AIR FRYER

AIR FRYER RECIPE BOOK

 Air Fryer
10 Tips for Using
We all want to eat healthier food without losing flavor, texture
and taste. The Air Fryer can give you fatless, healthy and tasty
the Air Fryer
meal and snack, supporting to grill, bake, roast and fry with less
When making smaller items such as fries, wings and croquettes, shake the
oil. We hope that you will enjoy cooking healthy, well-balanced basket once or twice during cooking to make sure food is cooked evenly.
and delicious meals for you and your family when using the Air Don’t overcrowd the cooking basket. Because it will affect air circulating
around the food, increase cooking time and cause unexpected results.
fryer.
Oil sprays and misters are excellent choices to evenly apply oil to food prior
to cooking. They can also be used to spray the bottom of cooking basket to
make sure that food does not stick.
Preheat the Air Fryer for 3 minutes. It is necessary for the Air Fryer to reach
the desired temperature.
To loosen any food particles that remain on the cooking basket after use,
POTATO MEAT DESSERT soak the cooking basket in soapy water prior to scrubbing or placing in the
dishwasher.
When cooking foods that are naturally high in fat, such as chicken wings,
please pour out fat from the bottom of the Air Fryer during cooking to avoid
excess smoke.
When cooking foods that have been marinated or soaked in liquid, pat food
dry before cooking to avoid splattering and excess smoke.
For foods that require breading, coat them in small batches. Press breading
onto food evenly. If breading is too dry, it may cause excess smoke.
A variety of premade packaged foods can be cooked in Air Fryer. Please
power the conventional oven temperature by 75°F/20° degrees and reduce
the cooking time by half. Exact times and temperatures vary from one to one.
When using parchment paper or foil, please leave 0.5 inch around bottom
edge of the basket.
Guide To Times And Temperatures
Suggested Time Temp. Shake/ Extra
amount(oz.) (min.) °F/°C Flip information

Thin frozen fries 11-43oz 9-19 350°F/180°C √

Thick frozen fries 11-43oz 12-22 350°F/180°C √ POTATO

Soak in water for

French Fries-----------------------------------------------------------------------------02
11-32oz 15-22
Homemade fries 350°F/180°C √ 30 minutes/Dry it Potato Croquettes---------------------------------------------------------------------03
21-43oz 18-25 out/Add cooking oil
Potatoes au Gratin---------------------------------------------------------------------04
11-21oz 18-21 Soak in water for Crispy Potato Skin Wedges----------------------------------------------------------05
Potato wedges 350°F/180°C √ 30 minutes/Dry it
22-32oz 21-24 out/Add cooking oil Rosemary Russet Potato Chips-----------------------------------------------------06
Onion Rings------------------------------------------------------------------------------07
11-21oz 12-15 Soak in water for
Potato cubes 350°F/180°C √ 30 minutes/Dry it Mac'N Cheese Balls--------------------------------------------------------------------08
22-32oz 15-18 out/Add cooking oil

MEAT
Cheese sticks 4-16oz 8-10 375°F/190°C √ Use oven ready
Bacon Wrapped Shrimp--------------------------------------------------------------09
Crispy Fried Spring Rolls--------------------------------------------------------------10
Chicken nuggets 14oz 6-8 375°F/190°C √
Stuffed Garlic Mushrooms-----------------------------------------------------------11
Chimichurri Skirt Steak---------------------------------------------------------------12
Fish sticks 4oz-12oz 8-10 400°F/200°C
Coconut Shrimp------------------------------------------------------------------------13
Jerk Chicken Wings--------------------------------------------------------------------14
Steak 4oz-21oz 5-8/6-9 350°F/180°C Chicken Tenders------------------------------------------------------------------------15
Roasted Chicken------------------------------------------------------------------------16
Pork chops 4oz-14oz 6-7 350°F/180°C Roasted Heirloom Tomato with Baked Feta-------------------------------------17
Mushroom, Onion and Feta Frittata-----------------------------------------------18
Hamburger 4oz-14oz 6-7 350°F/180°C Salmon with Dill Sauce---------------------------------------------------------------19

