Recipes

Chile-Brined Fried Calamari

Chile-Brined Fried Calamari

Fried calamari is my go-to bar snack, but unfortunately, if not executed well, it easily soaks up excess oil and becomes soggy and greasy. In the air fryer, there’s no worrying about that, so you’re guaranteed crispy, nearly greaseless calamari. I like to “quick brine” the calamari in pickled pepper juice to infuse it with more flavor and “fry” up some peppers alongside it to add interest to the pile of fried squid. A rosemary-infused garlic mayo is the perfect foil for this spicy, crunchy appetizer.
Couverts2
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Equipment

  • Small bowl

Ingredients

Instructions

  • Drain the pickled pepper brine into a large bowl and tear the peppers into bite-size strips.
  • Add the pepper strips and calamari to the brine and let stand in the refrigerator for 20 minutes or up to 2 hours.
  • Grate the lemon zest into a large bowl then whisk in the flour and season with salt and pepper.
  • Dip the calamari and pepper strips in the egg, then toss them in the flour mixture until fully coated.
  • Spray the calamari and peppers liberally with cooking spray, then transfer half to the air fryer.
  • Cook at 400°F, shaking the basket halfway into cooking, until the calamari is cooked through and golden brown, about 8 minutes.
  • Transfer to a plate and repeat with the remaining pieces.
  • In a small bowl, whisk together the mayonnaise, rosemary, and garlic.
  • Squeeze half the zested lemon to get 1 tablespoon of juice and stir it into the sauce.
  • Season with salt and pepper.
  • Cut the remaining zested lemon half into 4 small wedges and serve alongside the calamari, peppers, and sauce.
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Course; Air fryer / Fish

Herb And Lemon Breadcrumb–Stuffed Blooming Onion

Herb And Lemon Breadcrumb–Stuffed Blooming Onion

I love stuffed artichokes, but, like most people, I hate preparing them. And a deep-fried blooming onion is super craveable and fun to share, but too labor-intensive to fry up. This recipe cuts out the work of both dishes and creates a flavorful hybrid that works great as a vegetarian main or as a side dish for the Chile-Rubbed Rib Eye
Couverts2
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Ingredients

Instructions

  • Place the onion on a cutting board and trim the top off and peel off the outer skin.
  • Turn the onion upside down and use a paring knife, cut vertical slits halfway through the onion at ½-inch intervals around the onion, keeping the root intact.
  • When you turn the onion right side up, it should open up like the petals of a flower.
  • Drizzle the cut sides of the onion with the olive oil and season with salt and pepper.
  • Place petal-side up in the air fryer and cook at 350°F for 10 minutes.
  • Meanwhile, in a bowl, stir together the panko, parmesan, mayonnaise, lemon juice, parsley, mustard, and garlic until incorporated into a smooth paste.
  • Remove the onion from the fryer and stuff the paste all over and in between the onion “petals.
  • ” Return the onion to the air fryer and cook at 375°F until the onion is tender in the center and the breadcrumb mixture is golden brown, about 5 minutes.
  • Remove the onion from the air fryer, transfer to a plate, and serve hot.
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Course; Air fryer / Vegetables

Triple-Coconut Shrimp

Triple-Coconut Shrimp

There’s no denying the appeal of coconut shrimp—crunchy, sweet, and easy to eat, like a meaty popcorn kernel. But they can be a mess to fry up, which makes them a perfect candidate for the air fryer. These shrimp are marinated in coconut milk, then coated in breadcrumbs and more coconut before getting cooked up to crispy perfection and served with a cooling-yet-spicy coconut yogurt. That’s three hits of coconut and none of the excess grease; I can’t think of a better sales pitch than that.
Couverts2
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Ingredients

Instructions

  • In a bowl, combine the shrimp, coconut milk, lime zest, and ½ teaspoon kosher salt.
  • Let the shrimp stand for 10 minutes.
  • Meanwhile, in a separate bowl, stir together the breadcrumbs and shredded coconut and season with salt and pepper.
  • A few at a time, add the shrimp to the breadcrumb mixture and toss to coat completely.
  • Transfer the shrimp to a wire rack set over a baking sheet.
  • Spray the shrimp all over with cooking spray.
  • Transfer the shrimp to the air fryer and cook at 400°F until golden brown and cooked through, about 4 minutes.
  • Move the shrimp to a serving platter and season with more salt.
  • Grate the cucumber into a small bowl.
  • Stir in the coconut yogurt and chile and season with salt and pepper.
  • Serve alongside the shrimp while they’re warm.

