Living Basix JetFry Oil-Free Fryer Recipes

Living Basix JetFry Oil-Free Fryer Recipes

Appetizers & Sides

Crispy Potato Wedges PREP TIME: 40 MINUTES TOTAL TIME: 1 HR 40 MINUTES SERVINGS: 4 4 medium russet potatoes 1 cup water 3 T canola oil 1 t paprika ¼ t black pepper ¼ t salt 1) Scrub the potatoes under running water to clean. Boil potatoes in salted water for 40 minutes or until fork tender. Let cool completely (approximately 30 minutes) in the refrigerator. 2) 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. 3) Preheat the JetFry to 400 F. Add half of the potato wedges to the cooking basket and place skin side down, being careful not to overcrowd. Cook each batch for 13-15 minutes or until golden brown. Potatoes Au Gratin PREP TIME: 10 MINUTES TOTAL TIME: 25 MINUTES SERVINGS: 4 3 medium russet potatoes, peeled ¼ cup milk ¼ cup cream 1 t black pepper ½ t nutmeg ¼ cup grated Gruyère cheese 1) Preheat the JetFry to 400 F. Slice the potatoes wafer-thin. In a bowl, mix the milk and cream and season to taste with salt, pepper and nutmeg. Coat the potato slices with the milk mixture. 2) Transfer the potato slices to a 6-inch quiche pan and pour the rest of the cream mixture from the bowl on top of the potatoes. Distribute the cheese evenly over the potatoes. Place the quiche pan in the cooking basket and slide the basket into the JetFry. Set the timer to 15 minutes and bake the gratin until it is nicely browned.

Thyme Seasoned Potato Chips PREP TIME: 40 MINUTES TOTAL TIME: 1 HR 10 MINUTES SERVINGS: 2 2 medium russet potatoes 1 T olive oil 1 t thyme, chopped (halve amount if using dried) 1 pinch salt 1) Scrub the potatoes under running water to clean. Cut the potatoes lengthwise and peel them into thin chips directly into a mixing bowl full of water. Soak the potatoes for 30 minutes, changing the water several times. Drain thoroughly and pat completely dry with a paper towel. 2) Preheat the JetFry to 350 F. In a mixing bowl, toss the potatoes with olive oil. Place them into the cooking basket and cook for 30 minutes or until golden brown, shaking frequently to ensure the chips are cooked evenly. 3) When finished and still warm, toss with thyme and salt. Stuffed Mushrooms with Goat Cheese PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES SERVINGS: 4 12 button mushrooms FOR THE STUFFING: 1 slice of good quality, white sandwich bread 1 garlic clove, crushed 2 ounces softened, crumbled goat cheese 1 T flat-leafed parsley, finely chopped Ground black pepper to taste 1 T olive oil 1) Preheat the JetFry to 400 F. In a food processor, grind the slices of bread into fine crumbs and mix in the garlic, parsley, goat cheese and pepper to taste. When fully mixed, stir in the olive oil. 2) 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 JetFry. Cook the mushrooms for 10 minutes or until they are golden and crispy.

Roasted Broccoli PREP TIME: 15 MINUTES TOTAL TIME: 10 MINUTES SERVINGS: 4 1 pound broccoli, rinsed and trimmed 2 T olive oil 2 cloves garlic, minced 1/2 t kosher salt 1/4 t freshly ground black pepper 1/3 cup panko bread crumbs 1/4 cup finely grated Parmesan or sharp Cheddar 1) Preheat the JetFry to 400 F. 2) Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Add panko and toss to combine. 3) Place mixture into the basket and cook until the broccoli is tender, 8 to 10 minutes. Remove from the JetFry, toss in the cheese and serve immediately.

Main Dishes

Crispy Chicken Tenders PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES SERVINGS: 4 1 pound boneless skinless chicken breast tenders FOR THE BREADING: 3 eggs, beaten ½ cup seasoned breadcrumbs or panko ½ cup all-purpose flour ½ t salt 1 t black pepper 2 Tablespoons olive oil 1) Preheat the JetFry to 350 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. 2) 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. 3) Cook half of the chicken tenders at a time, with each batch cooking for 10 minutes or until golden brown. Fried Chicken PREP TIME: 15 MINUTES TOTAL TIME: 30 MINUTES SERVINGS: 4 1/4cup vegetable oil OR PAM cooking spray 1box plain Melba toast (about 5 ounces), processed to sand and pebble texture in food processor or by pounding in a ziplock bag 2 large eggs 1T Dijon mustard 1t dried thyme ¾ t table salt ½ t ground black pepper ½ t dried oregano ¼ t garlic powder ¼ t cayenne pepper (optional)

4 chicken leg quarters, separated into drumsticks and thighs, skin removed, and patted dry with paper towels 1) Preheat the JetFry Oil-Free fryer to 400 F. 2) Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate; toss well to coat. You can also use cooking spray instead. Mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional cayenne with a fork in a second shallow dish or pie plate. 3) Working one piece at a time, coat chicken on both sides with egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken, and press to coat. Turn chicken over and repeat on other side. Gently shake off excess and place in JetFry Oil-Free Fryer. Fry until chicken is deep nutty brown and juices run clear, about 25-30 minutes, making sure to flip the pieces of chicken half way through the cooking process. Grilled Cheese Sandwich PREP TIME: 10 MINUTES TOTAL TIME: 15 MINUTES SERVES: 2 4 slices of brioche or good quality white sandwich bread ½ cup sharp cheddar cheese ½ cup butter, melted OR cooking spray 1) Preheat the JetFry to 350 F. Place cheese and butter in separate bowls. Brush the butter on each side of the 4 slices of bread or use cooking spray. 2) Place the cheese on 2 of the 4 pieces of bread. Put the grilled cheese together and add to the cooking basket. Cook for 4-5 minutes or until golden brown and the cheese has melted.

Fried Fish Nuggets PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES SERVES: 4 1 pound cod or similar mild fish such as haddock or flounder FOR THE BREADING: 2 T olive oil 1 cup all-purpose flour 2 eggs, beaten ¾ cup panko breadcrumbs 1 pinch salt 1) Preheat the JetFry to 400 F. Cut the cod into strips approximately 1-inch by 2.5- inches in length. 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. 2) Place each piece of fish into the flour, then the eggs and then the breadcrumbs. Press the fish firmly into breadcrumbs to ensure that they adhere to the fish. Shake off any excess breadcrumbs. Add half of the cod nuggets to the cooking basket, cooking each batch for 8-10 minutes or until golden brown. Cajun Style Shrimp PREP TIME: 5 MINUTES TOTAL TIME: 10 MINUTES SERVINGS: 2 ½ pound tiger shrimp (16-20 count) ¼ t cayenne pepper ½ t old bay seasoning ¼ t smoked paprika 1 pinch of salt 1 T olive oil 1) Preheat the JetFry to 400 F. In a mixing bowl combine all of the ingredients, coating the shrimp with the oil and the spices. 2) Place the shrimp into the cooking basket and cook for 5 minutes.