Air fryer appetizers

Time

16 min

Temp

400 °F / 204 °C

Aloo tikki air-fries in about 16 minutes at 400 °F (204 °C), flipped once at the halfway mark, until both faces are deep golden and crisp and the patties are hot through. These are North Indian spiced potato patties — boiled, cooled, and mashed potato mixed with peas, cumin, coriander, green chili, ginger, and chaat masala, bound with a little cornstarch and shaped into discs. Since the potato is already cooked, the air fryer's job is purely to crisp the outside, so spray both sides well and flip gently. Unlike Pakora (loose besan-battered vegetable fritters) aloo tikki is a firm shaped patty; unlike Hash Browns (shredded, unspiced potato) it's mashed and heavily spiced; and unlike Falafel (a ground-chickpea base) the base here is potato. Samosas use a similar spiced-potato filling but wrapped in fried pastry, where tikki is that filling crisped on its own. 4 ways to serve it: classic Punjabi, pea-stuffed (matar), over ragda curry, or as loaded aloo tikki chaat.

Time

12 min

Temp

380 °F / 193 °C

Arancini crisp up in the air fryer in about 12 minutes at 380 °F (193 °C), shaken once at the halfway mark, until the breadcrumb shell is golden all over and the centre is piping hot. These Sicilian risotto balls — often stuffed with a cube of mozzarella — are built from cooked risotto, so the air fryer's job is to crisp the coating and melt the middle rather than cook anything raw. The two things that make them work are chilling the formed balls so they hold their shape, and breading them fully so no risotto peeks through and leaks. Spray oil all over the crumb coating for an even golden crust, leave space between the balls, and serve with marinara. They cook beautifully from frozen, too — straight from the freezer with a few extra minutes. Unlike Toasted Ravioli (breaded pasta pillows) or Cheese Curds (battered nuggets of cheese), arancini are rice-based with a creamy risotto centre; they're also distinct from Meatballs, which are all meat. 4 ways to make them: classic mozzarella-stuffed, ragù, mushroom-parmesan, and plain with aioli.

Time

12 min

Temp

400 °F / 204 °C

Arepas air-fry in about 12 minutes at 400 °F (204 °C), flipped once at the halfway mark, until the outside is golden with a crust that sounds hollow and the inside is cooked through. These Venezuelan and Colombian corn cakes are made from masarepa (precooked corn flour, sold as Harina P.A.N.) mixed with water and salt into a soft dough, shaped into discs, and cooked until set — the air fryer gives them a crisp crust without pan-frying in oil. Let the dough rest so it hydrates and won't crack, shape even ½-inch discs, and flip halfway for an even colour; then split them open like a pocket and stuff with cheese, shredded chicken and avocado (reina pepiada), or beans. You can also fold cheese right into the dough, or cook store-bought frozen arepas straight from the freezer. Unlike Cornbread (a leavened, cakey loaf), Tortilla Chips (crisp fried tortilla pieces), or Empanadas (filled, folded pastry turnovers), an arepa is a simple split-and-fill corn cake — crisp outside, tender inside. 4 ways to make them: plain (split and fill), arepa de queso, sweet, and frozen pre-made.

Time

22 min

Temp

350 °F / 177 °C

Baked ziti — the Italian-American casserole of ziti (or penne) in a tomato-and-cheese sauce, baked until the top is golden and bubbling — cooks fresh in the air fryer in about 22 minutes at 350 °F (177 °C), foil-tented first and uncovered at the end, in a small 7-inch dish that fits the basket. The technique-flag is al-dente pasta: boil the ziti about 2 minutes shy of the package time, because it keeps cooking and soaking up sauce during the bake — fully-boiled pasta turns to mush. Toss the just-under-done ziti with a cooked sauce and ricotta, layer with mozzarella, tent with foil so the centre heats without the top scorching, then uncover to brown the cheese. 4 variants: the classic ground-beef meat-sauce benchmark (the Sunday-dinner standard); Italian sausage (richer and spicier); vegetarian (built on sautéed vegetables — dry them first so it doesn't go soupy); and a four-cheese ziti al forno (meatless and extra-cheesy). 5 warnings (350 °F with a foil-tent first then uncover — baking uncovered throughout scorches the top before the centre is hot; boil the ziti to just-under al dente — fully-cooked pasta turns to mush in the bake; sauce it generously and keep the top covered — bare pasta tubes dry to crunchy; check 165 °F at the centre — the cheese top browns before the middle warms; one dish per basket and rest before serving — stacking blocks airflow and cutting too soon makes it slide apart). Sister to the leftover version at leftover baked ziti, and part of the Italian-American comfort-food cluster with Lasagna, Mac and Cheese and Chicken Parmesan. Distinct from Lasagna (layered flat noodles vs sauced tubes) and leftover baked ziti (re-warming an already-baked leftover). High-SERP capture for the air-fryer-baked-ziti query — a steady year-round Italian-American weeknight-and-Sunday-dinner search.

Time

15 min

Temp

375 °F / 190 °C

A blooming onion air-fries at 375 °F (190 °C) for about 15 minutes, cut-side up with no flip, until the petals fan open and the double-dredged coating turns deep golden and crisp — the Outback Bloomin' Onion copycat done with a fraction of the deep-fryer's oil. The work is in the prep: cut one large onion into petals down to but not through the root, soak and dry it, then coat in seasoned flour, egg wash and flour again before spraying generously. 4 variants: the classic Outback-style seasoned dredge with bloom dipping sauce, Cajun/blackened, ranch-Parmesan, and garlic-herb. Distinct from Onion Rings, which are individual sliced rings rather than one whole onion fanned into a single battered bloom.

Time

8 min

Temp

380 °F / 193 °C

Burritos air-fry at 380 °F (193 °C) for about 8 minutes, flipping once halfway, until the tortilla is crisp and golden and the filling is hot at 165 °F (74 °C). Fill with cooked rice, beans, meat, and cheese, wrap tightly, and place seam-side down so it holds together as the outside crisps.

Time

12 min

Temp

380 °F / 193 °C

A calzone — the folded, stuffed half-moon of pizza dough filled with cheese, sauce and toppings — cooks fresh in the air fryer in about 12 minutes at 380 °F (193 °C) with a flip at 6 minutes, for a crisp, golden, pizzeria-style crust with a molten cheese centre. Two technique-flags matter: cut 2-3 vent slits in the top so the steam escapes (a sealed calzone puffs up and bursts), and brush the top with egg-wash so the air fryer's dry convection browns the dough to a glossy golden instead of leaving it pale. Use fully cooked fillings (the bake won't cook raw meat through), seal the crimp firmly, and keep the marinara on the side for dipping. 4 variants: the classic pepperoni-and-cheese benchmark (ricotta, mozzarella, pepperoni — the pizzeria standard); meat-lovers (cooked sausage, pepperoni and ham); spinach-and-ricotta (vegetarian — drain the spinach well); and ham-and-cheese (a milder, stromboli-leaning version). 5 warnings (cut vent slits — a sealed calzone bursts and leaks; use fully cooked fillings and don't overfill — the bake won't cook raw meat and an overstuffed calzone splits; egg-wash the top — the air fryer won't brown bare dough; seal the crimp firmly and keep sauce on the side — molten cheese leaks from any gap; 380 °F single-layer and flip gently with tongs — crowding steams the crust soft and shaking splits filling-heavy calzones). Sister to the leftover version at leftover calzone, and a close relative of Pizza (same dough and toppings, folded instead of flat). Distinct from Empanadas (a smaller hand pie with different dough and fillings) and Pizza (open and flat). High-SERP capture for the air-fryer-calzone query — a steady year-round pizza-night and Italian-American home-cooking search.