DESSERT
Chicken wings 4oz-21oz 10-12 350°F/180°C
Grilled Cheese--------------------------------------------------------------------------20
Donuts------------------------------------------------------------------------------------21
Chicken breast 4oz-28oz 10-12 350°F/180°C
Cheesecake------------------------------------------------------------------------------22
Cherry Pie--------------------------------------------------------------------------------23
Cake 24oz 30 325°F/170°C
 French Fries Potato Croquettes
3 medium russet potatoes, peeled FOR THE FILLING 1 pinch salt
1 tablespoon olive oil 1 pinch black pepper
4 medium russet potatoes, peeled
and cubed 1 pinch nutmeg
1. Peel the potatoes and cut them into 1/4 inch by 3 inch strips.
2 egg yolks FOR THE BREADING
2. Soak the potatoes in water for at least 30 minutes, then drain thoroughly
1 cup parmesan cheese, grated 3 tablespoons vegetable oil
and pat them dry with a paper towel.
2 tablespoons all-purpose flour ¾ cup all-purpose flour
3. Place the potatoes in a large bowl and add some oil to coat the potatoes
3 tablespoons chives, finely 2 eggs, beaten
evenly.
chopped ¾ cup breadcrumbs
P 4. Preheat the Air Fryer to 350°F/180°C (3-5minutes). P
O 5. Add the potatoes to cooking basket and cook for 20-30 minutes (350°F/ O
1. Cut potatoes into cube and boil the potato cubes in salted water for 15
T 180°C) until golden and crisp. T
minutes.
A Note: A
2. Drain and mash finely in a large bowl with a potato masher or ricer. Cool
T 1.Shake 2-3 times during cooking. T
completely.
O 2.It is faster to cook thinner potatoes than thicker ones. O
3. Mix it in the egg yolk, cheese, flour and chives and season like salt, pepper
-02- and nutmeg. Shape the potato filling into the size of golf balls and set aside. -03-
4. Preheat the Air Fryer to 400°F/200°C(3-5minutes).
5. Add oil and breadcrumbs and stir until the mixture becomes loose. Place
potato balls into the flour, adding eggs and breadcrumbs, and roll them into
cylinder shape. Press coating to croquettes.
6. Place the croquettes into the cooking basket, cooking for 7-8 minutes
(400°F/200°C) until golden brown.
 Potatoes au Gratin Crispy Potato Skin Wedges

