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Recipes
13
5. Dip both sides into egg.
6. Dip and press and coat both sides with panko bread crumbs.
7. Add 4 to 5 catsh nuggets to air frying basket. Allow air circulation on all sides of each sh
piece for best browning.
8. Spray with olive oil. (optional)
9. Set Air Fryer to 400ºF and air fry for 7 to 8 minutes. Turn sh at 3 minutes.
10. Repeat with remaining sh nuggets.
Chips (Fresh Hand Cut French Fries)
Serves 1 to 2
• 1 russet potato
• 2 teaspoons vegetable oil
• Kosher salt, to taste
Brine
• 6-8 cups water
• 4 tablespoons salt
1. Cut potatoes into 1/4” x 1/4” French fries. One medium potatoes will yield 2 cups raw cut
potatoes. It is best to fry in 2 batches.
2. Soak potatoes in brine for 1 hour to overnight.
3. Dry on clean kitchen towel.
4. Place 2 teaspoons of vegetable oil into a large bowl. Add raw potatoes and use your hands
to mix well, making sure every potato is oiled on all sides.
5. Transfer oiled potatoes to the frying basket.
6. Set Air Fryer to 325ºF and air fry for 15 minutes Shake the frying basket vigorously halfway
through air fry time.
7. Increase heat to 350ºF and air fry for 10 minutes. Shake the frying basket vigorously
halfway through air fry time.
8. Remove from Air Fryer and add Kosher salt, or your choice of seasonings, to taste.
9. Repeat with remaining potatoes.
Nutrition Facts:
• Per 1/2 recipe
• Calories 170
• Fat 2.5g
• Cholesterol 0mg
• Sodium 470mg
• Carbohydrate 32g
• Fiber 3g
• Sugars 2g
• Protein 4g
Nutrition Comparisons:
• These fries contain 88% less fat than typical fast food French fries (based on averaged data
from 4 restaurants).
• These fries contain 65% fewer calories than typical fast food French fries (based on
averaged data from 4 restaurants).
Nutrition Notes:
The sodium value is an estimate only. It will vary depending on how long the potatoes stay in
the brine and the amount of brine absorbed into the potatoes. This analysis estimates a brine
absorption of 10% of the raw weight of the potatoes
SO-315106_14686_BELLA_1.2qt Air Fryer Manual_IM_R2.indd 13 2018-06-28 11:15 AM
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