It is not to be denied that people nowadays no matter is youngsters, teenagers or adults, most of them like to have fried food.
Because it is tasty and non-stopable, for example fried chicken, fried onion ring, fried wedges, french fries and etc. But fried food is high in fat, calories and often salt, people who often eat fried food will easily have diabetes and heart diseases.
Fried food also can be healthy! But how? So you need to know how to cook your best-loved crusty food with the right tool…
Do you know what tool is that? Correct! Answer is “Air Fryer”
“Air Fryer” is a popular counter top kitchen appliances that make fried food by circulating the hot air around the food to produce crunchy outer, much like deep-frying. In another words, an air fryer is basically a little hot air chamber that uses convection to circulate hot air around the food in order to cook it. Moreover, it has a compact space, the air is swirled very quickly in a circular fashion so it can cook food even faster.
Air-fried foods are more healthier than deep-fried food because they use less oil to produce a similar taste and texture to deep-fried foods. When you use air fryer to fry frozen food, you don’t have to add any oil. You can just take it from freezer and put it into air fryer by adjusting the temperature and timer. The hot air around the food will circulate rapidly and cook the food at all angles. Lastly, the food will be fry in a crispy outside and moist inside.
Using air fryer to fry food can cut the fat content of the food compared with deep-fried foods. This is because air fryers needed less fat than traditional deep fryers. Example, many recipes of deep-fried food require up to 75ml of oil, but for air-fried food only need about 15ml of oil. In other words, deep fryers require up to 50 times more oil than air fryers and not all the oil is absorbed by the food. So by using air fryer can cut down the fat content of your food.
Here are the air fryer recipes that you must try…
Crispy Air Fryer Baked Potatoes
- 2 medium russet potatoes (8 to 10 ounces each)
- 1 teaspoon neutral oil, such as peanut or vegetable
- 1/2 teaspoon kosher salt, plus more for serving
- Butter and freshly ground black pepper, for serving
Heat the air fryer to 375°F for at least 10 minutes. Meanwhile, rinse, scrub, and dry 2 medium russet potatoes. Use a fork to prick the potatoes in a few places. Drizzle the potatoes with 1 teaspoon neutral oil and rub with your hands to coat the potatoes. Season the potatoes with 1/2 teaspoon kosher salt.
Place the potatoes in the preheated air fryer. Roast until the potatoes can be easily pierced with a paring knife, about 40 minutes. Remove the potatoes from the air fryer with tongs, then cut each one lengthwise to split. Serve with butter, salt, and pepper, or as desired.
Air Fryer Mini Calzones
- All-purpose flour, for rolling out the dough
- 1 pound pizza dough, at room temperature at least 1 hour
- 1 cup pizza sauce, plus more for dipping
- 8 ounces shredded part-skim mozzarella cheese
- 6 ounces thinly sliced pepperoni or mini pepperoni, chopped
On a lightly floured surface, roll out the pizza dough until 1/4-inch thick. Use a 3-inch round cutter or a large glass to cut out 8 to 10 rounds of dough. Transfer the rounds to a parchment paper-lined baking sheet. Gather up the dough scraps, then reroll and repeat cutting out rounds until you have 16.
Top each round with 2 teaspoons of sauce, 1 tablespoon of cheese, and 1 teaspoon of pepperoni. Working with one dough round at a time, fold in half, then pinch the edges together to seal. When each calzone is sealed, use a fork to crimp the edges closed to further seal.
Heat the airfryer to 375°F. Working in batches of 4, air fry the calzones until golden brown and crisp, about 8 minutes. Serve with additional pizza sauce for dipping, if desired.
Air Fryer Buttermilk Fried Chicken
- 1 (3 to 4-pound) whole chicken
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon ground mustard
- Cooking spray
Cut the chicken into 10 pieces. Place in a large bowl and season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Add 2 cups buttermilk and marinate for at least 1 hour in the refrigerator. Meanwhile, whisk the remaining 1 tablespoon kosher salt, remaining 1/2 teaspoon black pepper, 2 cups all-purpose flour, 1 tablespoon garlic powder, 2 tablespoons paprika, 1 teaspoon cayenne pepper, 1 tablespoon onion powder, and 1 tablespoon ground mustard together in a large bowl.
