Frying Skinny
Creative and exciting ideas for your
Chefman Air Fryer
to make dishes with that fried flavor
but without that fatty, fried feeling
You can have it both ways. Deep-fried delicacies make any
mouth salivate at the very thought, and now you can enjoy
to your hearts content without the fear of facing the scale
aer scarfing down a few too many. The Chefman Rapid Air
Fryer uses forced-air technology to get you that incredible
deep fried taste with little-to-no oil, eliminating up to
80% of the fat without sacrificing any of the flavor. Inside
you will find a number of healthy yet delicious recipes to
satisfy even the pickiest of eaters, so you can keep on
living healthy without living taste-free.
Table of Contents
1 Crab Cakes
4 Potato Croquettes with Parmesan Cheese
5 Zucchini Wedges
7 Honey Glazed Chicken Wings
10 Roasted Brussels Sprouts
12 Potato Chips
13 Roasted Carrots
16 Sweet Potato Fries
17 Salmon with Yogurt Dill Sauce
20 Nuts for Donuts!
21 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
½ teaspoon garlic powder
½ teaspoon salt
Black pepper to taste
Instructions:
1. Dunk 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 180º for 10 minutes.
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Potato Croquettes with Parmesan Cheese
Ingredients:
300g starchy potatoes, peeled and cubed
1 egg yolk
50g Parmesan cheese, grated
2 tablespoons flour
2 tablespoons chives, chopped finely
Pepper and salt for seasoning
Nutmeg
2 tablespoons vegetable oil mix with 50g bread crumbs
Instructions:
1. Boil potato cubes in salted water for 15mins or until so.
2. Drain and mash the potatoes. Allow to cool.
3. Add egg yolk, cheese, flour and chives to mashed potato.
Season with pepper, salt and nutmeg.
4. Preheat air fryer to 390º F.
5. Shape croquettes and roll in oiled bread crumbs.
6. Air-fry for 4-6 minutes.
4
Zucchini Wedges
Ingredients:
½ cup panko crumbs
¼ cup grated Parmesan
¼ teaspoon basil
¼ teaspoon oregano
¼ teaspoon cayenne pepper
¼ 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 (½”) 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 you’re read to serve, carefully add
the first batch back in, and give them all another minute or two to get
piping hot.
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Notes:
• Serve 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.
4
Honey Glazed Chicken Wings
Ingredients:
Chicken wings (7 mid-wings)
1 Onion
Honey
Marinate:
½ tablespoon soy sauce
1 tablespoon Chinese cooking wine
¼ teaspoon sugar
½ teaspoon garlic, chopped
½ teaspoon ginger, chopped
½ teaspoon five spice powder
⅛ teaspoon pepper
Instructions:
1. Wash and dry chicken wings.
2. Marinate the wings for at least 1 hour or overnight (preferred).
3. Slice the onion and lay on the pan, and put the wings on top.
4. Air-fry with skin facing down at 350º F for 10 minutes.
5. Turn and brush with honey, air-fry for another 5 minutes, turn
and brush with honey, air-fry for another 5 minutes.
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Notes:
• Marinating it overnight give it more volume in taste compared to
marinating just for a few hours.
• Brushing it with honey in between gives the wings a very appetizing
glossy color.
Roasted Brussels Sprouts
Ingredients:
1 pound fresh Brussels sprouts
5 teaspoons olive oil
½ teaspoon kosher salt
Instructions:
1. Remove any tough or bruised outer leaves. Trim the stems.
2. Cut in half vertically.
3. Rinse and shake dry. In a bowl, toss with olive oil and salt.
4. Set air fryer to 390º F and preheat.
5. Add prepared sprouts to basket and set timer for 15 minutes.
6. While cooking, occasionally remove and shake basket or stir.
7. The sprouts are done and ready when the centers are tender
and the outsides are caramelized and a bit crispy.
Roasted Garlic and Thyme Dipping Sauce:
½ cup light mayonnaise
2 tablespoons roasted garlic, smashed
½ teaspoon fresh thyme leaves, minced
⅛ teaspoon salt
⅛ teaspoon pepper
Combine in bowl and refrigerate until ready to serve.
Can be made a day ahead of time.
To Roast Garlic:
To roast in your air fryer: Place foil wrapped garlic in basket and cook at 390º F
for about 30 minutes.
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Potato Chips
Ingredients:
2 medium russet potatoes, scrubbed
½ tablespoon extra virgin olive oil
Salt to taste
Instructions:
1. Aer 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 ½ tablespoon of extra virgin olive oil,
plus a little salt.
5. Cook in air fryer at 390º F for approximately 22 minutes.
6. Empty basket; add more salt or other seasonings to taste.
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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 320º F.
6. Toss.
7. Raise temperature to 350º 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:
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• 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.
