Air fryers initially became popular as an alternative to frying, but that's by no means all they're good for. Forget the French fries and chicken nuggets – we've compiled 28 unexpected (and easy) recipes that will help you get more out of your favourite kitchen gadget. From snacks and speedy meals to special-occasion dishes and desserts, you'll find that some foods actually taste better cooked this way.
Click or scroll through our gallery to discover the unexpectedly delicious dishes you can cook in your air fryer, counting down to the most surprising of all.
Air-fried chicken wings are delicious – they have the same crunchy exterior and tender interior as deep-fried wings. For the best result, coat 1lb (450g) wings in a mix of 1 tsp each garlic powder, sea salt, black pepper, sugar and baking powder. Put them side by side on a tray, then leave them in the fridge overnight; this will dry out the skin for that deep fried effect. When you're ready to cook, spray the wings with oil, then pop them in the air fryer at 200ºC (400ºF) for around 20 minutes, turning halfway through.
Want even more flavour? Try making a Korean-style sticky glaze to brush on your wings towards the end of cooking. Put three crushed garlic cloves, 1.5 tbsp rice vinegar, 0.5 tbsp toasted sesame oil and 2 tbsp each gochujang paste, maple syrup and brown sugar into a small pan. Heat through gently, stirring, then allow to simmer for 10 minutes until thickened and syrupy. Brush the glaze over the wings for the final three minutes of cooking. Serve your wings scattered with toasted sesame seeds and sliced spring onion.
If you want to end up with pork belly with perfect crackling and wonderfully tender meat, cooking it in the air fryer is the way to go. A piece weighing between 2.25-3lb (1-1.4kg) will fit into most air fryers and whether your pork belly joint is rolled or flat, it'll take less time to cook in an air fryer, saving on energy bills. For best results, leave it uncovered in the fridge overnight – this will make the skin dry out, leading to super-crispy crackling.
Timings here are for a 3lb (1.4kg) rolled and tied pork belly joint, which will serve up to four people. Rub the pork skin with sea salt, then heat the air fryer to 140ºC (250ºF) – we'd also recommend putting a liner in the basket to catch the fat. Make a triangle with two pieces of foil, then wrap the pork so the top and shorter sides are covered, but not the long sides. Tuck the foil under so it doesn’t fly off in the machine. Cook for two hours, then remove the foil, turn up the heat to 200ºC (400ºF) and cook for a further 15 minutes, or until the crackling is golden and crispy. Leave the pork to rest, then use scissors to remove the crackling and cut it into chunks.
You can have a deliciously crunchy, nutty granola in around 15 minutes in the air fryer. Feel free to customise the ingredients to suit your taste, swapping in different nuts, seeds and dried fruit (which should be added after cooking). Be sure to use a solid air fryer liner or a piece of baking parchment to prevent the honey, maple syrup and oil from dripping through the basket. Our recipe serves four, and the granola will keep for up to two weeks in an airtight container.
In a bowl, mix together 3.5oz (100g) jumbo rolled oats, 2oz (60g) chopped nuts, 2 tbsp mixed seeds and 1 tsp ground cinnamon. Whisk together 4 tbsp runny honey or maple syrup, 3 tbsp melted coconut oil and 1 tsp vanilla extract in a jug. Heat the air fryer to 180ºC (350ºF). Mix together the wet and dry ingredients, place on the liner and air fry for four minutes. Stir (at this point you could add 3 tbsp coconut flakes) and cook for a further four minutes until crisp and golden. Leave to cool on the liner before serving.
You can make these cheesy, buttery potatoes in an air fryer in half the time it would take in a conventional oven. They're especially economical if you're just serving two – remember most air fryers take only three minutes to get to temperature. You will have leftover cooked potato once you've scooped it out, but save it for fish cakes, to top a fish pie or for homemade gnocchi. You can vary the filling as you wish, but cheese and crispy bacon is always a winner.
To serve four, heat the air fryer to 170ºC (325ºF). Pierce four baking potatoes with a fork, then rub with oil and sprinkle with salt. Air fry for 20 minutes, shaking the basket halfway through. Then increase the heat to 200ºC (400ºF) and bake for a further 10 minutes. Cut in half, scoop out the flesh and mix a quarter of it with 1oz (30g) butter and 4oz (125g) grated cheese and season well. Divide between the skins, top with 4oz (125g) diced pancetta or bacon lardons and cook for 10 minutes. Serve with sour cream, tomato salsa and chopped spring onions.
