Air Fryer Cookbook

If you ever find yourself in need of a good idea for a healthy meal you can make with your air fryer, you can check one of the recipes I’ve selected below. If you want to find out more about the perfect air fryer for you, you can do that here: Best Air Fryers Reviews & Buying Guide 2016 – Philips Airfryer

Air Fryer Cookbook

Crispy Potato Skin Wedges

Total preparation time: 1h 25min

Ingredients (serves 6 people):

  • 6 medium russet potatoes
  • 2 tablespoons canola oil
  • 1½ teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Preparation:

  • Scrub the potatoes under running water to clean. Boil potatoes in salted water for 40 minutes or until fork tender. Cool completely (approximately 30 minutes) in the refrigerator
  • In a mixing bowl combine canola oil, paprika, salt and black pepper. Cut cooled potatoes into quarters and lightly toss in the mixture of oil and spices. Preheat the Air Fryer to 390°F. Add the potato wedges to the cooking basket and place skin side down, being careful not to overcrowd. Cook the wedges for 14-16 minutes or until golden brown.

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Bacon Wrapped Shrimp

Total preparation time: 35min

Ingredients (serves 4 people):

  • 1¼ pounds tiger shrimp, peeled and deveined (16 pieces)
  • 1 pound bacon, thinly sliced, room temperature (16 slices)

Preparation:

  • 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 390°F. 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.

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Crab Croquettes

Total preparation time: 35min

Ingredients (serves 6 people):

For the filling:

  • 1 pound lump crab meat
  • 2 egg whites, beaten
  • 1 tablespoon olive oil
  • ¼ cup red onion, finely chopped
  • ¼ red bell pepper, finely chopped
  • 2 tablespoons celery, finely chopped
  • ¼ teaspoon tarragon, finely chopped
  • ¼ teaspoon chives, finely chopped
  • ½ teaspoon parsley, finely chopped
  • ½ teaspoon 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 teaspoon olive oil
  • ½ teaspoon salt

Preparation:

  • 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 crumb. 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 390°F. 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.

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Stuffed Garlic Mushrooms

Total preparation time: 20min

Ingredients (serves 4 people):

  • 16 small button mushrooms
  • 1½ slices of white bread
  • 1 garlic clove, crushed
  • 1 tablespoon flat-leafed parsley, finely chopped
  • Ground black pepper to taste
  • 1½ tablespoon olive oil

Preparation:

  • Preheat the Air fryer to 390°F. 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.
Salmon with Dill Sauce

Total preparation time: 30min

Ingredients (serves 4 people):

For the Salmon:

  • 1½ pounds salmon (4 pieces, 6oz each)
  • 2 teaspoons olive oil
  • 1 pinch salt

For the Dill sauce:

  • ½ cup non-fat Greek yogurt
  • ½ cup sour cream
  • 1 pinch salt
  • 2 tablespoons dill, finely chopped

Preparation:

  • Preheat the Air fryer to 270°F. Cut the salmon into four 6-ounce portions and drizzle 1 teaspoon of olive oil over each piece. Season with a pinch of salt. Place the salmon into the cooking basket and cook for 20-23 minutes.
  • Make the dill sauce. In a mixing bowl combine the yogurt, sour cream, chopped dill and salt. Top the cooked salmon with the sauce and garnish with an additional pinch of chopped dill.
Country Chicken Tenders

Total preparation time: 25min

Ingredients (serves 3 people):

  • ¾ pound chicken tenders

For the breading:

  • 2 eggs, beaten
  • ½ cup seasoned breadcrumbs
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

Preparation:

  • Preheat the Air fryer to 330°F. In three separate bowls, set aside the breadcrumbs, eggs and flour. Season the breadcrumbs with salt and pepper. Add olive oil to the breadcrumbs and mix well. Place the chicken in the flour, then dip into the eggs and finally coat with the breadcrumbs. Press to ensure breadcrumbs are coated securely and evenly to the chicken. Shake off any excess breading prior to placing in the cooking basket. Cook the chicken tenders for 10 minutes at 330°F and then for 5 minutes at 390°F or until golden brown.
Mini Cheeseburger Sliders

