AIR FRYER 3.4QT Recipes

AIR FRYER 3.4QT Recipes

FRENCH FRIES 2 medium russet potatoes, peeled 1 tbsp. olive oil 1. Peel potatoes and cut into ½ inch by 3 inch strips. 2. Soak the potatoes in water for at least 30 minutes, then drain thoroughly and pat dry with a paper towel. 3. Preheat the Air Fryer to 330 F. 4. Place the potatoes in a large bowl and mix in oil, coating the potatoes lightly. 5. Add the potatoes to the cooking basket and cook at 330 F for 5 minutes, until crisp. 6. Remove from the basket and allow to cool on a wire rack. 7. Increase the temperature of the Air Fryer to 400 F and add the pre-cooked potatoes back into the basket, cooking for another 10-15 minutes or until golden brown. 8. Thicker cut potatoes will take longer to cook, while thinner cut potatoes will cook faster. 1

POTATO WEDGES 4 medium russet potatoes 1 cup water 3 tbsp. canola oil 1 tsp. paprika ¼ tsp. black pepper ¼ tsp. salt 1. Scrub the potatoes under cool water to clean. 2. Boil potatoes in salted water for 40 minutes or until tender to a fork. 3. Cool completely (approximately 30 minutes) in the refrigerator. 4. In a mixing bowl combine canola oil, paprika, salt and black pepper. 5. Cut cooled potatoes into quarters and lightly toss in the mixture of oil and spices. 6. Preheat the Air Fryer to 400 F. 7. Add half of the potato wedges to the cooking basket and place skin side down, being careful not to overcrowd. 8. Cook each batch at 400 F for 13-15 minutes or until golden brown. 2

CHIMICHURRI SKIRT STEAK 1 lb. skirt steak For The Chimichurri 1 cup parsley, finely chopped ¼ cup mint, finely chopped 2 tbsp. oregano, finely chopped 3 garlic cloves, finely chopped 1 tsp. crushed red pepper 1 tbsp. ground cumin 1 tsp. cayenne pepper 2 tsp. smoked paprika 1 tsp. salt ¼ tsp. black pepper ¾ cup olive oil 3 tbsp. red wine vinegar 1. Combine the ingredients for the chimichurri in a mixing bowl. 2. Cut the steak into 2, 8-ounce portions and add to a re-sealable bag along with ¼ cup of the chimichurri. 3. Refrigerate for 2 hours up to 24 hours. 4. Remove from the refrigerator 30 minutes prior to cooking. 5. Preheat the Air Fryer to 400 F. 6. Pat steak dry with a paper towel. 7. Add the steak to the cooking basket and cook at 400 F for 8-10 minutes for mediumrare. 8. Garnish with 2 tablespoons of chimichurri on top and serve. 3

MINI CHEESEBURGER SLIDERS 8 oz. ground beef Salt Black pepper 2 slices cheddar cheese 2 dinner rolls 1. Preheat the Air Fryer to 400 F. 2. Form the ground beef into 2, 4-ounce patties and season with salt and pepper. 3. Add the burgers to the cooking basket and cook at 400 F for 10 minutes. 4. 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. 4

JERK CHICKEN WINGS 4 lb. chicken wings 2 tbsp. olive oil 2 tbsp. soy sauce 6 cloves garlic, finely chopped 1 habanero pepper, seeds and ribs removed, finely chopped 1 tbsp. allspice 1 tsp. cinnamon 1 tsp. cayenne pepper 1 tsp. white pepper 1 tsp. salt 2 tbsp. brown sugar 1 tbsp. fresh thyme, finely chopped 1 tbsp. fresh ginger, grated 4 scallions, finely chopped 5 tbsp. lime juice ½ cup red wine vinegar For The Dipping Sauce Blue Cheese dressing or Ranch dressing 1. In a large mixing bowl combine all the ingredients, covering the chicken thoroughly with the seasonings and marinade. 2. Transfer to a 1-gallon re-sealable bag and refrigerate for 2 hours up to 24 hours. 3. Preheat the Air Fryer to 400 F. 4. Remove the wings from the bag and drain all liquid. 5. Pat wings completely dry with a paper towel. 6. Place half the wings in the cooking basket and cook each batch at 400 F for 14-16 minutes, shaking halfway through. 7. Serve with blue cheese dipping sauce or ranch dressing. 5

