Professional Documents
Culture Documents
Table of Contents
1
4
Crab Cakes
Potato Croquettes with Parmesan Cheese
5
7
10
12
13
16
17
20
21
Zucchini Wedges
Honey Glazed Chicken Wings
Roasted Brussels Sprouts
Potato Chips
Roasted Carrots
Sweet Potato Fries
Salmon with Yogurt Dill Sauce
Nuts for Donuts!
Baked Lava Cake
Crab Cakes
Ingredients:
500g crab meat, defrosted
6 pieces butter crackers, crushed (or use 15 Ritz crackers)
1 egg
1 yellow onion, chopped
3 stalks spring onions, chopped
1 tablespoon mayonnaise
1 tablespoon corn flour
teaspoon garlic powder
teaspoon salt
Black pepper to taste
Instructions:
1. D
unk the crab meat in a pot of boiling water for a few seconds
and quickly drain. Pat dry with kitchen paper.
2. Combine all ingredients in a large bowl and shape into
desired size.
3. Air fry in preheated air fryer at 180 for 10 minutes.
Zucchini Wedges
Ingredients:
cup panko crumbs
cup grated Parmesan
teaspoon basil
teaspoon oregano
teaspoon cayenne pepper
cup egg white (about 2 egg whites)
2 medium-sized zucchini
Instructions:
1. In a bowl, mix together the crumbs, cheese and herbs, set aside.
2. Wash the zucchini well; leave unpeeled. Cut in half cross wise, then cut
into wedges not more than 1 cm () thick.
3. Spray fryer pan.
4. Put egg white in a shallow bowl or plate. Put a small amount of the
crumb mixture on another plate. (Important! Only work with a small
amount of crumb mixture at a time, otherwise it will all get matted
and unusable.)
5. Dip a zucchini wedge in the egg white to coat, then in the crumbs
to coat, pressing down well. Then put in fryer pan. Repeat until all
wedges are coated. Do not stack them once pan has gotten full. Refill
the crumb mixture plate with a bit more crumb mixture as necessary.
6. Lightly spray the wedges that are in the pan. Cook for 7 minutes; turn
them over, and cook for another 7 minutes. Take all of them out, put
somewhere with a cover over them to keep warm, then do the second
batch of wedges the same. When youre read to serve, carefully add
the first batch back in, and give them all another minute or two to get
piping hot.
Notes:
S
erve each serving hot with its own allotment of dipping sauce made
from 2 tbsp fat free Greek yogurt mixed with 1 tbsp low-fat Blue cheese
or ranch dressing (any plain fat-free yogurt will do, but Greek makes
the dip thicker.)
For a spicy version, add some Sriracha sauce to taste.
10
Potato Chips
Ingredients:
2 medium russet potatoes, scrubbed
tablespoon extra virgin olive oil
Salt to taste
Instructions:
1. After cleaning the potatoes (peeling is optional), slice the potatoes
thinly. The easiest and most uniform way to do this is with a mandolin,
but you can also use a knife.
2. Soak slices in a bowl of cold water for 30 minutes; change the water
halfway through and give the slices a good mix.
3. Spread potatoes out on paper towels and blot dry.
4. Return to bowl and toss with tablespoon of extra virgin olive oil,
plus a little salt.
5. Cook in air fryer at 390 F for approximately 22 minutes.
6. Empty basket; add more salt or other seasonings to taste.
12
Roasted Carrots
Ingredients:
500g / 1 pound carrots
1 teaspoon Herbes de Provence
2 teaspoons olive oil
4 tablespoons (60ml / 2oz) orange juice
Instructions:
1. Wash and cut the carrots into chunks; do not peel.
2. Put oil and herbs in a large bowl.
3. Toss the carrots in it.
4. Place carrots in the fryer basket.
5. Roast for 20 minutes at 320 F.
6. Toss.
7. Raise temperature to 350 F. Roast for another 6 minutes.
Take out. Put in large bowl with the orange juice, toss. Return to
machine for a final 6 minutes of roasting.
8. Serve hot.
Notes:
500g / 1 pound of carrots is about 4 cups of carrot chunks.
4 tablespoons of orange juice is the juice of half a medium-sized orange.
13
16
17
12
20
21
12