Time

7 min

Temp

400 °F / 204 °C

Cheese curds are bite-size nuggets of fresh squeaky cheddar, breaded and air-fried into the Wisconsin state-fair classic — crisp golden shell, molten cheese inside — in about 7 minutes at 400 °F (204 °C) with a shake at 4 minutes. The two rules that decide success: freeze the breaded curds before cooking and double-bread them, because a warm or thinly-coated curd melts and leaks out through the crust into a puddle before the coating can set. There is no raw protein, so doneness is purely visual — pull them the second the breading turns golden, while the inside is still molten. Distinct from frozen mozzarella sticks, which are cut sticks of low-moisture mozzarella cooked straight from a retail freezer bag; cheese curds are small, irregular, squeaky-cheese bites you bread yourself. 4 variants: classic seasoned-breadcrumb, Cajun, garlic-Parmesan, and a thicker beer-batter style.

Time

10 min

Temp

380 °F / 193 °C

A chimichanga is the deep-fried burrito — a flour tortilla wrapped around a pre-cooked filling and crisped all over until the whole shell is golden and blistered like it came out of a fryer — and the air fryer nails it in about 10 minutes at 380 °F (193 °C) with a flip at 5 minutes, with a fraction of the oil. Because the filling is already cooked, doneness is all about the shell: spray it generously on every side, roll it tight with the ends tucked, and cook seam-side down first so it doesn't unroll. Distinct from Burritos, which is the softer wrapped version where a lightly-crisped tortilla is fine, and from Quesadilla, which is a flat folded tortilla rather than a rolled-and-fried parcel — a chimichanga is specifically the crispy, deep-fried-style Tex-Mex entrée, usually topped with sauce, sour cream and guacamole. 4 variants: shredded-beef, chicken, bean-and-cheese, and breakfast.

Time

9 min

Temp

380 °F / 193 °C

Corn dogs air-fry at 380 °F (193 °C) for about 9 minutes, turning once halfway, until the cornbread coating is crisp and golden and the center is hot at 165 °F (74 °C). No oil needed — lay them in a single layer with a little space so the batter crisps all the way around.

Time

10 min

Temp

375 °F / 191 °C

Corn fritters cook in the air fryer in about 10 minutes at 375 °F (191 °C), flipped once at the halfway mark, until golden and set through. Corn fritters are mounds of a thick, corn-kernel-studded batter — sweet corn bound with a little flour, egg, and seasoning — that fry up crisp on the outside and tender and custardy inside. The air fryer gives them that golden shell with a fraction of the oil of pan- or deep-frying; just drop the batter onto a parchment round so it doesn't fall through the basket. Unlike Hush Puppies (savory cornmeal balls with no whole kernels), corn fritters are loaded with actual corn and lean a touch sweet; unlike Cornbread (a leavened loaf or muffin you bake and slice), fritters are individual spoon-dropped cakes; and unlike Arepas (a dense masarepa corn-flour disc), fritters are a loose batter, not a moldable dough. They pair naturally with Corn on the Cob on a summer plate. 4 ways to make them: classic Southern, cheddar & jalapeño, herb & green onion, or drizzled with hot honey or maple.

Time

20 min

Temp

320 °F / 160 °C

Cornbread bakes fresh in the air fryer in about 20 minutes at 320 °F (160 °C) with no flip, in a small 7-inch cast-iron skillet that fits the basket — a golden, crisp-crusted, tender-crumbed Southern side with a fraction of the oven's heat-up time. Two technique-flags matter: rest the batter about 10 minutes so the cornmeal hydrates into a tender (not gritty) crumb, and pour it into a preheated greased cast-iron skillet so the bottom and edges crisp on contact. Keep the temperature at 320 °F so the sugary top doesn't scorch before the centre sets. 4 variants: the classic Southern benchmark (savoury, barely sweet, buttermilk-and-cast-iron — the chili and Thanksgiving partner); honey-butter (brushed glossy off the heat); jalapeño-cheddar (savoury, spicy and cheesy); and a sweet Northern version (cakier and sweeter). 5 warnings (320 °F not higher — the quick-bread top scorches before the centre sets, tent with foil if it browns early; rest the batter ~10 minutes and don't overmix — un-rested cornmeal is gritty and overmixing turns it tough; preheat the greased skillet — a hot pan gives the signature crisp crust, a cold one a pale stuck bottom; use a toothpick to judge doneness — the golden top can hide a gummy middle; fit the pan to the basket and don't overfill — cornbread rises and overflows, and cool it before turning out since it's crumbly hot). Part of the comfort-food and bread cluster with Biscuits and Muffins (the cornbread-muffin form), and the classic side for a bowl of chili. High-SERP capture for the air-fryer-cornbread query — a year-round side-dish search that spikes through chili season and the Thanksgiving holidays.

Time

18 min

Temp

375 °F / 191 °C

A Cornish pasty air-fries in about 18 minutes at 375 °F (191 °C) with no flip, until the shortcrust is deep golden and flaky and the filling is steaming hot in the centre. A pasty is a British hand pie: a half-moon of shortcrust pastry crimped along one edge and filled traditionally with diced skirt beef, swede (rutabaga), potato, and onion, heavily peppered. The air fryer's circulating heat bakes the crust beautifully crisp with just an egg wash — ideal for heating a shop-bought or pre-baked pasty through, or for finishing a homemade one. Cut a couple of steam vents and cook it crimp-up so the seal stays intact. Unlike Empanadas (a smaller folded turnover, often fried, with a softer dough) a pasty is a sturdy baked shortcrust packed with a chunky filling, and unlike Sausage Rolls (puff pastry wrapped around sausage meat) the crust is short and crumbly, not laminated. One important note: if you're baking a from-scratch pasty with raw beef and veg inside, drop to 350 °F (177 °C) and cook much longer so the filling reaches a safe 160 °F (71 °C) — the 18-minute figure is for heating an already-cooked pasty through. 4 fillings to try: traditional Cornish beef-and-swede, cheese-and-onion, lamb-and-mint, or a breakfast pasty.