CHICKEN POT PIE 1 lb. chicken tenders, cut in pieces 1 ½ cups cream of celery soup, condensed 1 potato, peeled and diced 1 ½ cups frozen mixed vegetables ¾ cup heavy cream 1 tsp. dried thyme Salt and ground black pepper 1 egg yolk 1 tbsp. milk 4.5-ounce tube buttermilk biscuit dough FISH NUGGETS 1 lb. cod For The Breading ¾ cup panko breadcrumbs 2 tbsp. olive oil 1 pinch salt 2 eggs, beaten 1 cup all-purpose flour 1. In a pot, add all the ingredients except the biscuits, egg yolk and milk. Bring to a boil. Season with salt and ground black pepper. 2. Preheat the Air Fryer to 320 F. 3. Pour into a cake pan and cover with foil. Place cake pan into the cooking basket. 4. Cook at 320 F for 15 minutes. 5. Mix the egg yolk and milk together to make an egg wash. 6. When the time runs out, open the Air Fryer and top the filling with the biscuits. Brush the biscuits with egg wash. 7. Place the cake pan back into the cooking basket and adjust the time and temperature to cook for 15 minutes at 300 F. 8. Check to make sure the biscuits are golden and cooked through. 1. Preheat the Air Fryer to 400 F. 2. Cut the cod into strips approximately 1- inch by 2.5-inches in length. 3. In a food processor, blend the panko breadcrumbs, olive oil and salt to a fine crumb. 4. In three separate bowls, set aside panko mixture, eggs and flour. 5. Place each piece of cod into the flour, then the eggs and then the breadcrumbs. 6. Press the fish firmly into breadcrumbs to ensure that they adhere to the fish. 7. Shake off any excess breadcrumbs. 8. Add half of the cod nuggets to the cooking basket, cooking each batch at 400 F for 8-10 minutes or until golden brown. 6

BACON WRAPPED SHRIMP 1 lb. tiger shrimp, peeled and deveined 1 lb. bacon, thinly sliced, room temperature 1. Take one slice of bacon and wrap it around the shrimp, starting from the head and finishing at the tail. 2. Place the wrapped shrimp in the refrigerator for 20 minutes. 3. Preheat the Air Fryer to 400 F. 4. Remove the shrimp from the refrigerator and add half of them to the cooking basket. 5. Cook each batch at 400 F for 5-7 minutes. 6. Drain on a paper towel prior to serving. 7

GARLIC TOAST WITH CHEESE French bread or Italian bread cut into slices For The Garlic Butter 4 tbsp. softened butter 6-7 flakes crushed garlic Pinch of salt ¼ tsp. black pepper powder For The Topping ½ cup grated cheese 1-2 tsp. oregano Some red chili flakes to sprinkle 2 tbsp. olive oil 1. Preheat the Air Fryer to 350 F. 2. Prepare garlic butter by mixing all the ingredients together. 3. Spread some garlic butter on each slice and top them with cheese. 4. Sprinkle some chili flakes and oregano. 5. Place half the bread slices into the cooking basket and cook each batch at 350 F for 10-12 minutes to toast the bread. 6. Serve hot. 8

PEANUT BUTTER MARSHMALLOW FLUFF TURNOVERS 4 sheets filo pastry, defrosted 4 tbsp. chunky peanut butter 4 tsp. marshmallow fluff 2 oz. butter, melted 1 pinch sea salt 1. Preheat the Air Fryer to 350 F. 2. Brush 1 sheet of filo with butter. 3. Place a second sheet of filo on top of the first and also brush with butter. 4. Repeat until you have used all 4 sheets. 5. Cut the filo layers into 4, 3-inch x 12-inch strips. 6. Place 1 tablespoon of peanut butter and 1 teaspoon of marshmallow fluff on the underside of a strip of filo. 7. Fold the tip of the sheet over the filling to form a triangle and fold repeatedly in a zigzag manner until the filling is fully wrapped. 8. Use a touch of butter to seal the ends of the turnover. 9. Place the turnovers into the cooking basket and cook at 350 F for 3-5 minutes, until golden brown and puffy. 10. Finish with a touch of sea salt for a sweet and salty combination. 9