Notes & Wine Advice

Go Basic:
To make plain fried shrimp, omit the coconut milk, lime zest, and shredded coconut. Set up a breading station with 1 cup all-purpose flour, 4 large eggs, lightly beaten, and 1 cup panko breadcrumbs in separate shallow bowls, and season each with salt and pepper. Working one at a time, coat each shrimp in the flour, dip in the egg, and dredge in the breadcrumbs. Transfer the shrimp to a wire rack set over a baking sheet and continue with the recipe.
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Course; Air fryer / Fish

Chile-Rubbed Rib Eye

Chile-Rubbed Rib Eye

There are a couple of essential rules to making a great steak in the air fryer. First, make sure the steak is fully at room temperature before you cook it so that the temperature shock from the air fryer doesn’t cause the meat to seize up and tighten more than it naturally does. And second, rub the steak with a flavorful dry rub to give the outside color and flavor. Feel free to try out other spice mixes or rubs that you like, and if you want to keep it simple, go with lots of salt and coarsely ground black pepper and the steak will still come out perfect, no extra pans or grill required.
Couverts2
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Equipment

  • Small bowl

Ingredients

Instructions

  • In a small bowl, combine the chili powder, ground espresso, brown sugar, paprika, salt, and pepper.
  • Sprinkle it evenly over the steak, rubbing it into both sides.
  • Let the steak stand for at least 10 minutes, if you have the time.
  • Transfer it to the air fryer and cook at 400°F until browned on the outside and cooked to medium-rare, 10 to 12 minutes.
  • To make sure your steak is cooked to your desired doneness, insert an instant-read thermometer lengthwise through the steak and continue cooking until your desired temperature is reached; 135°F is perfect for medium-rare.
  • Transfer the steak to a cutting board and let rest for at least 10 minutes.
  • Slice the steak across the grain and serve warm.
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Course; Air fryer / Beef

Zesty Pepper Chicken Legs

Crispy air fryer chicken drumsticks seasoned with coarse black pepper, garlic and fresh lemon zest, served with lemon wedges on a warm rustic brown wooden table.

Zesty Pepper Chicken Legs

Zesty Pepper Chicken Legs are juicy air fryer drumsticks seasoned with coarse black pepper, garlic, and fresh lemon zest. Baking powder helps create crisp golden skin while the dark chicken meat stays tender and flavorful.
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Equipment

  • Air fryer
  • Fine grater
  • Plate
  • Small bowl
  • Serving platter

Ingredients

Instructions

  • Combine the black pepper, baking powder, and garlic powder in a small bowl.
  • Place the chicken drumsticks on a plate and coat them evenly with the seasoning mixture.
  • Refrigerate the seasoned drumsticks for at least 1 hour or up to overnight.
  • Season the drumsticks with kosher salt before cooking.
  • Arrange the drumsticks in the air fryer basket with the bone ends pointing upward.
  • Air fry at 190°C for about 30 minutes, until the skin is crisp and the chicken is completely cooked through.
  • Transfer the drumsticks to a serving platter.
  • Finely grate the lemon zest over the hot chicken.
  • Cut the lemon into wedges.
  • Serve the drumsticks warm with the lemon wedges.

Notes & Wine Advice

Recipe Notes

Refrigerating the seasoned drumsticks for at least 1 hour helps dry the surface of the chicken. Together with the baking powder, this helps the skin become crisp during air frying.
For even better results, season the drumsticks the evening before cooking and refrigerate them overnight.
Check the thickest part of each drumstick before serving. The internal temperature should reach at least 74°C.
Add the fresh lemon zest immediately after cooking. The heat releases the aromatic oils from the zest and gives the chicken a fresh citrus finish.