Time

8 min

Temp

370 °F / 188 °C

Crab rangoon are crispy cream-cheese-and-crab-filled wonton purses — the American-Chinese takeout favourite — and they crisp up in the air fryer in about 8 minutes at 370 °F (188 °C) with a flip at 4 minutes, using far less oil than deep-frying. The filling has no raw meat (imitation or canned crab and cream cheese are both ready-to-eat), so the only target is a deep-golden, blistered, crackly shell with a hot, soft centre. The technique that matters most: fill each wrapper sparingly (about 1 tsp), wet the edges, press out the air and seal firmly so they don't burst, then spray both sides so the dry wrappers actually crisp instead of staying pale. This page is the dedicated deep-dive on the cream-cheese-crab version; Wontons covers the broader folded-wonton family (pork, dessert and plain cream-cheese fillings), where crab rangoon is one variant among several. 4 variants: classic crab rangoon, plain cream-cheese, spicy sriracha-crab, and everything-bagel.

Time

15 min

Temp

390 °F / 199 °C

Crispy chickpeas cook in 15 minutes at 390 °F (199 °C) with one shake. The result is a high-protein snack with a satisfying crunch — drying the chickpeas thoroughly before cooking and adding spices halfway through are both non-negotiable for a proper crisp.

Time

12 min

Temp

400 °F / 204 °C

Crispy gnocchi cooks in 12 minutes at 400 °F (204 °C) with one basket shake at 6. The shelf-stable potato gnocchi from the dry-pasta aisle goes straight into the basket — no boil first — and crisps into a fluffy-interior, blistered-exterior pasta-meets-tater-tot texture. Toss with oil + salt before loading and finish with Parmesan after.

Time

16 min

Temp

270 °F / 132 °C

Deviled eggs start by air-frying the eggs hard in their shells at 270 °F (132 °C) for 16 minutes — the air-fryer step replaces the boiling pot — then an ice bath, peel, halve, and mash the pale-set yolks with mayo and mustard before piping the filling back into the whites. The cook is identical to a hard-boiled egg; the deviling is what makes the dish. Distinct from Hard-Boiled Eggs, which is the same in-shell cook eaten plain — here the filling and assembly are the point. 4 variants: classic paprika-dusted, smoky bacon, sriracha, and Southern-style sweet-relish.

Time

9 min

Temp

330 °F / 166 °C

Dinner rolls bake in the air fryer in about 9 minutes at 330 °F (166 °C), no flipping, turning out soft, fluffy, and golden — the classic soft yeast roll for the table. Proof the shaped dough until nearly doubled, brush the tops with butter or egg wash for colour, and bake in a parchment-lined basket with space to expand. Two things matter most: give them room (crowded rolls fuse and stay doughy where they touch) and keep the temperature moderate so the tops don't burn before the centres cook. They're a soft yeast-risen roll, unlike the chemical-leavened, flaky Biscuits, and they're a plain table bread rather than the garlic-buttered Garlic Knots or the flatbreads Naan and Pita Bread. 4 ways to finish: plain buttered, garlic-herb, everything-bagel, and honey-butter.

Time

8 min

Temp

380 °F / 193 °C

Fresh dumplings (jiaozi or pot-stickers) air-fry at 380 °F (193 °C) for about 8 minutes, flipping once halfway, until the wrappers are crisp and the filling reaches 160 °F (71 °C). Mist them with oil and, for a more authentic texture, brush with water partway through to steam-soften the tops while the bottoms crisp.

Time

12 min

Temp

375 °F / 191 °C

Empanadas — the Latin-American baked hand pie of crimped pastry around a savoury (or sweet) filling — cook fresh in the air fryer in about 12 minutes at 375 °F (191 °C) with a flip at 6 minutes, for a crisp, flaky, bakery-golden crust with a fraction of the oil of deep-frying. The technique-flag is the egg-wash: the air fryer's dry convection won't brown bare pastry, so brush the tops with beaten egg before cooking — that's what gives the glossy golden shell. Assemble with fully cooked, cooled filling (these aren't cooked from a raw-meat filling), don't overfill, crimp the seam firmly, egg-wash, and air-fry. 4 variants: the beef picadillo benchmark (the classic Argentine/Cuban sweet-savoury filling with olives, raisins and egg); chicken (shredded chicken in sofrito); cheese (a melting cheese — seal the seam well); and a sweet guava-and-cream-cheese version (drop to 350 °F so the sugars don't scorch). 5 warnings (the filling must be fully cooked and cooled before assembly — the bake only crisps the pastry, it won't cook raw meat safely; brush the tops with egg-wash — the air fryer won't brown bare pastry; don't overfill and seal the crimp firmly — overstuffed empanadas burst and leak; sweet fillings need 350 °F — surface sugars scorch above 360 °F; single-layer with space and flip with tongs — stacking steams them soft and juicy fillings split the seam if shaken). Sister to the from-frozen and leftover versions — distinct from frozen empanadas (pre-made frozen empanadas cooked straight from the freezer) and leftover empanadas (re-crisping already-cooked leftovers). High-SERP capture for the air-fryer-empanadas query — a year-round Latin-American home-cooking and party-food search.

Time

18 min

Temp

350 °F / 177 °C

Enchiladas bake in the air fryer at 350 °F (177 °C) for about 18 minutes — no flipping — in a small oven-safe dish, covered for most of the cook so the tortillas stay soft, then uncovered to brown the cheese. Roll corn tortillas around a cooked filling, top with enchilada sauce and cheese, and heat through to 165 °F (74 °C).

Time

9 min

Temp

380 °F / 193 °C

Flautas are tortillas rolled tight around a savoury filling and crisped into the long, thin "flute" shape — and the air fryer crisps them in about 9 minutes at 380 °F (193 °C), flipping once halfway. Because the filling is already cooked, the job is only to crisp the shell: warm the tortillas so they roll without cracking, fill them lightly, secure the seam (a toothpick, or set them seam-side down), spray all over, and cook in a single layer until evenly deep-golden. They're the homemade cousin of frozen taquitos (the retail frozen corn version) and sit alongside Quesadilla and Empanadas as quick Tex-Mex appetisers — but unlike a Chimichanga (a whole deep-fried burrito), a flauta stays slim and rolled tight. 4 ways to fill: shredded-chicken, beef, bean-and-cheese, and breakfast.

Time

10 min

Temp

400 °F / 204 °C

Fried green tomatoes air-fry at 400 °F (204 °C) for about 10 minutes with a flip at the midpoint — firm, unripe tomato slices dredged in seasoned cornmeal and misted with oil — until the crust is golden and crisp and the slice is tender but still holds its shape. The convection chamber gives the Southern-diner crunch with a fraction of the skillet oil. 4 variants: classic cornmeal, a panko crust, Cajun-spiced, and served with remoulade. Distinct from Fried Pickles (breaded brined cucumber chips) and Blistered Cherry Tomatoes (whole tomatoes roasted soft, not breaded) — these are crisp, breaded slices of firm green tomato.

