Taste of Home Everyday Air Fryer Cookbook Manual

Understanding Your Air Fryer

Air fryers offer a convenient way to achieve crispy, crunchy textures without excessive oil. This cookbook provides guidance on how to adapt traditional recipes for air frying, making it easier to prepare healthier versions of your favorite foods.

The recipes within this book have been tested across various air fryer models to ensure reliable results. Cooking times may vary slightly depending on your specific air fryer model and its wattage. Always check for doneness and adjust cooking times as needed.

An example of an air fryer, similar to those used for testing recipes in this cookbook.

Breaded Pickles

Enjoy these deep-fried pickles, a crunchy and tangy treat. Serve with ranch dressing.

• Prep: 20 min. + standing
• Cook: 15 min./batch
• Makes: 32 slices

Ingredients: 32 dill pickle slices, 1/2 cup all-purpose flour, 1/4 tsp. salt, 3 large eggs, lightly beaten, 2 Tbsp. dill pickle juice, 1/2 tsp. cayenne pepper, 1/2 tsp. garlic powder, 2 cups panko bread crumbs, 2 Tbsp. snipped fresh dill, Cooking spray, Ranch salad dressing, optional.

Instructions:

1. Preheat air fryer to 400°F. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.
2. Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.
3. Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. In batches, place pickles in a single layer on greased tray in air-fryer basket. Cook until golden brown and crispy, 7-10 minutes. Turn pickles; spritz with cooking spray. Cook until golden brown and crispy, 7-10 minutes longer. Serve immediately, if desired, serve with ranch dressing.

Crispy breaded pickles served with a creamy dipping sauce.

Toasted Ravioli

A St. Louis favorite, these toasted ravioli are crispy on the outside and tender on the inside. Serve with warm marinara sauce.

• Prep: 10 min.
• Cook: 10 min./batch
• Makes: About 1 1/2 dozen

Ingredients: 1 cup seasoned bread crumbs, 1/4 cup shredded Parmesan cheese, 2 Tbsp. dried basil, 1/4 cup all-purpose flour, 2 large eggs, lightly beaten, 1 pkg. (25 oz.) frozen beef ravioli, thawed, Cooking spray, Fresh minced basil, optional, 1 cup marinara sauce, warmed.

Instructions:

1. Preheat air fryer to 350°F. In a shallow bowl, mix bread crumbs, Parmesan cheese and basil. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere.
2. In batches, arrange ravioli in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. If desired, immediately sprinkle with basil and additional Parmesan cheese. Serve warm with marinara sauce.

Golden brown toasted ravioli, garnished with cheese and served with marinara sauce.

Crispy Curry Drumsticks

These air-fryer chicken drumsticks are flavorful, crispy on the outside and juicy on the inside. Adjust red pepper flakes for desired spice level.

• Prep: 15 min.
• Cook: 15 min./batch
• Makes: 6 servings

Ingredients: 1 lb. chicken drumsticks, 1/2 tsp. salt, divided, 2 Tbsp. olive oil, 1/2 tsp. curry powder, 1/4 tsp. onion powder, 1/4 tsp. garlic powder, Minced fresh cilantro, optional.

Instructions:

1. In a large bowl, place chicken and enough water to cover. Add 1/4 tsp. salt; let stand 15 minutes at room temperature. Drain and pat dry.
2. Preheat air fryer to 375°F. In another bowl, mix the oil, curry powder, onion salt, garlic powder and remaining 1/4 tsp. salt; add chicken and toss to coat. In batches, place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°F, 15-17 minutes, turning halfway through. If desired, sprinkle with cilantro.

Crispy, golden-brown chicken drumsticks seasoned with curry, ready to serve.

Honeyed Pears in Puff Pastry

A delightful dessert featuring pears wrapped in puff pastry and drizzled with honey.

• Prep: 25 min.
• Cook: 15 min.
• Makes: 4 servings

Ingredients: 4 small pears, 4 cups water, 2 cups sugar, 1 cup honey, 1 small lemon, halved, 2 cinnamon sticks (3 in.), 4 to 8 whole cloves, 1 vanilla bean, 1 sheet frozen puff pastry, thawed, 1 large egg, lightly beaten.

Instructions:

1. Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.
2. In a large saucepan, combine water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with the poaching liquid, 16-20 minutes.
3. Remove pears with a slotted spoon; cool slightly. Strain and reserve 1/2 cup poaching liquid; set aside.
4. Preheat air fryer to 375°F. Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
5. Place the pears in a single layer on greased tray in air-fryer basket. Cook until golden brown, 12-15 minutes.
6. Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.

Elegant honeyed pears baked in flaky puff pastry, served on white plates.