Storage Advice

Store leftover chicken drumsticks in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer at 180°C for 5 to 7 minutes until thoroughly hot and crisp. Cooked drumsticks can also be frozen for up to 2 months.

Wine Advice

A fresh Sauvignon Blanc pairs nicely with the lemon, garlic, and coarse black pepper. Its lively acidity balances the richness of the dark chicken meat and complements the fresh citrus flavor.

Nutrition values

Serving: 115 gr | Calories: 175 kcal | koolhydraten: 2 g | Eiwitten: 22 g | Vet: 9 g | Verzadigd vet: 2.5 g | Natrium: 330 mg | Suiker: 0 g
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Course; Air fryer / Appetizer / Chicken / Fingerfood / Main Course / Meat
Cuisine; American / North America
Season: All Seasons
Diets; Dairy-Free / Egg-Free / Gluten-Free / Lactose Free / Low Carb / Nut Free
Occasions Barbecue / Family Dinner / Game Day / Party / Picnic / Weekend

About This Recipe

Zesty Pepper Chicken Legs combine juicy dark chicken meat with crisp skin, coarse black pepper, garlic, and fresh lemon. The simple seasoning keeps the chicken itself at the centre of the recipe, while freshly grated lemon zest adds brightness after air frying.

The Secret to Crispy Chicken Skin

A small amount of baking powder helps create the crisp exterior. The seasoned Chicken rests in the refrigerator before cooking, which helps dry the surface. Removing some surface moisture allows the skin to brown and crisp more effectively.

Black Pepper, Garlic and Lemon

Coarsely ground black pepper provides plenty of savory warmth without overpowering the chicken. Garlic powder adds another layer of flavor. Once the drumsticks are cooked, fresh lemon zest is grated directly over the hot skin. The warmth releases the fragrant citrus oils and gives the rich meat a fresher finish.

Easy Air Fryer Chicken Legs

Cooking the drumsticks in the Air fryer allows hot air to circulate around the chicken. This produces a crisp exterior without deep frying. Dark chicken meat also stays naturally moist and tender during the relatively long cooking time.

Perfect for Dinner or Sharing

These chicken legs make an easy family meal, but their handheld size also makes them useful as Fingerfood. Serve them for a barbecue, Game Day, picnic, or relaxed weekend dinner. Fries, roasted potatoes, grilled vegetables, or a fresh salad all work well alongside them.

Serve Zesty Pepper Chicken Legs straight from the air fryer with fresh lemon wedges. A squeeze of lemon just before eating brings together the peppery seasoning, crisp skin, garlic, and juicy chicken.

Spicy Dry-Rubbed Chicken Wings

Spicy Dry-Rubbed Chicken Wings

In the absence of oil to crisp up the chicken wings’ skins, which is the best part of eating them, a new technique was devised by J. Kenji López-Alt, the author of The Food Lab and a wizard in food science, to get crispy chicken wings in the oven. He proposed rubbing baking powder onto raw chicken wings. Once soaked into the skins and heated in the oven, the powder expands and bursts the chicken skin cells, making the wings super crispy. Don’t worry about all the science of how it works, though—just know it does work. And the result is even better in the fryer, thanks to the force of the air, which expands the fat in the chicken skins even more, making these wings virtually indistinguishable from the deep-fried versions…except for the lack of super-greasy fingers after eating them. These “dry-style” air-fried wings are also relatively healthier, swapping out the traditional Buffalo-style bath of butter and hot sauce for the slow-burn of cayenne coating and a simple brushing of melted butter at the end. If you’re a classic-Buffalo fiend, I’ve got you covered with a variation, too.
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Ingredients

Instructions

  • Place the chicken wings on a large plate, then sprinkle evenly with the baking powder, cayenne, and garlic powder.
  • Toss the wings with your hands, making sure the baking powder and seasonings fully coat them, until evenly incorporated.
  • Let the wings stand in the refrigerator for 1 hour or up to overnight.
  • Season the wings with salt and black pepper, then transfer to the air fryer, standing them up on end against the air fryer basket wall and each other.
  • Cook at 400°F until the wings are cooked through and crisp and golden brown, about 20 minutes.
  • Transfer the wings to a bowl and toss with the butter while they’re hot.
  • Arrange the wings on a platter and serve warm with blue cheese dressing and celery and carrot sticks.