Time

8 min

Temp

400 °F / 204 °C

Fresh-breaded dill pickle chips (or quartered spears) — drained, pat-bone-dry, dredged through seasoned flour → buttermilk-egg → seasoned panko, generously oil-misted, and arranged single-layer — crisp in 8 minutes at 400 °F (204 °C) with a single flip at 4 (spears bump to 10 minutes with flip at 5). The convection chamber delivers the same crisp panko shell as a deep-fryer with about ⅛ the oil and none of the kitchen-coating fryer-grease smell, while the dill chip inside stays bracingly cool against the hot breading — the textural and temperature contrast that defines a TGI-Friday's-style fried pickle. The brine of standard supermarket dills carries enough sodium that the breading needs no added salt; the chips serve themselves perfectly within their first 10 minutes out of the basket and drift into soggy past 15. Pair with ranch (the classic American sports-bar dip), chipotle aioli for smoky-spicy, or Cajun remoulade for New-Orleans-style.

Time

5 min

Temp

350 °F / 177 °C

Garlic bread crisps in just 5 minutes at 350 °F (177 °C) without flipping. The lower temperature is deliberate — bread scorches in seconds at 400 °F. Generous garlic butter on the cut face, slightly stale bread, and a watchful eye are the three things that matter.

Time

8 min

Temp

350 °F / 177 °C

Garlic knots cook fresh in the air fryer in about 8 minutes at 350 °F (177 °C) with a shake at 4 minutes — knotted pizza dough that comes out golden and bready, then gets tossed in warm garlic butter the moment it leaves the basket. The one technique-flag that matters: the garlic butter (melted butter, minced garlic, parsley and parmesan) goes on after baking, not before, because raw garlic and butter scorch and turn bitter in the dry convection. Shape them from store-bought refrigerated pizza dough, deli dough or homemade: cut strips, roll into ropes, tie loose knots and tuck the ends under. 4 variants: the classic garlic-parmesan benchmark (the pizzeria side-order standard); a refrigerated-dough shortcut; cheese-stuffed knots with a molten mozzarella centre; and frozen store-bought knots straight from the freezer at 350 °F for 6–7 minutes. Don't crowd the basket — knots expand and fuse where they touch. Distinct from Garlic Bread (a split loaf spread with garlic butter) and Calzone (a folded, stuffed pizza-dough pocket) — same dough family, different shape and finish.

Time

5 min

Temp

380 °F / 193 °C

A grilled cheese sandwich air-fries at 380 °F (193 °C) for about 5 minutes, flipping once at the halfway mark, until golden and the cheese is melted. Butter the outside of the bread as usual; to keep the top slice from blowing around in the convection air, press it down or secure it with a toothpick for the first minute.

Time

10 min

Temp

375 °F / 191 °C

Hush puppies cook in the air fryer in about 10 minutes at 375 °F (191 °C) with a gentle shake at 5 minutes — scooped cornmeal-batter fritters that come out golden and crisp-shelled with a fluffy cornmeal centre, using a fraction of the oil of deep-frying. Two technique-flags matter: keep the batter thick and scoopable (a loose batter drips through the basket holes — chill the scooped mounds so they hold), and spray generously, since the oil is what crisps the shell in place of the fryer oil. 4 variants: the classic Southern benchmark (cornmeal, buttermilk and grated onion — the fish-fry side standard); jalapeño-cheddar; sweet corn hush puppies finished with honey butter; and store-bought frozen hush puppies straight from the freezer at 400 °F for 6–8 minutes. Use a sprayed perforated parchment liner and turn them gently after the shell sets so they don't tear. Distinct from Cornbread (a baked skillet or pan bread, not fried fritter balls) — same cornmeal roots, different form and finish.

Time

10 min

Temp

380 °F / 193 °C

Frozen jalapeño poppers crisp in 10 minutes at 380 °F (193 °C) with a flip at the halfway mark. The single-flip is critical for even browning on both faces, and the moderate temperature gives the cream-cheese filling time to fully heat through without the breading scorching.

Time

35 min

Temp

320 °F / 160 °C

Lasagna bakes in the air fryer at 320 °F (160 °C) for about 35 minutes in a small oven-safe dish, covered with foil for most of the cook and uncovered at the end to brown the cheese. Use a dish that fits the basket, layer the sauce, noodles, and cheese as usual, and heat the center through to 165 °F (74 °C).

Time

14 min

Temp

400 °F / 204 °C

Latkes air-fry in about 14 minutes at 400 °F (204 °C), flipped once, until the edges are lacy and deep golden and the centre is set. A latke is a crisp pan-fried potato pancake — grated potato and onion bound with egg and a little flour or matzo meal — that's a Hanukkah staple and a year-round comfort side. The air fryer gives you the crisp, ruffled edges with far less oil than the traditional skillet pool, but only if you wring the grated potato truly dry and spray both sides well. Unlike Hash Browns, which are usually finely shredded potato pressed into a smooth patty (and often pre-formed from the freezer), latkes are coarser, hand-formed, and bound with egg and onion for a craggier, more savoury edge. Keep them thin so the middle sets before the edges burn, flip once, and serve hot with applesauce and sour cream. They also freeze and re-crisp brilliantly, so make a big batch ahead. 4 ways to serve or vary them: classic with applesauce and sour cream, with smoked salmon and crème fraîche, with a sweet-potato or zucchini twist, or topped with a fried egg.

Time

10 min

Temp

375 °F / 191 °C

Lumpia cook in the air fryer in about 10 minutes at 375 °F (191 °C), turned once at the halfway mark, until the thin wrappers are golden and shatter-crisp. Lumpia are Filipino spring rolls — most often lumpiang Shanghai, slim rolls of seasoned ground pork in a very thin wrapper — and they crisp up beautifully in the air fryer with just a spray of oil instead of a pot of it. Roll them tight, spray well, and give them room. They cook straight from frozen, which makes a big batch easy. Unlike frozen spring rolls (thicker Chinese-style rolls with a chewier wrapper) and frozen egg rolls (a thick, bubbly, deep-fried wrapper around cabbage and pork), lumpia use a much thinner, more delicate wrapper that fries lighter and crispier; and unlike Mini Spring Rolls (bite-size party rolls), lumpiang Shanghai are long and slim. 4 ways to make them: lumpiang Shanghai, pork & vegetable, sweet banana turon, or served with sweet chili and garlic-vinegar dips.

Time

18 min

Temp

350 °F / 177 °C

Air-fryer mac and cheese bakes at 350 °F (177 °C) for about 18 minutes — no flipping — in a cast-iron or ceramic dish until the top is golden and bubbling. Toss cooked, drained macaroni with a cheese sauce, transfer to the dish, top with more cheese or buttered breadcrumbs, and air-fry until the center is hot at 165 °F (74 °C).

