1 pound ground pork
½ onion, diced
1½ cups pumpkin purée
3 tbsp water
1 red chili pepper, minced
½ tsp cinnamon
½ tsp dried thyme
1 tsp. salt
freshly ground black pepper
1 package of 10 empanada discs, thawed
olive oil
Directions:
Preheat a medium sauté pan over medium-high heat. Add the pork and onions and sauté for about 5 minutes, or until the pork is browned and the onions are soft. Drain the fat from the pan and discard.
Add the pumpkin purée, water, red chili pepper, cinnamon, thyme, salt and pepper to the pork mixture in the pan. Stir to combine everything and simmer for 10 minutes. Remove the pan from the heat and set aside to cool.
Place the empanada discs on a flat surface and brush the edges with water. Place 2 to 3 tablespoons of the filling in the center of each disc. Fold the dough over the filling to form a half moon. Crimp the edges shut with the tip of a fork and brush both sides of the empanadas with olive oil.
Preheat the Air Fryer to 370F.
Depending on the size of your Air Fryer, place 3 to 5 empanadas into the Air Fryer basket. Air-fry at 370F for 14 minutes, turning over after 8 minutes. Serve warm.
Moroccan Meatballs with Mint Yogurt
(Prep + Cook Time: 60 minutes | Servings: 4)
Ingredients:
For The Meatballs:
1 pound ground lamb
4 ounces ground turkey
1½ tbsp parsley, finely chopped
1 tbsp mint, finely chopped
1 tsp ground cumin
1 tsp ground corriander
1 tsp cayenne pepper
1 tsp red chili paste 2 garlic cloves, finely chopped
¼ cup olive oil
1 tsp salt
1 egg white
For The Mint Yogurt:
½ cup non-fat greek yogurt
¼ cup sour cream
2 tbsp buttermilk
¼ cup mint, finely chopped
1 garlic clove, finely chopped
2 pinches salt
Directions:
Preheat the Air Fryer to 390F. In a large mixing bowl combine all ingredients for the meatballs.
Roll the meatballs between your hands in a circular motion to smooth the meatball out to the size of a golf ball. Place the meatballs into the cooking basket and cook for 6-8 minutes.
While the meatballs are cooking add all of the ingredients for the mint yogurt to a medium mixing bowl and combine well. Serve with the meatballs and garnish with fresh mint and olives.
Pigs in a Blanket
(Prep + Cook Time: 45 minutes | Servings: 4)
Ingredients:
1 12-oz package cocktail franks
1 8-oz can of crescent rolls
Directions:
Remove the cocktail franks from the package and drain; pat dry on paper towels. Cut the dough into rectangular strips, approximately 1-inch x 1.5-inch. Roll the strips around the franks, leaving the ends visible. Place in the freezer for 5 minutes to firm.
Preheat the Air Fryer to 330F. Remove the franks from the freezer and place them in the cooking basket. Cook for 6-8 minutes.
Change temperature to 390F and cook for 3 minutes or until golden brown.
Stuffed Garlic Mushrooms
(Prep + Cook Time: 30 minutes | Servings: 4)
Ingredients:
16 small button mushrooms
For The Stuffing:
1½ slices of white bread
1 garlic clove, crushed
1 tbsp flat-leafed parsley, finely chopped
Ground black pepper to taste
1½ tbsp olive oil
Directions:
Preheat the Air Fryer to 390F.
In a food processor, grind the slices of bread into fine crumbs and mix in the garlic, parsley and pepper to taste. When fully mixed, stir in the olive oil.
Cut off the mushroom stalks and fill the caps with the breadcrumbs.
Pat crumbs into caps to ensure loose crumbs do not get pulled up into fan.
Place the mushroom caps in the cooking basket and slide it into the Air Fryer.
Cook the mushrooms for 7-8 minutes or until they are golden and crispy.
Air Fried Puppy Poppers
(Prep + Cook Time: 25 minutes | Servings: 50 treats)
Ingredients:
½ cup unsweetened applesauce
1 cup peanut butter
2 cup oats
1 cup four
1 tsp baking powder
Directions:
Combine the applesauce and peanut butter in a bowl, stirring until smooth. Add the oats, flour and baking powder, and mix together until a soft dough forms. Roll the dough into balls about ½ teaspoon in size.
Pre-heat the Air Fryer to 350F.
Spray or brush the bottom of the Air Fryer basket with oil. Place 8 to12 balls into the Air Fryer basket. Air-fry for 8 minutes, turning the balls over halfway through the cooking time. Repeat with the remaining poppers.
Allow the cooked poppers to cool completely and store in an airtight container for up to 2 weeks.
Bloomin Onion
(Prep + Cook Time: 40 minutes | Servings: 4)
Ingredients:
4 medium/small onions
1 tbsp olive oil
4 dollops of butter
Directions:
Peel the onion but keep it whole, then slice off the top and bottom so it sits easily on its end. To get it to bloom, you need to cut slices into it as far down as possible but not all the way through, I find 4 cuts (making 8 segments) works well.
Soak the onions for 4 hours in salt water, this helps take the harsh tang from them and starts to blooming process.
