[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions.
Page 8
Place the cheese on 2 of the four pieces of bread.
Put the bread together and add to the cooking basket of the Air Fryer.
Cook for 5 to 7 minutes or until golden brown and the cheese has melted.
Avocado and Tomato Egg Rolls
(Prep + Cook Time: 20 minutes | Servings: 5)
Although this can also be a great snack to serve when throwing a party, two avocado and tomato rolls also make a perfectly satisfying lunch. Serve with favorite dipping sauce and enjoy.
Ingredients:
10 egg roll wrappers
3 avocados, peeled and pitted
1 tomato, diced
salt and pepper, to taste
Directions:
Preheat your Air Fryer to 350F.
Place the tomato and avocados in a bowl.
Season with some salt and pepper.
Mash with a fork to make a smooth filling.
Divide the filling between the wrappers, and wrap them up securely.
Place them on a lined baking dish.
Cook for 5 minutes.
Serve and enjoy.
Warm Curried Chicken Dip with Major Grey’s Chutney and Naan Bread Dippers
(Prep + Cook Time: 50 minutes | Servings: 10)
Ingredients:
4 loaves naan bread cut into 2-inch strips
3 tbsp butter, melted
12 ounces light cream cheese, softened
1 cup plain yogurt
2 tsp curry powder
2 cups cooked chicken, shredded
4 scallions, minced
⅓ cup golden raisins
6 ounces Monterey Jack cheese, grated (about 2 cups)
¼ cup chopped fresh cilantro
salt and freshly ground black pepper
½ cup sliced almonds
½ cup Major Grey’s Chutney
Directions:
Pre-heat Air Fryer to 400F. Cut the naan in thirds lengthwise and then cut crosswise into 2-inch strips. Place in large bowl and toss with melted butter.
In 2 batches, place naan strips into Air Fryer basket. Air-fry for 5 minutes until naan is toasted. Shake and toss basket halfway through.
Using a hand mixer, stand mixer or food processor, beat the softened cream cheese and yogurt together. Add the curry powder and mix until evenly combined.
Fold in the shredded chicken, scallions, golden raisins, Monterey Jack cheese and chopped cilantro. Season to taste with salt and freshly ground black pepper.
Spread the mixture evenly into a 1-quart baking dish. Top with the sliced almonds. If making ahead, cover the dish with plastic wrap and refrigerate. Remember to remove the dip one hour before ready to serve.
Air-fry at 300F for 25 minutes.
Before serving, spoon the Major Grey’s chutney in the center of the dip and garnish with scallions.
Serve hot with toasted naan dippers.
Fish Tacos
(Prep + Cook Time: 25 minutes | Servings: 4)
Who doesn’t like fish tacos? Beer-battered halibut in corn tortillas with peach salsa sauce is to die for, these fish tacos are the ultimate choice for those football nights.
Ingredients:
4 tsp chopped Cilantro
1 Halibut Fillet
4 Corn Tortillas
1 Beer Can
1 tsp Salt
1 ½ cups Flour
2 tbsp Olive Oil
1 tsp Baking Powder
Directions:
Preheat the Air Fryer to 390F.
Combine the flour, salt, and baking powder in a bowl.
Add some beer until a batter is formed (you can drink the rest). Cut the fillet into 4 equal strips.
Heat the olive oil in the Air Fryer.
Dip each strip into the beer batter.
Place in the Air Fryer and cook for 8 minutes.
Meanwhile, divide the peach salsa between the tortillas.
Top each tortilla with a halibut strip. Sprinkle with some cilantro.
Serve and enjoy.
Crab Rangoon Dip with Wonton Chips
(Prep + Cook Time: 55 minutes | Servings: 6)
Ingredients:
Wonton Chips:
1 (12-oz) package wonton wrappers
vegetable oil
sea salt
Crab Rangoon Dip:
8 ounces cream cheese, softened
¾ cup sour cream
1 tsp Worcestershire sauce
1½ tsp soy sauce
1 tsp sesame oil
⅛ tsp cayenne pepper
¼ tsp salt
freshly ground black pepper
8 oz cooked crabmeat
1 cup grated white Cheddar cheese
⅓ cup chopped scallions
paprika (for garnish)
Directions:
Cut the wonton wrappers in half diagonally to form triangles. Working in batches, lay the wonton triangles on a flat surface and brush or spray both sides with vegetable oil.
Pre-heat the Air Fryer to 370F.
Place about 10 to 12 wonton triangles in the air fry basket, letting them overlap slightly. Air-fry for just 2 minutes, shaking the basket half way through the cooking time.
Transfer the wonton chips to large bowl and season immediately with sea salt. (You’ll hear the chips start to spin around in the Air Fryer when they are almost done.) Repeat with the rest of wontons (keeping those fishing hands at bay!).
To make the dip, combine the cream cheese, sour cream, Worcestershire sauce, soy sauce, sesame oil, cayenne pepper, salt, and freshly ground black pepper in a bowl. Mix well and then fold in the crabmeat, Cheddar cheese, and scallions.