9
Sweet Potato Fries
Ingredients:
2.2lb (1kg/ 2 large) sweet potatoes
1 tablespoon oil
Instructions:
1. Wash the sweet potatoes. Peel.
2. Cut into fries / chips. Put into a large bowl.
3. Add the 1 tablespoon of oil to the bowl and just using your clean hands, toss
well until all surfaces of the potato are coated. (Tip! First have fryer basket
pulled out and beside you, ready to receive the potatoes, because your hands
will be oily.)
4. Cook (no need to pre-heat machine) at 320º F for 15 minutes.
5. Take out the fries and tip them back into the bowl you have been using.
Toss them in there briefly and gently using a large spoon, or just toss the bowl.
6. Put fries back into fryer basket. Place back into machine, raise temperature on
the machine to 350º F, and cook for another 5 minutes.
7. Take out the fries and tip them back into the bowl you have been using. Toss
them in there using a large spoon. (At this point, a few might look just about
done, but once you toss them you’ll see that there’s loads that aren’t quite as
far along.)
8. Put fries back into fryer basket. Leave temperature unchanged.
Roast for a final 5 minutes.
9. Serve piping hot.
Notes:
• 2.2lb (1kg) sweet potato, unpeeled = 900g (2.2 lbs) sweet potato, peeled = 8 US
cups of uncooked, cut fries.
• 900g / 8 cups uncooked fries = makes 450g / 5 cups fries cooked.
• Any leovers are best reheated in machine.
16
Salmon with Yogurt Dill Sauce
Ingredients:
12 ounces salmon
2 teaspoons olive oil
Salt to taste
Sauce:
½ cup non-fat Greek yogurt
½ cup sour cream
2 tablespoons dill, finely chopped
Salt to taste
Instructions:
1. Preheat the air fryer to 270ºF. Cut the salmon into two 6oz
pieces and drizzle 1 teaspoon of olive oil over each portion.
Add desired amount of salt.
2. Place salmon into the cooking basket and cook for 15-17 minutes.
3. In a mixing bowl combine the yogurt, sour cream, dill and salt.
4. Once cooked, top salmon with sauce and garnish with a pinch
of chopped dill and salt to taste.
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9
Nuts for Donuts!
Ingredients:
1 cup whole wheat flour
1 cup all purpose flour + ¼ cup to flour the surface
2 teaspoons baking powder
½ teaspoon salt
1 egg
¾ cup sugar
½ cup milk
1 tablespoon butter
2 teaspoons vanilla essence
2 tablespoons icing sugar (for icing)
2 tablespoons condensed milk + 1 tbsp cocoa powder (for icing)
Instructions:
1. Si the dry ingredients – whole wheat flour, all purpose flour, baking
powder and salt together and keep aside.
2. In another bowl take the egg and sugar and beat it until it becomes light
and fluy.
3. Mix the dry ingredients with the eggs and sugar and add the milk,
vanilla essence and butter.
4. Mix well to make a dough – but be careful not to over knead the dough.
5. Put the dough in the fridge and let it rest for 1 hour.
6. Aer an hour take out the dough and roll it out on a surface sprinkled
with flour. It will be a little sticky so do not apply too much pressure
while rolling it out. Make sure the dough you have rolled out is at least ½
inch thick.
7. Then take a small round object with sharp edges and cut round shapes
in the dough.
8. Take another round object smaller in size and make smaller holes
in the center of the bigger round circles.
9. Separate the rounds from the dough. Use light fingers because the dough
will be a little sticky and removing roughly will make you lose the shape.
10. Put each batch in the air fryer for about 6-8 minutes at 390º F.
11. Once they cool, you can sprinkle icing sugar or a quick fix chocolate
syrup (condensed milk + cocoa) or any other icing of your choice. You
can also dip them in sugar syrup to get glazed donuts.
20
Baked Lava Cake
Ingredients:
100g dark chocolate, cut to small cubes
100g unsalted butter, cut to small cubes
2 eggs
50g caster sugar
20g self-raising flour
To Decorate:
Icing sugar and small sieve
Berries
Vanilla ice cream
Instructions:
1. Preheat your air fryer to 360º F.
2. Melt dark chocolate and butter using the microwave.
3. Use an electric whisk to beat the eggs and sugar until the mixture turns
pale and frothy.
4. Pour melted chocolate and butter into the egg mixture. Stir in the flour.
Use a spatula to mix everything evenly.
5. Grease your oven-proof ramekins with some melted butter. Fill the
ramekin almost ¾ full with the chocolate mixture and in place in your
preheated air fryer for about 8 minutes.
6. When it is baked, remove ramekin from oven and let cool for 1-2 minutes.
Use a butter knife to gently loosen the edges and carefully invert the
cake onto serving plate.
7. Decorate, serve and enjoy!
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