Time

8 min

Temp

380 °F / 193 °C

Frozen mini spring rolls crisp in 8 minutes at 380 °F (193 °C) with one careful flip at the halfway mark. The dry convection heat is well-matched to thin wrappers — it lifts the moisture out and shatters the shell into the right crackly texture without the soggy bottom that deep-frying leaves.

Time

3 min

Temp

350 °F / 177 °C

Naan warms in the air fryer in about 3 minutes at 350 °F (177 °C) — store-bought naan comes out soft and pliable with golden, blistered spots, far better than the microwave (which turns it gummy) or a dry toaster. Flip it once halfway and brush it with butter or garlic-ghee the moment it comes out. Four ways to use it: plain warmed naan finished with butter; garlic naan (a garlic-butter brush off the heat); naan pizza (a thin layer of sauce and cheese cooked at 375 °F for 5–7 minutes with no flip — the fastest personal pizza in the basket); and frozen naan straight from the freezer at 350 °F for 4–5 minutes. Best eaten fresh, since naan stiffens quickly once it cools. Distinct from Garlic Bread (a split loaf) and Pita Chips (pita baked crisp rather than warmed soft).

Time

5 min

Temp

380 °F / 193 °C

Nachos air-fry at 380 °F (193 °C) for about 5 minutes — no flipping — just long enough to melt the cheese over the chips. Build a single layer of tortilla chips in a foil pan or on parchment, scatter cheese and cooked toppings, and add cold toppings like salsa and sour cream after they come out.

Time

8 min

Temp

400 °F / 204 °C

Frozen onion rings crisp in 8 minutes at 400 °F (204 °C) with one flip at the halfway mark. The high temperature drives moisture out of the coating fast while the onion inside softens — a faster, less greasy result than the deep-fryer original.

Time

12 min

Temp

375 °F / 191 °C

Pakora cook in the air fryer in about 12 minutes at 375 °F (191 °C), turned once at the halfway mark, until the gram-flour batter is deep golden and crisp and the vegetables inside are tender. Pakora (also called bhaji or bhajiya) are Indian fritters — sliced or chopped vegetables coated in a spiced besan (gram/chickpea-flour) batter and traditionally deep-fried; the air fryer makes them with a spray of oil instead of a pot of it. Mix a thick batter with turmeric, chilli, cumin, and a pinch of ajwain, fold in your vegetables, spoon loose clusters onto a parchment round, spray, and turn them halfway. Unlike Onion Rings (neat individual rings in a uniform batter or crumb), pakora are rough, free-form clusters of mixed vegetables; and unlike Falafel (ground chickpeas formed into balls, where the chickpea is the body of the fritter), pakora are whole vegetable pieces wrapped in a thin chickpea-flour batter. 4 ways to make them: onion (kanda bhaji), potato (aloo), spinach or mixed vegetable, and paneer pakora.

Time

9 min

Temp

350 °F / 177 °C

Pigs in a blanket air-fry at 350 °F (177 °C) for about 9 minutes — no flip — until the dough is puffed and deep golden brown and the seam underneath is set. The cocktail franks (lil smokies) are already cooked, so you're really baking the crescent or puff-pastry wrapper: place each one seam-side down on parchment, leave space so every side crisps, and egg-wash the tops for a bakery shine. 4 variants: the classic crescent-roll benchmark with honey-mustard; an everything-bagel crust; a flakier puff-pastry shell; and a jumbo version using thirds of full-size hot dogs. Distinct from Hot Dogs (a full frank in a bun) and Corn Dogs (a frank in cornmeal batter on a stick) — these are bite-size franks rolled in soft bakery dough.

Time

2 min

Temp

350 °F / 177 °C

Pita bread warms in the air fryer in about 2 minutes at 350 °F (177 °C) — store-bought pita comes out soft, warm and pliable with a few light golden spots, far better than the microwave (which turns it gummy) or letting it dry out in a toaster. Flip it once halfway. To open the pocket for stuffing, brush the pita with a little water first so the steam puffs the two layers apart. Four ways to use it: plain warm pita for dips and wraps; a stuffable steam-puffed pocket for falafel or gyro fillings; a thin pita flatbread melt (a brush of oil, a thin layer of sauce and cheese, 375 °F for 4–5 minutes); and frozen pita straight from the freezer at 350 °F for 3–4 minutes. Best eaten fresh, since pita stiffens as it cools. Distinct from Pita Chips (pita cut into wedges and baked crisp, the opposite finish) and Naan (a thicker, richer leavened flatbread warmed the same way).

Time

7 min

Temp

350 °F / 177 °C

Homemade pita chips from white or whole-wheat pita rounds — brush both faces of each round with extra-virgin olive oil, dust with za'atar or oregano, slice into 8 pie-style wedges — crisp in 7 minutes at 350 °F (177 °C) with one basket shake at 4. The Mediterranean-pantry chip beats supermarket bagged on cost (about ⅓ the price per ounce) and on flavour (the za'atar toasts into the surface in-basket, something pre-bagged chips can never replicate). Stale day-old pita crisps better than fresh-bakery pita, so this is the perfect use for the half-bag of pita riding out a slow week in the fridge. Whole-round wedges (single-cut method) suit thick hummus and baba ghanoush; split-and-stack the pita first for thinner pancake-flat chips better matched to tzatziki and yoghurt dips. Pair with a mezze spread, a Greek salad bowl, or a labneh-and-herb dip plate.

Time

8 min

Temp

380 °F / 193 °C

Pizza air-fries at 380 °F (193 °C) for about 8 minutes — no flipping — until the crust is crisp and the cheese is bubbling. Cook a small fresh or par-baked pizza on a sheet of parchment for the first few minutes, then slide it onto the bare basket to crisp the bottom. Keep it small enough to fit without the edges curling up the basket walls.

Time

12 min

Temp

375 °F / 191 °C

Plantain chips are paper-thin crisps of green plantain — the Latin and Caribbean snack also called mariquitas or platanitos — and the air fryer makes them in about 12 minutes at 375 °F (191 °C) with a shake at the halfway mark. Slice peeled green plantains as thin as you can (a mandoline is the trick to even, shatter-crisp chips), toss them in just a little oil, spread them in a single layer, and cook until golden and curled. Two things matter most: the plantains must be green and unripe so they crisp rather than soften, and the slices must be thin and even, since thick pieces stay chewy in the middle. Like all chips they firm up as they cool, so pull them while just golden rather than waiting for a snap in the basket. Distinct from Tostones (thick rounds cooked, smashed flat, and crisped a second time) and Plantains (ripe, sweet maduros cooked soft) — plantain chips are the thin, savoury, crunchy snack form. 4 ways to season: sea-salt, garlic, chili-lime, and cinnamon-sugar.

