1 pound brussels sprouts clean, trimmed then cut in half
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Preheat the air fryer to 375°F.
Coat brussels sprouts with olive oil, vinegar, and seasonings.
Place them in the air fryer basket and cook for 7-8 minutes shaking halfway through the cooking time or until they are tender.
Butternut Squash
small butternut squash 1-inch dice (4-5 cups)
2 tblsp olive oil
1 tblsp brown sugar
1/4 teaspoon cinnamon
salt and pepper to taste
Preheat air fryer to 400°F.
Peel the squash and scoop seeds out with a spoon, chop squash into 1 inch pieces.
Toss squash with oil and seasonings and place in the air fryer basket.
Cook for 12-15 minutes or until squash is tender.
Scrub the potatoes and wash them very thoroughly. Dry them well with paper towels. The dryer they are the better the skins will crisp since they are frying instead of steaming.
Drizzle the potatoes with the oil and rub the oil all over. Sprinkle them with salt on all sides.
Place them in the air fryer basket and air fry at 400°F for 35 to 40 minutes.
You will know they are done when the internal temperature reaches 205°F. You can test it with a meat thermometer. You can also just insert a fork, and if it goes in easily, it’s most likely done. The outside will be deep brown and crisp.
Carefully remove the potatoes from the air fryer. Slice them open and top with butter, sour cream, herbs, cheese, or bacon bits.
Note:
Make sure to carefully scrub the skins of the potatoes to remove all dirt and residue. The potatoes are prepared in a way that you will want to eat the skins, so make sure they are super clean.
Dry the potatoes properly so that they crisp instead of steam.
Russet potatoes are the best baking potatoes due to their high starch content. They will be the fluffiest and lightest and are great at absorbing all of you favorite decadent toppings.
Leftover baked potatoes can be used to make other things such as gnocchi, fill pierogi, or make potato pancakes.
Variations:
If you are cooking more potatoes at a time, they can take a few more minutes to cook. You can use a meat thermometer to check the internal temperature to make sure they are cooked through.
Cauliflower:
1 lb cauliflower florets
1 teaspoon kosher salt
Batter:
1 cup buttermilk
1/2 cup all purpose flour
1 tablespoon louisiana hot sauce
1 cup panko breadcrumbs
Spicy Oil:
1 teaspoon light brown sugar
1/3 cup canola oil
nonstick cooking spray
Make the spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, mustard powder, black pepper, and onion powder.
Add the cauliflower florets to a large bowl and sprinkle with the salt and 2 tablespoons of the spice mix, tossing to coat the cauliflower completely. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the air fryer to 350°F (180°C). Line a baking sheet with foil and place a wire rack on top.
Make the batter: In a large bowl, whisk together the buttermilk, flour, and hot sauce until smooth.
Add a cauliflower floret to the batter and toss to coat completely.
Shake off any excess batter and dip the cauliflower into the panko bread crumbs tossing to coat completely.
Spray the air fryer basket with nonstick spray. Add the cauliflower in a single layer, working in batches if necessary. Fry until golden and crispy, about 15 minutes.
Make the spicy oil: In a small saucepan, combine 1 tablespoon of the spice mix, the sugar, and canola oil. Cook over medium heat, stirring, for about 2 minutes, until th e sugar dissolves.
Drizzle the crispy cauliflower with the spicy oil and sprinkle with the remaining spice mix.
Fish Cakes
12 ounces cod fillets, or any other white fish, coarsely chopped
2/3 cup pork rind panko crumbs, you can also use regular breadcrumbs
2 tablespoons finely chopped fresh cilantro
2 tablespoons sweet chili sauce
2 tablespoons mayonnaise
1 egg
1/4 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper, or to taste
Lime wedges, for serving
Preheat air fryer to 400°F.
Grease the basket of the air fryer with non-aerosol cooking spray, or line it with parchment paper.
Transfer the chopped fish to a food processor and process until crumbly. (see notes below)
In a bowl combine the crumbled fish, pork rind crumbs, cilantro, chili sauce, mayo, egg, salt, and pepper; stir until well incorporated.
Shape the mixture into four patties.
Place the patties in the air fryer basket and coat them with cooking spray.
Cook for 5 minutes; flip over the fish cakes, spray with cooking spray, and continue to cook for 4 to 5 more minutes, or until golden brown and crispy.
Remove from air fryer basket.
Serve fish cakes with lime wedges.
Fish Fillets
8 (28oz, 800g) fish fillets
1 tablespoon olive oil or vegetable oil
1 cup (50g) dry bread crumbs If following a gluten-free diet, use gluten-free breadcrumbs.
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder or granules
1/4 teaspoon onion powder
1/2 teaspoon salt
If using frozen fish fillets, defrost them. Drizzle with olive oil, and make sure that the fish is well coated with oil.
In a shallow dish, mix the bread crumbs with paprika, chili powder, black pepper, garlic powder, onion powder and salt.
Coat each fish fillet in bread crumbs, and transfer to your air fryer basket.
Cook in the air fryer at 390°F (200°C) for 12-15 minutes. After the first 8-10 minutes, open the air fryer and flip the fish fillets on the other side then continue cooking.
Notes:
You could use either fresh fish fillets or frozen fish fillets that are completely thawed. The fillets should not be too thin as thin strips won’t work.
Make sure that your air fryer basket is not overcrowded as that will prevent the fish from crisping.
You might need to adjust the cooking times depending on the kind and the thickness of the fish that you’re using and the model of your air fryer. Fish is ready when it’s easily flaked with a fork.
1 1/4 cups mayonnaise
1 medium dill pickle (or 1/4 cup dill relish)
2 sprigs parsley or up to 1 tsp dried
1 tablespoon fresh lemon juice (I like the lime juice as well, if you have the zest, pop that in)
1 tblsp plus chopped onion
1 tsp plus prepsred horseradish
1/4 teaspoon Worcestershire sauce
salt and pepper to taste
mustard of your choice to taste if needed
Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.
Best if refrigerated for an hour before use.
Note: Can be made without the food processor, using dill relish or finely minced pickle.
Lasts quite a while in the refrigerator.
Onion Rings
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt, divided
1/2 cup buttermilk
1 egg
1 cup Panko crumbs
2 tablespoons olive oil
1 large yellow or sweet onion, sliced and separated into rings
olive oil spray
Combine flour, paprika, and 1/2 teaspoon of salt in a shallow bowl.
In a second shallow bowl, whisk together buttermilk and egg. Whisk in 1/4 cup of the flour mixture.
In a third shallow bowl, combine Panko crumbs, 1/2 teaspoon salt, and 2 tablespoons oil. Stir with a fork until the oil is evenly distributed.
Dredge onion rings in flour mixture, then dip them in buttermilk mixture and then dredge in Panko crumb mixture.
Place in Air Fryer basket. Cook them in 2 batches so you don't crowd them. Set Air Fryer to 400°F for 12 minutes. Turn them over halfway through and sprtiz them with oil.
Bagels
Mix together 1 cup of plain Greek yogurt and 1 cup of self rising flour. Shape the dough into bagels and brush beaten egg on top of each bagel. Add your favorite toppings like everything bagel seasoning. Air fry on parchment paper for 15 minutes at 360°F, flipping after about 10 minutes.
Salmon
For juicy salmon with crispy skin, season the fish with salt, pepper, garlic powder, and cayenne. Air fry at 370°F skin side down, for 12-14 minutes.
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