Preheat your Air Fryer to 355F.
Place the onion in the Air Fryer, drizzle with a little olive oil then add a dollop of butter to the top of each.
Cook in your Air Fryer for 30 minutes, the outside may get dark, but this layer can be removed to serve.
Notes: This recipe works really well also if you roast them.
Beer Battered Onion Rings
(Prep + Cook Time: 40 minutes | Servings: 2-4)
Ingredients:
⅔ cup flour
½ tsp baking soda
1 tsp paprika
1 tsp salt
½ tsp freshly ground black pepper
¾ cup beer
1 egg, beaten
1½ cups fine breadcrumbs
1 large Vidalia onion, peeled and sliced into ½-inch rings
Directions:
Set up a dredging station. Mix the flour, baking soda, paprika, salt and pepper together in a bowl. Pour in the beer, add the egg and whisk until smooth. Place the breadcrumbs in a cake pan or second shallow dish.
Separate the onion slices into individual rings. Dip each onion ring into the batter with a fork. Lift the onion ring out of the batter and let any excess batter drip off. Then place the onion ring in the breadcrumbs and shake the cake pan back and forth to coat the battered onion ring.
Pat the ring gently with your hands to make sure the breadcrumbs stick and that both sides of the ring are covered. Place the coated onion ring on a sheet pan and repeat with the rest of the onion rings.
Pre-heat the Air Fryer to 360F.
Lightly spray the onion rings with oil, coating both sides. Layer the onion rings in the Air Fryer basket, stacking them on top of each other in a haphazard pattern.
Air-fry for 10 minutes at 360F. Flip the onion rings over and rotate the onions rings from the bottom of the basket to the top. Air-fry for an additional 6 minutes.
Serve warm with ketchup or your favorite dip.
Ricotta Balls
(Prep + Cook Time: 25 minutes | Servings: 2-4)
Ingredients:
2 cups ricotta, grated
2 eggs, separated
2 tbsp chives, finely chopped
2 tbsp fresh basi
l, finely chopped
4 tbsp whole wheat flour
¼ tsp salt or to taste
¼ tsp pepper powder or to taste
1 tsp orange zest, grated
For coating:
¼ cup whole wheat breadcrumbs
1 tbsp vegetable oil
Directions:
Mix together in a bowl, yolks, flour, salt, pepper, chives and zest. Add ricotta and mix well with your hands.
Divide the mixture and shape into balls or desired shape.
Mix together oil and breadcrumbs until crumbly.
Roll the balls in the breadcrumbs and place in the Air Fryer basket.
Place the basket in the Air Fryer. Air fry in a preheated Air Fryer at 390F for 8 minutes or until golden brown.
Serve with ketchup or dip of your choice.
Air-Fried Toasted Pumpkin Seeds (V)
(Prep + Cook Time: 55 minutes | Servings: 1 ½ cups)
Boiling the seeds in salted water is key to this recipe because that's the only way the seeds get seasoned inside, rather than just on the outside. The smoked paprika gives some nice color and smoky flavor to the seeds, but you can also try spices like chili powder, ground cumin, cinnamon or even curry powder. Sky's the limit!
Ingredients:
1½ cups pumpkin seeds from a large whole pumpkin
olive oil
1½ tsp salt
1 tsp smoked paprika
Directions:
Cut the pumpkin open and scrape out the insides with a spoon. Separate the flesh from the seeds and rinse the seeds with cold water.
Bring two quarts of well-salted water to a boil (the water should taste a little salty). Add the pumpkin seeds to the boiling water and boil for 10 minutes. Drain the seeds and spread them out on paper towels to dry for at least 20 minutes.
Pre-heat the Air Fryer to 350F.
Toss the seeds with olive oil, salt and smoked paprika and transfer them to the Air Fryer basket. Air-fry for 35 minutes, shaking the basket several times during the cooking process. Pumpkin seeds should be crispy and slightly browned.
Allow the seeds to cool before serving or storing in an air-tight container or bag.
Enjoy them as a snack or try using them as a topping for salads or yogurt.
Yummy Spiced Nuts
(Prep + Cook Time: 40 minutes | Servings: 3 cups)
Ingredients:
1 egg white, lightly beaten
¼ cup sugar
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
pinch ground cayenne pepper
1 cup pecan halves
1 cup cashews
1 cup almonds
Directions:
Combine the egg white with the sugar and spices in a bowl.
Pre-heat the Air Fryer to 300F.
Spray or brush the Air Fryer basket with vegetable oil. Toss the nuts together in the spiced egg white and transfer half of the nuts to the Air Fryer basket.
Air-fry for 25 minutes, stirring the nuts in the basket a few times during the cooking process.
Taste the nuts (carefully because they will be very hot) to see if they are crunchy and nicely toasted. Air-fry for a few more minutes if necessary. Repeat with remaining nuts.
Serve warm or cool to room temperature and store in an airtight container for up to two weeks.
