Cosori Airfryer Recipes

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Cosori Air Fryer CP137-AF/ CP158-AF/ CS137-AF/ CS158-AF

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Cosori Air Fryer CP137-AF/ CP158-AF/

CS137-AF/ CS158-AF Recipes
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Contents [ hide
1 Playing with Presets
2 Strawberry Cream Scones
3 Ginger Blueberry Scones
4 Baked Potted Egg
5 French Toast Sticks
6 Muffin Breakfast Sandwich
7 Coffee Streusel Muffins
8 Stuffed French Toast
9 BBQ Bacon
10 Breakfast Pizza
11 Santa Maria Ribeye
12 New York Steak with Chimichurri
13 Steak Sandwich
14 Balsamic Mustard Flank Steak
15 Italian Meatballs
16 Mediterranean Lamb Meatballs
17 Japanese Meatballs
18 Roasted Garlic & Herb Chicken
19 Barbeque Chicken
20 Garlic Lemon Chicken Legs
21 Mustard-Roasted Chicken Thighs
22 Chicken Tikka Drumsticks
23 Honey Lemon Chicken
24 Five-Spice Sticky Chicken
25 “Fried” Chicken
26 Chicken Parmesan
27 North Carolina Style Pork Chops
28 Pork Katsu
29 Prosciutto-Wrapped Pork Roulade
30 Cajun-Blackened Catfish
31 Chipotle Tuna Melt
32 Cornmeal-Crusted Fish Tacos
33 Teriyaki-Glazed Salmon
34 Lemon Butter Salmon
35 Cajun-Style Shrimp
36 Crab Cakes
37 Crispy Tofu
38 Eggplant Schnitzel
38 Eggplant Schnitzel
39 Grilled Cheese
40 Cajun Chicken Tenders
41 Stromboli
42 Crispy “Fried” Fish Nuggets
43 Fiesta Mini Pizzas
44 Pepperoni Mini Pizzas
45 Cheeseburger Sliders
46 Turkey Burgers with Asian Slaw
47 Prosciutto-Wrapped Asparagus
48 Dry Rubbed Chicken Wings
49 Mongolian Chicken Wings
50 Honey-Sriracha Wings
51 Garlic Parmesan Chicken Wings
52 Jerk Chicken Wings
53 Homemade Tortilla Chips
54 Pigs in a Blanket
55 Sausage-Stuffed Mushrooms
56 “Fried” Mozzarella Bites
57 “Fried” Pickles
58 Bacon-Wrapped Stuffed
Jalapeños
59 Bacon-Wrapped Shrimp
60 Coconut Shrimp
61 Scotch Egg
62 Garlic & Herb Chicken Skewers
63 Yogurt Chicken Skewers
64 Korean-Style Beef Skewers
65 Teriyaki Pork Skewers
66 Lamb Shawarma Skewers
67 Homemade French Fries
68 Sweet Potato Fries
69 Cajun French Fries
70 Zucchini Fries
71 Avocado Fries
72 Greek Fries
73 Potato Wedges
74 Potato Chips
75 Onion Rings
76 Blooming Onion
77 Hasselback Potatoes
78 Roasted Potatoes
79 Honey-Roasted Carrots
80 Roasted Garlic Broccoli
81 Honey-Soy Carrots
82 Roasted Cauliflower
83 Roasted Turmeric Cauliflower
84 Roasted Corn
85 Roasted Butternut Squash
86 Roasted Eggplant
87 Garlic Bread
88 Cheesy Cornbread Muffins
89 Cheddar Buttermilk Biscuits
90 Brussel Sprouts with Pancetta
91 Cinnamon Rolls
92 Chocolate Soufflé
93 Banana Nut Bread
94 Mini Apple Pies
95 Rustic Pear Tart with Walnuts
96 Lemon Pound Cake
96 Lemon Pound Cake
97 Blueberry Lemon Muffins
98 Chocolate Espresso Muffins
99 Coconut Macaroons
100 Orange Cranberry Muffins
101 Chocolate Chip Muffins
102 More Cosori Products
103 Looking For More?
104 Related Manuals
Playing with Presets

Strawberry Cream Scones
YIELDS 6 SCONES
PREP TIME: 10 minutes
COOK TIME: 12 minutes
2 cups all-purpose flour

¼ cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons butter, cold, cut into pieces
½ cup fresh strawberries, chopped
½ cup heavy cream
2 large eggs
2 teaspoons vanilla extract
1 teaspoon water
1. SIFT together the flour, sugar, baking powder, and salt in a large bowl.
2. CUT the butter into the flour using a pastry blender or your hands until the mixture resembles coarse crumbs.
3. MIX the strawberries into the flour mixture. Set aside.
4. WHISK together the heavy cream, 1 egg, and the vanilla extract in a separate bowl.
5. FOLD the cream mixture into the flour mixture until it combines, then roll it out to a 1½-inch thickness.
6. USE a round cookie cutter to cut the scones.
7. BRUSH the scones with an egg wash made from 1 egg and the water. Set aside.
8. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause.
9. LINE the preheated air fryer baskets with parchment paper.
10. PLACE the scones on top of the parchment paper and cook for 12 minutes at 350°F, until golden brown.
Ginger Blueberry Scones
YIELDS 6 SCONES
2 cups all-purpose flour

2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons butter, cold, cut into pieces
½ cup fresh blueberries
2 teaspoons fresh ginger, finely grated
½ cup heavy cream
2 large eggs
2 teaspoons vanilla extract
1 teaspoon water
1. SIFT together the flour, sugar, baking powder, and salt in a large bowl.
2. CUT the butter into the flour using a pastry blender or by hand until the mixture resembles coarse crumbs.
3. MIX the blueberries and ginger into the flour mixture. Set aside.
4. WHISK together the heavy cream, 1 egg, and the vanilla extract in a separate bowl.
5. FOLD the cream mixture into the flour until it combines.
6. FORM the dough into a round shape with 1½-inch thickness and cut it into eighths.
7. BRUSH the scones with an egg wash made from 1 egg and the water. Set aside.
9. LINE the preheated air fryer baskets with parchment paper and place the scones on top.
10. COOK for 12 minutes at 350°F, until golden brown.
Baked Potted Egg
YIELDS 3 SERVINGS
Nonstick cooking spray 3 eggs

6 slices smoked streaky bacon, diced
2 cups baby spinach, washed
1/3 cup heavy cream
3 tablespoons Parmesan cheese, grated
Salt & pepper, to taste
2. SPRAY three 3-inch ramekins with nonstick cooking spray.
3. ADD 1 egg to each greased ramekin.
4. COOK the bacon in a pan until crispy, about 5 minutes.
5. ADD the spinach and cook until wilted, about 2 minutes.
6. MIX in the heavy cream and Parmesan cheese. Cook for 2 to 3 minutes.
7. POUR the cream mixture on top of the eggs.
8. PLACE the ramekins into the preheated air fryer and cook for 4 minutes at 350°F, until the egg white is fully set.
9. SEASON to taste with salt and pepper.
French Toast Sticks
YIELDS 4 SERVINGS
4 slices white bread, 1½ inches thick, preferably stale

2 eggs
¼ cup milk
1 tablespoon maple syrup
½ teaspoon vanilla extract
Nonstick cooking spray
3 tablespoons sugar
1 teaspoon ground cinnamon
Maple syrup, for serving
Powdered sugar, for dusting
1. CUT each slice of bread into thirds making 12 pieces. Set aside.
2. WHISK together the eggs, milk, maple syrup, and vanilla.
3. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Pause. Allow to heat up.
4. DIP the bread sticks into the egg mixture and arrange into the preheated air fryer. Spray the French toast sticks
liberally with cooking spray.
5. COOK the French toast sticks for 10 minutes at 350°F. Flip the sticks halfway through cooking.
6. MIX together the sugar and cinnamon in a bowl. Set aside.
7. COAT the French toast sticks in the cinnamon sugar mixture when done cooking.
8. SERVE with maple syrup and dust with powdered sugar.
Muffin Breakfast Sandwich
YIELDS 1 SERVING

1 slice white cheddar cheese
1 slice Canadian bacon
1 English muffin, split
1 tablespoon hot water
1 large egg
1. SPRAY the inside of a 3-ounce ramekin with cooking spray and place into the Cosori Air Fryer.
2. SELECT Preheat, adjust to 320°F, and press Start/Pause.
3. ADD the cheese and Canadian bacon to 1 half of the English muffin.
4. PLACE both halves of the muffin into the preheated air fryer.
5. POUR the hot water and egg into the heated ramekin and season with salt and pepper.
6. SELECT Bread, adjust to 10 minutes, and press Start/Pause.
7. TAKE the English muffins out after 7 minutes, leaving the egg for the full time.
8. ASSEMBLE your sandwich by placing the cooked egg on top of the English muffin and serve.
Coffee Streusel Muffins
YIELDS 6 MUFFINS
CRUMB TOPPING
1 tablespoon white sugar