7 medium russet potatoes, peeled 6 medium russet potatoes

½ cup milk 2 tablespoons canola oil
½ cup cream 1½ teaspoon paprika
1 teaspoon black pepper ½ teaspoon black pepper
½ teaspoon nutmeg ½ teaspoon salt
P ½ cup Gruyère or semi-mature cheese, grated P
O O
1. Scrub the potatoes under running water to clean. Boil potatoes in salted
T T
1. Cut the potatoes into thinner pieces. water for 40 minutes. Cool completely (approximately 30 minutes) in the
A A
2. Put milk, cream, salt, pepper and nutmeg into a bowl, mix them and coat refrigerator.
T T
potato slices. 2. Mix canola oil, paprika, salt and black pepper in a bowl. Cut cooled potatoes
O O
3. Preheat the Air Fryer to 400°F/200°C(3-5minutes). into quarters and lightly toss in the mixture of oil and spices.
-04- 3. Preheat the Air Fryer to 400°F/200°C(3-5minutes). Add the potato wedges
-05-
4. Transfer the potato slices to a 8-inch heat-resistant baking dish and pour
the rest of the cream mixture from the bowl on top of the potatoes. Place to the cooking basket and place skin side down, being careful not to
the baking dish in the cooking basket into the Air fryer. Set the timer and overcrowd.
cook for 25 minutes(400°F/200°C) . 4. Cook the wedges for 14-16 minutes(400°F/200°C) until golden brown.
5. Remove cooking basket and pour the cheese evenly over the potatoes. Set
the timer for 10 minutes(400°F/200°C) and bake the gratin until it is nicely
browned.
Tip: You can replace 2 eggs with milk.
 Rosemary Russet Potato Chips Onion Rings
P P
4 medium russet potatoes 4 ounce Frozen onion rings, battered
O O
1 tablespoon olive oil
T T
2 teaspoon rosemary, chopped
A A
2 pinches salt 1. Place frozen onion rings in the Fry Basket of Air Fryer .
T T
2. Press Mode button, adjust the cooking time for 10 minutes at 350°F/180°C,
O O
1. Scrub the potatoes under running water to clean. Cut the potatoes and press“ON”.
-06- 3. When timer is finished, remove Fry Basket and toss onion rings. -07-
lengthwise and peel them into thin chips directly into a mixing bowl full of
water. 4. Place Fry Basket back into the Air Fryer. Repeat Step 2 to adjust the cooking
2. Soak the potatoes for 30 minutes, and change water several times. Drain time for 10 minutes (or more if necessary).
thoroughly and pat completely dry with a paper towel.
3. Preheat the Air Fryer to 325°F/170°C(3-5minutes).
4. Coat potatoes with olive oil in a mixing bowl. Place them into cooking
basket and cook for 30 minutes(325°F/170°C) until golden brown, shaking
frequently to ensure the chips are cooked evenly.
5. When finished,put them in a large bowl with rosemary and salt.
 Mac'N Cheese Balls Bacon Wrapped Shrimp
2 Cup leftover macaroni and cheese 1¼ pounds tiger shrimp, peeled and deveined (10 pieces)
⅓ Cup cheddar cheese, shredded 1 pound bacon, thinly sliced, room temperature (10 slices)
3 Eggs
P 2 Cup milk 1. Take one slice of bacon and wrap it around the shrimp, starting from
O ¾ Cup white flour the head and finishing at the tail. M
T 1 Cup bread crumbs, plain 2. Put the wrapped shrimp to the refrigerator for 20 minutes. E
A 3. Preheat the Air Fryer to 400°F/200°C(3-5minutes). A
T 1. Mix the shredded cheese with the leftover mac and cheese. Set aside. 4. Remove the shrimp from the refrigerator and add them to the cooking T
O 2. Place the breadcrumbs in a bowl. Mix the egg and milk together and put basket, cooking for 5-7 minutes(400°F/200°C) .
-09-
them in a bowl.
-08-
3. Roll the mac and cheese balls in the egg mixture. Finally, roll in the
breadcrumbs.
4. Place the mac and cheese balls in the Fry Basket.
5. Place the Fry Basket in the Air Fryer.
6. Adjust the cooking time for 10 minutes at 350°F/180°C, and press ”ON” and
rotate them halfway through the baking time.
 Crispy Fried Spring Rolls Stuffed Garlic Mushrooms
FOR THE FILLING 1 teaspoon chicken stock powder 16 small button mushrooms
4 oz cooked chicken breast, shredded FOR THE SPRING ROLL WRAPPERS FOR THE STUFFING
1 celery stalk, sliced thin 1 egg, beaten 1½ slices of white bread 1 garlic clove, crushed
1 medium carrot, sliced thin 1 teaspoon cornstarch 1 tablespoon flat-leafed parsley, finely chopped Ground black pepper to taste
½ cup mushrooms, sliced thin 8 spring roll wrappers 1½ tablespoon olive oil
½ teaspoon ginger, finely chopped ½ teaspoon vegetable oil
1 teaspoon sugar
M 1. Preheat the Air Fryer to 400°F/200°C(3-5minutes). M
E 2. Grind the slices of bread into fine crumbs in the food processor and E
1. Make the filling. Place the shredded chicken into a bowl and mix with the
A mix garlic, parsley and pepper. When fully mixed, stir in the olive oil. A
celery, carrot and mushrooms. Add the ginger, sugar and chicken stock
T 3. Cut off the mushroom stalks and fill the caps with the breadcrumbs. Put T
powder and stir evenly.
crumbs into caps. Place the mushroom caps in the cooking basket and put
-10- 2. Combine the egg with the cornstarch and mix to create a thick paste and -11-
it into the Air Fryer.
set aside.
4. Cook the mushrooms for 7-8 minutes(400°F/200°C) until golden and
3. Place some filling onto each spring roll wrapper and roll it up, sealing the
crispy.
ends with the egg mixture.
4. Preheat the Air Fryer to 400°F/200°C(3-5minutes).
5. Lightly brush the spring rolls with oil prior to placing in the cooking basket.
Cook for 4-6 minutes(400°F/200°C) until golden brown.
6. Serve with sweet chili sauce or soy sauce.
 Chimichurri Skirt Steak Coconut Shrimp