Cajun Spiced Snack Mix
(Prep + Cook Time: 30 minutes | Servings: 5)
Ingredients:
2 tbsp Cajun or Creole seasoning
½ cup butter, melted
2 cups peanut
2 cups mini wheat thin crackers
2 cups mini pretzels
2 tsp salt
1 tsp cayenne pepper
4 cups plain popcorn
1 tsp paprika
1 tsp garlic
½ tsp thyme
½ tsp oregano
1 tsp black pepper
½ tsp onion powder
Directions.
Pre-heat Air Fryer to 370F. In a small bowl, combine the Cajun spice and melted butter.
Combine the peanuts, crackers, popcorn and pretzels in a large bowl. Pour butter over the mixed snacks and toss to coat the mixture evenly. Air-fry the snack mix in 2 batches.
Place half of the mix in the Air Fryer basket and air-fry for 8 to 10 minutes.
For even cooking, toss the basket several times throughout the process.
Transfer the snack mix to a cookie sheet and allow to cool completely.
Store in an airtight container for up to one week.
Traditional Welsh Rarebit
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
3 slices bread
2 large eggs (separated)
1 tsp mustard
1 tsp paprika
4.3 oz cheddar
Directions:
Very lightly heat up the bread in the Air Fryer for 5 minutes at 350F.
Whisk the egg whites in a bowl until soft peaks are formed.
Mix the cheese, mustard, egg yolks and paprika in a bowl. Fold in the egg whites into this mixture.
Spoon mixture onto the toasted bread and cook in the Air Fryer for 10 minutes on 350F.
Serve!
Lunch and Dinner Recipes
Air Fryer Sriracha Cauliflower (V)
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
¼ cup vegan butter, melted
¼ cup sriracha sauce
4 cups cauliflower florets
1 cup panko bread crumbs
1 tsp salt
Directions:
In a mixing bowl, combine together the vegan butter and sriracha sauce.
Pour over the cauliflower florets and toss to coat. In another bowl, mix the bread crumbs and salt.
Dip the cauliflower florets in the panko mixture and place inside the Air Fryer.
Cook for 17 minutes in a 375F preheated Air Fryer.
Twice Air Fried Brussels Sprouts
(Prep + Cook Time: 20 minutes | Servings: 2)
Ingredients:
2 cups Brussels sprouts, halved
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup
¼ tsp sea salt
Directions:
Preheat the Air Fryer to 3750F.
Mix all ingredients in a bowl and make sure that the
Brussels sprouts are coated evenly.
Place all ingredients in the Air Fryer basket and cook for 5 minutes first then shake the fryer basket.
Cook again for 8 minutes at 400F.
Air Fried Chickpeas (V)
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
1 15-ounce can chickpeas, drained but not rinsed
2 tbsp olive oil
1 tsp salt
2 tbsp lemon juice
Directions:
Preheat the Air Fryer to 400F.
Combine all ingredients in a mixing bowl and place inside the Air Fryer basket.
Cook for 15 minutes until the chickpeas are crisp.
Cauliflower Veggie Burger (V)
(Prep + Cook Time: 25 minutes | Servings: 8)
Ingredients:
½ pound cauliflower, steamed and diced
2 tsp coconut oil melted
2 tsp garlic, minced
¼ cup desiccated coconut
½ cup oats
3 tbsp plain flour
1 flax egg (1 flaxseed egg + 3 tbsp water)
1 tsp mustard powder
2 tsp thyme
2 tsp parsley
2 tsp chives
salt and pepper to taste
1 cup bread crumbs
Directions:
Preheat the Air Fryer to 390F.
Place the cauliflower in a tea towel and ring out excess water.
Place in a mixing bowl and add all ingredients except the bread crumbs. Mix well un
til well combined.
Form 8 burger patties with the mixture using your hands.
Roll the patties in bread crumbs and place in the Air Fryer basket. Make sure that they do not overlap.
Cook for 10 to 15 minutes or until the patties are crisp.
Twice-Fried Cauliflower “Cheese” Tater Tots (V)
(Prep + Cook Time: 25 minutes | Servings: 12)
Ingredients:
1-pound cauliflower, steamed and chopped
½ cup nutritional yeast
3 tbsp oats
1 flax egg (1 tbsp 3 tbsp desiccated coconuts flaxseed meal + 3 tbsp water)
1 onion, chopped
1 tsp garlic, minced
1 tsp parsley, chopped
1 tsp oregano, chopped
1 tsp chives, chopped
salt and pepper to taste
½ cup bread crumbs
Directions:
Preheat the Air Fryer to 390F.
Place the steamed cauliflower on a paper towel and ring to remove excess water.
Place in a mixing bowl and add the rest of the ingredients except the bread crumbs.
Mix until well combined and form balls using your hands.
Roll the tater tots on the bread crumbs and place in the Air Fryer basket. Cook for 6 minutes.
Once done, increase the cooking temperature to 400F and cook for another 10 minutes.
Air Fried Black Bean Chili (V)
(Prep + Cook Time: 25 minutes | Servings: 6)
Ingredients:
1 tbsp olive oil
1 medium onion, diced
3 cloves of garlic, minced
1 cup vegetable broth
3 cans black beans, drained and rinsed
[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions. Page 9