1½ tablespoons light brown sugar
¼ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon unsalted butter, melted
3 tablespoons all-purpose flour
MUFFINS
¾ cup all-purpose flour

¼ cup light brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
½ teaspoon cinnamon
1/8 teaspoon salt
½ cup sour cream
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon vanilla
1. MIX all the crumb topping ingredients together until it forms coarse crumbs. Set aside.
2. COMBINE together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. WHISK the sour cream, butter, egg, and vanilla together in a separate bowl until well combined.
4. MIX the wet ingredients into the dry until well combined.
6. GREASE muffin cups with cooking spray and pour batter in until cups are ¾ full.
7. SPRINKLE the top of the muffins with the crumb topping.
8. PLACE the muffin cups into the preheated air fryer. You may need to work in batches.
9. COOK the muffins at 350°F for 12 minutes.
Stuffed French Toast
YIELDS 1 SERVING

1 slice brioche bread, 2½ inches thick, preferably stale

4 ounces cream cheese
2 eggs
2 tablespoons milk
2 tablespoons heavy cream
3 tablespoons sugar
1 teaspoon cinnamon
Pistachios, chopped, for topping
Maple syrup, for serving
2. CUT a slit in the middle of the brioche slice.
3. STUFF the inside of the slit with cream cheese. Set aside.
4. WHISK together the eggs, milk, heavy cream, sugar, cinnamon, and vanilla extract.
5. SOAK the stuffed French toast in egg mixture for 10 seconds on each side.
6. SPRAY each side of the French toast with cooking spray.
7. PLACE the French toast in the preheated air fryer and cook for 10 minutes at 350°F.
8. REMOVE the French toast carefully with a spatula when done cooking.
9. SERVE topped with chopped pistachios and maple syrup.
BBQ Bacon
YIELDS 2 SERVINGS

1 tablespoon dark brown sugar

2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
4 slices bacon, halved
1. MIX together the seasonings until well combined.

2. DREDGE the bacon in the seasoning until fully coated. Set aside.
4. PLACE the bacon into the preheated air fryer.
5. SELECT Bacon and press Start/Pause.
Breakfast Pizza
YIELDS 1-2 SERVINGS

2 teaspoons olive oil

1 pre-made pizza dough (7 inches)
1 ounce low-moisture mozzarella cheese
2 slices smoked ham
1 egg
2 garlic cloves, minced
1½ tablespoons cilantro, chopped
1. BRUSH olive oil on top of the premade pizza dough.

2. ADD mozzarella cheese and smoked ham onto the dough.
4. PLACE the pizza into the preheated air fryer and cook for 8 minutes at 350°F.
5. REMOVE baskets after 5 minutes and crack the egg on top of the pizza.
6. REPLACE baskets into the air fryer and finish cooking. Garnish with chopped cilantro and serve.
Santa Maria Ribeye
YIELDS 2 SERVINGS
¾ teaspoon kosher salt

¾ teaspoon finely ground black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon dried oregano
A pinch dried rosemary
A pinch cayenne pepper
A pinch dried sage
1 ribeye (16 ounces), boneless
1 tablespoon olive oil
1. SELECT Preheat on the Cosori Air Fryer and press Start/Pause.

2. MIX together the seasonings and sprinkle over the steak evenly.
3. DRIZZLE olive oil onto the steak.
4. PLACE the steak in the preheated air fryer.
5. SELECT Steak and press Start/Pause.
6. REMOVE the steak from the air fryer when done cooking. Allow to rest for 10 minutes before slicing and
serving.
New York Steak with Chimichurri
YIELDS 2 SERVINGS
CHIMICHURRI SAUCE
¼ cup extra-virgin olive oil

¾ cup fresh basil
¾ cup cilantro
¾ cup parsley
4 anchovy fillets
1 small shallot
2 garlic cloves, peeled
1 lemon, juiced
A pinch crushed red pepper
STEAK
2 teaspoons vegetable oil

1 New York strip steak (16 ounces)
1. COMBINE all of the chimichurri sauce ingredients in a blender, and blend until your desired consistency is
reached.
3. RUB vegetable oil onto the steak and season with salt and pepper.
4. PLACE the steak into the preheated air fryer. Select Steak, adjust time to 6 minutes (this will come out medium
rare), and press Start/Pause.
5. ALLOW the steak to rest for 5 minutes when done. Then slice, top with chimichurri sauce, and serve.
Steak Sandwich
YIELDS 2 SERVINGS
1 ribeye (16 ounces), boneless

1 teaspoon salt
½ teaspoon black pepper
½ cup sour cream
3 tablespoons prepared white horseradish, drained
2 teaspoons chives, freshly chopped
1 small shallot, minced
½ teaspoon lemon juice
Toasted sesame seed buns, for serving
Baby arugula, for serving
Shallots, sliced, for serving

2. COAT your steak with olive oil and season with the salt and pepper.
3. PLACE the steak into the preheated air fryer.
4. SELECT Steak and press Start/Pause.
5. MIX together the sour cream, horseradish, chives, shallots, and lemon juice in a small bowl.
6. SEASON the horseradish cream with salt and pepper to taste.
7. REMOVE the meat from the air fryer when done cooking, and let rest for 5 to 10 minutes before slicing.
8. ASSEMBLE a sandwich by adding some of the horseradish cream to the bottom bun along with the baby
arugula, sliced shallots, and the sliced steak.
Balsamic Mustard Flank Steak
YIELDS 2 SERVINGS
PREP TIME: 2 hours 10 minutes
¼ cup olive oil

¼ cup balsamic vinegar
2 tablespoons Dijon mustard
16 ounces flank steak
4 basil leaves, sliced
1. COMBINE olive oil, balsamic vinegar, and mustard. Whisk together to make a marinade.
2. PLACE steak directly into the marinade. Cover with plastic wrap and marinate in the fridge for 2 hours or
overnight.
3. REMOVE from fridge and let it come to room temperature.
5. PLACE steak into the preheated air fryer, select Steak, and press Start/Pause.
6. SLICE at an angle to cut through the toughness of the muscle. Season with salt and pepper, then garnish with
basil and serve.
Italian Meatballs
YIELDS 1-2 SERVINGS

½ pound ground beef (75/25)

¼ cup panko breadcrumbs
1/8 cup milk
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried oregano
1 tablespoon dried parsley
3 tablespoons Parmesan cheese, grated, plus more for serving
Marinara sauce, for serving
1. COMBINE the ground beef, breadcrumbs, milk, egg, spices, salt, pepper, and Parmesan and mix well.
2. ROLL the meat mixture into medium-sized balls. Set aside in the fridge for 10 minutes.
4. REMOVE meatballs from the fridge and add to the preheated air fryer baskets. Spray the meatballs with
cooking spray and cook at 400°F for 8 minutes.
5. SERVE with marinara sauce and more grated Parmesan.
Mediterranean Lamb Meatballs
YIELDS 3 SERVINGS
1 pound ground lamb

¾ teaspoon salt
¼ teaspoon black pepper
1½ tablespoons mint, freshly chopped
1 teaspoon ground cumin
½ teaspoon hot sauce
½ teaspoon chili powder
1 scallion, minced
2 tablespoons parsley, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1. MIX together the lamb, garlic, salt, pepper, mint, cumin, hot sauce, chili powder, scallion, parsley, lemon juice,
and lemon zest until well combined.
2. FORM the lamb into 9 balls and chill in the fridge for 30 minutes.
4. COAT the meatballs in olive oil and place in the preheated air fryer.
5. SELECT Steak, adjust time to 10 minutes, and press Start/Pause.
Japanese Meatballs
YIELDS 4 SERVINGS
1 pound ground beef

1 tablespoon sesame oil
1 tablespoon Awase miso paste
10 fresh mint leaves, finely chopped
4 scallions, finely chopped
1 teaspoon salt
3 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sake
1 tablespoon water
½ teaspoon brown sugar
1. MIX together the ground beef, sesame oil, miso paste, mint leaves, scallions, salt, and pepper until everything
is well incorporated.
2. ADD a small amount of sesame oil to your hands and form mixture into 2-inch meatballs. You should have
about 8 meatballs.
3. ALLOW the meatballs to set in the fridge for 10 minutes.
4. CREATE the glaze for the meatballs by mixing together the soy sauce, mirin, sake, water, and brown sugar. Set
aside.
6. ARRANGE the chilled meatballs in the preheated air fryer.
8. LIBERALLY BRUSH the meatballs with the glaze every 2 minutes.
Roasted Garlic & Herb Chicken
YIELDS 3 SERVINGS
3 chicken thighs, bone-in, skin on

3 chicken legs, skin on
2 tablespoons olive oil
2 tablespoons garlic powder
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried tarragon
1. COAT the chicken thighs and legs in olive oil and all seasonings. Allow to marinate for 30 minutes.
3. PLACE the chicken into the preheated air fryer.
4. SELECT Chicken, adjust time to 20 minutes, and press Start/Pause.
Barbeque Chicken
YIELDS 4 SERVINGS
½ tablespoon smoked paprika

½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon chili powder
½ tablespoon brown sugar
1 tablespoon kosher salt
1 teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon white pepper
1 pound chicken legs, skin on
½ pound chicken wings
Barbecue sauce, for basting & serving
1. COMBINE all the seasonings together in a small bowl.

