These breaded zucchini wedges are a tasty alternative to traditional French fries. They are healthy, have a crunchy exterior, and are full of flavor. You can serve them with just about any dipping sauce from ketchup to plain or flavored mayo, and they will pair perfectly. They are a wonderful, healthy alternative that will compliment any dish you serve them with.
Ingredients:
2 zucchinis, medium and fully ripe
½ cup panko bread crumbs, or anything else you have on hand
¼ cup egg whites (approximately 2 egg whites)
¼ cup parmesan cheese, grated
¼ tsp cayenne pepper
¼ tsp basil
¼ tsp oregano
high quality cooking spray
Directions:
In a medium bowl, combine panko bread crumbs, parmesan cheese, cayenne pepper, basil, and oregano.
Mix until well blended and then set aside. Thoroughly wash your zucchinis, and pat them dry. Don’t peel them.
Cut the zucchini in half crosswise and then cut it into wedges no more than ½ inch thick.
Spray the Air Fryer basket with a high quality cooking spray. In a shallow bowl or dish, lightly beat egg whites.
Then, in another shallow dish, place a small portion of your breadcrumb mix. (Only work with a small portion at a time so it doesn’t become drenched with egg whites and then unusable.)
With each wedge, dip the zucchini into the egg white and then thoroughly coat it with the bread crumbs, pressing them down so they stay in place.
Put your zucchini wedges into the Air Fryer pan. Do not overfill your Air Fryer pan, cook in a single layer in multiple batches if necessary.
Once your basket is full, lightly spray the wedges with your high quality cooking spray.
Heat the Air Fryer to 350F and cook the wedges for about 7 minutes and then turn them over.
Cook them for an additional 7 minutes and then remove them from the Air Fryer.
Place the finished wedges in a serving dish that can be kept warm while you complete additional batches.
Serve the wedges hot with your choice of dipping sauce.
Air Fryer Zucchini Cheese Boats
(Prep + Cook Time: 30 minutes | Servings: 2)
Ingredients:
1 cup ground chicken
1 zucchini
1 ½ cups crushed tomatoes
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
2 tbsp butter or olive oil
½ cup cheese, grated
¼ tsp dried oregano
Directions:
Peel the zucchini and cut them into half. Scoop out the flesh from inside.
Combine the ground chicken, tomato, garlic powder, butter, cheese, oregano, salt, pepper in a mixing bowl.
Mix well and add in the middle of the zucchinis.
Add them to the Air Fryer and bake for about 10 minutes with 400F.
Serve warm.
Mediterranean Crunchy Stromboli
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
12 oz frozen pizza dough
3 cups Cheddar cheese, shredded
1 cup Mozzarella cheese, shredded
1/3 pound cooked ham, sliced
1 large red bell pepper, sliced
1 egg yolk
2 tbsp skimmed milk
Salt and black pepper to taste
Directions:
Roll out the dough until ¼ inch thick.
Lay sliced ham, cheese and peppers on one side of the dough. Fold the dough over to seal.
In the large bowl combine egg yolk and milk. Brush folded Stromboli with this mixture.
Preheat the Air Fryer to 360F.
Place Stromboli the frying basket and cook for about 15 minutes, turning over 5-7 minutes, until crunchy.
Carefully serve and enjoy.
Toasted Pumpkin Seeds
(Prep + Cook Time: 25 minutes | Servings: 4)
Who knew the goop leftover from Halloween can turn into this delicious appetizer?
Ingredients:
1 ½ cups pumpkin seeds (cut a whole pumpkin & scrape out the insides using a large spoon; separating the seeds from the flesh)
1 tsp smoked paprika
1½ tsp salt
olive oil
Directions:
Rinse the pumpkin seeds under cold running water.
Over moderate heat settings, bring two quarts of water; preferably well-salted, to a boil.
Once boiling, add in the pumpkin seeds and let boil for 8 to 10 minutes.
Drain the seeds and then spread them on paper towels and let dry for a minimum of 20 minutes.
Pre-heat your Air Fryer to 350F.
In a medium size bowl; toss the pumpkin seeds with olive oil, smoked paprika and salt; transfer them to the basket of your Air Fryer.
Air-fry for a minimum period of half an hour until slightly browned and crispy; during the cooking process, shake the basket couple of times.
Just before serving or storing the cooked seeds in an air-tight bag or container, let the seeds to cool at room temperature.
Enjoy them as a topping for salads or as a snack.
Spinach Tomato and Mushroom Chicken Pizza
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
10.5 oz minced chicken
1 tsp garlic powder
1 tsp black pepper
2 tbsp tomato basil sauce
5 button mushrooms, sliced thinly
A handful of spinach
Directions:
Preheat Air Fryer 450F.
Add parchment paper onto your baking tray.
In a large bowl add the chicken with the black pepper and garlic powder.
Add one spoonful of the chicken mix onto your baking tray.
Flatten them into 7 inch rounds. Bake in the Air Fryer for about 10 minutes.
Take out off the Air Fryer and add the tomato basil sauce onto each round.
