4 Air Fryer Recipes to Try

Last September, Manon Lapierre, alias La petite bette, released the book Air fryer, 107 perfect recipes from starter to dessert, after having tested more than 200 recipes in three months. Here are four from the book.

• Read also: Air fryer: to try it is to quickly adopt it!

Panko Crusted French Toast

• Makes 4 slices
• Bake: 200°C (400°F) – 7 to 8 minutes

INGREDIENTS

4 slices of very thick country bread

2 eggs

125 ml (1/2 cup) milk

2 tbsp. sugar

1/2 tsp. vanilla extract

30 g (1/2 cup) panko breadcrumbs

Choice of fresh fruit, icing sugar and maple syrup, spray oil

PREPARATION

• Preheat the appliance to 200°C (400°F).
• In a bowl, whisk the eggs with the milk, sugar and vanilla.
• Spread the breadcrumbs on a plate.
• Place the bread slices in the egg mixture and let stand for about 1 minute.
• Coat the slices with breadcrumbs on each side.
• Spray the slices with a little oil, then place them on an accessory rack or directly in the bottom of the basket.
• Cook for 4 minutes. Flip the slices and continue baking until the bread is golden brown.
• Garnish with fruit, dust with icing sugar and drizzle with maple syrup.

Trick : The bread chosen for this recipe must be quite dense. A baguette cut into bevels or a nice loaf from the day before will do, but do not use square white bread, because it will self-destruct during cooking.

Manon’s word : “My inspiration was the brunch at the Montreal restaurant Passé Composite. I found this French toast surprising, effective and easy to make. Perfect for the maple weather that is coming soon… »

Sweet Chilli Lime Chickpeas

• Makes 250 ml (1 cup)
• Bake: 200°C (400°F) – 15 minutes

INGREDIENTS

150 g (1 cup) canned chickpeas, rinsed and drained

1 C. olive oil

2 tbsp. Tajin seasoning

Salt

PREPARATION

• In a bowl, toss the chickpeas with the olive oil and Tajin seasoning.
• Place in the cooking basket of the device. Bake for 15 minutes at 200°C (400°F), stirring halfway through cooking.
• Salt to taste before serving.

Trick : Tajin seasoning is a blend of lime, sweet peppers and sea salt. It can be found in several supermarkets in the Mexican products section.

Manon’s word : “It’s a recipe that we see a lot circulating on air fryer’s Facebook groups. It’s a healthy snack, satisfying because it’s a legume, super accessible and kids love it. »

Imperial rolls with pork and prawns

• Makes 20 rolls
• Bake: 190°C (375°F) – 12 minutes

INGREDIENTS

1 package of 20 spring roll sheets, thawed in the refrigerator

2 tbsp. neutral oil (canola or grapeseed) for brushing

Prank call

1 C. olive oil

1 onion, chopped

1 clove garlic, minced

450 g (1 lb) ground pork

225 g (8 oz) raw shrimp, peeled, deveined and chopped

3/4 tsp. salt (or to taste)

Ground pepper

60 g (1 1/2 cups) rice vermicelli, cooked

Olive oil

Sauce

125 ml (1/2 cup) fish sauce (nuoc-mâm)

180 ml (3/4 cup) of water

100g (1/2 cup) sugar

60 ml (1/4 cup) lime juice

3 tbsp. white vinegar

1 clove garlic, pressed

2 carrots, grated

PREPARATION

• In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic for 1 to 2 minutes. Add the meat and cook for 1-2 minutes more.
• Add the prawns, salt and pepper and, still over medium heat, cook a few more minutes or until the meat and prawns are cooked. Adjust the seasoning if necessary. Place in a bowl and add the vermicelli, mixing carefully.
• On the work surface, lay out a diamond spring roll sheet (one point towards you). Add about 2 tbsp. tablespoons of stuffing on the dough. First fold the bottom point over the stuffing, then the sides. Roll up to the top point, trapping the stuffing well. Make the other rolls the same way.
• Brush or spray rolls with oil. Place several in the simmering basket, leaving 1 to 2 cm (1/2 to 3/4 in.) between them. Bake at 190°C (375°F) for 12 minutes. Make several batches if necessary.
• Meanwhile, combine all sauce ingredients in a bowl. Serve with the rolls.

Trick : For an extra crunch, wrap each imperial roll in a lettuce leaf before dipping in the sauce.

Manon’s word : “It’s the kind of somewhat complicated recipe that we reserved for a special evening, every six months. The first time I tested them in the air fryer was a revelation for me. I can now do it every two weeks. »

Homemade bread rolls

• Makes 16 buns
• Bake: 160°C (325°F) – 15 to 20 minutes

INGREDIENTS

250 ml (1 cup) lukewarm milk

20 g (1 heaping tbsp) sugar

5 g (2 tsp) active or instant dry yeast (Fleischmann’s style)

1 egg

60 g (1/4 cup) butter, softened

400 g (2 3/4 cups) all-purpose flour

1 C. salt

1 egg, beaten (or melted butter)

PREPARATION

• In a large bowl, combine warm milk, sugar and yeast. If using traditional yeast, let stand for about 10 minutes. If using instant yeast, proceed immediately to step 2.
• First add the egg and softened butter, then the flour and salt. Mix everything together and knead by hand or machine for 8 to 10 minutes (kneading brioche bread is always easier with a machine).
• Place the dough in a buttered or oiled bowl. Cover with a damp cloth or plastic wrap and let rise for about 1 hour (depending on the yeast used and room temperature).
• Place the dough on a floured work surface. Roll it into a long log and divide it into 16 portions. Shape each portion into a ball.
• Oil the basket and the sides of the air fryer. Place the balls directly in the simmering basket (if you use a sheet of parchment paper with holes, you have to extend the cooking for a few minutes).
• Put the basket back in the air fryer (do not heat the appliance), close the drawer and leave to stand for about 45 minutes. As they grow, the balls will stick together. IMPORTANT: make two batches if the capacity of the appliance is less than 7 litres.
• Brush balls with beaten egg or melted butter.
• Bake at 160°C (325°F) for 15 to 20 minutes. If the underside of the loaves does not seem cooked enough (look carefully by lifting a corner), extend the cooking for a few minutes.

Manon’s word : “I really made myself known through my breads. My personal challenge was to make bread rolls, the famous dinner rolls, air fryer. It really didn’t take long! »