2. SPRINKLE the seasoning over the chicken and allow to marinate for 30 minutes.
4. PLACE the wings in the preheated air fryer.
6. BRUSH the chicken with some barbecue sauce every 5 minutes.
7. REMOVE the chicken from the air fryer when done cooking.
8. SERVE with some more barbecue sauce on the side.
Garlic Lemon Chicken Legs
YIELDS 3 SERVINGS

1 lemon, juiced & zested
1 tablespoon garlic powder
2 teaspoons paprika
1½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon brown sugar
6 chicken legs, skin on
1. MIX together the olive oil, lemon juice, lemon zest, garlic powder, paprika, salt, oregano, black pepper, and
brown sugar in a small bowl.
2. COVER the chicken legs in the marinade and let sit for 30 minutes.
4. PLACE the chicken thighs in the preheated air fryer.
Mustard-Roasted Chicken Thighs
YIELDS 4 SERVINGS
2 tablespoons Dijon mustard

1 tablespoon maple syrup
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon salt
1. MIX together the mustard, maple syrup, onion powder, garlic powder, paprika, salt, and black pepper in a small
bowl.
2. COAT the chicken thighs in the mustard glaze and set aside.
4. PLACE the chicken thighs in the preheated air fryer and top with any left over glaze.
Chicken Tikka Drumsticks
YIELDS 2 SERVINGS
PREP TIME: 1 hour
1/3 cup coconut milk

1½ tablespoons tomato paste
1 teaspoon garam marsala
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cardamom
1 tablespoon ginger, grated
1 teaspoon salt
4 chicken drumsticks
1. COMBINE everything except chicken into a bowl and mix.

2. SOAK chicken legs in the coconut marinade and toss until legs are well covered. Marinate for up to 1 hour.
4. REMOVE the chicken legs from the fridge and put them into the preheated air fryer.
5. COOK at 350°F for 20 minutes.
6. SERVE with steamed basmati rice.
Honey Lemon Chicken
YIELDS 2 SERVINGS
PREP TIME: 1 hour
3 tablespoons honey, plus more for drizzle

1 tablespoon soy sauce
1 lemon, juiced
Salt, to taste
Lemon slices, for garnish
1. COMBINE honey, soy sauce, lemon juice, and garlic in a bowl and mix. Soak chicken thighs and marinate for
up to 1 hour.
3. PLACE chicken thighs into the preheated air fryer.
5. REMOVE the baskets from the air fryer when 5 minutes remain on the timer. Baste the chicken with more
marinade and return baskets to finish cooking.
6. SEASON with salt, drizzle some honey, and garnish with lemon slices.
Five-Spice Sticky Chicken
YIELDS 2 SERVINGS
3 tablespoons hoisin sauce

1 tablespoon oyster sauce
3 garlic cloves, finely grated
2 teaspoons Chinese Five-Spice Powder
4 tablespoons honey, divided
2 tablespoons dark soy sauce, divided
4 chicken thighs, boneless, skin on
1. COMBINE the hoisin, oyster sauce, garlic, Chinese Five-Spice Powder, 2 tablespoons honey, and 1 tablespoon
dark soy sauce in a large bowl. Add the chicken thighs and mix until well coated. Marinate for at least 2 hours.
3. PLACE chicken thighs into the preheated air fryer baskets.
5. MIX the remaining honey and soy sauce together in a small bowl.
6. BRUSH top of chicken with the honey-soy sauce after 8 minutes of cooking, then return to the air fryer and
finish cooking for 4 minutes.
7. SERVE with steamed Chinese broccoli and rice.
“Fried” Chicken
YIELDS 2 SERVINGS
2 chicken legs
1 cup buttermilk
1½ cups all-purpose flour
1 teaspoon paprika
½ teaspoon black or white pepper
1 teaspoon salt
2 tablespoons oil
1. COMBINE chicken legs, thighs, and buttermilk in a ziplock bag. Marinate for 1-1½ hours.
2. MIX flour, spices, and salt in a bowl.
3. TAKE chicken legs and thighs straight from the bag and dredge in flour. Make sure chicken is completely
covered. Then place on a cooling rack for 15 minutes.
5. DAB a kitchen brush into the oil and gently brush onto the chicken legs and thighs on each side.
6. PLACE the legs and thighs into the preheated air fryer.
7. SELECT Chicken and press Start/Pause.
8. FLIP the chicken halfway through cooking and spray with cooking spray.
9. ALLOW to cool for 5 minutes when done cooking, then serve.
Chicken Parmesan
YIELDS 2 SERVINGS
½ cup Italian style breadcrumbs

¼ cup Parmesan cheese, grated
2 chicken breasts (1 pound), boneless, skinless
½ cup all-purpose flour
2 eggs, beaten
2 slices mozzarella cheese
Marinara sauce, for serving
2 sprigs parsley, freshly chopped, for garnish
2. MIX the breadcrumbs and Parmesan cheese in a bowl.
3. DREDGE each chicken breast in the flour, then dip in the beaten eggs, and then roll in breadcrumb mixture.
4. SPRAY the top of the chicken breasts and the inside of preheated air fryer with cooking spray and place
chicken breasts in the baskets.
5. COOK the chicken breasts at 360°F for 12 minutes.
6. PLACE 1 slice of mozzarella cheese onto each breast when 2 minutes remain on the timer.
7. SERVE with marinara sauce and garnish with freshly chopped parsley.
North Carolina Style Pork Chops
YIELDS 2 SERVINGS
2 pork chops, boneless

2 teaspoons vegetable oil
2 tablespoons dark brown sugar, packed
2 teaspoons Hungarian paprika
1 teaspoon ground mustard
1 teaspoon freshly ground black pepper

2. COAT the pork chops with oil.
3. COMBINE all the spices and liberally season the pork chops, almost as if it were breading.
4. PLACE the pork chops into the preheated air fryer.
5. SELECT Steak, adjust to 10 minutes, and press Start/Pause.
6. REMOVE the pork chops when done cooking, allow to rest for 5 minutes, then serve.
Pork Katsu
YIELDS 2 SERVINGS
2 pork chops (6 ounces), boneless

½ cup panko breadcrumbs
1 teaspoon salt
¼ teaspoon white pepper
2 eggs, beaten
1. PLACE pork chops into a ziplock bag or cover with plastic wrap.
2. POUND the pork with a rolling pin or meat hammer until it has a ½ inch thickness.
3. COMBINE the breadcrumbs and seasonings in a bowl. Set aside.
4. DREDGE each pork chop in the flour, then dip in the beaten eggs, and roll in the breadcrumb mixture.
6. SPRAY both sides of the pork with cooking spray and place into the preheated air fryer.
7. COOK the pork chops at 360°F for 14 minutes.
8. REMOVE from air fryer when done cooking, and allow to rest for 5 minutes.
9. SLICE into pieces and serve.
Prosciutto-Wrapped Pork Roulade
YIELDS 4-5 SERVINGS

6 pieces prosciutto, thinly sliced

1 pork tenderloin (1 pound), cut in half, butterflied & pounded flat
1 teaspoon salt
8 ounces fresh spinach leaves, divided
4 slices mozzarella cheese, divided
1/3 cup sun-dried tomatoes, divided
2 teaspoons olive oil, divided
1. LAY OUT 3 pieces of prosciutto on parchment, slightly overlapping one another. Place 1 pork half on the
prosciutto. Repeat with the other half.
2. SEASON the inside of the pork roulades with salt and pepper.
3. LAYER half the amounts of spinach, cheese, and sun-dried tomatoes atop the pork tenderloin, leaving a ½-inch
border on all sides.
4. ROLL the tenderloin around the filling tightly and tie together with kitchen string to keep closed.
5. REPEAT the process for the other pork tenderloin. Place the roulades in the fridge.
7. BRUSH 1 teaspoon of olive oil onto each wrapped tenderloin and place the wrapped pork in the preheated air
fryer.
9. ALLOW roulades to rest for 10 minutes before slicing.
Cajun-Blackened Catfish
YIELDS 2 SERVINGS
2¼ teaspoons paprika
1 teaspoon ground dried thyme
1 teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried oregano
2 catfish fillets (6 ounces)
2. MIX all of the seasonings together in a bowl.
3. COAT the fish liberally on each side with the seasoning mix.
4. SPRAY each side of the fish with cooking spray and place into the preheated air fryer.
5. SELECT Seafood and press Start/Pause.
6. REMOVE carefully when done cooking and serve over grits.
Chipotle Tuna Melt
YIELDS 2 SERVINGS
1 can (5 ounces) tuna