Air frying fish of any description is a great hack, as there's little chance of it drying out. Not only that, but using an air fryer is especially handy when you're cooking for just one or two people and don't fancy frying or heating up your oven. Air fryer timings vary depending on the brand, but two fillets of salmon should be ready in eight minutes cooked at 190ºC (375ºF). Cooking fish in a foil parcel is an easy, healthy method that also gives you a sauce – with very little cleaning up to do afterwards.
Use our recipe as a guide; you can vary the seasonings and the type of fish depending on preference. Heat the air fryer to 180ºC (350ºF), then place two thick fillets of hake or cod on a piece of oiled foil. Top with a few slices of shop-bought garlic butter, a squeeze of lemon and a few spring onions. Season well, then scrunch up the parcel, leaving space for air to circulate. Bake for around 10 minutes, depending on the thickness of the fish.
Traditionally, these crisp chickpea fritters are deep fried, but you'll get just as much crunch by cooking them in an air fryer. An olive oil spray is good to have to hand with this kind of cooking, for both speed and ease of use. Falafel can be served as a light meal with a salad and hummus for dipping, or you can stuff it all into pitta bread for a healthy lunch. Our recipe makes 12 and is ready in under 15 minutes.
Drain and rinse two 14oz (400g) cans of chickpeas. Spoon into a food processor then add two chopped garlic cloves, 1 tbsp Lebanese spice mix, 1 tsp sumac, 2 tbsp tahini, the juice of one and a half lemons and zest of half a lemon, 3 tbsp chopped parsley and 2 tbsp chopped mint. Whiz it all together, then shape into 12 patties. Put on a plate and spray with oil. Heat the air fryer to 180ºC (350ºF). Cook the falafel for eight to 10 minutes, turning halfway through. Serve immediately.
Forget about using a deep fat fryer to make crispy tofu and use your air fryer instead – you’ll produce far less mess and the end result will not only be healthier, but delicious too. Before you start cooking, you'll need to marinate your tofu for around 30 minutes in a mixture of toasted sesame oil, soy sauce, garlic and onion powder and a little smoked paprika.
Heat the air fryer to 200ºC (400ºF). Remove the tofu from the marinade, then lightly coat with cornflour seasoned with plenty of sea salt and black pepper. You can either put the tofu straight into the air fryer in a single layer or thread it onto skewers, which will make turning it easier. Spray with cooking oil, then cook for 15 minutes, turning halfway. Serve topped with chopped spring onions and sesame seeds and offer sweet chilli sauce on the side.
Kale is one of those high fibre vegetables we should eat more of, but it can be a little challenging if it's not loaded with butter! However, when transformed into crisps, kale becomes a deliciously light and nutritious alternative to potato chips. These crunchy kale crisps are ready in under 10 minutes and also make a fantastic topping for soups and salads.
To serve three to four as a snack, you'll need 7oz (200g) kale. Remove the hard stems, then massage in 3 tbsp olive oil, ensuring the leaves are well coated. Season with sea salt and black pepper. You could also use garlic powder and add some chilli flakes. Heat the air fryer to 180ºC (350ºF). Cook the crisps for about three minutes, shaking the basket halfway through.
It seems crazy to heat a large conventional oven to toast a few handfuls of nuts. The good news is that they 'roast' brilliantly in the air fryer – although we'd avoid tiny nuts such as pine kernels or pistachios, as the fan will make them jump around (for these, use a dry, hot frying pan instead). As a general rule, you should toast your nuts at 160ºC (300ºF) for around 10 minutes, shaking the basket halfway through cooking. Read on for our recipe for maple bar nuts.
These sweet, salty, delicately spiced nuts are perfect to serve with drinks – and as a bonus, you can make them ahead and store them in an airtight container for up to a week. Put 14oz (400g) raw nuts, such as cashews and pecans, into a large bowl. Mix in 4 tbsp maple syrup, 1 tsp sea salt and 2 tsp each of cayenne and smoked paprika. Air-fry in two batches, on liners, at 180ºC (350ºF) for seven minutes per batch, shaking the basket halfway through. Allow the nuts to cool before storing.