Time

8 min

Temp

400 °F / 204 °C

Popcorn shrimp cook in the air fryer in about 8 minutes at 400 °F (204 °C), shaken once at the halfway mark, until the breading is deep golden and the shrimp are hot and crisp. These are frozen bite-size breaded shrimp (SeaPak, Gorton's, and store brands), and the air fryer crisps them better than the oven with no oil at all — they're already par-fried. Cook them straight from the freezer and don't crowd the basket. Unlike frozen coconut shrimp (a sweeter, coconut-flake crust on larger shrimp), popcorn shrimp are small, plain-breaded, poppable bites; and unlike Shrimp (raw, peeled shrimp you cook just until opaque), these are pre-breaded and usually pre-cooked, so you're crisping and heating rather than cooking from raw. They share the small-bite, no-thaw, shake-halfway method with frozen popcorn chicken. 4 ways to serve them: classic with cocktail sauce, Cajun-dusted, bang-bang, or lemon-Old Bay.

Time

9 min

Temp

400 °F / 204 °C

Potato skins air-fry at 400 °F (204 °C) for about 9 minutes from pre-baked, scooped russet halves — crisp the oiled shells (flipping once), then load them with cheese and bacon and melt for the last few minutes. The potato is already cooked, so you're crisping and melting, not cooking through. 4 variants: loaded cheese-bacon, buffalo-chicken, veggie, and breakfast. Distinct from Baked Potato (a whole russet baked 40 minutes), Potato Wedges (raw cut wedges), and baked potato (re-warming a leftover baked potato) — potato skins are the scooped, crisped, loaded appetizer shells.

Time

14 min

Temp

350 °F / 177 °C

Pumpkin seeds roast in the air fryer in about 14 minutes at 350 °F (177 °C), shaking the basket every few minutes, until they're golden, puffed and crunchy. The single most important step happens before they go in: rinse off all the stringy pulp and dry the seeds thoroughly — wet seeds steam and never crisp. Toss the dried seeds with just a teaspoon of oil and salt, spread them in a single layer, and pull them while golden because they darken fast at the end and keep crisping as they cool. It's the classic thing to do with the seeds from a carving pumpkin, and the air fryer toasts them faster and more evenly than a sheet pan in the oven. Whole shell-on seeds stay a little chewier; hulled green pepitas crisp up more. Unlike Crispy Chickpeas — the other crunchy roasted snack on the site — pumpkin seeds are smaller, toast faster, and burn more easily, and they're distinct from dried snacks like Kale Chips and Apple Chips. 4 ways to season them: sea salt, cinnamon-sugar, spicy chili-lime, and garlic-parmesan ranch.

Time

12 min

Temp

375 °F / 191 °C

Pupusas air-fry in about 12 minutes at 375 °F (191 °C), flipped once at the halfway mark, until both faces are golden-spotted, the masa is cooked through, and the filling is hot with the cheese melting. These thick Salvadoran stuffed corn cakes are made from masa harina (nixtamalized corn flour like Maseca) worked into a soft dough, pressed around a filling of cheese, refried beans, or chicharrón, then sealed and patted flat before cooking — the air fryer toasts the masa with just a light spray instead of a greased comal. Use masa harina, not the precooked masarepa, and seal the filling fully so it doesn't leak. Unlike Arepas (a Venezuelan and Colombian masarepa cake cooked plain and then split open to fill) a pupusa is stuffed before it cooks and stays a sealed disc; unlike Empanadas (a folded pastry turnover) the shell is corn masa, not dough; and unlike Cornbread (a leavened, cakey loaf) it's a dense, griddled flatbread. Sopes and gorditas are related masa cakes but built differently — open-topped or split — where the pupusa is sealed all around. 4 ways to make them: pupusa de queso, revueltas, frijol con queso, or loroco y queso. Serve with curtido and salsa roja.

Time

6 min

Temp

380 °F / 193 °C

A folded fresh quesadilla — flour tortilla + shredded cheese + pre-cooked filling, folded in half and toothpicked closed — crisps in 6 minutes at 380 °F (193 °C) with one flip at 3, no oil in the basket and a light spray on both outer faces. The convection chamber produces the trademark restaurant blistered surface that a stovetop pan only sometimes hits and a microwave never reaches; the cheese melts to the diameter-spanning stretch that defines a properly-made quesadilla. Half-fold technique fits any basket size, the toothpick prevents cheese eruption, and pre-cooked fillings (taco meat / rotisserie chicken / fajita peppers) handle the short window. Pair with salsa, guacamole and sour cream for the classic appetizer plate, or scale up to a four-serving lunch with two quesadillas in a 6-qt basket.

Time

9 min

Temp

380 °F / 193 °C

A Reuben air-fries in about 9 minutes at 380 °F (193 °C), flipped once, until the rye is deep golden and crisp and the swiss has melted through the corned beef and kraut. The Reuben is the classic American deli sandwich — corned beef, sauerkraut, swiss, and tangy Russian or Thousand Island dressing griddled between slices of buttered rye until hot and crunchy. The air fryer toasts both sides hands-free; the only catch is that it won't weigh the sandwich down the way a griddle or panini press does, so buttering the bread well and lightly pressing it gives the flattest, most diner-like crust. Squeeze the sauerkraut dry first so the whole thing doesn't steam itself soggy. Unlike a Grilled Cheese Sandwich, which is all bread and melted cheese, a Reuben is a fully loaded meat-and-kraut stack with a tangy dressing; and unlike a leftover Philly cheesesteak — chopped beef and cheese piled into a hoagie roll — the Reuben is a flat, griddled sliced-bread sandwich built on rye. Butter to the edges, keep the dressing tucked inside, and serve it hot before the bread softens. 4 ways to vary it: classic on rye, a Rachel with pastrami and coleslaw, a turkey Reuben, or open-faced under extra melted swiss.

Time

12 min

Temp

380 °F / 193 °C

Air-fryer rice paper rolls crisp up in about 12 minutes at 380 °F (193 °C), flipped once, until the wrapper blisters and bubbles into a shattering, golden shell. These are the viral crispy rice paper rolls (and rice-paper dumplings) — Vietnamese-style translucent wrappers folded around vermicelli, vegetables, tofu, or shrimp, then air-fried instead of served fresh, so the smooth sheet transforms into a craggy, blistered crunch. The whole technique hinges on one thing: oil. Rice paper that goes in dry bakes into a hard, glassy, chewy mess and glues itself to the basket, so you must brush or spray every surface generously. Dip the wrapper only briefly so it stays pliable, wrap tightly (double-layering makes them sturdier), and don't let the rolls touch. Unlike Mini Spring Rolls, which use a wheat-flour wrapper that crisps readily on its own, rice paper needs that heavy oil coat and blisters into a completely different bubbled texture; and unlike a frozen egg rolls product pulled from the freezer, these are fresh-wrapped to order. Serve them the moment they're done, with peanut-hoisin or sweet chilli, because they soften as they cool. 4 ways to fill or dip: noodle-and-herb with nuoc cham, tofu-veg with peanut sauce, shrimp with sweet chilli, or a cheesy pizza-style filling.

