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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Freezing the crumb-coated mozzarella before air-frying is the trick that keeps the cheese from escaping. The sticks come out crisp outside and stretchy within, ready for marinara.
Air fryer mozzarella sticks is a American dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Parsnips and carrots are glazed with a garlic chilli honey, air fried at 350°F until golden and tender, then glossed with the reserved honey and extra chilli flakes.
Side dishes1 hrServes 460 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Russet potato wedges are soaked, dried and seasoned with garlic powder, smoked paprika and black pepper, then air fried in two stages until golden and crisp, with parmesan and parsley to finish.
A sweet, deep-flavoured roasted red pepper and tomato soup, the vegetables roasted in the air fryer and blended silky, topped with Parmesan croutons and crème fraîche. It can be enjoyed hot or chilled.
Rice paper wraps filled with nori and a sriracha mayo salmon mixture, double-wrapped and air fried until crisp, served with a soy, ginger and sesame dipping sauce.
Baby Bella mushrooms stuffed with a hearty filling of hot pork sausage, cream cheese, Parmesan and parsley, air fried until golden — a bite-sized appetizer or side.
Appetizer, Side Dish10 minServes 6368 kcalGluten-freeDiabetic
Brussels sprouts tossed in melted butter roast in the air fryer at 350°F with bacon lardons, and chopped chestnuts join for the final minutes until everything is cooked through.
Cheese ravioli are dipped in beaten egg, coated in Parmesan breadcrumbs and air-fried until the pasta pillows turn crisp and golden. A bowl of marinara alongside makes the crunchy bites complete.
Cod fillets are coated in an egg, mayonnaise and mustard batter seasoned with paprika and onion powder, crumbed in panko and air fried at 400°F, then served on toasted potato buns with tartar sauce.
Cuba's hearty country stew of pork, beef, and smoked ham simmered with malanga, yuca, boniato, pumpkin, corn, and plantains. The vegetables go in in stages so everything finishes tender together.
Fresh corn kernels get the alfredo treatment in a skillet: butter and black pepper, a cornstarch-thickened sauce and a generous amount of grated Parmesan, crowned with crushed Parmesan crisps.
Almojábanas are Puerto Rican fried rice-flour fritters with cheese, crisp outside and soft inside. This version uses cheddar, pepper jack, and cotija in the batter and serves the fritters with a mayonnaise, yogurt, and hot-sauce dip.
No-bake bars pressed from almond butter, protein powder, hemp seeds and ground flax, topped with melted chocolate and sea salt and chilled before slicing.
Indian flatbreads rolled around a spiced mashed potato filling with garam masala, carom seeds, ginger, and coriander, pan-fried until golden on both sides.
Amarillos, also called plátanos maduros, are ripe brown plantains sliced and fried until golden and caramelized. Made with just plantains and oil, they are served as a sweet side dish, snack, or dessert.
Puerto RicanSide Dish20 min4 servings523 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
A meat-free san choy bow of crumbled tofu, carrot, green beans and mushroom in a glossy savoury sauce, spooned into lettuce leaves with peanuts and sriracha.
A salad of raw broccoli and cauliflower florets with fried bacon and cheddar in a mayonnaise and sour cream dressing, from Amish cooks in Navarre, Ohio.
The gift that keeps on giving: a sweet, cinnamon-swirled friendship bread from a simple 10-day starter, baked in two loaves — one to keep and one to share.
AmishBread, Side Dish241 hr 10 minServes 12541 kcalVegetarian
Less a strict recipe than a guide to a great salade niçoise: eggs, artichoke hearts, tomatoes, olives, cucumber, green beans and anchovies under a garlic oil and vinegar dressing, where quality of ingredients is everything.
A fabulous cross between bread and biscuits that's light, pillowy, and tasty. Perfect for breakfast, brunch, lunch, and dinner! It's like the lovechild of bread and biscuits. Pair them with honey and butter, and you'll be in heaven. Makes about a dozen