Add the mushroom on top. Bake again for 5 minutes. Serve immediately.
Turkey Sausage Patties
(Prep + Cook Time: 20 minutes | Servings: 6)
Ingredients:
1 lb lean ground turkey
1 tsp olive oil
1 tbsp chopped chives
1 small onion, diced
1 large garlic clove, chopped
¾ tsp paprika
Kosher salt and pepper to taste
A pinch raw sugar
1 tbsp vinegar
1 tsp fennel seed
A pinch nutmeg
Directions:
Preheat the Air Fryer to 375F.
Add half the oil and the onion and garlic to the Air Fryer. Air fry for 30 seconds and then add the fennel.
Transfer them to a plate. In a mixing bowl add in the ground turkey.
Add the sugar, paprika, nutmeg, vinegar, chives and the onion mixture. Mix well and form patties of your desired size.
Add the rest of the oil to the Air Fryer.
Add the patties and air fry for about 3 minutes. Serve with lettuce leaves or buns.
Quick Stuffed Air Fried Banana Peppers
(Prep + Cook Time: 20 minutes | Servings: 8)
Ingredients:
1 cup full fat cream cheese cooking spray
16 avocado slices
16 salami pieces
salt to taste
16 banana peppers
pepper to taste
Directions:
Preheat the Air Fryer to 400F.
Take a baking tray and grease it with cooking spray.
Use a knife to cut out the stem of banana peppers. Cut a slit onto one side of each banana peppers and set aside for now.
Sprinkle the salt and pepper onto the cream cheese and mix well.
Add one spoonful of the cream cheese into each banana pepper.
Add one slice of avocado in each banana pepper.
Wrap the banana peppers using salami pieces. Seal w
ith a toothpick.
Add your baking tray and add to the Air Fryer.
Bake for about 8 to 10 minutes.
Fancy Tortilla Chips
(Prep + Cook Time: 5 minutes | Servings: 2)
Ingredients:
8 corn tortillas
salt to taste
1 tbsp olive oil
Directions:
Set temperature to 390F.
Cut corn tortillas into triangles. Brush with olive oil.
Place tortilla pieces in wire basket in small batches and air fry for 3 minutes.
Repeat until all tortilla chips are cooked. Sprinkle with salt.
Serve.
Delicious Cheesy Bacon Fries
(Prep + Cook Time: 60 minutes | Servings: 2-4)
Ingredients:
2 large russet potatoes, peeled and cut into ½ inch sticks
5 slices of bacon, diced
2 tbsp vegetable oil
2½ cups shredded Cheddar cheese
3 oz cream cheese, melted
salt and freshly ground black pepper
¼ cup chopped scallions
Ranch dressing
Directions:
Bring a large pot of salted water to a boil while you prepare the potatoes. Blanch the potatoes in the boiling water for 4 minutes. Strain the potatoes in a colander and rinse them with cold water to wash off the starch. Dry them well with a clean kitchen towel.
Pre-heat the Air Fryer to 400F.
Place the chopped bacon into the Air Fryer and air-fry for 4 minutes, shaking the basket halfway through the cooking process. Drain the bacon on paper towels and discard the grease from the bottom of the Air Fryer drawer.
Toss the dried potato sticks with oil and place them in the Air Fryer basket. Air-fry at 360F for 25 minutes, shaking the basket a few times throughout the cooking time to help them cook evenly. Season the fries with salt and freshly ground black pepper midway through cooking.
Transfer the French fries from the basket to a 7- or 8-inch (whatever will fit your Air Fryer) baking pan or casserole dish. Mix the 2 cups of the Cheddar cheese with the melted cream cheese.
Dollop the cheese mixture over the potatoes. Sprinkle the remaining Cheddar cheese over the potatoes and then top with the cooked bacon crumbles.
Lower the baking pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long).
Air-fry at 340F for 5 minutes to melt the cheeses. Sprinkle chopped scallions over the fries and serve in the baking dish with ranch dressing on the side.
Vegetable Spring Rolls Recipe (V)
(Prep + Cook Time: 20 minutes | Servings: 2)
Ingredients:
Roll:
10 Spring roll sheets
2 tbsp corn flour (you can substitute for maida if necessary)
Stuffing:
2 cups shredded cabbage
1 carrot
2 whole onions
½ tsp capsicum
1 whole ginger
1 whole garlic clove
Pinch of sugar
1 tbsp pepper powder
1 tsp soy sauce
salt to taste
2 tbsp cooking oil
2 spring onions (for garnish)
Directions:
Defrost spring rolls until soft and room temperature.
Chop carrots, onions, ginger, garlic, and capsicum into thin slices.
Chopping everything quickly will ensure quick cooking.
Set Air Fryer temperature to 355F.
Roll filling into the spring roll. Use a brush to lightly add oil to the spring rolls.
Place rolls in Air Fryer basket. Bake the rolls in the Air Fryer for 10 minutes.
Remove the basket from the Air Fryer and flip each spring roll over to ensure that it is properly baked on both sides of the spring roll.