Baba ganoush is a creamy, garlicky Middle Eastern dip made from roasted aubergines and usually served with toasted pittas. It cooks in the air fryer in half the time it takes in a conventional oven, though depending on the size of your air fryer, you may need to roast the aubergines in two batches. It's also a good dish to make ahead as it keeps for a couple of days in the fridge. Serve as a dip selection alongside hummus and taramasalata. Our recipe serves eight and you'll need three aubergines.
Heat the air fryer to 200ºC (400ºF). Halve the aubergines lengthways, cut a few crosses into the flesh, brush the surface with olive oil, then cook skin side down for 20 minutes, until soft. Scoop out the flesh, discarding the skins. Put it into a food processor with 1-2 tbsp olive oil, 2.5 tbsp tahini paste, two garlic cloves, 1 tsp toasted cumin seeds and 3 tbsp lemon juice. Season well, then whiz until it reaches a dip consistency. Taste for seasoning and texture – you may need a little more oil or lemon. Sprinkle with sumac and chopped parsley to serve.
If you want to poach two or three eggs, cooking them in the air fryer is quick and simple. You'll need to cook them in small ceramic sauce dishes – 10cm (4in) wide is ideal. Don't squash too many into the basket; once cooked, the dishes will be piping hot, and it's fiddly to get them out without burning your hands if they're packed tightly together. Silicone egg poachers won't transfer heat as successfully.
Heat the air fryer to 200ºC (400ºF). Get your sauce dishes and eggs ready to go, then half-fill each dish with boiling water straight from the kettle. Crack in the eggs, then air fry for six minutes. Leave them in the basket for a further minute in the switched-off air fryer, then remove, scoop up the poached egg with a spatula and tip off any excess water. Slide the egg off the spatula onto hot buttered toast.
The air fryer is ideal for rustling up a small quantity of Yorkshire puddings. They rise up beautifully – giving golden, perfectly puffed-up results every time. To make them, you'll need four ramekins or metal dishes that fit inside your air fryer. Sunflower oil will work best, as it's nice and neutral; brush the sides and base of the dishes with oil, and you're ready to make an easy batter.
Heat the air fryer to 200ºC (400ºF). To make the batter, you can use an electric whisk or food processor. Mix together 3 tbsp plain flour, an egg and 8fl oz (250ml) milk. Add a good pinch of sea salt, then pour the mixture into a jug. Put the dishes in the air fryer to heat for five minutes. Divide the batter between the ramekins and air fry for 20 minutes, until risen and golden.
These flavourful Middle Eastern–style spiced kebabs are traditionally grilled over coals, but the air fryer delivers the same crisp exterior and juicy, tender inside, without the risk of the meat drying out. They're incredibly easy to make and can be prepared up to two days in advance, allowing the flavours to meld beautifully. For effortless clean-up, place an air fryer liner beneath the basket to catch any excess fat and juices.
Simply mix together 1.25lb (600g) minced lamb, a chopped onion, two crushed garlic cloves, 2 tbsp chopped coriander and 1 tsp each dried mint, thyme, ground coriander and cumin with a good pinch of chilli flakes. Season well, then divide the mixture into six. Mould into sausage shapes, then thread onto metal skewers. Leave in the fridge for at least an hour. Heat the air fryer to 180ºC (350ºF) then cook for 10-12 minutes, turning halfway through. Serve in flat breads with a crunchy salad and a squeeze of lemon.
Herby and tender lamb cutlets are perfect for the air fryer – they cook in no time and you should be able to fit eight in the basket, making a quick supper for four. If you can, set them aside to marinate for half an hour before cooking, to accentuate the herby flavours. Put an air fryer liner under the basket to catch any fat. Serve them with a crisp green salad and fries or flatbreads.
For eight lamb cutlets, mix together 1 tbsp olive oil with 1 tsp each dried mint and oregano. Add plenty of salt (but not pepper as it will burn – you can add it afterwards to serve). Rub the herb oil into the chops and set aside for 30 minutes. Heat the air fryer to 180ºC (350ºF). Cook the chops for eight minutes, turning halfway through. Serve with wedges of lemon, crumbled feta cheese and chopped flat-leaf parsley.