Notes & Wine Advice

Classic Buffalo Wings:

If you prefer saucy traditional Buffalo chicken wings, simply omit the cayenne from the recipe, and when the wings are cooked, toss in a bowl with ½ cup mild hot sauce, such as Frank’s, and 4 tablespoons melted unsalted butter until well coated. Serve hot.

Go Basic:

Wanna make some plain wings to have as is or with your own favorite sauce? Simply omit the cayenne, garlic powder, and butter, and cook as directed, still using the baking powder method so that the chicken wings get super crispy.
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Course; Air fryer / Chicken / Spices & Seasoning

Apple Cider Doughnut Holes

Apple Cider Doughnut Holes

Remember the days when from-scratch doughnuts were too much of a hassle to make at home? Yeah, those days were right before you read this recipe. Because of the air fryer, you can absolutely have easy, quick, fresh mini doughnuts in no time at all (as in, in less than 20 minutes). These doughnuts are light and airy, thanks to the buttermilk and apple cider, and their simple applesauce icing really brings the fall flavor home.
Couverts10 MINI DOUGHNUTS
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Ingredients

For the doughnut holes:

For the glaze:

Instructions

  • To make the doughnut holes: In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg until smooth.
  • Add the buttermilk, cider, and egg and stir with a small rubber spatula or spoon until the dough just comes together.
  • Using a 1-ounce ice cream scoop or 2 tablespoons, scoop and drop 10 balls of dough into the air fryer basket, spaced evenly apart, and brush the tops lightly with oil.
  • Cook at 350°F until the doughnut holes are golden brown and fluffy, about 6 minutes.
  • Transfer the doughnut holes to a wire rack to cool completely.
  • To make the glaze: In a small bowl, stir together the powdered sugar, applesauce, vanilla, and salt until smooth.
  • Dip the tops of the doughnuts holes in the glaze, then let stand until the glaze sets before serving.
  • If you’re impatient and want warm doughnuts, have the glaze ready to go while the doughnuts cook, then use the glaze as a dipping sauce for the warm doughnuts, fresh out of the air fryer.
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Course; Air fryer

Double Chocolate Banana Bread

Rich chocolate banana bread with walnuts and chunks of white chocolate, baked in the air fryer and served on a rustic brown wooden table.

Double Chocolate Banana Bread

Double Chocolate Banana Bread combines ripe banana, rich cocoa, creamy white chocolate, and crunchy walnuts in one moist air fryer bake. Serve it for breakfast, brunch, or warm with ice cream for dessert.
Couverts4
Preparation 15 minutes
Preparation time:30 minutes
cooling, plus additional cooling before slicing 10 minutes
estimated costs pp $1.10
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Equipment

  • Air fryer
  • Cake pan 18 cm
  • 3 Medium bowls
  • Fork
  • spatula
  • Toothpick
  • Whisk
  • Wire rack

Ingredients

Instructions

  • Whisk 6 tablespoons flour with the cocoa powder, salt, and baking soda in a medium bowl.
  • Mash the bananas in a second medium bowl until smooth.
  • Add the sugar, vegetable oil, buttermilk, vanilla extract, and egg.
  • Whisk until smooth.
  • Pour the wet mixture into the dry ingredients.
  • Whisk gently until just combined.
  • Toss the walnuts and white chocolate with the remaining 2 teaspoons flour in a third bowl.
  • Fold the walnuts and white chocolate into the batter.
  • Pour the batter into a cake pan 18 cm and smooth the top.
  • Place the pan in the air fryer.
  • Air fry at 155°C for about 30 minutes.
  • Insert a toothpick into the centre to check for doneness.
  • Remove the pan when the toothpick comes out clean.
  • Place the pan on a wire rack and cool for 10 minutes.
  • Remove the banana bread from the pan.
  • Allow it to cool completely on the wire rack.
  • Cut into wedges and serve.

