e x u l e D r e y r F r i A s e p i c e R CURATED BY ERIKA LANGE
STROMBOLI CURATED BY ERIKA LANGE
ingredients 1 pkg. (13.8 oz. or 391 g) refrigerated classic pizza dough Flour for dusting ¾ tsp (4 mL) Italian seasoning, divided 40 slices pepperoni (about 3 oz./90 g) 1 cup (250 mL) grated Parmesan cheese 1 cup (250 mL) grated mozzarella cheese Oil for spritzing Optional: Pizza sauce
directions 1. Unroll the pizza dough onto a lightly floured surface. Roll the dough into a 16" x 10" (40.5‑cm x 25-cm) rectangle. Sprinkle ½ tsp (2 mL) of the Italian seasoning over the dough. 2. Cut the dough in half widthwise. Layer the pepperoni onto the dough and sprinkle evenly with the cheeses. Starting with the short side, roll the dough into a log and press the ends to seal. 3. Make 5 small slits on each roll with a paring knife and sprinkle with the remaining Italian seasoning. 4. Cover one Deluxe Air Fryer cooking tray with a piece of parchment paper and lightly spritz with oil. Place both strombolis (with the slits and seasoned side down) on the parchment. 5. Position the tray on the bottom rack. Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 14 minutes. Press the wheel to start . Flip the strombolis over using tongs halfway through cooking (you’ll hear beeps as a reminder). 6. Serve with warmed pizza sauce, if desired.
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PERUVIAN CHICKEN CURATED BY ERIKA LANGE
ingredients 1 whole chicken (4 lbs./1.8 kg or smaller)
directions 1. Pat the chicken dry with a paper towel. Combine the remaining chicken ingredients in a small bowl and coat the chicken with the mixture.
2 tbsp (30 mL) vegetable oil Juice from ½ small lime 2 tsp (10 mL) sugar 1½ tsp (7 mL) ground cumin 1 tsp (5 mL) ground paprika 1 tsp (5 mL) ground oregano 1 tsp (5 mL) salt ½ tsp (2 mL) black pepper 4 garlic cloves, pressed
2. Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (61-cm) piece of twine. Insert the Deluxe Air Fryer spit though the legs where they are tied together and through the cavity, centering the bird on the spit. Insert the forks securely into the chicken and tighten the screws. 3. Turn the wheel to select the ROTISSERIE setting; press the wheel to select. Turn the wheel to adjust the time to 45 minutes. Press the wheel to start. When the timer is up, use the retrieval tool to remove the spit.* Cook until the internal temperature reaches 165°F (74°C), adding more time, if needed.
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FRENCH FRIES CURATED BY ERIKA LANGE
ingredients 1 lb. (450 g) potatoes, about 3–4
directions 1. Toss the potatoes with oil and ¼ tsp (1 mL) of the
medium, sliced into ¼ (6-mm) slices
salt in a medium bowl. Add to the Deluxe Air Fryer
1 tbsp (15 mL) vegetable oil
basket.
½ tsp. (2 mL) salt or Seasoning Salt, divided
2. Cook in the Deluxe Air Fryer on CUSTOM for 10 minutes at 325°F (160°C). 3. When the time is up, cook on AIR FRY for 18 minutes and press ROTATE. Cook until the fries are brown and crisp, adding more time, if needed. 4. prinkle with the remaining salt.
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CHICKEN WINGS CURATED BY ERIKA LANGE
ingredients Wings 2 lbs. (1 kg) chicken wings 2 tsp (10 mL) baking powder 1 tsp (5 mL) salt ¼ tsp (1 mL) black pepper 1 tbsp (15 mL) vegetable oil Oil for spritzing
directions 1. Pat the wings dry with paper towels. Combine the wings, baking powder, salt, and pepper in a medium bowl. Let stand for 5 minutes. Add the oil and toss to combine. 2. Spray the Deluxe Air Fryer cooking trays with oil and divide the wings evenly between both cooking trays. Position on the top and middle
Hot Sauce ½ cup (125 mL) butter ⅓ cup (75 mL) hot sauce
racks. 3. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 30 minutes. Press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). 4. Meanwhile, combine the butter and hot sauce in a small saucepan and slowly melt the butter over medium-low heat, stirring occasionally. 5. When the timer is up, remove the wings from the air fryer. Toss the wings in the sauce or serve on the side.