Succulent, juicy chicken skewers paired with a vibrant, zingy peanut sauce make for a deliciously easy meal, best served with a crisp Asian-style slaw. You'll need metal skewers – wooden ones tend to burn in an air fryer. Six to eight skewers should fit in most air fryers, otherwise you'll have to cook them in two batches. For the best flavour, marinate the chicken for at least two hours, or leave it overnight in the fridge. The sauce can also be made ahead and simply reheated when ready to serve.
Cut three chicken breasts into cubes, place in a bowl then add 1 tbsp grated ginger, 3 crushed garlic cloves and 3 tbsp soy sauce. Set aside to marinate for two hours, then thread onto skewers. For the peanut sauce, put 4 tbsp crunchy peanut butter, 7oz (200ml) coconut cream or milk, 2 tbsp lime juice, 1 tbsp brown sugar and 1 tsp chilli flakes into a pan and melt gently to combine. Heat the air fryer to 190ºC (375ºF), brush the chicken with sesame oil and cook for five minutes each side. Serve with the sauce on the side.
A lovely joint of ham isn't just for Christmas – and it can be baked, then glazed in an air fryer without any risk of it drying out. A boneless joint of up to 3lb (1.5kg) in weight will fit inside most air fryers. Leave any netting in place, which will hold it together while baking. Wrap it, skin-side up, in a double piece of foil, then scrunch it up to make a parcel, leaving enough space for air to circulate. However, ensure that the parcel isn't too tall, or it'll touch the heating coil.
For a delicious glazed ham, heat the air fryer to 170ºC (325ºF). Cook for 1 hour 10 minutes, then remove; leave the ham on the foil, but take off any netting and remove the skin. Score the fat in diamonds, then brush over a glaze made with 3 tbsp thick-cut marmalade and 2 tsp mustard powder. Return to the air fryer and bake, uncovered, for 25 minutes. A fully cooked ham should read 60ºC (140ºF) on a meat thermometer. Allow the ham to rest for 10-15 minutes before carving.
We all know air fryers are great for heating up a croissant or slice of pizza – but they can also produce a mean cheese toastie in no time. The trick is not to use a liner, as you'll need direct heat to crisp up the bread and melt the cheese. The bread also needs to be buttered on the outside, so you get that lovely, crunchy exterior to sink your teeth into.
When you want to rustle up a quick toastie for one, heat the air fryer to 200ºC (400ºF). Mix together 2oz (60g) grated cheese – mature Cheddar or Gruyère are good choices for the best flavour – with a little mustard and softened butter. You could add chopped chives or spring onions, too. Butter two slices of bread, fill the unbuttered sides with the cheese, then sandwich the slices together. Air fry for five minutes a side, until piping hot and deliciously melty.
There's nothing quite like a freshly baked cheese scone, split open and filled with butter while still warm. They're quick to prepare and bake, and they freeze beautifully, reheating in just a few minutes in the air fryer. If you want to freeze them raw, open freeze on a tray until solid, then bag them up to bake as you want, adding a couple of minutes extra to the cooking time. They're perfect as a side with tomato soup, stuffed with cream cheese or served alongside a salad. Our recipe makes six to eight.
Put 7oz (200g) self-raising flour, 1 tsp each baking powder, mustard powder, cayenne pepper and sea salt into a bowl. Rub in 2.5oz (75g) cold butter until you have rough crumbs, then stir in 3.5oz (100g) grated cheese. Make a well in the centre and add 5 tbsp milk. Bring the dough together gently, put on a floured board and pat it out to about 2.5cm (1in) thick. Cut out rounds or triangles, brush with milk and sprinkle some grated cheese on top. Heat the air fryer to 180ºC (350ºF) and bake for 12-14 minutes until browned.
Slice four nectarines, then stir in 2 tsp cornflour and 2 tbsp caster sugar. Arrange the fruit in the centre of the pastry, leaving a 1.5in (4cm) border. Fold in the pastry edges, then brush the pastry with beaten egg or milk. Heat the air fryer to 180ºC (350ºF) and bake for 20 minutes. The fruit should be bubbling, and the crust golden – if not, cook for a few minutes further. Serve with cream or vanilla ice cream.
