Philips recently launched their new AirFryer which enables you to fry the tastiest crispy fries that contain up to 80% less fat than a conventional fryer! How does it do this? It uses a unique combination of fast circulating hot air and a grill element that allows you to fry a variety of delicious foods quickly and easily, and more importantly, with much less fat.
If like me, for health reasons you have held off on purchasing a deep fryer, the Philips Airfryer is definitely a product for you to consider. In addition to the Rapid Air technology which enables you to fry food with less fat, the AirFryer also includes a built in timer which switches the fryer off when the time is up, adjustable temperature control up to 200 degrees Celsius, a food separator so you can cook different dishes at the same time, and an in built air filter which means less odours.
When I was asked to review the AirFryer I was interested to put it to the test making a couple of vegetarian recipes. So, for the last week I have had fun making a number of dishes in the Airfryer.
Test 1 – Chips
First up, given it’s claim of making delicious hot chips with 80% less fat I was keen to see how it would perform. I, like most people, enjoy crispy golden chips but feel guilty indulging given the amount of oil involved, as a result I rarely indulge. So, I made Sea Salt and Rosemary Potato chips (recipe below) to see how the AirFryer performed.
Potato chips without the fat…sounds great doesn’t it….but do they taste good? They certainly do! I’ve also made sweet potato chips in the AirFryer, and they were just as delicious.
Test 2 – Mushroom Schnitzel
For my next test I decided to steal one of my boyfriends recipes. On the occasions he makes himself Chicken Schnitzel for dinner he makes me a vegetarian version – a Mushroom Schnitzel (recipe below) using a large portobello mushroom which is crumbed and fried in a hot pan. Using the AirFryer makes this a whole lot healthier as no oil is required. The end result is a juicy, crumbed portobello mushroom schnitzel.
Test 3 – Crusted Pumpkin Wedges
The tests above proved that the AirFryer is a great alternative to a conventional deep frier and frying in hot oil. For my last test, I wanted to use the AirFryer to make a conventional oven dish, so, for this test I decided on Yotam Ottolenghi’s Crusted Pumpkin Wedges (recipe below). The Crusted Pumpkin Wedges were fantastic and just as good as those made in the oven,the only difference is that using the AirFryer the cooking time is reduced from 30 minutes to 20 minutes.
The Philips Airfryer comes a recipe book which includes recipes from stuffed mushrooms, quiches, croquettes through to baking recipes such as brownies. In fact, I had hoped to make the brownies using the AirFryer, but don’t own a pan small enough to fit in the AirFryer basket and wasn’t able to find one in the 3 kitchen shops I visited.
Overall I think the Philips Airfryer is a great product for people who would otherwise consider purchasing a deep frier or perhaps already own a deep frier but don’t use it for health reasons. I also think the Philips Airfryer would be a handy product for people who cater events and need portable ovens, or perhaps no oven is available on site. Finally, I think the Airfryer is perfectly suited for someone who lives in a small inner city apartment that perhaps doesn’t include a kitchen.
The Philips AirFryer retails for $329 and is available in all leading electrical and department stores.
Rosemary Sea Salt Potato Chips
- 1 large waxy potato, peeled and cut into chips
- 1 teaspoon of olive oil
- 1/2 teaspoon of freshly chopped rosemary
- Sea salt
- Soak the chips in water for 30 minutes then drain and dry on kitchen paper.
- Pour the olive oil into a bowl and add the chopped rosemary and sea salt before adding the potato and tossing to combine.
- Use your fingers remove the chips, ensuring that excess oil stays behind in the bowl, and place them into the basket of the Philips AirFryer and cook at 180 degrees for 20 minutes or until golden.
- 2 large portobello mushrooms, trimmed
- 1 egg, beaten
- 1 cup of Panko breadcrumbs
- 1 clove of garlic, grated
- Salt and pepper to taste
Note: We usually add a little fresh Thyme to this, but had none on hand. I suggest trying it with a little chopped Thyme added to the egg wash.
- Combine the breadcrumbs, garlic and salt and pepper in a bowl and stir to combine.
- Dip each mushroom into the beaten egg and ensure it is well coated before dipping the mushroom into the breadcrumbs. Sprinkle the crumbs over the mushroom to ensure a good coating.
- Place the mushrooms top facing up, into the AirFryer basket and close. Turn the AirFryer on and set the temperature to 180 degrees and cook for 20 minutes or until golden and the mushroom is cooked through.
Crusted Pumpkin Wedges
Recipe adapted from Plenty by Yotam Ottolenghi
- 300g of pumpkin, cut into 1 cm wedges
- 25g of Parmesan, grated
- 15g of Panko Breadcrumbs
- 1 tablespoon of finely chopped parsley
- 2 teaspoons of finely chopped Sage
- 1 clove of garlic, minced
- zest of 1 lemon
- 30ml of olive oil
- Mix the breadcrumbs, parmesan, parsley, sage, garlic and lemon zest in a bowl.
- Brush one side of each slice of pumpkin with olive oil and add the remaining oil to the breadcrumb mixture and mix until well combined.
- Pat the breadcrumb mixture onto the oiled side of each piece of pumpkin and place into the basket of the AirFryer.
- Turn the AirFryer on and set the temperature to 180 degrees Celsius and cook until crumb topping is golden and pumpkin is cooked through. About 20 minutes.
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