If rolls remain white, bake it for another 2-3 minutes.
Remove and serve hot.
Gluten-Free Salmon Croquettes
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
2 eggs (beaten, lightly)
1 large tin of red salmon (drained)
1 cup bread crumbs
⅓ cup vegetable oil
½ bunch of parsley, roughly chopped
⅛ tsp black pepper
Directions:
Preheat Air Fryer to 390F.
Mix together the salmon and mix with herbs, egg, and the seasoning.
Mix together the bread crumbs and oil in another bowl, until you get a loose mixture that can act as a glue for our croquettes.
Shape the salmon mix into 16 small croquettes, and coat them in the crumb mixture.
In batches, put the croquettes in the basket and slide into the Air Fryer. Wait until golden brown.
Serve.
Sage & Onion Stuffing Balls
(Prep + Cook Time: 35 minutes | Servings: 6)
Ingredients:
2 lbs. sausage meat
½ onion
½ tsp garlic puree
1 tsp sage
3 tbsp breadcrumbs
pinch of salt
black pepper
Directions:
Place all of your ingredients into a large bowl for mixing and make sure your ingredients are mixed well.
Form into medium sized balls and place them in the Air Fryer.
Cook at 355F for 15 minutes.
Serve and enjoy!
Coconut Shrimp
(Prep + Cook Time: 20 minutes | Servings: 16)
Ingredients:
½ tsp salt
1 lb large shrimp (about 16 to 20 peeled/de-veined)
½ cup flour
2 egg whites
½ cup fine breadcrumbs
½ cup shredded unsweetened coconut zest of one lime
¼ tsp cayenne pepper spray can of vegetable or canola oil
sweet chili sauce or duck sauce (for serving)
Directions:
Whisk the eggs in a shallow dish.
Combine the breadcrumbs, coconut, lime zest, salt and cayenne pepper in another dish.
Pre-heat the Air Fryer to 400F.
Dip each shrimp into the flour. Next, dip the shrimp into the egg mixture, and then into the breadcrumb coconut mixture to coat all sides.
Place the breaded shrimp on a plate and spray with oil.
Air fry shrimp but don’t overcrowd basket.
Cook the shrimp for five to six minutes or before it gets to the point that each shrimp is firm and cooked.
Serve and enjoy.
Bacon Wrapped Shrimp
(Prep + Cook Time: 50 minutes | Servings: 4)
Ingredients:
1¼ pounds tiger shrimp, peeled and deveined (16 pieces)
1 pound bacon, thinly sliced, room temperature (16 slices)
Directions:
Take one slice of bacon and wrap it around the shrimp, star ting from the head and finishing at the tail. Return the wrapped shrimp to the refrigerator for 20 minutes.
Preheat the Air Fryer to 390F. Remove the shrimp from the refrigerator and add them to the cooking basket, cooking for 5-7 minutes.
Drain on a paper towel prior to serving.
Crispy Fried Spring Rolls
(Prep + Cook Time: 45 minutes | Servings: 4)
Ingredients:
For The Filling:
4 oz. cooked chicken breast, shredded
1 celery stalk, sliced thin
1 medium carrot, sliced thin
½ cup mushrooms, sliced thin
½ tsp ginger, finely chopped
1 tsp sugar
1 tsp chicken stock powder
For The Spring Roll Wrappers:
1 egg, beaten
1 tsp cornstarch
8 spring roll wrappers
½ tsp vegetable oil
Directions:
Make the filling. Place the shredded chicken into a bowl and mix with the celery, carrot and mushrooms. Add the ginger, sug
ar and chicken stock powder and stir evenly.
Combine the egg with the cornstarch and mix to create a thick paste; set aside. Place some filling onto each spring roll wrapper and roll
it up, sealing the ends with the egg mixture.
Preheat the Air Fryer to 390F.
Lightly brush the spring rolls with oil prior to placing in the cooking basket. Cook for 3-4 minutes or until golden brown. Serve with sweet chili sauce or soy sauce.
Cheesy Garlic Bread
(Prep + Cook Time: 20 minutes | Servings: 2)
Ingredients:
5 round bread slices
4 tsp melted butter
3 chopped garlic cloves
5 tsp sun dried tomato pesto
1 cup grated mozzarella cheese
Directions:
As I am using baguette bread for my preparation, I will first cut it into thick round slices.
Apply some melted butter (in which garlic cloves were added) on the bread slices.
Apply a teaspoon of sun dried tomato pesto to each of the slice. Add a generous amount of grated cheese on the top of each slice.
Place these bread slices in Air Fryer and cook them at 180F for 6-8 minutes.
Garnish with some more freshly chopped basil leaves, chilli flakes and oregano!!
Enjoy yummy cheesy garlic bread with ketchup as snack or appetizer.
Grilled Cheese.
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
½ cup sharp cheddar cheese
¼ cup butter, melted
4 slices of brioche or white bread
Directions:
Preheat the Air Fryer to 360F.
Place cheese and butter in separate bowls. Brush butter on each side of the four slices of bread using a cooking brush.
[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions. Page 7
