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19
3. Trim the top of the onion to create a flat surface. Leave the root end intact.
Turn the onion over, so the root end faces up, and rest it on its flat surface.
4. Without piercing the root, cut the onion into 4 wedges. Also without piercing
the root, cut each wedge in half; repeat until wedges are about ¼-inch thick.
5. Turn the cut onion over and carefully, without breaking the pieces off the
root, separate the layers; the separated onion will resemble a flower with
petals.
6. Dredge the onion in the flour, and gently shake off the excess before
dipping into the egg mixture, and then finally coating each layer evenly with
the panko mixture. Evenly spray the coated onion with a generous amount
of olive oil.
7. Generously coat the AirFryer Basket with nonstick cooking spray. Put the
prepared onion into the basket in rack Position 2.
8. Select AirFry and set temperature to 400°F for 10 minutes. Onion is done
when it is crispy and golden brown in color.
Nutritional information per serving (based on 3 servings):
Calories 165 (18% from fat) • carb. 28g • pro. 6g • fat 3g • sat. fat 1g
chol. 72mg • sod. 234mg • calc. 31mg • fiber 2g
Fried Pickles
Serve these as an appetizer with the Chipotle Mayonnaise on page 29.
Makes 3 to 4 servings
½ cup unbleached, all-purpose flour
1 large egg, beaten well
½ cup finely ground cornmeal
½ teaspoon kosher salt
¼ teaspoon cayenne pepper, divided
Nonstick cooking spray
2 kosher dill pickles (about 5 ounces), cut into ¼-inch disks
Olive oil, for spraying
1. Place the AirFryer Basket onto the Baking/Drip Pan.
2. Put the flour, egg and cornmeal into individual containers large enough for
dipping the pickles. Add the salt and cayenne to the cornmeal; stir to combine.
3. Generously coat the AirFryer Basket with nonstick cooking spray. Reserve.
4. Blot the cut pickles on a paper towel. Dredge each pickle disk in the flour
and shake off the excess before dipping into the egg, and then finally coating
evenly with the cornmeal/cayenne mixture. Place pickles in one layer in
basket. Spray both sides liberally with olive oil.
5. Put the assembled basket into rack Position 2. Select AirFry and set
temperature to 400°F for 10 minutes. Cook until browned and crispy.
Let cool slightly. Serve with the Chipotle Mayo on page 29, if desired.
Nutritional information per serving (based on 4 servings):
Calories 139 (18% from fat) • carb. 24g • pro. 4g • fat 3g • sat. fat 1g
chol. 54mg • sod. 719mg • calc. 5mg • fiber 3g
Kale Chips
Kale chips make a light snack on their own, but they can also be crumbled
and used as a salad topper.
Makes 4 servings
4 stems curly kale, tough stems removed
Olive oil, for spraying
¼ teaspoon kosher salt
1. Place the AirFryer Basket onto the Baking/Drip Pan. Tear the large kale
leaves into smaller pieces and place into the basket. Spray liberally with oil
and then sprinkle with salt. Put the assembled basket into rack Position 1.
2. Select Dehydrate and set temperature to 135°F with Low fan — start checking
at 3 hours. Dehydrate until kale is bright and crispy. NOTE: Kale can take
anywhere from 3 to 6 hours.
Nutritional information per serving:
Calories 39 (27% from fat) • carb. 7g • pro. 2g • fat 1g • sat. fat 0g
chol. 0mg • sod. 171mg • calc. 58mg • fiber 1g
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