Cutting back on oil needn’t be a recipe for disaster.
Using hot air to “fry” food cuts calories. Unfortunately, it can also be a way to cut taste and texture – and where is the joy in that? Here’s our advice to help you get the best from your air fryer.
Ventilate: Make sure there is space around your fryer to give it room to breathe.
Pre-heat: Turn it on before you start cooking to heat up the fryer and basket. That’ll get rid of any moisture and you won’t end up with a soggy, steamed mess.
Reach for the oil: A thin coating will add a bit of flavour to your food and help it brown nicely. Avoid cooking sprays, though, as they may damage the fryer’s non-stick surface.
Cook in batches: Don’t overfill the basket (the hot air needs to circulate). Also, shake the tray occasionally to redistribute the contents for more even results.
Use breadcrumbs, not batter: Dip your food in seasoned flour, beaten egg, then breadcrumbs (pressed in foods they stick). Liquid batter will splatter in the air current.
Keep it clean: Always clean the fryer thoroughly. Crumbs, splatters and drippings could catch fire and the smoke will ruin your meal, or worse.