the air fryer with a 6-by-6-by-2-inch pan in the basket. Add the butter and heat until it melts.
2. Quickly combine the eggs, flour, milk, and salt in a medium bowl and beat well with an eggbeater until well mixed 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 the batter into the hot pan and put it back in the fryer.
4. Bake for 12 to 16 minutes or until the pancake is puffed and golden brown.
5. Stir together the salsa and shrimp and top the pancake with this mixture.
Cooking tip: It’s easy to thaw frozen fully cooked shrimp. Just put them in a colander and run cold water over the shrimp for a few minutes. Drain the shrimp, pat dry, and it’s ready to use.
Per serving: Calories: 213; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 198mg; Sodium: 593mg; Carbohydrates: 18g; Fiber: 2g; Protein: 14g
Steamed Scallops with Dill
PREP TIME: 5 MINUTES / COOK TIME: 4 MINUTES / SERVES 4
390°F STEAM
FAST
This recipe makes for an elegant—and quick—lunch. Or increase the number of scallops and prepare it for dinner. The scallops release liquid as they heat, which goes into the pan below the basket and steams the fish. Serve on toast points or over rice.
1 pound sea scallops
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon dried dill
Pinch salt
Freshly ground black pepper
1. Check the scallops for a small muscle attached to the side, and pull it off and discard it.
2. Toss the scallops with the lemon juice, olive oil, dill, salt, and pepper. Put into the air fryer basket.
3. Steam for 4 to 5 minutes, tossing the basket once during cooking time, until the scallops are just firm when tested with your finger. The internal temperature should be 145°F at minimum.
Ingredient tip: There are two kinds of scallops—bay scallops and sea scallops. They are very different sizes; one is tiny, and the other large. Here’s an easy way to remember which is which: Bay scallops are smaller, because a bay is smaller than the sea.
Per serving: Calories: 121; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 37mg; Sodium: 223mg; Carbohydrates: 3g; Fiber: 0g; Protein: 19g
Chicken Pita Sandwiches
PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES / SERVES 4
380°F BAKE
FAMILY FAVORITE
Pita bread makes wonderful sandwiches, but if you’ve only used cold fillings for these little pockets, you’re in for a treat. Here, chicken, onion, and bell peppers are cooked until tender then tucked into pitas with fresh veggies and dressing.
2 boneless, skinless chicken breasts, cut into 1-inch cubes
1 small red onion, sliced
1 red bell pepper, sliced
⅓ cup Italian salad dressing, divided
½ teaspoon dried thyme
4 pita pockets, split
2 cups torn butter lettuce
1 cup chopped cherry tomatoes
1. Place the chicken, onion, and bell pepper in the air fryer basket. Drizzle with 1 tablespoon of the Italian salad dressing, add the thyme, and toss.
2. Bake for 9 to 11 minutes or until the chicken is 165°F on a food thermometer, tossing once during cooking time.
3. Transfer the chicken and vegetables to a bowl and toss with the remaining salad dressing.
4. Assemble sandwiches with the pita pockets, butter lettuce, and cherry tomatoes.
Substitution tip: This easy recipe can be made with cubed pork tender-loin or cubed chicken thighs. Both of these meats will take a few minutes longer to cook than the chicken breasts. Cook the pork to at least 145°F and the chicken thighs to 165°F.
Per serving: Calories: 414; Total Fat: 19g; Saturated Fat: 4g; Cholesterol: 101mg; Sodium: 253mg; Carbohydrates: 22g; Fiber: 2g; Protein: 36g
Chicken à la King
PREP TIME: 10 MINUTES / COOK TIME: 17 MINUTES / SERVES 4
350°F ROAST
FAMILY FAVORITE
Chicken à la King is another dinner classic, but that doesn’t mean you can’t enjoy it for lunch. Tender chicken is cooked in a white sauce, and then the whole thing is served with crusty bread.
2 boneless, skinless chicken breasts, cut into 1-inch cubes
8 button mushrooms, sliced
1 red bell pepper, chopped
1 tablespoon olive oil
1 (10-ounce) package refrigerated Alfredo sauce
½ teaspoon dried thyme
6 slices French bread
2 tablespoons softened butter
1. Place the chicken, mushrooms, and bell pepper in the air fryer basket. Drizzle with the olive oil and toss to coat.
2. Roast for 10 to 15 minutes or until the chicken is 165°F on a food thermometer, tossing the food once during cooking time.
3. Remove the chicken and vegetables to a 6-inch metal bowl and stir in the Alfredo sauce and thyme. Return to the air fryer and cook for 3 to 4 minutes or until hot.
4. Meanwhile, spread the French bread slices with the butter. When the chicken is done, remove the pan from the basket and add the bread, butter-side up. Toast for 2 to 4 minutes or until light golden brown.
