Ever wish you could have yummy warm fried zucchini without the guilt of eating deep fried food? Now there is a solution! I LOVE my air frier- I can honestly say, most of the things I make in there actually taste fried! I recently upgraded to the GoWise Air Frier and have no complaints.
Zucchinis (thinly sliced, I use a Nutri Chopper to make long thin slices)
6-8 oz of soda water
½ cup all purpose flour
4 tbs cornstarch
1 tsp Kosher salt
¼ tsp black pepper
¼ tsp garlic
¼ tsp oregano
3-4 cups panko
1 Tbsp Parmesan cheese
1 Tbsp Romano cheese (optional- I don’t always have this cheese on hand)
½ tsp chopped parsley (optional)
The secret ingredient is the soda water- this makes the zucchini very crispy after it comes out of the air frier!
Combine ½ cup flour, 4 tbs cornstarch, ½ tsp kosher salt, ¼ tsp pepper, ¼ tsp oregano, ¼ tsp garlic (I use dry unsalted garlic), and add to 6 oz soda water and whisk together – do not over-mix (you don’t want the soda water to lose all of its carbonation. Batter should be the consistency of thin pancake batter- if it is too thick, soda water can be added.
Next step, dip the zucchini slices in the batter, then into the panko. Lay all the zucchini on a baking sheet until you are ready to air fry it.
Air fry the zucchini at 400F for 10 minutes, or until the zucchini is crispy- I think the cook times depend on the type of air frier used! Garnish the zucchini with the Parmesan cheese, Romano cheese and chopped parsley. I promise they will be the BEST you have ever tried!
Personally, I love to pair the zucchini with lemon aioli sauce.
½ cup sour cream
½ cup of mayonnaise
1 lemon- juice and zest to taste
1 tbs olive oil
1 tbs finely chopped parsley
1 tbs finely chopped chives
2 cloves of chopped garlic
¼ tsp dry mustard
salt & pepper to taste
Combine all the ingredients together, and serve with the warm air fried zucchini! ENJOY!
We just got an air fryer and I was super excited to use it. The first thing we made with it was shrimp which turned out amazing! We have a GoWise air fryer, I linked the exact one we have.
To make the salad use the following ingredients, I just eyeballed how much of each ingredient I wanted to use and chopped everything up:
Shredded carrots- I just bought a pre shredded bag to save time
Red bell pepper
Cooked Shelled Edamame- I bought it frozen and cooked it in a microwave safe bowl for 4.5 minutes
Peanuts- I used roasted unsalted peanuts
After you chop everything up, don’t add the dressing until you are going to serve the salad. You can also store the salad overnight and add dressing the next day. This is a great recipe for meal prep! I paired my salad with homemade peanut dressing. In a blender blend together the following ingredients:
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons lime juice
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon soy sauce
2 1/2 tablespoons sugar
2 garlic cloves
2 tablespoons fresh ginger
1/4 teaspoon (or to taste) red pepper flakes
2 tablespoons fresh cilantro
I added some water to dilute the dressing, I also tasted it at the end, and ended up adding a little more ginger and soy sauce. I used the small attachment to my ninja to avoid having to clean the whole blender when I was done.
The last step is to air fry the shrimp. I peeled and cleaned the shrimp, I suggest fresh shrimp as opposed to frozen shrimp. I then breaded the shrimp in the following order: flour–> egg wash –> panko and stuck it in the air fryer. I sprayed the breaded shrimp lightly with avocado oil. The key things are time and temperature when cooking in the air fryer. I cooked it at 400 degrees for 8 minutes. About half way through, I pulled out the bucket and shook the shrimp around. This meal took about 20 minutes to make, the longest part was cutting the vegetables!