1 pound skirt steak 1 tablespoon ground cumin 12 large shrimp, raw

1 cup parsley, finely chopped 1 teaspoon cayenne pepper 1 cup egg white, raw
M ¼ cup mint, finely chopped 2 teaspoons smoked paprika 1 cup coconut, dried, unsweetened M
E 2 tablespoons oregano, finely 1 teaspoon salt 1 tablespoon Cornstarch E
A chopped ¼ teaspoon black pepper 1 cup Panko A
T 3 garlic cloves, finely chopped ¾ cup olive oil 1 cup Flour, white T
1 teaspoon crushed red pepper 3 tablespoons red wine vinegar
-12- -13-
1. Place the shrimp on paper towels.
2. Mix the panko and coconut together in a pan and set aside. Mix
1. Combine the ingredients for the chimichurri in a bowl.
cornstarch in a pan and set aside.
2. Cut the steak into 2 8-ounce portions and add to a resealable bag, along
3. Place the egg white in a bowl.
with ¼ cup of the chimichurri. Refrigerate for 2 hours, up to 24 hours.
4. Dip one shrimp at a time into mixture, then into the egg white, and
Remove from the refrigerator 30 minutes prior to cooking.
finally into the coconut mixture.
3. Preheat the Air Fryer to 400°F/200°C(3-5minutes).
5. Place the coated shrimp into the Fry Basket and repeat until all the
4. Pat steak dry with a paper towel. Add the steak to the cooking basket
shrimp coated.
and cook for 8-10 minutes(400°F/200°C) for medium-rare. Garnish with 2
6. Place the Fry Basket into the Air Fryer. Adjust cooking time for10
tablespoons of chimichurri on top.
minutes at 350°F/180°C.
Tip: The time will vary depending upon the size of the steak and doneness
7. After 5 minutes, rotate all shrimp if needed.
you prefer.
 Jerk Chicken Wings Chicken Tenders
3 pounds chicken wings 1 teaspoon white pepper 6 Chicken tenders
2 tablespoons olive oil 1 teaspoon salt 3 Large eggs
2 tablespoons soy sauce 2 tablespoons brown sugar ½ cup Flour, white
6 cloves garlic, finely chopped 1 tablespoon fresh thyme, finely 1 cup Panko
1 habanero pepper, seeds and ribs chopped 1 teaspoon Sea Salt
removed, finely chopped 1 tablespoon fresh ginger, grated ½ teaspoon black pepper
1 tablespoon allspice 4 scallions, finely chopped 1 teaspoon olive oil
M 1 teaspoon cinnamon 5 tablespoons lime juice ½ cup milk M
E 1 teaspoon cayenne pepper ½ cup red wine vinegar E
A A
T T
1. Add all the ingredients in a bowl, covering the chicken thoroughly with 1. Combine panko breadcrumbs with olive oil in a bowl.
-14- the seasonings and marinade. Transfer to a 1 gallon resealable bag and 2. Mix egg and milk in a bowl. Pour flour into a pan or bowl. -15-
refrigerate for 2 hours , up to 24 hours. 3. Dip chicken tenders into the flour, then into the egg mixture, and finally into
2. Preheat the Air Fryer to 400°F/200°C(3-5minutes).
the panko mixture. Place breaded tenders into the Fry Basket. Repeat Step
3. Remove the wings from the bag and drain all liquid. Pat wings completely
3 if necessary.
dry with a paper towel. Place the wings in the cooking basket and cook for
12-15minutes, shaking halfway through the cooking time. 4. Place the Fry Basket into the Air Fryer. Adjust cooking time for 14 minutes
4. Serve with blue cheese dipping sauce or ranch dressing. at 400°F/200°C. Flip the tenders over halfway through the cooking time.
Tip: If you cook only 1½ pounds (24 oz) chicken wings, cook for 12 minutes. 5. Enjoy your favorite dipping sauce.
 Roasted Chicken Roasted Heirloom Tomato
with Baked Feta
5 pound chicken, whole, with skin
1 teaspoon Garlic powder
FOR THE TOMATO FOR THE BASIL PESTO
1 teaspoon onion powder
1teaspoon Sea Salt 2 heirloom tomatoes ½ cup parsley, roughly chopped
1 teaspoon black pepper 1 8-ounce block of feta cheese ½ cup basil, rough chopped
½ teaspoon thyme ½ cup red onions, sliced paper thin ½ cup parmesan cheese, grated
2 tablespoon olive oil 1 tablespoon olive oil 3 tablespoons pine nuts, toasted
1 pinch salt 1 garlic clove
M ½ cup olive oil M
1. Season the turkey and coat with olive oi and put it for 45 minutes before
E 1 pinch salt E
cooking.
A 2. Place the chicken breast side down in the Fry Basket. Press M Button. Scroll A