Total preparation time: 15min

Ingredients (serves 3 people):

  • 1 pound ground beef
  • 6 slices cheddar cheese
  • 6 dinner rolls
  • salt
  • black pepper

Preparation:

  • Preheat the Air fryer to 390°F. Form the ground beef into 6 2.5-ounce patties and season with salt and pepper. Add the burgers to the cooking basket and cook for 10 minutes. Remove from the Air fryer; place the cheese on top of the burgers and return to the Air fryer to cook for one more minute.
Sweet and Sour Chicken

Total preparation time: 50min

Ingredients (serves 4 people):

  • 1 package boneless skinless chicken thighs (about 8) cut in quarters
  • 1/2 cup flour
  • 1/2 cup corn starch
  • 2 small red and/or yellow peppers cut into 1 inch chunks
  • 1 onion roughly chopped
  • 2 med carrots cut into match sticks
  • 1 Spoonful Olive oil
  • 1 clove garlic minced or pressed
  • 3/4 cup sugar
  • 2 tablespoon corn starch
  • 1/3 cup vinegar
  • 2/3 cup water
  • 1/4 cup Soy sauce
  • 1 tablespoon Ketchup

Preparation:

  • Add oil to fryer, pre heat 3 min. Combine ½ cup flour, ½ cup cornstarch (add seasonings if desired) and chicken in an air tight container, shake to combine. Remove chicken from container shaking off any excess flour. Add garlic and chicken to hot fryer, cook 25 min. With 10 min left on timer whisk together sugar, 2 tablespoon cornstarch, water, vinegar, soy sauce and ketchup in a sauce pan.
  • Over med heat bring to a boil, reduce heat simmer 2 min. When fryer stops add vegetables cook 5 min, then add sauce and continue to cook 5 more min. Serve over hot rice.
Butternut Squash & Chicken Sauté

Total preparation time: 20min

Ingredients (serves 4 people):

  • 1/2 lb. chicken breast, boneless and skinless cut into 1 inch pieces
  • 1 tablespoon thinly sliced fresh sage leaves
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1 1/2 cups butternut squash, peeled and cut into 1/2 inch cubes
  • 1/2 tablespoon vegetable oil
  • 1/2 cup sliced onion
  • Freshly ground pepper

Preparation:

  • Place the chicken, sage, Worcestershire sauce and salt in a bowl; toss to combine and set aside. Cook for 7 minutes. Add the onions and cook for another 5 minutes. Add the chicken mixture and stir with a wooden spoon to mix the squash and chicken, then cook for another 5 minutes or until cooked through. Season with freshly ground pepper to taste.
Vanilla Soufflé

Total preparation time: 1h 30min

Ingredients (serves 6 people):

  • ¼ cup all-purpose flour
  • ¼ cup butter, softened
  • 1 cup whole milk
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • 1 vanilla bean
  • 5 egg whites
  • 4 egg yolks
  • 1 ounce sugar
  • 1 teaspoon cream of tartar

Preparation:

  • Mix the flour and butter until it is a smooth paste. In a sauce pan heat the milk and dissolve the sugar. Add the vanilla bean and bring to a boil. Add the flour and butter mixture to the boiling milk. With a wire whisk, beat vigorously to ensure there are no lumps. Simmer for several minutes until the mix thickens. Remove from the heat, discard the vanilla bean and cool for 10 minutes in an ice bath.
  • While the mix is cooling, take 6 3-ounce ramekins or soufflé dishes. Coat with butter and sprinkle with a pinch of sugar. In another mixing bowl quickly beat the egg yolks and vanilla extract and combine with the milk mixture.
  • Separately beat the egg whites, sugar and cream of tartar until the egg whites form medium stiff peaks. Fold the egg whites into the soufflé base and pour into the prepared baking dishes and smooth off the tops.
  • Preheat the Air fryer to 330°F. Place 3 soufflé dishes into the cooking basket and cook for 14-16 minutes. Repeat the cooking process with the next 3 ramekins. Serve with powdered sugar on top of the soufflé and with chocolate sauce on the side.