Air Fryer Zucchini
Thick courgette pins with panko-parmesan crust become golden brown outside in the air fryer, while the vegetables remain juicy and stable inside.
Recipes
Thick courgette pins with panko-parmesan crust become golden brown outside in the air fryer, while the vegetables remain juicy and stable inside.
Half Brussels sprouts will be dark golden outside in the air fryer and delicate inside before balsamic acid, maple syrup and walnuts provide a sweet and sour finish.
Thick potato crevices with shell are watered, carefully dried and crispy with starch and rosemary in the air fryer all around.
Bake chocolate air fryer brownies in a small metal shape with damp centre and thin crust when dough height and baking time match.
Six loose blueberry muffins bake in stable silicone or metal barrels in the air fryer without slipping paper barrels in the airflow.
Warm apple clefts with cinnamon, oatmeal and walnuts cook in the air fryer for a quick dessert with soft fruits and roasted topping.
Gnocchi from the refrigerated shelf become golden brown outside and soft inside without precooking if they are thinly oiled and shaken several times during cooking time.
Feta and cherry tomatoes cook with garlic, oregano and olive oil in a small baking pan until the cheese is soft and the tomatoes are burst.
Warm Camembert is cooked creamy in a small oven-proof baking pan and served with honey, thyme and walnuts directly from the air fryer.
Crispy chicken wings are dry seasoned with a small amount of baking powder and turned several times in the air fryer until skin and meat are completely cooked.
Chicken legs are cooked in the air fryer only on the meat side and finally browned crispy with the skin upwards.
Breads from the previous day become crispy again with little water in the air fryer, while frozen or pre-baked bread rolls need a little more time.
Spicy cauliflowers get golden brown edges in air fryer and remain juicy inside, while peppers, curry and garlic form an aromatic crust.
Broccoli is strongly roasted in the air fryer on the roseskins and remains tender-crisp in the stem when the pieces are equally large and slightly moistened.
Crispy-panned pork chips are browned in the air fryer with a thin oil film without swimming in fat or sticking to the basket.
Juicy meatballs with browned surface succeed in the air fryer without a pan when the meat mass is easily mixed and cooked at internal temperature.
Sweet potato chips with a thin layer of starch, little oil and smoked peppers are cooked in portions and salted afterwards.
Broccoli, paprika, red onion, mushrooms and zucchini are added to the air fryer in a time-shifted manner so that each variety cooks appropriately.
Spicy Hokkaido wedges with cumin, paprika and lemon are browned in the air fryer at the edges and remain soft inside.
Homemade fries from fresh potatoes are watered, thoroughly dried and cooked crispy with little oil in two temperature levels.
Breakfast eggs from the air fryer: with time windows for soft, waxy or solid yolks and cold water to stop the cooking process.
Salmon fillet with lemon-mustard glaze cooks in the air fryer in a few minutes; the skin stays down and the inside becomes juicy with timely control.
Juicy chicken breast with paprika, thyme and lemon, evenly cooked in the air fryer and tested for internal temperature instead of only according to colour.
Golden brown potato cubes with peppers, garlic and rosemary: on the outside, roasted in the air fryer, soft inside and without precooking.