T to the Chicken Icon. 1. Make the pesto. In a food processor, add parsley, basil, parmesan, garlic, T
toasted pine nuts and salt. Turn on the food processor and slowly add the
-16- 3. Adjust cooking time for 20 minutes at 350°F/180°C . -17-
4. When time runs out, carefully turn the chicken over. olive oil. When all of the olive oil is incorporated into the pesto, store and
5. Adjust cooking time for 20 minutes at 350°F/180°C again. refrigerate them.
6. Test the chicken with a thermometer for proper doneness (165°F/75°C). 2. Preheat the Air Fryer to 400°F/200°C(3-5minutes). Slice the tomato and the
7. Let it rest for 20 minutes before serving. feta into ½ inch thick circular slices. Pat tomato dry with a paper towel.
Spread 1 tablespoon of the pesto on top of each tomato slice and top with
the feta. Toss the red onions with 1 tablespoon of olive oil and place on top
of the feta.
3. Place the tomatoes/feta into the cooking basket and cook for 12-14
minutes(400°F/200°C) or until the feta starts to soften and brown. Put a
pinch of salt and an additional spoonful of basil pesto in them.
 Mushroom, Onion and Feta Frittata Salmon with Dill Sauce
6 eggs FOR THE SALMON FOR THE DILL SAUCE
4 cups button mushrooms, cleaned 1½ pounds salmon ½ cup non-fat greek yogurt
1 red onion (4 pieces, 6oz each) ½ cup sour cream
2 tablespoons olive oil 2 teaspoons olive oil 1 pinch salt
6 tablespoons feta cheese, crumbled 1 pinch salt 2 tablespoons dill, finely chopped
1 pinch salt
M M
E E
1. Peel and slice a red onion into ¼ inch thin slices. 1. Preheat the Air Fryer to 275°F/150°C(3-5minutes).
A A
2. Clean button mushrooms, and then cut into ¼ inch thin slices. 2. Cut the salmon into four 6-ounce portions and drizzle 1 teaspoon of olive
T T
3. In a sauté pan with olive oil, sweat onions and mushrooms under a medium oil over each piece. Season with a pinch of salt. Place the salmon into the
-18- flame until tender. Remove from heat and place on a dry kitchen towel to cooking basket and cook for 20-23 minutes(275°F/150°C). -19-
cool. 3. Make the dill sauce. Mix the yogurt, sour cream, chopped dill and salt. Top
4. Preheat the Air Fryer to 325°F/170°C(3-5minutes). the cooked salmon with the sauce and garnish with an additional pinch of
5. Crack 6 eggs with whisk thoroughly and vigorously, adding a pinch of salt. chopped dill.
Pour eggs into the baking dish with onion and mushroom mixture and
cheese. Place the baking dish in the cooking basket and cook in the Air
Fryer for 27-30 minutes(325°F/170°C).
6. The frittata is done when you can stick a knife into the middle, and the knife
comes out clean.
 Grilled Cheese Donuts
½ ounce yeast ½ cup milk, nonfat
4 slices of brioche or white bread
1 large egg ½ teaspoon cinnamon
½ cup sharp cheddar cheese
2 tablespoon butter, unsalted ½ teaspoon nutmeg
¼ cup butter, melted
2½ cup flour, white ½ teaspoon sea salt
⅓ cup sugar 1 tablespoon cinnamon
D 1.Preheat the Air Fryer to 350°F/180°C(3-5minutes). 1 cup sugar 1 egg yolk D
E 2.Place cheese and butter in separate bowls. Brush the butter on each side of 2 tablespoon milk E
S 4 slices of bread. S
S 3.Place the cheese on 2 pieces of bread. Put the grilled cheese together and 1. In a mixer add the yeast, ⅓cup sugar and ½ cup milk. Mix all the dry S
E add to the cooking basket. ingredients in a bowl. E
R 4.Cook for 5-7 minutes(350°F/180°C) until the bread is golden and the cheese R
2. Add one egg to the mixer with all the dry ingredients and mix until it forms
T is melted. T
a ball.
-20- 3. Set aside and separate them into double in size. When the dough is ready, -21-
place on the counter and roll out to 1 inch thickness.
4. With round cutters make doughnuts. Place in the Fry Basket.
5. Mix egg yolk and 2 Tbsp. milk to make egg wash.
6. Brush the doughnuts with egg wash. Place the Fry Basket into the Air Fryer.
7. Adjust cooking time for 16 minutes at 300°F/160°C.
8. Turn the doughnuts over during cooking.
9. Mix ½ cup of sugar and 1 Tbsp. cinnamon. Dip into mixture when doughnuts
are still warm.
 Cheesecake Cherry Pie

