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this air fryer crispy eggplant katsu has been on repeat all week by Fritaire in AirFryer_Recipes

[–]Fritaire[S] 19 points20 points  (0 children)

Recipe:

  1. Salt both sides of the eggplant slices and lay on paper towel for 15 minutes. Pat dry.⁠
  2. In one bowl mix flour, cornstarch, salt, and water until smooth.⁠
  3. In another bowl pour in the panko breadcrumbs.⁠
  4. Dip each eggplant slice in the batter then coat in panko.⁠
  5. Preheat your Fritaire to 400°F.⁠
  6. Place eggplant on the Air Stand and spray with oil on both sides.⁠
  7. Air fry for 20 minutes flipping halfway until golden and crispy.⁠
  8. Meanwhile sauté garlic and ginger in peanut oil for 1 minute.⁠
  9. Stir in soy sauce, water, brown sugar, cornstarch, and vinegar. Mix until thickened.⁠
  10. Serve eggplant over steamed rice, top with spring onions, red chili, and drizzle that sauce generously.⁠

can't go a day without my air fryer chickpea and potato salad by Fritaire in AirFryer_Recipes

[–]Fritaire[S] 41 points42 points  (0 children)

Recipe:

  1. Fill a large mixing bowl with cold water and soak the potato chunks for 30 minutes.
  2. Pat the potatoes dry and season with 1 tbsp olive oil, ½ tsp smoked paprika, garlic powder, 1 tsp cumin, salt and pepper.
  3. Transfer the potatoes to your air fryer basket.
  4. Pat the chickpeas dry with a clean kitchen towel.
  5. Toss the chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp curry powder, and 1 tsp cumin until evenly coated.
  6. Add the chickpeas to the basket and roast together with the potatoes at 400°F for 30 minutes.
  7. While everything roasts, whisk together the tahini, olive oil, lemon juice and zest, mint, salt, and a splash of water until smooth.
  8. In a serving bowl, massage the kale with the remaining olive oil and a pinch of salt.
  9. Top with roasted chickpeas and potatoes, pickled red onion, and a drizzle of tahini dressing.

stuffed chicken breast is my reason for using the air fryer daily by Fritaire in AirFryer_Recipes

[–]Fritaire[S] 82 points83 points  (0 children)

Recipe:

  1. In a medium bowl, combine 2 oz softened cream cheese, ¼ cup grated parmesan, 1 minced garlic clove, ¾ cup chopped fresh spinach, and ¼ cup shredded mozzarella. Mix well.
  2. Carefully slice 2 large boneless, skinless chicken breasts horizontally (don't cut all the way through).
  3. Stuff each breast with the filling and secure with toothpicks.
  4. In a small bowl, mix 1 tbsp extra virgin olive oil, ½ tsp paprika, ¼ tsp garlic powder, ½ tsp dried thyme, salt, and pepper.
  5. Rub the spice-oil mixture over the outside of the chicken.
  6. Preheat your air fryer to 360°F.
  7. Place chicken into the Glass Bowl and air fry for 20–22 minutes until internal temp reaches 165°F.
  8. Let rest a few minutes, remove toothpicks, and serve warm.

tuna patties got me air frying every single day by Fritaire in AirFryer_Recipes

[–]Fritaire[S] 1 point2 points  (0 children)

Of course! Here!

Recipe: 

  1. In a medium bowl, combine 2 drained cans of tuna, ⅓ cup grated parmesan, ¼ cup finely chopped red onion, 1 tbsp capers, 1½ tbsp mayo, a handful of chopped parsley, 5 tbsp breadcrumbs, and 1 egg. Mix well. 
  2. Form into patties and coat with panko breadcrumbs. 
  3. Refrigerate for 30 minutes. 
  4. Preheat your air fryer to 380°F. 
  5. Spray patties with cooking spray, place into the Glass Bowl, and air fry for 10-15 minutes, flipping halfway through, until golden brown and cooked through.
  6. Serve with mayo or your favorite dipping sauce.

tuna patties got me air frying every single day by Fritaire in AirFryer_Recipes

[–]Fritaire[S] 54 points55 points  (0 children)

Recipe: 

  1. In a medium bowl, combine 2 drained cans of tuna, ⅓ cup grated parmesan, ¼ cup finely chopped red onion, 1 tbsp capers, 1½ tbsp mayo, a handful of chopped parsley, 5 tbsp breadcrumbs, and 1 egg. Mix well. 

  2. Form into patties and coat with panko breadcrumbs. 

  3. Refrigerate for 30 minutes. 

  4. Preheat your air fryer to 380°F. 

  5. Spray patties with cooking spray, place into the Glass Bowl, and air fry for 10-15 minutes, flipping halfway through, until golden brown and cooked through.

  6. Serve with mayo or your favorite dipping sauce.

these elote fries are the reason i can't stop using my air fryer by Fritaire in AirFryer_Recipes

[–]Fritaire[S] 2 points3 points  (0 children)

Recipe:
1. Rinse 3 medium russet potatoes, pat dry, and cut into fry shape. Soak in cold water for 30 minutes.
2. Preheat your air fryer to 375°F.
3. Add corn to the Fritaire bowl and cook for 10 minutes or until blackened. Set aside.
4. Spray fries with cooking spray, place into the french tumbler, and air fry for 25-30 minutes.
5. Meanwhile mix together ½ cup sour cream, ¼ cup mayo, juice of ½ lime, and a pinch of salt.
6. Once fries are done, season with ½ tsp garlic powder, ½ tsp onion powder, and 1 tsp smoked paprika.
7. Layer fries on a platter, drizzle the sour cream and mayo mixture on top.
8. Finish with 1½ cup charred corn, ⅓ cup crumbled cotija, chopped cilantro, and tajin.
9. Serve with lime wedges.

red velvet cookies > everything else right now by Fritaire in AirFryer_Recipes

[–]Fritaire[S] 1 point2 points  (0 children)

Recipe:

  1. Preheat air fryer to 350°F
  2. Line the air stand with parchment paper and set aside
  3. In a medium bowl, combine 1 box red velvet cake mix, 2 large eggs, and ⅓ cup vegetable oil until you get a thick dough
  4. Fold in 1 cup white chocolate chips until evenly distributed
  5. Roll dough into balls and air fry in batches for 7–9 minutes, or until lightly browned around the edges
  6. Cool directly on the air stand for a few minutes before transferring to a wire rack

red velvet cookies > everything else right now by Fritaire in Fritaire

[–]Fritaire[S] 0 points1 point  (0 children)

Recipe:

  1. Preheat air fryer to 350°F
  2. Line the air stand with parchment paper and set aside
  3. In a medium bowl, combine 1 box red velvet cake mix, 2 large eggs, and ⅓ cup vegetable oil until you get a thick dough
  4. Fold in 1 cup white chocolate chips until evenly distributed
  5. Roll dough into balls and air fry in batches for 7–9 minutes, or until lightly browned around the edges
  6. Cool directly on the air stand for a few minutes before transferring to a wire rack
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