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CHICKEN PARMESAN CURATED BY ERIKA LANGE
ingredients
directions 1. Season the chicken with the salt. Add the flour to one Coating Tray.
Chicken 4 boneless skinless chicken breasts (4 oz./125 g each) ¼ tsp (2 mL) salt ½ cup (125 mL) all-purpose flour 2 eggs 2 tbsp (30 mL) milk 1½ oz. (45 g) fresh Parmesan cheese (⅓ cup/75 mL grated) ⅔ cup (150 mL) panko breadcrumbs 1 tbsp (15 mL) Italian Seasoning Mix 8 oz. (250 g) fresh mozzarella cheese Pasta 3 cups (750 mL) cherry tomatoes 1 pkg (9 oz./275 g) refrigerated cheese-filled tortellini '1 oz. (30 g) fresh Parmesan cheese (¼ cup/60 mL grated) ½ cup (125 mL) fresh basil leaves, loosely packed 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) balsamic vinegar ¼ tsp (1 mL) salt
Whisk the eggs and milk together in a second coating tray. Grate the Parmesan with the Microplane® Adjustable Coarse Grater and combine with the panko and seasoning in the third coating tray. 2. Coat each chicken breast in flour first, then the eggs, then the panko mixture. 3. Divide the chicken onto two cooking trays of the Deluxe Air Fryer. Place the trays on the top and middle racks. 4. Cut the tomatoes in half with the Close & Cut; place them on the drip tray of the air fryer. Turn the wheel to select the setting; press the wheel to select AIR FRY. Turn the wheel to adjust the time to 18 minutes. Press the wheel to start. Switch the trays with the chicken halfway through cooking (you’ll hear beeps as a reminder). Cook until the internal temperature reaches 165°F (74°C). 5. Slice the mozzarella with the Quick Slice. When the chicken is halfway through cooking, add the tortellini to the 3-qt. (3-L) Micro‑Cooker® Plus with enough water to cover the pasta. Microwave, covered, on HIGH, for 8 minutes. 6. Drain the pasta and transfer it to a medium mixing bowl. Grate the Parmesan cheese into the bowl with the Microplane® Adjustable Fine Grater. Grate the basil into the bowl with the Herb Mill. Add the remaining pasta ingredients and toss to combine. 7. When the timer is up, top each chicken breast with the mozzarella. Turn the wheel to select the AIR FRY setting; press the wheel to select. Turn the wheel to adjust the time to 2 minutes. Press the wheel to start. 8. Add the tomatoes to the pasta mixture and serve with the chicken.
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SPICY CAULIFLOWER BITES CURATED BY ERIKA LANGE
ingredients Cauliflower 4 egg whites 1 cup (250 mL) panko breadcrumbs 2 tbsp (30 mL) butter, melted ¼ tsp (1 mL) salt Oil for spraying 1 medium head cauliflower, cut into florets (about 4 cups/1 L florets) Sauce 1 lime ¼ cup (60 mL) honey 2 tbsp (30 mL) ketchup 2–3 tsp (10–15 mL) Sriracha hot sauce
directions 1. Whisk the egg whites together in one Coating Tray until foamy. 2. Combine the panko, melted butter, and salt in a second coating tray. 3. Spray the cooking trays of the Deluxe Air Fryer with oil. Coat 2–3 cauliflower florets at a time in the egg whites, then coat in the panko mixture. Repeat with the remaining florets. Place the coated florets on the cooking trays, then place the trays on the top and middle racks of the air fryer. 4. Turn the wheel to select the ROAST setting; press the wheel to select. Turn the wheel to adjust the time to 18 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). 5. Zest the lime with the Microplane® Zester to measure
Optional: Sesame seeds, lime wedges
½ tsp (2 mL). Combine the lime zest, honey, ketchup, and Sriracha in a small bowl. 6. Transfer the cauliflower to a platter. Drizzle the sauce over the cauliflower and sprinkle with sesame seeds, if desired. Garnish with lime wedges.