Time

14 min

Temp

380 °F / 193 °C

Homemade samosas air-fry in about 14 minutes at 380 °F (193 °C), flipped once at the halfway mark, until the pastry is golden, blistered, and crisp and the filling is piping hot. A samosa is a crisp, triangular South-Asian pastry parcel — most often filled with spiced potato and peas, sometimes spiced minced meat (keema) — that's normally deep-fried; the air fryer gives you that same shattering shell with a fraction of the oil, as long as you brush both sides so it browns properly. Because the filling is cooked before folding, you're really just crisping and heating, so let colour be your guide and flip once for even browning. Unlike a loose, batter-dipped Pakora (which fries up as craggy fritters) a samosa is a sealed, hand-folded parcel, and unlike a Empanadas turnover (typically a richer, shorter-crust or corn pocket) the samosa shell is thin and crackly. Seal the seams well so they don't burst, and serve with mint or tamarind chutney. If you're starting from the freezer aisle, cook them straight from frozen using frozen samosas, and to revive yesterday's batch see leftover samosas. 4 ways to fill or serve: classic potato-pea, spiced keema, mint-coriander chutney, or tamarind dip.

Time

15 min

Temp

375 °F / 191 °C

Sausage rolls cook in the air fryer in about 15 minutes at 375 °F (191 °C), no flipping, until the puff pastry is deep golden and flaky and the sausage reaches 160 °F (71 °C). A sausage roll is seasoned pork sausage meat wrapped in a log of puff pastry, sliced, egg-washed, and baked — a British and Australian bakery and party staple. The air fryer puffs and crisps the pastry beautifully; just space the rolls out and check the filling temperature, since the crust browns before the center is hot. Unlike Pigs in a Blanket (whole pre-cooked cocktail franks in soft dough), sausage rolls use raw sausage meat in flaky puff pastry and must be cooked to temperature; unlike Empanadas (a filled, folded turnover), they're rolled and sliced into logs; and unlike a sweet Danish Pastries (fruit or custard in laminated dough), they're a savory meat pastry. 4 ways to make them: classic pork, sage & onion, cheese-and-pickle or spiced, or with seeded tops.

Time

13 min

Temp

390 °F / 199 °C

Scotch eggs cook in the air fryer in about 13 minutes at 390 °F (199 °C), turned once at the halfway mark, until the breadcrumb shell is deep golden and the sausage layer reaches 160 °F (71 °C). A Scotch egg is a boiled egg wrapped in seasoned sausage meat, rolled in breadcrumbs, and fried until crisp — a British pub and picnic classic. The air fryer crisps the shell evenly with far less oil than deep-frying; just remember the egg is already cooked, so you're really cooking the raw sausage coating to a safe temperature. Unlike Hard-Boiled Eggs (the egg on its own), a Scotch egg adds a whole sausage-and-breadcrumb layer; and unlike Arancini (a breaded rice ball), it's built around an egg with a meat shell. 4 ways to make it: classic pork, soft-centered with a jammy yolk, spiced sausage, or served with mustard and dipping sauces.

Time

10 min

Temp

375 °F / 191 °C

Shumai air-fry in about 10 minutes at 375 °F (191 °C) with no flip, misted well so the wrapper stays tender, until the thin skin is set and the open-topped filling is firm and hot. Shumai (siu mai) are an open-faced Cantonese dim-sum dumpling — a pleated wonton-style wrapper cupping a filling of ground pork and chopped shrimp, left open at the top and often dotted with roe or a pea. They're traditionally steamed, so in an air fryer the trick is moisture: spray them well and add a splash of water to the basket so the wrapper cooks soft rather than drying into a brittle shell. Frozen shumai go straight from the freezer. Unlike frozen potstickers (pan-fried then steamed, so one side is deliberately crisp) shumai are meant to stay tender and steamed all over, and unlike Wontons (fully enclosed and often served in soup) or Dumplings (sealed and pleated shut) a shumai is open at the top with its filling exposed. 4 ways to enjoy them: classic pork-and-shrimp, with a soy-vinegar-chili dip, as chicken or all-shrimp, or seasoned with sesame and white pepper.

Time

12 min

Temp

375 °F / 191 °C

Sopes air-fry in about 12 minutes at 375 °F (191 °C), flipped once at the halfway mark, until both faces are golden-spotted and the thick masa disc is cooked through with no raw centre. Sopes are a Mexican antojito: a thick round of masa-harina dough, par-cooked until set, then pinched up around the edge to form a raised rim that cradles the toppings — refried beans, meat, lettuce, crema, salsa, and crumbled cheese. The air fryer toasts the masa to golden spots with just a light spray, far less oil than the traditional griddle-and-fry. Form, cook, pinch the rim while warm, then load them up. Unlike Pupusas (a thinner Salvadoran cake stuffed and sealed before cooking) a sope is cooked plain and topped open-faced, and unlike Arepas (a Venezuelan and Colombian cake made from precooked masarepa and split open like a pocket) a sope uses masa harina and stays whole with a pinched rim. It's close kin to the gordita, which is split and filled rather than topped — same masa, different build. 4 ways to top them: classic beans-and-meat, vegetarian, chorizo-and-pickled-onion, or simply salsa and queso fresco.

Time

11 min

Temp

375 °F / 190 °C

Frozen spanakopita triangles cook in the air fryer in about 11 minutes at 375 °F (190 °C), flipped once at the halfway mark, until the phyllo is deep golden and shatter-crisp and the spinach-feta filling is steaming hot. These Greek pastries — layers of paper-thin, buttered phyllo wrapped around spinach, feta, onion, and dill — are exactly the kind of flaky, layered food the air fryer does better than the oven, crisping every leaf of pastry without drying the filling. Cook them straight from the freezer (Athens, Apollo, or any brand) in a single layer with a little space between each, and give them a light spray so both faces brown. Unlike Empanadas (a single sturdy dough turnover) or Calzone (a folded pizza-dough pocket), spanakopita is built from dozens of shatter-thin phyllo layers, so it crisps faster and wants gentler handling; and unlike Crab Rangoon (a wonton-wrapper purse), the filling here is a savoury spinach-and-cheese blend. 4 ways to serve them: as-is, with a lemon-dill yogurt dip, dusted with pepper and oregano, or as the cheese-only tiropita on the same profile.

Time

10 min

Temp

370 °F / 188 °C

Stuffed mushrooms cook in 10 minutes at 370 °F (188 °C) with no flipping needed — they sit upright and the convection air browns the stuffing top from above. The moderate temperature is deliberate; higher heat dries out the caps before the filling warms through.