Notes & Wine Advice

Recipe Notes

Use very ripe bananas for the best flavor and a naturally sweeter banana bread. Bananas with plenty of brown spots are ideal.
Mix the batter only until the ingredients come together. Overmixing can make the finished bread heavier instead of soft and tender.
Tossing the walnuts and white chocolate with a little flour helps distribute them throughout the batter instead of letting them sink to the bottom.
Check the centre with a toothpick before removing the bread from the air fryer. Then, allow it to cool before slicing so the soft crumb can set.

Wine Advice

A sweet Banyuls pairs beautifully with the cocoa, banana, walnuts, and white chocolate. Its rich fruit character makes it especially suitable when serving the bread as dessert.

Nutrition values

Serving: 1 serving | Calories: 480 kcal | koolhydraten: 54 g | Eiwitten: 8 g | Vet: 28 g | Verzadigd vet: 8 g | Natrium: 300 mg | Suiker: 36 g
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Course; Air fryer / Bread / Breakfast / Cake / Chocolate / Dessert / Fruit / Nuts
Cuisine; American
Season: All Seasons
Diets; Vegetarian
Occasions Breakfast / Brunch / Family Dinner / Kids / Weekend

About This Recipe

Double Chocolate Banana Bread gives classic banana bread a rich chocolate twist. Cocoa flavors the batter, while pieces of white chocolate add creamy sweetness. Ripe banana keeps every slice moist, and chopped walnuts provide plenty of crunch. Better still, the Air fryer makes this smaller banana bread quick and convenient to bake.

Chocolate and Banana in Every Slice

Banana and chocolate create a naturally rich combination. Dutch-process cocoa gives this chocolate banana bread a deep cocoa flavor without hiding the sweetness of the ripe Fruit. Meanwhile, white chocolate melts into creamy pockets throughout the bread. Vanilla adds another layer of flavor and complements both types of chocolate.

Walnuts Add Crunch

Chopped walnuts provide extra texture and work especially well with banana and chocolate. Tossing the walnuts and white chocolate with a little flour helps keep both ingredients evenly distributed. Therefore, each wedge offers a good balance of soft banana bread, creamy chocolate, and crunchy Nuts.

Easy Air Fryer Banana Bread

This air fryer banana bread needs only about 30 minutes of cooking. First, combine the dry ingredients. Next, mix the banana with the remaining wet ingredients. Then, gently combine both mixtures and fold in the walnuts and white chocolate. The circulating hot air cooks the bread efficiently while keeping the centre tender.

Breakfast or Dessert

Serve a wedge for Breakfast or add it to a relaxed Brunch. However, this recipe also works beautifully as a Dessert. Warm a slice slightly and add vanilla ice cream for an easy after-dinner treat.

Finally, let the Double Chocolate Banana Bread cool before slicing. This gives the soft crumb time to set and produces cleaner wedges. Once cooled, you have a moist, chocolate-rich Bread that works just as well with morning coffee as it does after dinner.

Creamy Coconut Cardamom Porridge

Chocolate banana bread with white chocolate and walnuts, baked in the air fryer and served on a rustic brown wooden table.

Creamy Coconut Cardamom Porridge

Coconut Date Rice Porridge is a warm and creamy air fryer breakfast made with brown rice, coconut milk, Medjool dates, and fragrant cardamom. Brown sugar adds sweetness, while shredded coconut gives the porridge extra texture and a rich tropical flavor.
Couverts4
Preparation 5 minutes
Preparation time:23 minutes
Total time 28 minutes
estimated costs pp $0.95
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Equipment

Ingredients

optional:

Instructions

  • Combine the coconut milk, cooked brown rice, shredded coconut, brown sugar, salt, cardamom, and chopped dates in a cake pan 18 cm.
  • Stir until evenly combined.
  • Place the pan in the air fryer.
  • Air fry at 190°C for about 23 minutes.
  • Stir the porridge halfway through cooking.
  • Continue cooking until the mixture thickens and the top becomes lightly caramelized.
  • Remove the pan from the air fryer.
  • Divide the warm porridge among serving bowls.
  • Drizzle with heavy cream if desired and serve immediately.

