Air fryers are the saviour of almost all meal planning. You can whip up a delicious dinner or snack in no time at all. Unfortunately, there are a few foods you shouldn’t put in your air fryer.
To prevent a cooking disaster and to save your air fryer, avoid these foods.
Wet batters
Foods coated in wet batter, such as tempura or beer-battered fish, might seem like a good fit for the air fryer, but they often end up as a soggy mess. The hot air circulating inside the fryer can cause the batter to drip off before it has a chance to set, resulting in uneven cooking and a less-than-appetizing texture. Instead, opt for pre-breaded or dry-coated items that can crisp up beautifully.
High-fat meats
While chicken, beef, and pork can be cooked to perfection in an air fryer, fatty cuts like bacon or sausages can spell trouble. The high fat content can lead to excessive smoking and a greasy mess. To keep things tidy, choose leaner cuts of meat or use a drip tray to catch any excess fat.
Cheese
Cheese-laden dishes such as mozzarella sticks or stuffed peppers may not fare well in an air fryer. The cheese tends to melt quickly and ooze out, creating a sticky situation in the fryer basket. To enjoy cheesy goodness, consider recipes where cheese is more contained or opt for items specifically designed for air frying.
Leafy greens
While the idea of crispy kale chips might sound appealing, leafy greens like kale or spinach can become too dry and even burn in the air fryer. These delicate veggies are better suited for a conventional oven or dehydrator. Stick to heartier vegetables like potatoes, carrots, or bell peppers, which can withstand the intense heat without turning to ash.
Raw vegetables
Raw vegetables such as broccoli or cauliflower can be tricky to cook in an air fryer. They often dry out on the outside while remaining undercooked inside. To avoid this, blanch your veggies first or coat them lightly in oil to ensure even cooking. Alternatively, roast them in a traditional oven for a more predictable result.
Batter-coated foods
Thick batter-coated foods can also pose a challenge. While breaded items like chicken tenders and onion rings can turn out wonderfully, thick batter often dries out before the food inside is fully cooked. For best results, use a thin coating or pre-cook the items slightly before air frying to achieve that perfect crunch.
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A version of this article was published on Food&Home.