3 tablespoons La Costeña Chipotle Sauce
4 slices white bread
2 slices pepper jack cheese
2. MIX the tuna and chipotle sauce until combined.
3. SPREAD half of the chipotle tuna mixture onto each of 2 bread slices.
4. ADD a slice of pepper jack cheese onto each and top with the remaining 2 bread slices, making 2 sandwiches.
5. PLACE the sandwiches into the preheated air fryer.
6. SELECT Bread, adjust time to 8 minutes, and press Start/Pause.
7. CUT diagonally and serve.
Cornmeal-Crusted Fish Tacos
YIELDS 4-5 SERVINGS

1 pound tilapia, cut into 11/3-inch thick strips

1/3 cup yellow cornmeal
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
Corn tortillas, for serving
Tartar sauce, for serving
Lime wedges, for serving
1. CUT the tilapia into 11/3-inch thick strips.

2. MIX the cornmeal and seasonings together in a shallow dish.
3. COAT the fish strips with the seasoned cornmeal. Set aside in the fridge.
5. SPRAY the coated fish liberally with cooking spray and place them in the preheated air fryer.
6. SELECT Seafood, adjust time to 7 minutes, and press Start/Pause.
7. FLIP the fish halfway through cooking.
8. SERVE the fish on corn tortillas with tartar sauce and a squeeze of lime.
Teriyaki-Glazed Salmon
YIELDS 2 SERVINGS
TERIYAKI SAUCE
½ cup soy sauce

¼ cup sugar
¼ teaspoon grated ginger
1 garlic clove, crushed
¼ cup orange juice
SALMON
2 salmon fillets (5 ounces)

1 tablespoon vegetable oil
Salt & white pepper, to taste
1. COMBINE all teriyaki sauce ingredients in a small sauce pot.

2. BRING the sauce to a boil, reduce by half, then let cool.
4. COAT the salmon with oil and season with salt and white pepper.
5. PLACE the salmon into the preheated air fryer, skin-side down. Select Seafood, adjust to 8 minutes, and press
Start/Pause.
6. REMOVE the salmon from the air fryer when finished. Let the salmon rest for 5 minutes, then glaze with teriyaki
sauce.
7. SERVE over a bed of white rice or with grilled vegetables.
Lemon Butter Salmon
YIELDS 2 SERVINGS
2 salmon fillets (6 ounces)

2 tablespoons butter
2 tablespoons fresh lemon juice
1 garlic clove, grated
½ teaspoon Worcestershire sauce
1. SEASON the salmon to taste with salt and pepper.

3. SPRAY the preheated air fryer baskets with cooking spray and place the fish inside.
4. SELECT Seafood and press Start/Pause.
5. COMBINE the butter, lemon juice, garlic, and Worcestershire sauce in a small sauce pan and melt on low heat,
about 1 minute.
6. SERVE the salmon fillets with rice and top with the lemon butter sauce.
Cajun-Style Shrimp
YIELDS 2-3 SERVINGS

1½ teaspoons salt
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon chili powder
¼ teaspoon dried thyme
1 pound large shrimp, peeled & deveined
1½ tablespoons olive oil
Lime wedges, for serving
2. COMBINE all the seasonings together in a large bowl. Set aside
3. TOSS the shrimp with olive oil until the shrimp is evenly coated.
4. SPRINKLE the seasoning mix onto the shrimp and toss until well coated.
5. PLACE the shrimp into the preheated air fryer.
6. SELECT Shrimp, adjust time to 5 minutes, and press Start/Pause.
7. SHAKE the baskets halfway through cooking (the Shake Reminder function will let you know when!).
8. SERVE with lime wedges.
Crab Cakes
YIELDS 4 CRAB CAKES

RÉMOULADE
¼ cup mayonnaise
1 teaspoon capers, washed & drained
½ tablespoon sweet pickles, minced
½ tablespoon red onion, finely diced
½ tablespoon lemon juice
½ teaspoon Dijon mustard
CRAB CAKES
1 large egg, beaten

1¼ tablespoons mayonnaise
¾ teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
A pinch white pepper
A pinch cayenne pepper
¼ cup celery, finely diced
¼ cup red bell pepper, finely diced
2 tablespoons fresh parsley, finely chopped
½ pound lump crab meat
1/3 cup panko breadcrumbs
1. MIX together rémoulade ingredients until everything is well incorporated. Set aside.
2. WHISK together the egg, mayonnaise, mustard, Worcestershire, Old Bay, salt, white pepper, cayenne pepper,
celery, bell pepper, and parsley.
3. GENTLY FLAKE the crab meat into the egg mixture and fold together until well mixed.
4. SPRINKLE the breadcrumbs over the crab mixture and fold gently until breadcrumbs are well incorporated.
5. FORM the crab mixture into 4 cake patties and chill in the fridge for 30 minutes.
7. LINE the preheated cooking baskets with a sheet of parchment paper. Spray the crab cakes with cooking spray
and lay them gently onto the paper.
8. COOK the crab cakes at 400°F for 8 minutes until golden brown.
9. FLIP the crab cakes halfway through cooking.
10. SERVE with the rémoulade.
Crispy Tofu
YIELDS 2 SERVINGS

8 ounces firm tofu, cut into 1-inch cubes

2 teaspoons rice vinegar
2 teaspoons sesame oil
3 tablespoons cornstarch
1. TOSS the tofu, soy sauce, rice vinegar, and sesame oil together in a shallow bowl. Allow to marinate for 10
minutes.
3. DRAIN the tofu of the marinade and then toss the tofu in cornstarch until evenly coated.
4. PLACE the tofu into the preheated air fryer.
5. SELECT Shrimp, adjust the time to 18 minutes, and press Start/Pause.
Eggplant Schnitzel
YIELDS 2 SERVINGS

1 egg, beaten
1 tablespoon milk
1 cup Italian style breadcrumbs
½ teaspoon salt
1 Japanese eggplant, cut into ½-inch thick slices
Olive oil, for brushing
1. WHISK together the egg and milk in a shallow dish. Combine the panko breadcrumbs, salt, and pepper in a
separate dish.
2. CUT the eggplant into ½-inch thick slices.
3. COAT the eggplant slices with flour, then dip in egg, and roll in breadcrumbs. Dip in egg and breadcrumbs
again.
5. BRUSH each side of the eggplant slices with olive oil.
6. PLACE the breaded eggplant into the preheated air fryer in a single layer and cook at 400°F for 8 minutes. You
may need to work in batches.
7. FLIP the eggplant halfway through cooking.
Grilled Cheese
YIELDS 2 SERVINGS
3 tablespoons butter, melted

4 slices white bread
½ cup sharp cheddar cheese, shredded, divided
2. BRUSH butter on each side of the bread slices.
3. SPLIT the cheese evenly on 2 slices of bread and top with remaining slices to make 2 sandwiches.
4. PLACE the grilled cheese sandwiches in the preheated air fryer.
5. SELECT Bread and press Start/Pause.
6. CUT diagonally and serve.
Cajun Chicken Tenders
YIELDS 2-4 SERVINGS

1 pound chicken tenderloins

1½ cups buttermilk
1 tablespoon Louisiana hot sauce
1½ cups all-purpose flour
2½ teaspoons salt
1½ teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1½ teaspoons ground mustard
1 teaspoon cayenne pepper
1½ tablespoons cornstarch
1. MARINATE chicken tenders in buttermilk and hot sauce for 4 hours or overnight.
2. ADD all the remaining ingredients in a large bowl and mix well.
3. DREDGE the marinated chicken tenders in the breading mixture and shake off any excess.
4. MIX 1/3 of the marinade into the seasoned flour and mix well. This will create little flakes.
5. ALLOW the chicken to sit out for an hour until the coating gets tacky and dredge the tenders back in the flour.
Set aside.
7. SPRAY a liberal coating of cooking spray on each side of the chicken tenders and place in the preheated air
fryer.
8. COOK the tenders at 400°F for 10 minutes, until golden brown and crispy.
Stromboli
YIELDS 4-5 SERVINGS