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HOMEMADE BEEF JERKY CURATED BY ERIKA LANGE
ingredients 14 oz. (400 g) lean beef (like sirloin, eye of the round, or flank steak) 2 tbsp (30 mL) brown sugar 2 tbsp (30 mL) soy sauce 1 tbsp (15 mL) rice wine vinegar ½ tsp (2 mL) salt ¼ tsp (1 mL) garlic powder ¼ tsp (1 mL) onion powder ⅛ tsp (0.5 mL) cayenne pepper
directions 1. Trim any visible fat from the beef. Freeze for about 1 hour, or until firm. Slice the beef against the grain into ⅛" (3-mm) thick slices (see cook’s tip).Combine the remaining ingredients in a medium bowl; mix well. 2. Add the sliced beef to the marinade and toss to coat. Refrigerate, covered, for 24 hours. 3. Arrange the sliced beef in a single layer on each Deluxe Air Fryer cooking tray, patting off any excess marinade with paper towels. Place one tray on the top rack and one tray on the bottom rack. 4. Turn the wheel to select the DEHYDRATE setting; press the wheel to select. Turn the wheel to adjust the time to 3 hours and the temperature to 170°F (77°C). Press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder). 5. Let the jerky cool completely before serving or storing.
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CHICKEN SATAY CURATED BY ERIKA LANGE
ingredients Chicken & Marinade 3 garlic cloves, pressed 2 tbsp (30 mL) low-sodium soy sauce Juice from half a lime 1 tbsp (15 mL) grated fresh ginger 1 tbsp (15 mL) brown sugar 1 tbsp (15 mL) vegetable oil 1 tsp (5 mL) ground turmeric 1½ lbs. (700 g) chicken tenderloins (about 12 pieces) Rice 1 cup (250 mL) long grain white rice, rinsed 2 cups (500 mL) water 2 tsp (10 mL) vegetable oil ½ tsp (2 mL) salt Satay Sauce ½ cup (125 mL) peanut butter 3 tbsp (45 mL) peanut or vegetable oil 1 tbsp (15 mL) low-sodium soy sauce 1 garlic clove, pressed 1 tsp (5 mL) brown sugar ¼ tsp (1 mL) grated fresh ginger ⅛ tsp (0.5 mL) cayenne pepper Juice from half a lime
directions 1. Combine all the marinade ingredients in a medium bowl. 2. Cut the chicken tenders in half and coat in the marinade. Thread 3 pieces lengthwise onto each Deluxe Air Fryer Skewer. Cook on in the Deluxe Air Fryer on ROTISSERIE for 17 minutes or until the chicken reaches 165°F (74°C). 3. Add the rice, water, oil and salt to the 2-qt. (2L) Micro-Cooker®. Cover and microwave for 15–16 minutes. 4. Stir the ingredients for the satay sauce together in a small mixing bowl. 5. Place the rice and chicken tenders on a platter and spoon on some of the satay sauce. Serve with the remaining sauce, and if you like, top with cilantro, peanuts, and lime wedges.