5. Place the toast on a serving plate and top with the chicken.
Air Fryer tip: If your air fryer didn’t come with a pan to cook things in the basket, buy one! You can find 6-by-6-by-2-inch pans in many kitchen supply stores. And a 6-inch metal bowl will hold ingredients
and mixtures that are too large for the pan. Just make sure that the bowl fits into your air fryer basket.
Per serving: Calories: 744; Total Fat: 32g; Saturated Fat: 15g; Cholesterol: 142mg; Sodium: 3,904mg; Carbohydrates: 64g; Fiber: 2g; Protein: 50g
Sweet and Hot Bacon and Bell Pepper Sandwiches
PREP TIME: 15 MINUTES / COOK TIME: 7 MINUTES / SERVES 4
350°F GRILL
FAMILY FAVORITE
Precooked bacon, which you can find in the meat section of the supermarket, is a great convenience food that works beautifully in the air fryer. Because it is completely cooked, it only needs to be heated. And it releases much less fat than raw bacon, so the air fryer will not smoke.
⅓ cup spicy barbecue sauce
2 tablespoons honey
8 slices precooked bacon, cut into thirds
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 pita pockets, cut in half
1¼ cups torn butter lettuce leaves
2 tomatoes, sliced
1. In a small bowl, combine the barbecue sauce and the honey. Brush this mixture lightly onto the bacon slices and the red and yellow pepper slices.
2. Put the peppers into the air fryer basket and grill for 4 minutes. Then shake the basket, add the bacon, and grill for 2 minutes or until the bacon is browned and the peppers are tender.
3. Fill the pita halves with the bacon, peppers, any remaining barbecue sauce, lettuce, and tomatoes, and serve immediately.
Substitution tip: You can use Canadian bacon instead of precooked bacon. Cut each slice of Canadian bacon into three pieces and cook as directed in the recipe.
Per serving: Calories: 358; Total Fat: 17g; Saturated Fat: 5g; Cholesterol: 42mg; Sodium: 1,228mg; Carbohydrates:35g; Fiber: 3g; Protein: 17g
4
APPETIZERS
Steamed Pot Stickers
Beef and Mango Skewers
Curried Sweet Potato Fries
Spicy Kale Chips with Yogurt Sauce
Phyllo Artichoke Triangles
Spinach Dip with Bread Knots
Arancini
Pesto Bruschetta
Fried Tortellini with Spicy Dipping Sauce
Shrimp Toast
Bacon Tater Tots
Hash Brown Bruschetta
Waffle Fry Poutine
Crispy Beef Cubes
Buffalo Chicken Bites
Sweet and Hot Chicken Wings
Steamed Pot Stickers
PREP TIME: 20 MINUTES / COOK TIME: 10 MINUTES / MAKES 30 POT STICKERS
360°F STEAM
FAMILY FAVORITE, VEGETARIAN
Pot stickers are little Chinese dumplings that you can fill with anything you want, although you’ll typically find meat or veggies tucked inside. To make these vegetarian appetizers, look for wonton wrappers in the produce section of your supermarket.
½ cup finely chopped cabbage
¼ cup finely chopped red bell pepper
2 green onions, finely chopped
1 egg, beaten
2 tablespoons cocktail sauce
2 teaspoons low-sodium soy sauce
30 wonton wrappers
3 tablespoons water, plus more for brushing the wrappers
1. In a small bowl, combine the cabbage, pepper, green onions, egg, cocktail sauce, and soy sauce, and mix well.
2. Put about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold the wrapper in half, covering the filling; dampen the edges with water, and seal. You can crimp the edges of the wrapper with your fingers so they look like the pot stickers you get in restaurants. Brush them with water.
3. Put 3 tablespoons water in the pan under the air fryer basket. Cook the pot stickers in 2 batches for 9 to 10 minutes or until the pot stickers are hot and the bottoms are lightly browned.
Substitution tip: Use other vegetables in this recipe, such as corn, baby peas, or chopped zucchini or summer squash. You could also add leftover cooked meat such as pork or chicken, finely chopped.
Per serving (3 pot stickers): Calories: 291; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 35mg; Sodium: 649mg; Carbohydrates: 57g; Fiber: 3g; Protein: 10g
Beef and Mango Skewers
PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES / SERVES 4
390°F GRILL
FAST, GLUTEN-FREE
Any kabob or skewered food cooks beautifully in the air fryer. The meat cooks up tender with a slight crust, and the fruit becomes caramelized and soft.
¾ pound beef sirloin tip, cut into 1-inch cubes
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
½ teaspoon dried marjoram
Pinch salt
Freshly ground black pepper
1 mango
1. Put the beef cubes in a medium bowl and add the balsamic vinegar, olive oil, honey, marjoram, salt, and pepper. Mix well, then massage the marinade into the beef with your hands. Set aside.