1. ALLOW the dough to rest at room temperature for 30 minutes.
2. DUST the dough with flour and roll the dough out to ¼-inch thickness.
3. LAYER the ham, cheeses, peppers, and Italian seasoning on half of the dough. Fold over to seal.
4. MIX the egg and milk together. Brush the top of the dough with egg wash.
5. SPRINKLE salt, oregano, garlic powder, and pepper over the top. Set aside.
7. PLACE the stromboli into the preheated air fryer.
8. COOK at 350°F for 20 minutes. Flip the stromboli every 5 minutes during cooking.
Crispy “Fried” Fish Nuggets
YIELDS 4 SERVINGS

1. CUT fish into 1½ x ½-inch long strips.

2. MIX together the flour and Old Bay seasoning in a bowl.
3. COAT each piece of fish with the seasoned flour, then dip in beaten eggs, and roll in breadcrumbs.
5. SPRAY the coated fish on both sides with cooking spray and place into the preheated air fryer.
6. SELECT Frozen Foods, adjust time to 6 minutes, and press Start/Pause.
8. SERVE with tartar sauce.
Fiesta Mini Pizzas
YIELDS 1 SERVING

1 pre-made pizza crust (7 inches)

4 tablespoons salsa
3 ounces Mexican cheese blend, shredded
2 tablespoons frozen corn, thawed
2 tablespoons cooked black beans
1 tablespoon frozen peas, thawed
2. BRUSH the top of the pizza crust with olive oil.
3. PLACE the pizza crust in the preheated air fryer, and cook for 10 minutes at 320°F.
4. ADD the salsa, cheese, corn, black beans, and peas 5 minutes before cooking is finished.
Pepperoni Mini Pizzas
YIELDS 1 SERVING

1 pre-made pizza crust (7 inches)

3-4 tablespoons marinara sauce
5-6 slices pepperoni
3 ounces mozzarella cheese, shredded
1 tablespoon Parmesan cheese
2. BRUSH the top of the pizza crust with olive oil.
3. PLACE the pizza crust in the preheated air fryer, and cook for 10 minutes at 320°F.
4. ADD the marinara sauce, pepperoni slices, mozzarella, and Parmesan 5 minutes before cooking is finished.
Cheeseburger Sliders
YIELDS 4 SERVINGS
PREP TIME: 1 hour 5 minutes
1 pound ground beef (80/20)

½ teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 small onion, grated
1 egg, beaten
4 slices cheddar cheese
Slider buns, for serving
1. MIX together the ground beef, salt, black pepper, Worcestershire sauce, Dijon mustard, grated onion, and egg
until well combined.
2. FORM the beef into 4 even patties and chill in the fridge for 1 hour.
4. RUB the patties with olive oil and place the burgers into the preheated air.
5. SELECT Steak, adjust the time to 8 minutes, and press Start/Pause.
6. FLIP the burgers halfway through cooking to ensure even browning.
7. ADD the slices of cheddar cheese to each of the burgers with 1 minute of cooking left.
8. SERVE on mini slider buns.
Turkey Burgers with Asian Slaw
YIELDS 4 SERVINGS
ASIAN SLAW
2½ cups cabbage, shredded

¼ small red onion, thinly sliced
½ carrot, grated
2 green onions, thinly sliced
2 tablespoons cilantro, chopped
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 tablespoon mayonnaise
1. MIX together the cabbage, onion, carrots, green onions, and cilantro in a large bowl.
2. WHISK together the vinegar, soy sauce, brown sugar, sesame oil, mayonnaise, salt, and pepper in a small
bowl.
3. TOSS the vegetables with the vinegar dressing and let the Asian slaw marinate for 30 minutes.
PATTY
1 pound ground turkey (85/15)

1-inch piece ginger, grated
2 green onions, chopped
2 tablespoons hoisin
2 teaspoons sambal oelek
½ teaspoon salt
1 cup panko breadcrumbs
1. MIX all of the patty ingredients together in a large bowl until combined.
2. FORM the turkey mixture into 4 patties and set in the fridge to cool.
4. PLACE the turkey patties in the preheated air fryer.
5. COOK for 10 minutes at 400°F.
6. SERVE on buns with Asian slaw.
Prosciutto-Wrapped Asparagus
YIELDS 3 SERVINGS

12 spears asparagus
12 slices prosciutto
2. CUT off the woody ends of the asparagus spears and discard.
3. DRIZZLE AND COAT the asparagus spears with oil. Season with salt and pepper.
4. WRAP 1 slice of prosciutto around each asparagus spear, top to bottom, and place into the preheated air fryer.
5. SELECT Vegetables, set time for 10 minutes, and press Start/Pause.
Dry Rubbed Chicken Wings
YIELDS 4 SERVINGS
1 tablespoon granulated garlic

1 chicken bouillon cube, reduced sodium
1 tablespoon salt-free garlic and herb seasoning blend
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon Old Bay seasoning, less sodium
½ teaspoon dried oregano
1 pound chicken wings
Ranch, for serving
2. COMBINE seasonings in a bowl and mix well.
3. SEASON the chicken wings with half of the seasoning blend and spray liberally with cooking spray.
4. PLACE the chicken wings into the preheated air fryer.
6. SHAKE the baskets halfway through cooking.
7. TRANSFER the wings into a bowl and sprinkle with the other half of the seasoning until they are well coated.
8. SERVE with a side of ranch.
Mongolian Chicken Wings
YIELDS 2-4 SERVINGS

1½ pounds chicken wings

1½ tablespoons vegetable oil
¼ cup low-sodium soy sauce
¼ cup honey
2 tablespoons rice wine vinegar
1 tablespoon Sriracha
1 tablespoon fresh ginger, grated
1 green onion, chopped, for garnish
2. TOSS chicken wings, oil, salt, and pepper together until well coated.
3. PLACE coated chicken wings into the preheated air fryer.
5. COMBINE soy sauce, honey, rice wine vinegar, Sriracha, garlic, and ginger in a saucepan.
6. BRING to a simmer until the flavors meld and the glaze reduces slightly, about 10 minutes.
7. TRANSFER wings, after 20 minutes, into a large bowl and toss with the glaze.
8. RETURN wings to the air fryer baskets and finish cooking for the remaining 5 minutes.
9. GARNISH with green onions and serve.
Honey-Sriracha Wings
YIELDS 2-4 SERVINGS

½ teaspoon smoked paprika

½ teaspoon salt
1 pound chicken wings
1/3 cup honey
1/3 cup Sriracha
1 tablespoon rice wine vinegar
¼ teaspoon sesame oil
1. MIX together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cornstarch.
2. TOSS the wings in the seasoned cornstarch until all the wings are evenly coated.
3. SPRAY the wings with cooking spray and mix around until all the wings are coated with oil. Set aside.
5. PLACE the wings in the preheated air fryer.
8. WHISK together the honey, Sriracha, rice wine vinegar, and sesame oil in a large bowl.
9. TOSS the cooked wings in the sauce until the are well coated and serve.
Garlic Parmesan Chicken Wings
YIELDS 3 SERVINGS
4 tablespoons Parmesan, grated
1 tablespoon garlic powder
1½ pounds chicken wings
2. COMBINE the cornstarch, Parmesan, garlic powder, salt, and pepper in a bowl.
3. TOSS the chicken wings into the seasoning and dredge until the wings are well coated.
4. SPRAY the air fryer baskets with cooking spray and add the wings, spraying the top of the chicken wings as
well.
5. SELECT Chicken and press Start/Pause. Make sure to shake the baskets halfway through cooking.
6. SPRINKLE with the leftover Parmesan mix and serve.
Jerk Chicken Wings
YIELDS 2-3 SERVINGS

2 teaspoons ground thyme

2 teaspoons dried rosemary
2 teaspoons allspice
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon paprika
½ teaspoon nutmeg
1/3 teaspoon salt
¼ cup vegetable oil
1-2 pounds chicken wings
1 lime, juiced
2. COMBINE all spices and oil together in a bowl to make a marinade.
3. TOSS the chicken wings in the marinade until wings are well coated.
4. PLACE the chicken wings into the preheated air fryer.
7. REMOVE the wings and place on a serving platter.
8. SQUEEZE fresh lime juice over wings and serve.
Homemade Tortilla Chips
YIELDS 2-3 SERVINGS