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HOMEMADE PIZZA ROLLS CURATED BY ERIKA LANGE
ingredients 20 egg roll wrappers 1/3 cup pizza sauce 2 1/2 cups shredded mozzarella 2 tsp olive oil additional toppings of your choice
directions 1. Add ~1 tsp pizza sauce, ~2 tbsp mozzarella, and ~1 tsp of additional toppings to the bottom third of the egg roll wrapper. 2. Assemble the rolls (see the detailed instructions in the post). Brush olive oil over the top of the egg rolls. 3. Brush olive oil on the basket of the air fryer. Place the egg rolls in the basket, seam side down, without letting them touch each other. 4. Bake at 360 degrees F for 6 minutes. Flip and
https://www.sustainablecooks.com/air-fryer-pizza-rolls
bake for an additional 2 minutes.
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Crunchy Fried Pickles CURATED BY ERIKA LANGE
ingredients 24 oz dill pickle slices 1 3/4 -2 cups Panko breadcrumbs 1 egg 3/4 cup flour 3/4 cup buttermilk 1/2 tablespoon dried dill 1/2 teaspoon garlic powder Salt and pepper to taste cooking oil spray
directions 1. Dry the pickles completely. It will make them easier to bread. 2. Add the flour to a bowl large enough to dredge the pickles. Season the flour with the dried dill, garlic powder, salt, and pepper to taste. 3. Add the buttermilk and egg to the seasoned flour. Beat and stir to combine. 4. Add the panko breadcrumbs to a separate bowl large enough to dredge the pickles. 5. Dredge the pickles in the flour buttermilk mixture and then the panko breadcrumbs. Keep a moist kitchen towel handy for you hands. They will get sticky. 6. Place the breaded pickles on a plate. After breading the pickles, freeze the pickles for 15 minutes. This is an optional step, but highly recommended. It helps keep the breading intact. 7. Place the pickles in the air fryer. Do not stack them. Cook in batches if needed. 8. Spray the pickles with cooking oil. I use olive oil. 9. Cook for 7-10 minutes on 400 degrees flipping after 5 minutes. Each air fryer brand will cook at different speeds. I also like my fried pickles really crunchy, so I let them cook for 10 minutes. 10. I paired the fried pickles with ranch topped with dried dill.
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QUESADILLAS CURATED BY ERIKA LANGE
ingredients 2 Flour Tortillas 4 tbsp Refried Beans, or more ½ cup Cheese, or more if needed
directions 1. Place tortilla on a flat surface, then spread refried beans over half of the tortilla. Sprinkle cheese on top of the beans, then fold the tortilla in half. Repeat with the remaining
OPTIONAL TOPPINGS Guacamole, Sour Cream, Greek Yoghurt, Salsa Another option: 2 tortillas 1/4 cup your favorite cheese 1/4 cup your favorite meat 1/4 cup your favorite veg chopped 1 tbsp your fav shmear (mayo, hummus, italian spread, etc)
tortilla. 2. Place the tortillas in the air fryer basket and cook on 180C / 350F for 8 minutes, or until the quesadillas are crisp and golden and the cheese is melted, flipping halfway. You'll want to check on your quesadillas in the first few minutes of cooking and if the tortilla has lifted slightly away from the fillings, push it back down with a spatula. 3. Serve immediately as is, or with guacamole and sour cream or greek yoghurt. Notes I find that at times the tortilla can lift away from the fillings as it's cooking at the very beginning. If this happens, simply push it back down with a spatula and continue cooking. Make sure you flip halfway. This ensures the entire quesadilla gets crispy.
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Cinnamon Sugar Donuts CURATED BY ERIKA LANGE
ingredients 1 can refrigerated biscuits 2 tbsp melted butter 1/2 cup sugar 1 tbsp cinnamon
directions 1. Make cinnamon sugar mixture. Melt butter. 2. Use canned biscuits to make the donuts. You don’t flatten the biscuits at all. Cut out centers. 3. Butter your fryer insert. Place 4 donuts inside and air fry at 330 degrees F. 4. Flip at 2 minutes, but bake total of 4 minutes. 5. Brush with melted butter. 6. Coat with cinnamon sugar mixture. 7. Enjoy warm!
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