All-day air fryer magic: Healthy meals in minutes

Air fryers have transformed meals for the better. They create healthier meals with less effort and mess by rapidly circulating hot air, crisping food without using traditional deep-frying techniques. Because of this, air fryers have grown from a niche appliance to a common staple in many homes. They’re faster than ovens, easy to clean and maintain, and versatile. Whether you’re after roast veggies, cooking a meal from scratch, or a sweet treat, air fryers produce healthy foods without having to switch on the stove.

Discover a variety of air fryer recipes for breakfast, lunch, and dinner in this article. They’re quick, easy, and healthy, making them perfect for beginners and seasoned cooks alike.

Breakfast

Air fryers are perfect for getting tasty breakfast meals out fast in the mornings. These breakfast recipes are quick, filling, and can be prepared in under 30 minutes.

Ready in 10 minutes: Air fryer egg toast

Prep time: 2 minutes              Serves: 2

Cook time: 8 minutes

Ingredients

• 4 slices of bread
• 4 large eggs

For serving

• Sea salt
• Ground black pepper
• Chopped chives

Recipe:

1. Use a flat-bottomed glass or jar to press an indentation into the centre of each slice of bread. You can also use your fingers to deepen the well so the egg sits neatly.
2. Place the bread slices into your air fryer basket. Crack one egg into the centre of each slice. Depending on the size of your air fryer, you may need to cook two batches at a time.
3. Air fry at 375°F (190°C) for 8 to 10 minutes, depending on how you like your eggs. At roughly 8 minutes, the yolk will be jammy. For a fully set yolk, cook for 9 to 10 minutes. If you prefer a runny yolk, start checking around the 7-minute mark.
4. Once cooked, season with sea salt and black pepper, then sprinkle with chopped chives.

Notes

• This recipe is highly adaptable — try adding toppings like shredded cheese, diced peppers, baby spinach, cooked ham, or whatever you have on hand.
• Use soft, sandwich-style bread so it presses down easily. A soft white sourdough or similar bread works best.
• If using large eggs, make sure the bread slices are big enough to contain them. Expect a little egg overflow, as the dish is meant to be a bit messy.
• Keep an eye on the cook time, as air fryer models vary.
• Everyone likes their eggs done differently, so adjust as needed.

Breakfast Entrée: Air fryer zucchini corn fritters

Prep time: 10 minutes              Serves: 4

Cook time: 12 minutes

Ingredients:

• 2 medium zucchinis
• 1 cup corn kernels, fresh or thawed frozen
• 1 medium cooked potato, grated or mashed
• 2 tbsp chickpea flour
• 2 to 3 garlic cloves, finely minced
• 1 to 2 tsp olive oil
• Kosher salt and black pepper, to taste

For serving:

• Ketchup
• Yoghurt tahini sauce (see notes)

Recipe:

1. Grate the zucchini using a box grater or food processor. Toss with a pinch of salt and let sit in a bowl for 10 to 15 minutes.
2. Squeeze out as much liquid as possible using clean hands or a cheesecloth. This will remove excess moisture, which helps the fritters crisp.
3. In a mixing bowl, combine the drained zucchini, mashed or grated potato, corn kernels, chickpea flour, garlic, salt, and pepper. Mix well.
4. Scoop out about 2 tablespoons of the mixture and shape into patties. Place on parchment paper while you prepare the rest.
5. Lightly brush the tops of each fritter with olive oil. Preheat the air fryer to 180°C.
6. Arrange fritters in the air fryer basket in a single layer without overlapping. Do not place the parchment paper in the basket. Air fry for 8 minutes.
7. Flip each fritter gently, then cook for another 3 to 4 minutes, or until golden and crisp.
8. Serve warm with ketchup or yoghurt tahini sauce.