3 corn tortillas (6-inch), cut into 8 pieces each

½ teaspoon salt
Salsa, for serving
1. CUT the tortillas in half, then each half into quarters, making a total of 8 pieces per tortilla.
3. TOSS the tortillas in the olive oil and salt until all the chips are well coated.
4. PLACE the tortillas chips in the preheated air fryer and cook for 8 minutes at 300°F.
6. SERVE with salsa.
Pigs in a Blanket
YIELDS 4 SERVINGS
½ sheet puff pastry, thawed

16 cocktail-size smoked link sausages
1 tablespoon milk

2. CUT the puff pastry into 2½ x 1½-inch strips.
3. PLACE a cocktail sausage on one end of the puff pastry and wrap the dough around the sausage, sealing the
dough together with some water.
4. BRUSH the upside (seam-side down) of the wrapped sausages with milk and place in the preheated air fryer.
5. COOK at 400°F for 10 minutes, or until golden brown.
Sausage-Stuffed Mushrooms
YIELDS 3 SERVINGS
6 extra-large crimini mushrooms

3 tablespoons olive oil, divided
¼ large onion, diced
1 garlic clove, minced
4 ounces sweet Italian sausage, casing removed
2 tablespoons Italian style breadcrumbs
½ cup mozzarella cheese, shredded, plus more for topping
1 tablespoon parsley, freshly chopped
1. REMOVE the mushroom stems from the caps. Mince the stems and set aside.
2. SPOON out the insides of the mushroom caps to create more room for the stuffing. Set aside.
3. HEAT a pan on medium-high heat and allow to heat up.
4. ADD 1 tablespoon olive oil, minced mushrooms stems, and diced onions. Cook for 5 minutes.
5. ADD the garlic and cook for 1 minute.
6. ADD in the Italian sausage and cook until brown, about 5 minutes. Set aside.
7. MIX the sausage with the breadcrumbs, mozzarella, Parmesan, and parsley.
8. SEASON to taste with salt and pepper.
9. STUFF the mushrooms until full and top with more mozzarella cheese.
10. DRIZZLE the rest of the oil on the mushrooms.
11. SELECT Preheat on the Cosori Air Fryer, adjust to 320°F, and allow to heat up.
12. PLACE the stuffed mushrooms into the preheated air fryer.
13. COOK the mushrooms at 320°F for 12 minutes until cheese is golden brown and bubbly.
“Fried” Mozzarella Bites
YIELDS 3 SERVINGS
6 pieces string cheese

1 teaspoon cornstarch
½ teaspoon salt
2 eggs, beaten
1 tablespoon milk
1 teaspoon dried parsley flakes
Marinara sauce or ranch, for serving
1. CUT the string cheese into thirds, making 18 pieces.

2. MIX together the flour, cornstarch, salt, and pepper in a bowl. Whisk together the eggs and milk in a separate
bowl. Combine the panko breadcrumbs and parsley flakes in an additional bowl.
3. COAT each piece of cheese with flour, then dip in egg, and then roll in breadcrumbs. Dip in egg and
breadcrumbs again.
5. SET the mozzarella bites in the freezer while the air fryer is preheating.
6. PLACE the coated mozzarella bites into the preheated air fryer and spray liberally with cooking spray.
7. SELECT Frozen Foods, set time for 8 minutes, and press Start/Pause.
9. SERVE with a side of your favorite marinara sauce, or even better, ranch.
“Fried” Pickles
YIELDS 4 SERVINGS
4 large dill pickles

2 eggs, beaten
½ cup breadcrumbs
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1. DRY the dill pickles very well with a clean kitchen towel and cut into spears.
2. SET UP a dredging station using 3 shallow bowls. Fill the first shallow dish with flour. Beat the egg in the
second dish. Then combine the breadcrumbs and spices until well incorporated in the last dish.
4. COAT the pickles by dredging them first in the flour, then the egg, and then the breadcrumbs, pressing the
crumbs on gently with your hands. Set the coated pickles on a tray and spray them on all sides with cooking
spray.
5. ADD the pickles to the preheated air fryer and cook at 360°F for 10 minutes, turning them over halfway through
cooking and spraying lightly again, if necessary.
6. SERVE with your favorite dipping sauce.
Bacon-Wrapped Stuffed Jalapeños
YIELDS 2 SERVINGS
6 medium jalapeños, halved lengthwise & deseeded

¼ pound ground pork
2 ounces cheddar cheese
6 strips bacon, halved
1. CUT the jalapeños in half, lengthwise, and remove all seeds. Set aside.
2. COMBINE ground pork, cheddar, salt, and pepper in a bowl and mix until well combined.
3. SPOON about 1 tablespoon of pork mixture into each jalapeño half.
4. PUT the jalapeño halves back together and wrap each jalapeño with bacon.
6. PLACE the bacon-wrapped jalapeños into the preheated air fryer.
7. SELECT Bacon, adjust time to 16 minutes, and press Start/Pause.
Bacon-Wrapped Shrimp
YIELDS 4-5 SERVINGS

16 jumbo shrimp, peeled & deveined

1 teaspoon paprika
¼ teaspoon ground black pepper
8 strips bacon, sliced lengthwise
1. PLACE the jumbo shrimp in a bowl and season with spices.

2. WRAP the bacon around the shrimp, starting at the top and finishing at the tail, and secure them with
toothpicks.
4. ADD half the shrimp to the preheated air fryer.
5. SELECT Bacon and press Start/Pause. When cooking finishes, set aside.
6. REPEAT with the other batch of shrimp.
7. DRAIN any excess grease on a paper towel and serve.
Coconut Shrimp
YIELDS 3 SERVINGS
¼ cup all-purpose flour

1 teaspoon salt, divided
½ teaspoon black pepper, divided
½ teaspoon garlic powder, divided
½ teaspoon paprika, divided
2 large eggs, beaten
1 tablespoon milk
¼ cup panko breadcrumbs
½ cup unsweetened flaked coconut
½ pound large shrimp, peeled (tails left on) & deveined
1. MIX together the flour and half of the seasonings and spices in one bowl. Whisk together the eggs and milk in
a separate bowl.
2. COMBINE the panko breadcrumbs, coconut, and the other half of the seasonings and spices in an additional
bowl.
3. COAT each shrimp with flour, then dip in egg, and then roll in breadcrumbs and coconut. Dip in egg and crumbs
again. Set aside.
5. ADD the shrimp evenly into the preheated air fryer and spray with nonstick cooking spray.
7. FLIP the shrimp halfway through cooking (the Shake Reminder function will let you know when!).
Scotch Egg
YIELDS 4 SERVINGS
10 ounces ground pork sausage

½ teaspoon dried sage
½ teaspoon salt
4 eggs, medium boiled, peeled
1 egg, beaten
¾ cup Italian style breadcrumbs
1. MIX together the sausage, garlic powder, onion powder, sage, salt, and pepper. Divide into four balls.
2. WRAP the sausage around each of the peeled medium boiled eggs until the egg is fully covered.
3. COAT each sausage-covered egg with flour, then dip in beaten egg, and roll in breadcrumbs. Dip in the egg
and breadcrumbs again.
5. SPRAY the scotch eggs liberally with cooking spray.
6. PLACE the scotch eggs in the preheated air fryer.
7. SELECT Frozen Foods, adjust time to 15 minutes, and press Start/Pause. Make sure to flip the eggs halfway
through cooking (the Shake Reminder function will let you know when!).
Garlic & Herb Chicken Skewers
YIELDS 2-4 SERVINGS


3 garlic cloves, grated
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
1 lemon, juiced
1 pound chicken thighs, boneless, skinless, cut into 1½-inch pieces
2 wooden skewers, halved
1. MIX together the olive oil, garlic, oregano, thyme, salt, black pepper, and lemon juice together in a large bowl.
2. ADD the chicken to the marinade and marinate for 1 hour.
4. CUT the marinated chicken into 1½-inch pieces and skewer them onto the halved skewers.
5. PLACE the skewers in the preheated air fryer.
6. SELECT Chicken, set time for 10 minutes, and press Start/Pause.
Yogurt Chicken Skewers
YIELDS 2-4 SERVINGS

½ cup plain whole milk Greek yogurt

1 teaspoon paprika
¼ teaspoon cumin
½ teaspoon crushed red pepper
1 lemon, juiced & zested
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken thighs, boneless, skinless, cut into 1½-inch pieces
1. MIX together the yogurt, olive oil, paprika, cumin, red pepper, lemon juice, lemon zest, salt, pepper, and garlic
in a large bowl.
2. ADD the chicken to the marinade and marinate in the fridge for at least 4 hours.
3. SELECT Preheat and press Start/Pause.
4. CUT the marinated chicken thighs into 1½-inch pieces and skewer them onto the halved skewers.
5. PLACE skewers into the preheated air fryer and spray with cooking spray.
6. COOK at 400°F for 10 minutes.
Korean-Style Beef Skewers
YIELDS 2-4 SERVINGS

1 tablespoon ssamjang
1 tablespoon gochujang
1 tablespoon honey
1 teaspoon rice wine vinegar
1 pound beef flap meat, cut into 1½-inch pieces
Teriyaki Pork Skewers
YIELDS 2-4 SERVINGS

1 tablespoon cornstarch
½ cup water
¼ cup soy sauce
¼ cup light brown sugar, lightly packed
1 garlic clove, minced
½ teaspoon grated ginger
Black pepper, to taste
1 pound pork loin chop, cut into 1½-inch cubes
2 wood skewers, halved
1. WHISK the cornstarch and water together.

