
Indian · 375°F · 14 min
Air Fryer Vegetable Samosas
Spiced potato and pea filling in a thin pastry. Brushed with oil, they blister in the basket instead of swimming in ghee.
Air Fryer · Menu
Chickpeas, falafel, samosas, tofu and potatoes.

Indian · 375°F · 14 min
Spiced potato and pea filling in a thin pastry. Brushed with oil, they blister in the basket instead of swimming in ghee.

Italian · 380°F · 12 min
Day-old risotto balls with a mozzarella core. The basket browns the crumb without collapsing the rice.

British · 400°F · 28 min
The UK's most-wanted air-fryer side: parboiled, roughed up and blasted until the edges go glass. Goose fat if you have it; oil if you do not.

Levantine · 375°F · 14 min
Soaked chickpeas (never canned) with herbs and cumin. The basket gives a crust; the center stays green and steamed, not greasy.

Spanish · 400°F · 22 min
Crisp cubes, spicy tomato sauce, garlic aioli. A tapas plate that does not ask you to deep-fry at 11 p.m.

American · 400°F · 40 min
Russets with a dry, salted skin and a steaming interior: faster than the oven, crisper than the microwave.

Levantine · 390°F · 14 min
Canned chickpeas, dried hard, tossed with spice. A snack that matches both 'air fryer chickpeas' and the vegetarian cluster.

American · 380°F · 16 min
Crisp-edged sweet potato fries with a light cornstarch coat: less soggy than oven trays.

Chinese · 390°F · 14 min
Extra-firm tofu cubes with a crisp cornstarch coat: ready for stir-fry sauces or bowls.

American · 390°F · 8 min
Crunchy breaded mozzarella sticks that actually hold together: freeze before you fry.

American · 380°F · 16 min
Crispy battered cauliflower tossed in Buffalo or sticky sauce: vegetarian wing night.

Indian · 380°F · 12 min
Yogurt-marinated paneer with tikka spices. Charred edges, soft centers, no tandoor.

Japanese · 375°F · 16 min
Soft eggplant under a sweet-savory miso glaze. Nasu dengaku energy from the basket.

Swedish · 375°F · 35 min
Accordion-sliced potatoes with crisp edges and soft centers. A Swedish classic in the basket.

Indian · 375°F · 12 min
Crispy chickpea-flour onion fritters. Tea-time crunch with a light oil mist.

Indian · 380°F · 12 min
Spiced potato patties with a crisp shell. Chaat-shop energy at home.

Italian · 350°F · 5 min
Buttery garlic bread with crisp edges in minutes. The side every pasta night needs.

Italian · 375°F · 11 min
Crisp zucchini fritters with Parmesan and herbs. Light Italian antipasto from the basket.

French · 390°F · 16 min
Zucchini, eggplant, pepper and tomato roasted until jammy. Provençal sides from the basket.

Indonesian · 375°F · 11 min
Crispy spiced tempeh with garlic and kecap manis. Protein-packed Indonesian snack or side.

American · 375°F · 12 min
Sliced apples tossed in butter, cinnamon and brown sugar until tender and caramelized. A fast dessert that tastes like pie filling without the crust.

American · 350°F · 8 min
Bananas split in the peel, stuffed with chocolate and marshmallows, then heated until molten. Campfire dessert energy with no open flame.

American · 350°F · 8 min
Custard-soaked bread with crisp edges and a soft center. Weekend breakfast without a skillet of butter smoke.

American · 400°F · 18 min
Crisp diced potatoes with onion and paprika. The diner side that makes eggs and bacon feel like a full plate.

Swedish · 350°F · 8 min
Swedish-style kale salad with crisp air-fried kale, apple, and a lemon crème fraîche dressing. Warm edges, cool cream, Nordic side-plate energy.

Swedish · 390°F · 20 min
Seasoned potato wedges with crisp skins and fluffy centers. The Swedish klyftpotatis side for falukorv, salmon, or weeknight chicken.