2. To prepare the mango, stand it on end and cut the skin off, using a sharp knife. Then carefully cut around the oval pit to remove the flesh. Cut the mango into 1-inch cubes.
3. Thread metal skewers alternating with three beef cubes and two mango cubes.
4. Grill the skewers in the air fryer basket for 4 to 7 minutes or until the beef is browned and at least 145°F.
Substitution tip: You can substitute peaches or nectarines for the mango in this recipe if you can’t find a ripe mango. When gently pressed, any ripe stone fruit will give slightly and smell sweet.
Per serving: Calories: 242; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 76mg; Sodium: 96mg; Carbohydrates: 13g; Fiber: 1g; Protein: 26g
Curried Sweet Potato Fries
PREP TIME: 5 MINUTES / COOK TIME: 8 TO 12 MINUTES / SERVES 4
390°F BAKE
FAST, FAMILY FAVORITE, GLUTEN-FREE
If you’ve never tried sweet potato fries, they may become your new favorite! The potatoes are crisp and tender, and when coated with butter and curry powder, they take on an irresistible flavor, especially when served with this creamy dip.
½ cup sour cream
½ cup mango chutney
3 teaspoons curry powder, divided
4 cups frozen sweet potato fries
1 tablespoon olive oil
Pinch salt
Freshly ground black pepper
1. In a small bowl, combine sour cream, chutney, and 1½ teaspoons of the curry powder. Mix well and set aside.
2. Put the sweet potatoes in a medium bowl. Drizzle with the olive oil and sprinkle with remaining 1½ teaspoons curry powder, salt, and pepper.
3. Put the potatoes in the air fryer basket. Cook for 8 to 12 minutes or until crisp, hot, and golden brown, shaking the basket once during cooking time.
4. Place the fries in a serving basket and serve with the chutney dip.
Substitution tip: You can use fresh sweet potatoes in place of the frozen precut fries. Use one or two sweet potatoes, peel them, and cut into ⅓-inch thick strips using a sharp knife or mandoline. Use as directed in recipe; but you will need to increase the cooking time.
Per serving: Calories: 323; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 13mg; Sodium: 138mg; Carbohydrates: 58g; Fiber: 7g; Protein: 3g
Spicy Kale Chips with Yogurt Sauce
PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES / SERVES 4
390°F FRY
FAST, FAMILY FAVORITE, VEGETARIAN, GLUTEN-FREE
Chips made from kale are unusual, delicious, and very good for you. This sturdy leafy green actually fries very well, considering it’s high in water content. The spicy dipping sauce pairs perfectly with the crisp chips.
1 cup Greek yogurt
3 tablespoons lemon juice
2 tablespoons honey mustard
½ teaspoon dried oregano
1 bunch curly kale
2 tablespoons olive oil
½ teaspoon salt
⅛ teaspoon pepper
1. In a small bowl, combine the yogurt, lemon juice, honey mustard, and oregano, and set aside.
2. Remove the stems and ribs from the kale with a sharp knife. Cut the leaves into 2- to 3-inch pieces.
3. Toss the kale with olive oil, salt, and pepper. Massage the oil into the leaves with your hands.
4. Air-fry the kale in batches until crisp, about 5 minutes, shaking the basket once during cooking time. Serve with the yogurt sauce.
Ingredient tip: Kale comes in several different varieties. Tuscan (also known as dinosaur or lacinato) kale is the sturdiest and makes excellent chips. Curly kale, the variety most widely found in grocery stores, can become slightly frizzy when cooked in the air fryer, but is still delicious.
Per serving: Calories: 154; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 3mg; Sodium: 378mg; Carbohydrates: 13g; Fiber: 1g; Protein: 8g
Phyllo Artichoke Triangles
PREP TIME: 15 MINUTES / COOK TIME: 9 MINUTES / MAKES 18 TRIANGLES
400°F BAKE
VEGETARIAN
A creamy filling is wrapped in crisp phyllo dough, then baked until brown and crunchy. Your guests will love this classic. If you want more spice, make this recipe with marinated artichoke hearts.
¼ cup ricotta cheese
1 egg white
⅓ cup minced drained artichoke hearts
3 tablespoons grated mozzarella cheese
½ teaspoon dried thyme
6 sheets frozen phyllo dough, thawed
2 tablespoons melted butter
1. In a small bowl, combine ricotta cheese, egg white, artichoke hearts, mozzarella cheese, and thyme, and mix well.
2. Cover the phyllo dough with a damp kitchen towel while you work so it doesn’t dry out. Using one sheet at a time, place on the work surface and cut into thirds lengthwise.
[2016] The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast With Your Air Fryer Page 4