In the age of the air fryer there are precious few dishes that aren’t covered by the pantheon of recipes specifically designed for the popular appliance. From simple sides to desserts to whole roasted meats, we haven’t yet found a category that can’t be accomplished in an air fryer. (Air fryer soup? Yep — look it up.)
That said, we all have time-honored, beloved recipes we consider untouchable, with perfect ingredient lists and ratios that simply can’t be messed with, at least in our minds. But just because your great-grandparent devised a recipe that exists only on a yellowing card written in old-fashioned cursive doesn’t mean it can’t be adapted — gently, of course — for the air fryer.
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This idea is near and dear to the heart of Andreas Hansen, a passionate home cook and founder and CEO of Fritaire. His foray into air fryer product development was sparked by his wife’s interest in air fryer cooking, but who deemed most models were simply too ugly to deserve a spot on the countertop.
Whether the recipe you’re considering for the air fryer is roasted, baked or fried, Hansen walked me through all the potential adjustments and considerations necessary to adapt a recipe for the air fryer.
1. Reduce the temperature and time
With fast-moving heat and a smaller cooking chamber, an air fryer cooks faster than most of the appliances in your kitchen.
From roasted Brussels sprouts to roasted duck to air fryer brownies, your air fryer will first and foremost do it more quickly than your oven can. “It’s called an air fryer because it circulates the heat faster, so that means that things brown faster,” says Hansen.
Air fryers with windows or glass bowls provide visual cues that help you gauge when something is done. However, for drawer-style air fryers, where you don’t want to constantly disrupt the cooking process to check for progress, begin by lowering both the temperature setting and timer for the recipe.
“I would reduce the temperature by 20 to 25 degrees to keep things from drying out too fast,” says Hansen. And even with a lower temperature setting, assume that your dish is going to be cooked through in a lot less time, so set a timer or adjust your expectations accordingly.
“You also have to reduce the cook time by 20 to 30%,” says Hansen. So if your recipe calls for a 425-degree oven and 30 minutes of cooking time, the air fryer equivalent would be 400 degrees and around 20-25 minutes.
2. Reduce volume and leave space
Salmon is another popular choice for the air fryer.
Consider the capacity of your air fryer and adjust the recipe volume if necessary (or be prepared to cook in batches) to ensure there is enough room for the air fryer to work as intended.
“The most important thing about an air fryer is that you want the heated air to get on every surface,” says Hansen, “so you need to avoid overcrowding.” For something like meatballs, for example, you’ll be able to accommodate a lot fewer than you would with a sheet tray in your oven or even in a large sauté pan.
Overcrowding the air fryer basket is a common mistake.
With dishes such as roasted vegetables, some air fryer recipes require shaking partway through to achieve the necessary air circulation on every piece, or flipping partway through the cooking process for larger items. (Fritaire’s model includes a tumbler basket to preclude the need for shaking.) Consider, however, whether the pieces in your recipe are sturdy enough to handle being shaken without breaking down. If not, leaving space for every surface to benefit from the air is critical.
Also good advice no matter the cooking method: Hansen advises that anything being cooked at the same time in the air fryer should be cut to a uniform shape and size.
3. Manage moisture
Due to the air fryer’s hot air circulation, foods can dry out more easily and quickly than they would with conventional cooking methods. Therefore, factor this into the recipes you’re considering for the air fryer. “Air frying removes more of the moisture from the surface of what you’re cooking,” says Hansen. “So adding a marinade, brine or light oil coating actually helps to improve the texture.”
A little extra time marinating goes a long way when adapting a recipe from the pan to the air fryer.
This is also a cue to consider using the air fryer for favorite recipes that already include a marinade, brine or saucy coating, such as barbecued chicken pieces or sturdy vegetables. Naturally moist vegetables like zucchini and eggplant can benefit as well, since the air fryer’s drying effect helps improve their texture. Your nonna’s old-world eggplant parmesan recipe? Air-fryer gold.
4. “Frying” considerations: Swap in breading for batter
Be cautious with wet batter, which tends to spill and spread more in the air fryer basket.
Your air fryer really shines when it comes to reheating already fried foods, but actually frying in one requires a few important considerations.”Air does what oil usually does,” Hansen explains. “Just like something submerged in oil, the heat touches everything.” Air has its limitations, though.
Wet batters, such as those used for fried fish or onion rings, can be tricky in an air fryer, as the batter itself may slide or blow off before it has a chance to brown and solidify. If you’re going to attempt it, make sure your batter isn’t runny and that you’ve coated your items with the smallest amount.
Breaded fried items, however, are excellent candidates for the air fryer, especially when the base ingredient has a naturally high fat content and you’re looking to reduce the overall calorie load compared with conventional frying. Chicken thighs, for example, release their own fat during cooking, helping the coating turn crispy and golden brown.
A light spritz of oil is great for certain recipes, too.
It isn’t so much about adapting your recipe, but rather maintaining good habits, whether you’re deep-frying or air-frying. “Your items should be dry to begin with,” says Hansen, so that the coating easily adheres, whether you’re giving chicken or cauliflower a flour-egg-breadcrumb dredge or opting for one that includes a dunk in buttermilk or yogurt.
And don’t skimp out on the oil altogether for great air-fried results. A light spritz of oil — not non-stick spray — on the breadcrumb or cereal coating will ensure the kind of texture and flavor that doesn’t make you feel like you’re compromising on the fried vibe.