1 pound cream cheese 21 oz.cherry pie filling

2 eggs, large 2 premade pie crusts, refrigerated
½ teaspoon Vanilla Extract 1 egg yolk
D 1 cup honey graham cracker crumbs 1 tablespoon milk D
E ½ cup sugar E
S 2 tablespoon butter, unsalted S
S
1.Press pie crust into the Pie Pan leaving the excess hanging over. With a fork, S
E poke holes on the dough all over. E
1.Cut a circle out of a piece of parchment paper. Place it in the Baking Pan.
R 2.Place the Pie Pan into the Fry Basket and into the Air Fryer . R
2.Mix the butter and graham cracker crust together and press into the Baking
T 3. Adjust cooking time to 5 minutes at 300°F/160°C. T
Pan.
4.Remove the Fry Basket and carefully to take out the Pie Pan. Remove the
-22- 3.Place the Baking Pan in the Fry Basket of Air Fryer . -23-
excess dough hanging over the Pie Pan. Pour cherry filling into the pie crust.
4.Adjust cooking time for4 minutes at 350°F/180°C.
5.Roll the last crust out and cut it into 3/4 inch strips. Place the strips going
5.In a mixer, blend cream cheese and add the sugar. Add one egg at the same
one way across the top and the opposite way across to make a lattice.
time until creamy. Add the vanilla and mix well.
6.Mix the egg and the milk. Brush the pie with the egg wash.
6.Remove the Fry Basket from the Air Fryer and pour the cheese mixture on
7.Place the Pie Pan into the Fry Basket and then into the Air Fryer.
top of the graham cracker crust.
8. Adjust cooking time for 15 minutes at 300°F/160°C.
7.Place the cheesecake back into the Air Fryer.
9.When done, set aside to cool and serve with vanilla ice cream or ice cream
8.Adjust cooking time for 15 minutes at 300°F/160°C.
you prefer.
9.Chill for 3 hours before serving.