2. COMBINE the cornstarch slurry, soy sauce, brown sugar, garlic, and ginger in a small saucepan. Cook the
sauce on high heat until it boils and thickens, about 5 minutes.
3. SEASON the sauce to taste with black pepper and allow to cool.
4. SKEWER the pork evenly between the wooden skewers.
5. MARINATE the skewered pork in some of the teriyaki sauce for 30 minutes.
7. PLACE the skewers in the preheated air fryer and spray with cooking spray.
8. SELECT Steak, adjust to 8 minutes, and press Start/Pause.
9. BRUSH the skewers with the teriyaki sauce every 2 minutes during cooking.
10. SEASON to taste with salt and pepper, and serve.
Lamb Shawarma Skewers
YIELDS 2 SERVINGS

¾ pound ground lamb
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon cinnamon
½ teaspoon turmeric
½ teaspoon fennel seeds
½ teaspoon ground coriander seed
½ teaspoon salt
4 bamboo skewers (9 inches)
1. COMBINE all ingredients in a bowl and mix well.

2. SKEWER 3 ounces of meat onto each stick, then place in the fridge for 10 minutes.
4. PLACE skewers into the preheated air fryer, select Steak, adjust time to 8 minutes, and press Start/Pause.
5. SERVE with lemon yogurt dressing or by itself.
Homemade French Fries
YIELDS 4 SERVINGS
2 russet potatoes, cut into 3 x ½-inch strips

1 liter cold water, for soaking potatoes
2 tablespoons oil
1 teaspoon paprika
Ketchup or ranch, for serving
1. CUT the potatoes into 3 x ½-inch strips and soak in the water for 15 minutes.
2. DRAIN the potatoes, rinse with cold water, and pat dry with paper towels.
3. ADD oil and spices to the potatoes, tossing until they are coated evenly.
5. ADD the potatoes to the preheated air fryer.
6. SELECT French Fries, adjust the time to 28 minutes, and press Start/Pause. Make sure to shake the baskets
halfway through cooking (the Shake Reminder function will let you know when!).
7. REMOVE the baskets from the air fryer when done cooking, and season the fries with salt and pepper.
8. SERVE with ketchup or ranch.
Sweet Potato Fries
YIELDS 4 SERVINGS

2 large sweet potatoes, cut into ½-inch thick strips

2 tablespoons oil
2 teaspoons salt
½ teaspoon paprika
1. CUT the sweet potatoes into ½-inch thick strips.

3. ADD the cut sweet potatoes to a large bowl and toss with the oil until the sweet potatoes are all coated evenly.
4. SPRINKLE in the salt, black pepper, paprika, garlic powder, and onion powder. Mix well.
5. PLACE fries in the preheated baskets and cook for 10 minutes at 400°F. Make sure to shake the baskets
halfway through cooking.
Cajun French Fries
YIELDS 4 SERVINGS

2 russet potatoes, peeled & cut into 3 x ½-inch strips

1 liter cold water
2 tablespoons oil
1 tablespoon Cajun seasoning
1. CUT the potatoes into 3 x ½-inch strips and soak them in the water for 15 minutes.
2. DRAIN them, rinse with cold water, and pat dry with paper towels.
4. ADD oil to the potato slices, and toss until they are coated evenly.
6. SELECT French Fries, change the time to 28 minutes, and press Start/Pause. Make sure to shake the baskets
7. REMOVE the baskets from the air fryer when done cooking, and season the fries with the Cajun seasoning and
cayenne pepper.
Zucchini Fries
YIELDS 4 SERVINGS

2 medium zucchini, cut into ¾-inch thick strips

2 teaspoons salt
2 eggs, beaten
1 tablespoon milk
¾ cup Italian seasoned panko breadcrumbs
Ranch, for serving
1. CUT the zucchini into ¾-inch thick strips.

2. MIX together the flour, salt, and pepper in a dish. Whisk
together the eggs and milk in a separate dish. Combine the
breadcrumbs and Parmesan cheese in another dish.
3. COAT each piece of zucchini with flour, then dip in egg, and
roll in breadcrumbs. Set aside.
4. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and
press Start/Pause.
5. PLACE the coated zucchini evenly into the preheated air fryer and spray with nonstick cooking spray.
8. SERVE with a side of ranch.
Avocado Fries
YIELDS 2 SERVINGS

2 avocados, cut into 1-inch thick wedges

½ teaspoon smoked paprika
¼ teaspoon cayenne
2 eggs, beaten
1. CUT the avocados into 1-inch thick wedges.

2. COMBINE the breadcrumbs, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper in a
bowl.
3. DREDGE each avocado wedge in the flour, then dip in the beaten eggs, and roll in the breadcrumb mixture.
5. PLACE avocado fries into the preheated air fryer baskets, spray with cooking spray, and cook at 400°F for 10
minutes.
6. FLIP the avocado fries halfway through cooking time and spray with more cooking spray.
7. SERVE with ketchup or ranch for dipping.
Greek Fries
YIELDS 4 SERVINGS
2 russet potatoes, cut into 3 x ½-inch strips

1 liter cold water, for soaking potatoes
2 tablespoons oil
1 teaspoon paprika
2 ounces feta cheese, crumbled
1 tablespoon flat leaf parsley, chopped
1 tablespoon fresh oregano
Lemon wedges, for serving
1. CUT the potatoes into 3 x ½-inch strips and soak in the water for 15 minutes.
2. DRAIN the potatoes, rinse with cold water, and pat dry with paper towels.
3. ADD the oil, garlic powder, and paprika to the potatoes, tossing until they are coated evenly.
6. SELECT French Fries, adjust the time to 28 minutes, and press Start/Pause. Make sure to shake the baskets
7. REMOVE the baskets from the air fryer when done cooking, and top the fries with feta cheese, parsley,
oregano, salt, and pepper.
8. SERVE with lemon wedges.
Potato Wedges
YIELDS 4 SERVINGS
2 large russet potatoes, rinsed & cut into 4-inch long wedges
1½ tablespoons olive oil
½ teaspoon salt
1 tablespoon Parmesan cheese, grated
1. CUT the potatoes into 4-inch long wedges.

3. COAT the potatoes in olive oil and toss with the seasonings and Parmesan cheese until well coated.
5. SELECT French Fries, set time to 20 minutes, and press Start/Pause.
Potato Chips
YIELDS 4 SERVINGS
2 liters water
1 tablespoon salt
2 large russet potatoes, thinly sliced
1. MIX together the water and salt in a large bowl until all the salt dissolves.
2. THINLY SLICE the potatoes. Using a mandolin is highly recommended (use a 1.5 mm blade).
3. SOAK the potatoes in the salt water for 30 minutes.
4. DRAIN the potatoes and pat them dry.
6. COAT the potato slices with olive oil.
7. LAYER the oil-coated potatoes in the preheated air fryer.
8. COOK the potatoes at 330°F for 25 minutes. Make sure to shake the baskets halfway through cooking.
9. SEASON the potatoes with salt and pepper when done cooking.
Onion Rings
YIELDS 2 SERVINGS
1 small white onion, cut into ½-inch

thick rounds & separated into rings
1 teaspoon salt
2 eggs
1 cup buttermilk
1. SLICE the onion into ½-inch thick rounds and separate the layers into rings.
2. COMBINE the breadcrumbs, paprika, and salt in a bowl. Set aside.
3. WHISK the eggs and buttermilk together until fully mixed.
4. DREDGE each onion ring into the flour, then dip in the beaten eggs, and then the breadcrumb mixture.
6. SPRAY the onion rings liberally with cooking spray.
7. PLACE onion rings in a single layer in the preheated air fryer baskets, and cook in batches at 370°F for 10
minutes until golden brown. Be sure to use cooking spray in between to make sure they are uniformly cooked.
Blooming Onion
YIELDS 3 SERVINGS
1 large onion
1 cup all-purpose flour
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
½ teaspoon dried oregano
1¼ cups water
½ cup Italian style breadcrumbs
1. PEEL onion and cut off the top. Place cut-side down onto a cutting board.
2. CUT downward, from the center outward, all the way to the cutting board. Repeat to make 8 evenly spaced
cuts around the onion. Make sure your slit cuts through all of the layers, but leave the onion connected in the
center. Set aside.
3. COVER the onion in ice water for at least 2 hours, then dry.
4. MIX together the flour, paprika, salt, garlic powder, chili powder, black pepper, oregano, and water until it forms
a batter.
6. COAT the onion with the batter, spreading out the layers and making sure every layer is covered with the
batter. Then sprinkle the top and bottom of the onion with breadcrumbs.
7. SPRAY the bottom of the air fryer with cooking spray and place the onion inside, cut-side up. Spray the upside
of the onion liberally with cooking spray.
8. COOK the onion at 400°F for 10 minutes, then cook for an additional 15 minutes at 350°F.
Hasselback Potatoes
YIELDS 4 SERVINGS
4 medium russet potatoes, washed & scrubbed