Notes:

• To cook the potato quickly, microwave it for 3 minutes, cool it in cold water, peel it, then mash or grate.
• Frozen corn should be thawed and patted dry before use.
• If the batter is too wet to shape, stir in a bit more chickpea flour.
• This recipe makes 8 medium or 12 to 14 small fritters. Cook in batches to avoid overcrowding.
• For the yoghurt tahini sauce, mix ½ cup plain yoghurt with 1 tablespoon tahini and salt to taste.

Side dish favourite: Air fryer hash browns

Prep time: 5 minutes              Serves: 2

Cook time: 18 minutes

Ingredients:

• 2 cups grated Yukon Gold potatoes
• ¼ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp kosher salt
• ⅛ tsp ground black pepper
• Nonstick cooking spray

For serving:

• Chopped chives or parsley

Recipe:

1. 1. Peel the potatoes and then use the large holes on a box grater to shred them.
   2. Place the grated potatoes in a large bowl of cold water. Swish and drain several times until the water runs mostly clear. This removes excess starch and helps them crisp. Drain well.
   3. Lay the shredded potatoes on paper towels and pat them dry thoroughly to remove moisture.
   4. Transfer to a bowl and mix with paprika, garlic powder, salt, and pepper. Toss well to coat.
   5. Lightly spray the air fryer basket with nonstick spray. Spread the potatoes in an even layer and spritz the top with more spray. Some overlap is fine.
   6. Air fry at 175°C for 8 minutes.
   7. Carefully stir the hash browns to promote even cooking. Break up any clumps using a wooden spoon.
   8. Return to the air fryer for another 6 to 8 minutes, until golden brown and crispy.
   9. Plate and garnish with chopped chives or parsley.

Notes:

• Don’t skip the rinse, as removing starch helps the hash browns crisp and prevents sogginess.
• Be generous with the nonstick spray on both the basket and potatoes.
• These hash browns make a great base for breakfast bowls, or top with a fried egg for a hearty meal.

Lunch

Air fryers are great for making a full lunch at home, even on a tight schedule.

Ready in 10 minutes: Air fryer quesadilla

Prep time: 2 minutes              Serves:  1

Cook time: 8 minutes

Ingredients:

• 1 whole-grain tortilla
• ½ cup shredded cheese (more if needed)
• ¾ cup fresh spinach
• ⅓ cup shredded cooked chicken
• 1 tsp olive oil, or olive oil cooking spray

Fillings (optional):

• ¼ cup diced bell peppers
• ½ cup smashed black beans
• ½ cup mashed sweet potatoes
• 2 tbsp corn

For serving (optional):

• Guacamole
• Salsa
• Sour cream, or plain Greek yoghurt

Recipe:

1. Preheat the air fryer to 175°C.
2. Lightly brush one side of the tortilla with olive oil or spray it with cooking spray. Place the tortilla oil-side down in the air fryer basket.
3. Layer half of the cheese onto the tortilla, then add the spinach and shredded chicken. Top with the remaining cheese to help seal.
4. Fold the tortilla in half to form a quesadilla.
5. Air fry for 8 minutes, flipping halfway through to ensure even browning.
6. Remove and serve warm with guacamole, salsa, and sour cream (or plain Greek yoghurt).

Notes:

• Keep an eye on the quesadilla while it cooks. Depending on your air fryer model, the air circulation may cause it to open slightly. If that happens, gently press it closed or secure it with a toothpick.
• This recipe is adaptable, so you can mix and match fillings to suit your taste. Try peppers, beans, sweet potatoes, or corn for variety.

Lunch Entrée: Air fryer chilli beef

Prep time: 15 minutes                      Serves: 2

Cook time: 15 minutes

Ingredients:

• 9 oz (250 g) thin-cut minute steak, sliced into strips
• 2 tbsp cornflour
• 2 tbsp vegetable oil, plus a drizzle for the beef
• 2 garlic cloves, crushed
• 1 thumb-sized piece of ginger, peeled and cut into matchsticks
• 1 red chilli, thinly sliced
• 1 red bell pepper, cut into chunks
• 4 scallions, sliced (green and white parts separated)
• 4 tbsp rice wine vinegar (or white wine vinegar)
• 1 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup

