Air Fry Recipes

 

Many Café wall ovens and ranges come with a built-in Air Fry setting. And now you can upgrade eligible models to gain this exciting feature.

 

Learn how to make crispy, crunchy, delicious food in your oven. Whether you want to make a special dessert or an elegant appetizer, we have the recipe for you.

 

Learn more about downloadable appliance upgrades | Tips on using the Air Fry Mode

 

 
Air Fried Brussels Sprouts with Crispy Pancetta

Air Fried Brussels Sprouts with Crispy Pancetta

Crispy Brussels sprouts at restaurants typically come from the deep fryer. Now you can achieve the same delightfully crunchy texture in your Café oven using the No Preheat Air Fry Mode.

Time 25 minutes | 4 Servings

Ingredients

4 ounces pancetta
1 pound Brussels Sprouts
1 tablespoon olive oil
½ teaspoon kosher salt
Freshly ground pepper
¼ cup parmesan cheese, shaved


How to make it

Lay pancetta on a parchment-lined baking sheet and place into the oven on the middle rack.

Air fry at 400 for 6-8 minutes until crispy. drain on paper towels and set aside.

Trim Brussels sprouts and cut in half. Transfer to a medium bowl, add 1 tablespoon olive oil and 1/2 teaspoon kosher salt, and pepper to taste, toss to combine.

Arrange the Brussels sprouts in a single layer on a dark-coated, non-stick baking sheet. Place pan in the oven, select Air Fry mode.

Air Fry at 425°F for 10 minutes, flip, cook 5 minutes more.

Arrange cooked brussels on a platter. Top with crumbled pancetta and parmesan shavings. Serve.

 
Asian meatball sandwiches

Asian Meatball Sandwiches

Time 25 minutes | Makes 4 sandwiches

Ingredients

1 large egg
1 teaspoon lime zest 
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon fish sauce
1 teaspoon Kosher salt
½ cup panko breadcrumbs
2 garlic cloves, minced
2 scallions, finely chopped
1 tablespoon fresh ginger, grated
½ teaspoon red chili flakes
½ teaspoon five-spice powder
1 lb. ground pork
¼ cup cilantro, chopped plus more for garnish
4 sandwich rolls
English cucumber, sliced
Butter lettuce
Sauce
½ cup mayonnaise
2-3 tablespoons of sriracha



How to make it

In large bowl, whisk together egg, lime zest and juice, honey, fish sauce and salt; stir in panko and let sit for 2-3 minutes until panko is hydrated. Stir in garlic, scallions, ginger, chili flakes and five-spice. Add pork and cilantro, using clean hands, gently combine mixture. 

Shape into large balls, about the size of a golf ball, or 3-4 tablespoons of the meat mixture. Place on a parchment-lined baking sheet.

Air fry at 400°F for 16 to 18 minutes until meatballs register an internal temperature of 160°F.

Assemble the sandwiches 

Combine mayonnaise and sriracha and spread a layer on the bottom of each bun. Top with lettuce, meatballs, and more spicy mayo. Garnish with sliced cucumber and cilantro.

Serve immediately. 

 
blueberry lavender hand pies

Blueberry Lavender Hand Pies

Blueberry Lavender Hand Pies pack amazing flavor in a small bite. Sweet blueberries blend with subtle flora notes from the lavender. Café's No Preheat Air Fry helps make these treats quick and delicious.

Time 1 hour and 30 minutes | 10 hand pies

Ingredients

2 cups blueberries
2 tablespoon cornstarch 
⅓ cup sugar
¼ teaspoon salt 
1 tablespoon lemon juice
1 teaspoon lavender, finely ground
Homemade or store-bought pie dough
1 large egg, beaten with 1 teaspoon of water

Icing
½ cup powdered sugar
2 teaspoons water

How to make it

Rinse and drain the blueberries and place in a medium saucepan. Whisk the cornstarch with the sugar, salt and lavender, pour over the berries. Add the lemon juice and stir to combine.

Place the saucepan on a burner set to medium heat and cook, stirring frequently, until the mixture starts to thicken, about 6 minutes. Remove from heat and stir in the lemon zest. Transfer cooked berries to a bowl and let cool to room temperature. Filling can be made ahead of time and refrigerated until you're ready to assemble pies.

Assemble Pies

Roll the dough into a 1/4 of an inch thick. Using a 3” circle cutter. Cut out 20 circles. Rerolling the dough as necessary. 

Add a heaping tablespoon of filling to half of the circles. Brush the edges of the circle with egg wash and top with a second circle of dough. Crimp the edges with a fork. 

Use a knife to cut vents into each hand pie. Brush the top of each pie with the egg wash. Transfer the pies to a parchment-lined baking sheet. 

Air Fry at 425°F for 15 minutes on middle rack, until they're a light golden brown.

Or, preheat the oven to 425°F, and bake pies for 18 to 20 minutes, until they're a light golden brown. 

Remove pies from the oven and let cool on a wire rack for 20 minutes before icing.

To make icing, combine powdered sugar with water. Drizzle over the cooled pies. 

Pies will keep for several days, in an air-tight container, at room temperature or can be frozen for up to 3 months.

 

 
Spicy Air Fried Shrimp

Spicy Air Fried Shrimp

Time 25 minutes | 4 Servings

A craveable restaurant-style seafood appetizer made at home. Crunchy shrimp are as delicious as they are easy, thanks to the Air Fry mode in your Café oven.

Ingredients

1 pound extra-large shrimp, peeled
and deveined with tails attached
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
2 large eggs
1 cup panko breadcrumbs
Cooking spray

Sauce
½ cup mayonnaise
¼ cup sweet chili sauce
3 tablespoons Sriracha sauce
1 teaspoon minced garlic





How to make it

Combine the flour, salt and pepper in a shallow bowl. In a second bowl beat the eggs. Put the panko breadcrumbs in a third bowl.

Holding on to the tail, dip the shrimp into the flour mixture, shaking off any excess. Then dredge the shrimp into the eggs, and finally into the panko, gently pressing to adhere. 

Arrange shrimp in a single layer on a parchment-lined dark-coated, non-stick baking sheet. Coat liberally with oil spray. Do not overcrowd pan. 

Air Fry at 400°F for 10 minutes, flip and cook 2 more minutes.

While shrimp are cooking make the spicy sauce by combining mayonnaise, sweet chili sauce, Sriracha sauce and garlic.

Drizzle with spicy sauce and serve immediately. 

Chef's Notes 

This recipe calls for Extra Large shrimp or 26/30 shrimp. The numbers refer to the shrimp count per pound. That means Extra Large shrimp will have 26 to 30 shrimp per pound. You can use smaller shrimp in this recipe, but the cooking time may vary based on the size of the shrimp.