Notes & Wine Advice

Recipe Notes

Cooked leftover brown rice works especially well in this recipe. Its slightly nutty flavor pairs naturally with coconut, dates, and cardamom.
Stir the porridge halfway through cooking. This distributes the dates and coconut evenly and helps the mixture thicken without becoming too dry around the edges.
You can replace the brown rice with another cooked grain. In addition, other dried fruits can replace the dates if you want to vary the flavor.
The porridge thickens slightly as it cools. Therefore, serve it immediately if you prefer a softer consistency. Add a little extra coconut milk if it becomes too thick.

Wine Advice

For a dessert-style serving, a lightly sweet Muscat complements the dates, coconut, and aromatic cardamom. For breakfast, however, coffee or tea is naturally the better choice.

Nutrition values

Serving: 1 gr | Calories: 295 kcal | koolhydraten: 47 g | Eiwitten: 3 g | Vet: 12 g | Verzadigd vet: 10 g | Natrium: 250 mg | Suiker: 31 g
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Course; Air fryer / Breakfast / Brunch / Dessert / Rice / Superfood
Cuisine; Fusion / Middle East
Season: All Seasons
Diets; Dairy-Free / Gluten-Free / Vegan / Vegetarian
Occasions Breakfast / Brunch / Family Dinner / Healthy Eating / Mother’s Day / Weekend

About This Recipe

Coconut Date Rice Porridge transforms cooked brown rice into a warm and creamy breakfast with coconut milk, Medjool dates, and fragrant cardamom. Brown sugar adds sweetness, while shredded coconut gives each spoonful extra texture. Moreover, the air fryer gently reduces the mixture and creates a lightly caramelized surface.

Creamy Coconut and Brown Rice

Brown rice gives this porridge a pleasantly nutty flavor and makes good use of leftover cooked Rice. Meanwhile, coconut milk creates the rich and creamy consistency. Shredded coconut adds another layer of coconut flavor and a little texture. As a result, this simple breakfast feels surprisingly indulgent.

Naturally Sweet Dates and Cardamom

Medjool dates provide fruity sweetness, while cardamom adds a warm aromatic note. Together, they give this air fryer rice porridge its distinctive flavor. In addition, the dates soften during cooking and become part of the creamy rice mixture.

Easy Air Fryer Rice Porridge

The Air fryer does more than simply heat the porridge. First, it reduces the coconut milk and thickens the mixture. Then, the hot circulating air lightly caramelizes the surface. Stirring halfway through keeps the ingredients evenly distributed and helps create a creamy consistency.

A Warm Breakfast or Brunch

Serve Coconut Date Rice Porridge warm for Breakfast or include it in a relaxed Brunch. You can enjoy it as it is or add a splash of cream. Alternatively, use extra coconut milk when you want to keep the porridge dairy-free and vegan.

Finally, this air fryer rice porridge is easy to adapt. Try another cooked grain, replace the dates with different dried fruit, or adjust the sweetness to taste. Because the basic method stays the same, it is also a practical way to turn leftovers into a completely different meal.

Buttermilk Biscuits from Ben Mims

Buttermilk Biscuits from Ben Mims

As a born and bred Southerner, I eat a lot of biscuits. I often make a large batch of them once a month, and stash most of them in the freezer for whenever the craving hits. But with the air fryer, I can make a small batch and have fresh, dinner roll–size biscuits in less than 30 minutes that taste like they’re from a traditional oven.
Couverts16
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Ingredients

Instructions

  • In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
  • Add the butter and use your fingers to break apart the butter pieces while working them into the flour mixture, until pea-size pieces form.
  • Pour the buttermilk over the flour mixture and, using a rubber spatula, mix together until the ingredients are just combined.
  • Turn the dough out onto a well-floured surface and pat it into a disk, ½ inch thick.
  • Using a 2-inch round cutter, cut out 16 biscuits.
  • Place half the biscuits in a single layer (their edges should just touch) in the air fryer and cook at 325°F until the biscuits are golden brown and fluffy, about 18 minutes.
  • Serve the biscuits hot.
  • Cook the remaining biscuits or freeze for up to 1 month.
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Course; Air fryer / Coockies / Biscuit