For the marinade:

• ½ tsp Chinese five-spice powder
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp caster sugar

Recipe:

1. In a bowl, mix the marinade ingredients. Add the steak strips and toss to coat. Marinate for at least 15 minutes (or up to 24 hours in the fridge).
2. Sprinkle the cornflour over the marinated beef and toss until the pieces are coated in a light paste. Separate the strips and lay them out on a plate. Drizzle lightly with oil.
3. Preheat your air fryer to 220°C.
4. Place the steak strips on the cooking rack or in the basket in a single layer. Air fry for 6 minutes, flip, and cook for another 4 to 6 minutes until crispy.
5. Meanwhile, heat 2 tablespoons of vegetable oil in a wok over high heat. Stir-fry the garlic, ginger, chilli, red pepper, and the white parts of the scallions for 2 to 3 minutes until softened. Avoid burning the garlic and ginger.
6. Add the vinegar, soy sauce, sweet chilli sauce, and ketchup. Stir to combine and cook for 1 minute, until bubbling.
7. Add the crispy beef to the wok and toss in the sauce. Stir-fry for 1 more minute until heated through.
8. Serve hot, topped with the green parts of the scallions and extra sauce if desired.

Notes:

• The vinegar can be strong, so start with 1 tablespoon and adjust to taste.
• Check the beef after 6 to 8 minutes to avoid overcooking, as air fryer models vary.
• For extra crispiness, avoid overcrowding the air fryer basket.

Side dish favourite: Air fryer corn ribs

Prep time: 10  minutes              Serves: 2 (8 ribs)

Cook time: 15 minutes

Ingredients:

• 2 ears of fresh corn, husked
• 3 tbsp olive oil
• 1 tsp chilli powder
• ¼ tsp garlic powder
• ¼ tsp ground black pepper

For the sauce and topping:

• ¼ cup mayonnaise
• 2 tsp lime juice
• 1 tsp Mexican-style hot sauce (such as Valentina)
• 2 tbsp crumbled cotija cheese
• 1 tbsp chopped cilantro/coriander leaves

Recipe:

1. Preheat the air fryer to 205°C.
2. Carefully slice each ear of corn into quarters lengthwise. First, cut each cob in half, then slice each half in half again to create 8 total “ribs.”
3. In a small bowl, whisk together olive oil, chilli powder, garlic powder, and black pepper.
4. Brush the seasoning mixture onto both sides of each corn rib and place them in the air fryer basket.
5. Air fry for 12 minutes, flipping halfway through.
6. While the corn cooks, whisk together the mayonnaise, lime juice, and hot sauce in a separate bowl.
7. Once done, transfer the corn ribs to a serving plate. Drizzle with the prepared sauce, then top with cotija cheese and chopped cilantro.

Notes:

• To cut the corn safely, stand each cob upright on a cutting board and press a very sharp knife into the top. Tap gently to work your way down. Fresh corn is easier to split cleanly.
• If you can’t find cotija cheese, try crumbled feta or grated parmesan instead.

Dinner

Dinner is an air fryers best friend. Whether you’re in need of a quick after work meal or want a full dinner without the mess, these air fryer recipes are perfect for weeknights when you’re short on time (or had a long day).

Ready in 15 minutes: Garlic butter air fryer salmon

Prep time: 5 minutes                   Serves: 4 servings

Cook time: 10 minutes

Ingredients:

• 1 lb (500 g) salmon fillets, skin-on
• ½ cup melted butter
• 3 garlic cloves, crushed
• 1 tsp dried oregano
• Pinch of chilli flakes
• 2 tsp lemon juice
• 2 tsp chopped fresh parsley
• Salt and black pepper, to taste

Recipe:

1. In a small bowl, stir together the melted butter, garlic, oregano, chili flakes, lemon juice, and parsley. Season with salt and pepper.
2. Pat the salmon fillets dry and season both sides with salt and pepper.
3. Place the salmon flesh-side down on a piece of parchment paper. Brush the tops (skin side) with half of the garlic butter mixture.
4. Transfer to the air fryer basket and cook at 390°F (200°C) for 5 minutes, or until the skin is crisp.
5. Flip the fillets, discard the parchment, and brush the tops with the remaining garlic butter.
6. Air fry for another 3 to 5 minutes, or until cooked to your liking.
7. Serve warm with extra lemon wedges if desired.