Time

18 min

Temp

350 °F / 177 °C

Stuffed shells cook in the air fryer in about 18 minutes at 350 °F (177 °C) in a basket-fit baking dish, no flipping, until the sauce is bubbling and the cheese on top is melted and golden. Stuffed shells are jumbo pasta shells filled with a seasoned ricotta-and-mozzarella mixture, nestled in marinara and baked until hot and bubbly — a classic Italian-American comfort dish. The air fryer turns out a small batch faster than heating a full oven; keep it covered with foil so the shells warm through, then uncover at the end to brown the cheese. Unlike Baked Ziti (loose tube pasta tossed with sauce and cheese in a casserole), stuffed shells are individually piped and arranged; unlike Lasagna (flat layered sheets), they're hand-filled pockets; and they pair naturally with Meatballs on the side. 4 ways to make them: classic ricotta, spinach & ricotta, meat sauce, or four-cheese.

Time

4 min

Temp

400 °F / 204 °C

Crispy hard-shell tacos air-fry at 400 °F (204 °C) for about 4 minutes — no flipping. Fill soft tortillas (or use formed shells) with cooked, seasoned meat and cheese, stand them upright in the basket, and air-fry until the shells crisp and the cheese melts. Add fresh toppings like lettuce and salsa after cooking.

Time

8 min

Temp

390 °F / 199 °C

Toasted ravioli cook in the air fryer in about 8 minutes at 390 °F (199 °C) with a flip at 4 — the St. Louis appetizer of breaded cheese (or beef) ravioli, crisped golden on a fraction of the oil of deep-frying and served with marinara. This is the breaded-and-fried form, not boiled pasta in sauce: ravioli are dredged flour → egg → Italian breadcrumbs and parmesan, then air-fried until the shell crunches and the filling goes warm and melty. Two flags matter: use refrigerated or fully-thawed ravioli so the centre heats through before the breading over-browns, and spray both sides, since the dry crumb needs oil to crisp. 4 variants: the classic St. Louis cheese benchmark with marinara; beef-filled; store-bought frozen pre-breaded straight from the freezer; and an extra-crisp panko crust. Press the coating on and rest it so it bonds, keep them in a single layer, and flip gently so the filling doesn't burst.

Time

6 min

Temp

350 °F / 177 °C

Homemade tortilla chips from yellow or white corn tortillas — cut each tortilla into 6 pie-style wedges, brush both faces with a thin coat of neutral oil, salt after the cook — crisp in 6 minutes at 350 °F (177 °C) with one basket shake at 3. The convection chamber dehydrates the starch into the sharp brittle-fracture texture that defines a chip without the deep-fryer's 2-cup oil bath; the trade-off is single-layer discipline (overlapping wedges stay leathery on the contact faces, no exceptions). Day-old tortillas crisp faster and more evenly than fresh-warm ones, so this is the perfect use for the half-pack of corn tortillas living in the back of the fridge. Salt the moment they come out (the only moment sodium crystals adhere), then pair with salsa, guacamole, queso or 7-layer dip; the cost-per-chip beats supermarket bagged chips by ~70 % and the flavour beats them outright.

Time

15 min

Temp

400 °F / 204 °C

Tostones are the savoury twice-cooked GREEN-plantain discs of Caribbean and Latin American kitchens — crisp, golden, and starchy rather than sweet — and the air fryer makes them in two stages, about 15 minutes total at 400 °F (204 °C). First air-fry 1-inch rounds of unripe green plantain for roughly 8 minutes until pale and soft enough to flatten, then smash each round flat with the bottom of a glass or a tostonera, spray the freshly smashed faces with oil, and return them to crisp into deep-golden, crackly-edged discs. Two non-negotiables: the plantains must be green and unripe (ripe yellow ones are the sweet maduros, which won't smash or stay savoury), and the oil has to hit the smashed face before the second cook or the discs bake pale and leathery instead of shattering crisp. Distinct from Plantains (ripe sweet maduros, cut into slices and cooked soft just once) — tostones are the green, savoury, smash-and-refry version, served with a garlic-mojo dip. 4 ways to finish: garlic-mojo, salt-and-lime, Cajun, and garlic-Parmesan.

Time

8 min

Temp

375 °F / 191 °C

Wontons crisp up in the air fryer in about 8 minutes at 375 °F (191 °C) with a flip at 4 minutes — filled wrappers that come out golden, blistered and crackly with far less oil than deep-frying. The one technique-flag that matters most: spray both sides lightly, because bare wrappers stay pale and leathery in the dry convection — the light oil mist is what crisps them. Fill each square sparingly, wet the edges, press the air out and seal well so they don't pop open. 4 variants: crispy crab rangoon (the takeout-favourite benchmark — cream cheese, crab, scallion); plain cream-cheese wontons (milder, kid-friendly); fried pork wontons (a raw filling that must reach 165 °F internal); and sweet dessert wontons (apple-pie or banana-Nutella, dusted with cinnamon sugar). Keep them in a single layer — wontons crisp by air contact and fuse where they touch. Distinct from Dumplings and frozen potstickers (thicker pan-style parcels usually steamed-then-crisped) and Mini Spring Rolls (rolled, not folded) — different wrapper, fold and finish.

Time

15 min

Temp

400 °F / 204 °C

Yorkshire puddings air-fry in about 15 minutes at 400 °F (204 °C), no flip, puffing up tall and hollow with crisp golden walls. The whole secret is heat shock: oil the cups of a metal muffin mould, preheat it until the fat is smoking, then pour in cold rested batter (flour, egg, and milk) so it hits the screaming-hot fat and erupts upward into a crisp-walled, hollow shell. Do not open the basket while they climb — like a soufflé they can collapse if disturbed before they set. Unlike yeasted Dinner Rolls, which rise slowly from leavening, a Yorkshire pudding has no raising agent at all; it puffs purely from steam and that blast of hot fat. It is the savoury, individual-portion cousin of a Dutch Baby — the same egg-batter-meets-hot-fat science, but baked in cups instead of one big skillet pancake. Serve them as the classic side to a roast, fill the hollows with gravy, or scale the batter for toad-in-the-hole. 4 ways to flavour the batter: traditional salt-only, pepper-and-mustard, herby thyme, or finished with roast gravy in the well.

Time

10 min

Temp

400 °F / 204 °C

Zucchini fries air-fry at 400 °F (204 °C) for about 10 minutes with one flip at the halfway mark, until the panko-Parmesan crust is golden and crisp and the stick inside stays tender without going to mush. The make-or-break step is prep: cut the zucchini into even sticks, salt and rest them to pull out water, pat bone-dry, then run them through flour, egg and a seasoned panko-Parmesan crumb before spraying generously. 4 variants: garlic-Parmesan panko with marinara, Cajun, ranch, and lemon-pepper. Distinct from Zucchini, which is plain sliced coins tossed in oil with no breading — these are breaded, crusted sticks built as a dippable appetizer.