Transfer the dip to a 7-inch ceramic baking pan or shallow casserole dish. Sprinkle paprika on top and cover the dish with aluminum foil.
Lower the dish into the Air Fryer basket 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 for 11 minutes.
Remove the aluminum foil and air-fry for another 5 minutes to finish cooking and brown the top. Sprinkle with paprika and serve hot with the wonton chips.
Sweet and Salty Snack Mix
(Prep + Cook Time: 30 minutes | Servings: 10)
Ingredients:
½ cup honey
3 tbsp butter, melted
1 tsp salt
2 cups sesame sticks
1 cup pepitas (pumpkin seeds)
2 cups granola
1 cup cashews
2 cups crispy corn puff cereal (Kix or Corn Pops)
2 cup mini pretzel crisps
Directions:
Combine the honey, butter, and salt. Stir until combined.
In a large bowl, combine the sesame sticks, pepitas, granola, cashews, corn puff cereal, and pretzel crisps. Pour the honey mixture over the top and toss to combine.
Preheat Air Fryer to 370F.
Air fry the snack mix in two batches. Place half the mixture in the Air Fryer basket and air-fry for 10 to12 minutes, or until the snack mix is lightly toasted. Toss the basket several times throughout the process so that it cooks evenly and doesn’t get too dark on top.
Transfer the snack mix to a cookie sheet and let it cool completely. Store in an airtight container for up to one week, or package in gift bags with tags and ribbons for holiday gift giving.
Appetizer Garlic Knots
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
1 pound frozen pizza dough
4 garlic cloves, minced
1 tsp salt
1 tbsp freshly chopped parsley
2 tbsp Parmesan cheese, grated
4 tbsp extra virgin olive oil
Marinara sauce or ketchup for serving
Directions:
Roll pizza dough out until 1-1/2 inch thick.
Cut the dough lengthwise. Make knots rolling the dough between countertop and palm.
In the large mixing bowl combine olive oil, grated cheese, salt, minced garlic, chopped parsley. Stir to c
ombine.
Preheat the Air Fryer to 360F.
Dip each knot into the oil mixture and transfer to the Air Fryer. Cook for 10-12 minutes, stirring occasionally, until ready and crispy.
Serve with ketchup or marinara sauce. Enjoy.
Green Bean Rice Balls
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
1 cup cooked rice
2 cans (14.5 oz each) green beans, drained
¼ cup mushroom cream soup
1 cup Mozzarella cheese
2 large eggs
½ tsp salt
¼ tsp black pepper
2 cups breadcrumbs
1 – ½ cup all-purpose flour
Directions:
In the large mixing bowl combine cooked rice, drained green beans, mushroom cream soup, and mozzarella cheese. Season with salt and pepper and stir to combine.
Fridge the mixture for about 20-30 minutes.
In one bowl place all-purpose flour, in another - beaten eggs, in the third one -breadcrumbs.
Using your hand, roll the rice mixture into 2-inch balls and then roll each ball in the flour, eggs, and breadcrumbs.
Preheat the Air Fryer to 370F and cook rice balls for about 8-10 minutes, until golden and crispy.
Serve and enjoy.
Zucchini with Tuna
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
4 corn tortillas
1 can (6 oz) drained tuna
3 tablespoons softened butter
1 cup shredded zucchini, squeezed
5 tbsp mayonnaise
2 tbsp mustard
1 cup Cheddar cheese, shredded
Salt and black pepper, to taste
Directions:
Spread the tortillas with the softened butter.
Preheat the Air Fryer to 370F. Transfer tortillas to an Air Fryer and cook for 2-3 minutes until crispy. Remove and set aside.
Meanwhile, in the large bowl combine canned tuna, shredded zucchini, mayonnaise, mustard
In a medium bowl, combine the tuna.
Season with salt and pepper and mix well.
Spread the tuna mixture to grilled tortillas and sprinkle with shredded cheese and place to an Air Fryer. Cook for 3-4 minutes, until cheese melted.
Serve and enjoy.
Mozzarella Fried Sticks
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
1 pound Mozzarella cheese
2 large eggs
¼ cup skimmed milk
½ cup plain flour
1 cup breadcrumbs
A pinch of salt, to taste
1 tbsp olive oil
Directions:
Cut Mozzarella cheese into 172-inch sticks.
In three different bowls place flour, breadcrumbs and eggs whisked with milk.
Dip each Mozzarella stick in flour, then in egg mixture and then in breadcrumbs.
Refrigerate sticks for couple hours.
Meanwhile, preheat the Air Fryer to 380F and sprinkle frying basket with olive oil.
Place Mozzarella sticks to an Air Fryer and cook for 10-13 minutes, turning once while cooking.
Enjoy crispy cheese sticks with any dipping sauce you prefer.
Indian Banana Chips (V)
(Prep + Cook Time: 40 minutes | Servings: 2)
Ingredients:
4 bananas, sliced without skin
1 tsp olive oil
½ tsp turmeric powder
½ tsp chat masala (tangy spice mix)
pinch of chili powder
1 tsp sea salt
½ cup water
Directions:
Mix turmeric powder, chili powder, salt, and water. Cover the slices of banana with this mixture. It will color the slices into yellow. Set aside like this for 15 minutes.