Notes:

• Cook time may vary depending on the thickness of your fillets — start checking for doneness at 8 minutes.
• Leftover salmon can be refrigerated in an airtight container for up to 3 days.
• You can substitute the salmon with other skin-on oily fish like trout, mackerel, or tuna.

Dinner entrée: Air fryer teriyaki tofu

Prep time: 30 minutes                      Serves: 4

Cook time: 15 minutes

Ingredients:

For the marinade:

• ¼ cup low-sodium (or regular) soy sauce
• 2 tsp unseasoned rice vinegar
• ½ tsp powdered ginger (or 1 tbsp fresh grated ginger)

For the tofu:

• 1 (14 oz) package extra-firm tofu
• 3 tbsp cornstarch (for coating)

For the teriyaki sauce:

• ½ cup low-sodium soy sauce
• ¼ cup maple syrup
• 2 tsp rice vinegar
• 4 garlic cloves, minced
• 2 tsp hot sauce or chilli garlic sauce
• ½ tsp ground black pepper
• ½ tsp ground ginger
• 4 tsp cornstarch

Recipe:

1. Drain and press the tofu for at least 30 minutes using a tofu press or by placing it between two cutting boards with a heavy object on top.
2. While pressing, mix the marinade ingredients in a small bowl. Cut the tofu into 1-inch cubes and toss in the marinade. Let it sit for 30 minutes (or overnight in the fridge).
3. Remove the tofu from the marinade and gently toss it in cornstarch until each piece is evenly coated.
4. Lightly oil or spray your air fryer basket. Air fry tofu at 190°C for 15 minutes, shaking the basket halfway through, until the tofu is golden and crisp.
5. While the tofu cooks, whisk all sauce ingredients in a saucepan over medium heat. Cook for about 5 minutes, stirring continuously, until the sauce thickens. Remove from heat and let it cool slightly.
6. Toss the crispy tofu in the warm teriyaki sauce and serve over rice or steamed vegetables.

Notes:

• For convenience, you can marinate the tofu and prepare the sauce the night before. Store in separate airtight containers for up to 3 days.
• Reheat tofu in the air fryer for 3 to 4 minutes to regain its crisp texture.
• Serve with rice, stir-fried veggies, or in lettuce cups.

Side dish favourite: Air fryer carrots

Prep time: 5 minutes                      Serves: 4

Cook time: 10 minutes

Ingredients:

• 1 lb carrots, peeled and sliced on a diagonal
• 1 tbsp extra-virgin olive oil
• 1 tsp dried thyme
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper

Recipe:

1. In a large mixing bowl, toss the sliced carrots with olive oil, thyme, salt, and pepper until evenly coated.
2. Place the carrots in a single layer in your air fryer basket. Work in batches if needed to avoid overcrowding.
3. Air fry at 190°C for 8 to 10 minutes, shaking the basket halfway through to ensure even browning.
4. Serve warm as a side with your favourite main dish.

Notes:

• Try seasoning variations like garlic and rosemary, or add a drizzle of honey and cinnamon for a sweet twist.
• Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, air fry at 180°C for 2 to 3 minutes.
• These also work great tossed into grain bowls or salads.

Air fryers make it easier to cook healthier meals without giving up on flavour or texture. They use less oil, reduce cook times, and can handle everything from quick breakfasts to full dinners. Whether you’re whipping up a snack or putting together a complete meal, an air fryer is a flexible tool that fits into daily life.

Also See: Air fryer vs oven: Is the hype worth it?

Air fryer vs oven: Is the hype worth it?

Recipes first published on market.com