Preheat an Instant Vortex Plus 7-in-1 Air Fryer Oven to 390ºF. Coat the air fryer racks with cooking spray. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge in the flour mixture, shaking any excess off. Place a single layer of chicken in the basket, with space in between the pieces. Air fry, flipping the chicken hallway through, until crispy and an instant-read thermometer registers 165ºF in the thickest piece, 18 to 20 minutes total. Repeat with the remaining chicken.
Air Fryer Churro Bites
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 teaspoons ground cinnamon
- 4 ounces finely chopped dark chocolate
- 1/4 cup sour cream or Greek yogurt
Bring the water, butter, and 1 tablespoon of the sugar to a simmer in a small saucepan over medium-high heat. Add the flour and quickly stir it in with a sturdy wooden spoon. Continue to cook, stirring constantly, until the flour smells toasted and the mixture is thick, about 3 minutes. Transfer to a large bowl.
Using the same wooden spoon, beat the flour mixture until cooled slightly but still warm, about 1 minute of constant stirring. Stir in the vanilla. Stir in the eggs one at a time, making sure each egg is incorporated before adding the next.
Transfer the dough to a piping bag or gallon zip-top bag. Let the dough rest for 1 hour at room temperature. Meanwhile, prepare the cinnamon sugar and chocolate sauce.
Combine the cinnamon and remaining 1/2 cup sugar in large bowl. Microwave the chocolate in a medium microwave-safe mixing bowl in 30-second intervals, stirring between each, until the chocolate is melted, 1 1/2 to 2 minutes. Add the sour cream or yogurt and whisk until smooth. Cover and set aside.
Preheat the air fryer for 10 minutes at 375°F. Pipe the batter directly into the preheated air fryer, making 6 (3-inch) pieces and piping them at least 1/2-inch apart. Air fry until golden-brown, about 10 minutes. Immediately transfer the churros to the bowl of cinnamon sugar and toss to coat. Repeat with air frying the remaining batter. Serve the churros warm with the dipping sauce.
Air Fryer Donuts
- 1/2 c. milk
- 1/4 c. plus 1 tsp. granulated sugar, divided
- 1 (0.25-oz.) packet or 2 1/4 tsp. active-dry yeast
- 2 c. all-purpose flour
- 1/2 tsp. kosher salt
- 4 tbsp. butter, melted
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 c. powdered sugar
- 2 oz. milk
- 1/2 tsp. pure vanilla extract
- 3/4 c. powdered sugar
- 1/4 c. unsweetened cocoa powder
- 3 tbsp. milk
- 1/2 c. granulated sugar
- 2 tbsp. ground cinnamon
- 2 tbsp. melted butter
- Grease a large bowl with cooking spray. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
- In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining ¼ cup sugar, butter, egg, and vanilla. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
- Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes. Form into a ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot until doubled in size, about 1 hour.
- Line a large baking sheet with parchment paper and lightly grease with cooking spray. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle.
- Using a doughnut cutter or 3″ and 1″ biscuit cutters, punch out your doughnuts. Knead any scraps together and punch out more doughnuts or holes. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, 40 minutes to 1 hour more.
- Grease basket of air fryer with cooking spray and add 2 doughnuts and 2 doughnut holes at a time, making sure doughnuts don’t touch. Cook at 375° for 6 minutes, until deeply golden. Place on cooling rack and repeat with remaining dough.
- Dip doughnuts in glaze (see below) or follow instructions for cinnamon sugar. Return to cooling rack and let set for 5 minutes before serving.
- In a medium bowl whisk together powdered sugar, milk, and vanilla until smooth.
- In a medium bowl whisk together powdered sugar, cocoa powder, and milk.