All air fryers should have enough room to cook two steaks – and if you have a dual-drawer model, you can cook your fries at the same time. The results are pretty impressive; think meltingly tender beef with a crispy exterior. Before you start cooking, ensure that your steaks are at room temperature. Take them out of any packaging and dry them with kitchen paper.
Here's how to air fry two steaks weighing around 9oz (250g) each. Rub the steaks with a little oil, then sprinkle them with sea salt. Heat the air fryer to 200ºC (400ºF). Cook the steaks for six minutes (don't use a liner or they won't crisp up well), then flip. Cook for two minutes further for rare to medium-rare steak, four minutes further for medium, and six minutes more for well done. Allow the steaks to rest on a plate for a few minutes before serving.
If you just want to bake a smallish loaf, using an air fryer will save you from having to heat up your oven – and the results will be surprisingly good, with a lovely crust. Even if you're not baking your bread from scratch, your air fryer will bake a frozen loaf, garlic bread or buns in a flash. Wrapped in foil, garlic bread takes eight minutes to bake at 200ºC (400ºF); just fold back the foil for the last two minutes to help it crisp up. Meanwhile, soda bread is a quick no-knead option that can be ready in just 30 minutes. Read on for the recipe.
Soda bread contains no yeast – just mix up the ingredients, and you're ready to bake. Mix together 5oz (150g) each plain and wholemeal flour with 1 tsp bicarbonate of soda and 2 tsp sea salt. Make a well in the centre, add 1 tbsp black treacle and 10fl oz (300ml) buttermilk, then mix it all together gently. Form the mixture into a round about 5cm (2in) deep on a floured surface, make a deep cross in the top, then bake at 180ºC (350ºF) for 30 minutes. When ready, the bread should sound hollow when tapped on the base. If not, flip it over and cook it for another three to four minutes.
Puff pastry cooks to perfection in an air fryer – so what better excuse to rustle up a batch of mini sausage rolls for your next party? The trick here is to open-freeze them, then put them in freezer bags; that way, you can bake as many as you like from frozen. Our recipe makes around 20 bitesized ones. For 14oz (400g) minced pork or sausage meat, you'll need to roll out 13oz (375g) puff pastry to a rectangle measuring around 30 x 50cm (12 x 20in). Flavour the meat with the herbs or spices of your choice.
Cut the pastry in half lengthways, and divide the sausage meat in two. Spread the sausage meat down each length of the pastry, then brush one edge with beaten egg, fold over the opposite side, and seal with a fork. Brush the top with egg (you could also sprinkle some sesame seeds over, if you like), then cut into small rolls. Either freeze your sausage rolls on a tray then bag them up, or cook them in batches at 200ºC (400ºF) for eight minutes (add a further three minutes if baking from frozen).
Perfect in a lunch box or as a tasty breakfast on the go, these oat bars are packed with nuts and seeds for a tasty energy boost. We've added frozen cherries for an extra hit of flavour. The recipe will make eight bars and they will keep for up to four days in an airtight container. You will need a 20 x 20cm (8 x 8in) cake tin or shallow tray – check first that it will fit into your air fryer! Line the base and sides with baking parchment.
Put 14oz (400g) frozen cherries into a pan, cook for five minutes until softened, then drain off any excess liquid. Mash the cherries and cook on a high heat, stirring, until most of the liquid has been absorbed. In a bowl, mix together 10oz (300g) oats and 3 tbsp each flaked almonds and sunflower seeds. Melt together 3.5fl oz (100ml) each peanut butter, honey and maple syrup. Stir into the oats. Put half in the tin, spread with the cherries, then add the rest. Heat the air fryer to 180ºC (350ºF). Bake for 20 minutes, then cover tightly with foil and bake for a further 20. Leave to cool in the tin before slicing into bars.
Using an air fryer is a no-brainer if you want to make up to four individual desserts – like these fruit crumbles, baked in ramekins. We'd advise investing in a thick oven cloth as opposed to oven gloves, as it'll make it easier to remove the piping hot dishes without burning your hands. You could also bake one large crumble in an ovenproof dish that fits inside your air fryer, rather than making individual ones. Times will vary according to the fruit you're using; apples will take longer to soften than raspberries. Use our berry crumble recipe as a guide.