Drain the chips and use paper towels to make them dry.
Preheat the Air Fryer to 355F for 5 minutes and grease the basket with oil. Cook bananas for 15 minutes tossing them halfway cooked.
After the end of cooking sprinkle bananas with chaat masala and more salt if desired.
Apple Chips (V)
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
½ tsp ground cinnamon
1 apple, peeled, cored and thinly sliced horizontally
pinch of kosher salt
1 tbsp sugar
Directions:
Preheat Air Fryer to 390F.
Lay the apple slices on a baking sheet. In a small bowl, stir together the salt, cinnamon, and sugar.
Sprinkle this mixture evenly over the apple slices.
Place the apple slices in the fry basket and insert into the Air Fryer.
Cook until the slices are slightly golden brown. This should take about 7 to 8 minutes.
urn slices over, halfway through the cooking time.
Transfer the chips to a bowl and let cool before serving.
Mas Ala Kaju Cashew (V)
(Prep + Cook Time: 20 minutes | Servings: 3)
Ingredients:
½ lb. cashew nuts
½ tsp garam masala powder
1 tsp coriander powder
1 tsp ghee
1 tsp red chili powder
½ tsp black pepper
2 tsp dry mango powder
1 tsp sea salt
Directions:
Take a large bowl. Put in all the ingredients and toss well. Layer cashew nuts in the basket of a fryer.
Adjust the temperature to 250F and set timer to 15 minutes. Cook until the cashew nuts are brown and crispy.
After the end of cooking time set the nuts aside and let them cool.
Serve immediately or use an airtight container to store for up to 2 weeks.
Fried Meatballs in Tomato Sauce
(Prep + Cook Time: 35 minutes | Servings: 4)
Ingredients:
1 small onion
¾ pounds (12 oz) ground beef
1 tbsp chopped fresh parsley
½ tbsp chopped fresh thyme leaves
1 egg
3 tbsp breadcrumbs
pepper & salt to taste
Extra: 10 oz of your favorite tomato sauce
Directions:
Finely chop the onion. Place all the ingredients into a bowl and mix well. Shape the mixture into 10 to 12 balls.
Preheat the Air Fryer to 390F.
Place the meatballs in the Air Fryer basket and slide the basket in the Air Fryer. Set the timer and cook for 8 minutes.
Transfer the meatballs to an oven dish, add the tomato sauce and place the dish into the basket of the Air Fryer. Slide the basket into the Air Fryer.
Set the temperature to 330F and the timer for 5 minutes to warm everything through.
Notes: For a great snack, you can serve the meatballs without the tomato sauce.
Crab Croquettes
(Prep + Cook Time: 5 minutes | Servings: 6)
Ingredients:
For The Filling:
1 pound lump crab meat
2 egg whites, beaten
1 tbsp olive oil
¼ cup red onion, finely chopped
¼ 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
½ tsp cayenne pepper
¼ cup mayonnaise
¼ cup sour cream
For The Breading:
3 eggs, beaten
1 cup all-purpose flour
1 cup panko breadcrumbs
1 tsp olive oil
½ tsp salt
Directions:
In a small sauté pan over medium-high heat, add olive oil, onions, peppers, and celery. Cook and sweat until translucent, about 4-5 minutes. Remove from heat and set aside to cool.
In a food processor, blend the panko breadcrumbs, olive oil and salt to a fine cr
umb.
In three separate bowls, set aside panko mixture, eggs and flour. Combine remaining ingredients: crabmeat, egg whites, mayonnaise, sour cream, spices and vegetables in a large mixing bowl.
Preheat Air Fryer to 390F. Mold crab mixture to size of golf balls, roll each in flour, then in eggs and finally in panko. Press crumbs to croquettes to adhere.
Place croquettes in basket, being careful not to overcrowd. Cook croquettes 8-10 minutes or until golden brown.
Feta Triangles
(Prep + Cook Time: 55 minutes | Servings: 5)
Ingredients:
1 egg yolk
4 oz feta cheese
2 tbsp flat-leafed parsley, finely chopped
1 scallion, finely chopped
2 sheets of frozen filo pastry, defrosted
2 tbsp olive oil
ground black pepper to taste
Directions:
Beat the egg yolk in a bowl and mix in the feta, parsley and scallion; season with pepper to taste. Cut each sheet of filo dough into three strips.
Scoop a full teaspoon of the feta mixture on the underside of a strip of pastry.
Fold the tip of the pastry over the filling to form a triangle, folding the strip in a zigzag manner until the filling is wrapped in a triangle.
Repeat until all the filo and feta has been used.
Preheat the Air Fryer to 390F. Brush the filo with a little oil and place six triangles in the cooking basket.
Slide the basket into the Air Fryer and cook for 3 minutes. Change temperature to 360F and then cook 2 minutes or until golden brown.
Serve the triangles.
Pumpkin and Pork Empanadas
(Prep + Cook Time: 55 minutes | Servings: 10 pieces)
Ingredients:
2 tbsp olive oil