To serve four, you'll need buttered ovenproof dishes with a capacity of around 5fl oz (150ml) each. For the crumble, put 1.5oz (45g) butter and 3 tbsp flour into a food processor and blend to fine crumbs. Add 3.5oz (100g) granola and 2.5oz (75g) sugar, then pulse, but leave the mixture quite chunky. Divide 14oz (400g) raspberries or other soft fruit between the dishes. Stir 1 tsp sugar into each, then air fry for five minutes at 180ºC (350ºF). Top with the crumble, air fry for six minutes, then leave to stand for a few minutes before serving with cream or ice cream.
Air-fried muffins are ready in no time, and they taste exactly like those baked in a conventional oven. A couple of tips, though – use individual silicone muffin cases (most muffin tins won't fit inside the average air fryer) and be aware that you may have to bake in batches, depending on the size of your machine. Try our very adaptable recipe for air-fried muffins, which you can tailor to include your favourite ingredients.
You could use 2.5oz (75g) blueberries, chocolate chips or currants for this recipe, which makes around six muffins. In a bowl, mix together 4 tbsp oil, 5 tbsp yogurt, an egg and 2 tbsp milk. Gently stir in 3.5oz (100g) sugar, 5oz (150g) self-raising flour and 0.5 tsp bicarbonate of soda. Stir through the blueberries (or chocolate chips or currants) and divide between the cases to three-quarters full. Bake at 160ºC (300ºF) for around 15 minutes, or until a skewer inserted in the centre comes out clean.
Always a crowd-pleaser, these little chocolate sponge puddings with a molten centre can be on the table in just 20 minutes if you use an air fryer – and they're rather fabulous topped with a dollop of crème fraîche. Our recipe serves two; all you'll need are two ramekins (or similar dishes) brushed with melted butter and dusted with flour. Be sure to use good-quality dark chocolate with 70% cocoa solids, too.
To make a tempting pair of chocolate fondants, melt 2oz (60g) butter with 1.5oz (45g) dark chocolate over a pan of simmering water. Whisk an egg white to soft peaks, and whisk two egg yolks with 2 tbsp caster sugar until mousse-like. Then, using a balloon whisk, fold the chocolate into the egg yolk mixture, followed by the egg white. Divide between the ramekins, then bake for 10 minutes at 200ºC (400ºF). Serve immediately with cream or ice cream.
Sweet or savoury soufflés may seem a bit daunting, but they cook quickly in an air fryer. The main technique to master here is folding the stiff egg whites into your base sauce. To do this, use a balloon whisk and add a dollop of egg white. Stir in thoroughly (known as 'loosening the mixture'), then gently fold in the rest. Read on for a light-as-air cheese soufflé recipe for four (four ramekins should fit neatly into most air fryers).
Brush four ramekins with melted butter and heat the air fryer to 200ºC (400ºF). You'll need four eggs, separated. Melt 2oz (60g) butter in a pan, then stir in 2oz (60g) plain flour. Cook for a minute or so, but don't let it brown. Whisk in 10fl oz (300ml) milk and cook, stirring until thickened. Cool a little, then beat in the egg yolks and 2oz (60g) grated Gruyère cheese. Whisk the egg whites until stiff, then fold in. Divide between the dishes and bake for eight to 10 minutes, until risen and golden brown. Serve immediately.
Not all cakes work as well in an air fryer as they do in a conventional oven, but there are some exceptions. You'll mostly be restricted by tin sizes – in general, an air fryer can take cake tins of up to 20cm (8in). There's also no point making layered cakes this way, as you'd have to bake them in batches. However, we've found an easy lemon drizzle cake recipe that's perfect for the air fryer. You'll need a 20cm (8in) round tin, the base and sides lined with baking paper.
Cream together 5oz (150g) soft butter with 6oz (175g) caster sugar, then fold in the zest and juice of two lemons, three beaten eggs, 5oz (150g) full-fat yogurt and 8oz (225g) self-raising flour. Spoon the mixture into the tin, then bake at 160ºC (325ºF) for 40 minutes, until a skewer inserted in the centre comes out clean. Using the same skewer, make holes around the top of the cake. Mix 5 tbsp lemon juice with 3 tbsp granulated sugar, spoon half over the cake, then leave for 15 minutes before spooning over the remainder. Leave the cake to cool in the tin.
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Last updated by Emily Shardlow-Price.