2 teaspoons salt
¼ teaspoon garlic powder
2 tablespoons freshly chopped parsley, for garnish
1. WASH AND SCRUB the potatoes. Pat them dry with a paper towel.
2. CUT slits, ¼-inch apart, into the potato, stopping just before you cut all the way through, so that the slices stay
connected by about ½ inch at the bottom of the potato.
4. COVER the potatoes with olive oil, and season evenly with the salt, black pepper, and garlic powder.
5. ADD the potatoes into the preheated air fryer, and cook for 30 minutes at 350°F.
6. BRUSH the melted butter onto the potatoes and cook for another 10 minutes at 350°F.
7. GARNISH with freshly chopped parsley.
Roasted Potatoes
YIELDS 4 SERVINGS
1½ pounds of small new potatoes, cleaned & halved

½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
2. COAT the halved potatoes in olive oil and toss with the seasonings.
3. PLACE the potatoes into the preheated air fryer.
4. SELECT French Fries, set time for 20 minutes, and press Start/Pause. Make sure to shake the baskets halfway
through cooking (the Shake Reminder function will let you know when!).
Honey-Roasted Carrots
YIELDS 2-4 SERVINGS

1 pound heirloom rainbow carrots, peeled & washed

2 tablespoons honey
2 sprigs fresh thyme
1. PAT DRY the carrots with a paper towel. Set aside.

3. TOSS the carrots in a bowl with olive oil, honey, thyme, salt, and pepper.
4. ADD the carrots to the preheated air fryer.
5. SELECT Root Vegetables and press Start/Pause. Make sure to shake the baskets halfway through cooking
(the Shake Reminder function will let you know when!).
6. SERVE hot.
Roasted Garlic Broccoli
YIELDS 3 SERVINGS
1 large head broccoli, cut into florets

½ teaspoon salt
2. DRIZZLE the broccoli with olive oil and toss together until evenly coated.
3. TOSS the broccoli with the seasonings.
4. ADD the broccoli to the preheated air fryer.
5. SELECT Vegetables and press Start/Pause.
Honey-Soy Carrots
YIELDS 4 SERVINGS
1 pound young carrots (6-inch), rinsed, scrubbed clean & patted dry
1 teaspoon honey
1 teaspoon soy sauce

2. COAT the carrots in olive oil and toss in the honey and soy sauce
3. PLACE the carrots in the preheated air fryer.
5. SEASON with salt and pepper when done cooking
Roasted Cauliflower
YIELDS 2-3 SERVINGS

10 ounces cauliflower florets

½ teaspoon salt
2. PLACE the cauliflower florets into a bowl, drizzle with olive oil, and season with salt and pepper, tossing to coat
the florets evenly.
3. ADD the cauliflower into the preheated air fryer.
4. SELECT Vegetables, then press Start/Pause.
Roasted Turmeric Cauliflower
YIELDS 2-3 SERVINGS

10 ounces cauliflower florets

1 teaspoon turmeric powder
½ teaspoon salt
2. PLACE the cauliflower florets into a bowl and drizzle with olive oil until all the cauliflower is well coated.
3. TOSS the cauliflower with the seasonings.
4. ADD the cauliflower into the preheated air fryer.
5. SELECT Vegetables, then press Start/Pause.
Roasted Corn
YIELDS 2 SERVINGS
1 ear of corn, husks & silks removed, cut in half

1 tablespoon butter, melted
¼ teaspoon salt
2. BRUSH the melted butter all over the corn and season with salt.
3. PLACE the corn in the preheated air fryer.
4. SELECT Root Vegetables, adjust time to 10 minutes, and press Start/Pause.
5. FLIP the corn halfway through cooking (the Shake Reminder function will let you know when!).
Roasted Butternut Squash
YIELDS 2-4 SERVINGS

1 butternut squash, peeled, seeded & cut into 1-inch cubes

2 tablespoons olive oil, plus more for drizzling
1½ teaspoons thyme leaves
1 teaspoon salt
1. SELECT Preheat on the Cosori Air Fryer and press

Start/Pause.
2. COAT the butternut squash cubes with olive oil and season with thyme, salt, and pepper.
3. ADD the seasoned squash to the preheated air fryer.
5. DRIZZLE with olive oil when done cooking and serve.
Roasted Eggplant
YIELDS 1-2 SERVINGS

1 Japanese eggplant, peeled & cut into ½-inch thick slices

½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon ground cumin

2. CUT the peeled eggplant into ½-inch thick slices.
3. COMBINE the oil and seasonings in a large bowl until well combined and toss the eggplant until all pieces are
well coated.
4. PLACE the eggplant into the preheated air fryer and cook at 400°F for 10 minutes.
Garlic Bread
YIELDS 4 SERVINGS
1 French baguette (12 inches), cut lengthwise & widthwise
3 tablespoons butter, room temperature
2 tablespoons Parmesan cheese, grated
2 tablespoons parsley, freshly chopped
1. SLICE the baguette in half lengthwise, then each piece in half widthwise, creating four 6-inch long slices.
3. COMBINE garlic, butter, and olive oil together to form a paste.
4. SPREAD the paste evenly onto the bread and sprinkle with Parmesan cheese.
5. PLACE the bread into the preheated air fryer.
6. SELECT Bread and press Start/Pause.
7. GARNISH with freshly chopped parsley when done cooking.
Cheesy Cornbread Muffins
YIELDS 6 MUFFINS

½ cup cornmeal
3 tablespoons white sugar
1 teaspoon salt
1½ teaspoons baking powder
½ cup milk
1 egg
1 cup corn
3 scallions, chopped
3 ounces cheddar cheese, grated
1. COMBINE flour, cornmeal, sugar, salt, and baking powder in a bowl. Mix together.
2. WHISK together milk, butter, and egg until well combined.
3. MIX dry ingredients into wet ingredients. Fold in corn, scallions, and grated cheddar cheese.
6. ADD the muffins into the preheated air fryer.
8. SERVE muffins with more butter, or enjoy as is.
Cheddar Buttermilk Biscuits
YIELDS 4 BISCUITS
1¼ teaspoons baking powder

1 teaspoon kosher salt
1 teaspoon sugar
1/8 teaspoon baking soda
1¾ cups all-purpose flour, plus more for surface
½ cup (1 stick) unsalted butter, chilled, cut into ¼-inch pieces
½ cup cheddar cheese, shredded
½ cup buttermilk, chilled
Butter, melted, for brushing
1. SIFT together the baking powder, salt, sugar, baking soda, and flour.
2. CUT in the chilled butter by using a pastry blender or food processor until it resembles coarse crumbs.
3. MIX in the cheddar cheese and buttermilk until it combines into dough. The dough should look dry.
4. FORM dough into a 1-inch thick square.
6. CUT biscuits using a round biscuit/cookie cutter.
7. LINE the preheated air fryer baskets with parchment paper.
8. BRUSH top of the biscuits with melted butter and place atop the parchment paper.
9. COOK the biscuits at 350°F for 12 minutes.
Brussel Sprouts with Pancetta
YIELDS 2-4 SERVINGS

10 ounces brussel sprouts, halved

2 strips pancetta, diced
1 tablespoon Parmesan cheese, freshly grated

2. CUT the stems off of the brussel sprouts, then cut in half.
3. COMBINE brussel sprout halves, diced pancetta, olive oil, garlic powder, salt, and pepper in a bowl and mix
together.
4. ADD mixture to the preheated air fryer.
5. SELECT Root Vegetables, adjust time to 10 minutes, then press Start/Pause. Make sure to shake the baskets
6. GRATE Parmesan cheese for garnish, then serve.
Cinnamon Rolls
YIELDS 8-10 CINNAMON ROLLS

CREAM CHEESE FROSTING
½ cup cream cheese, room temperature

1 cup powdered sugar
½ cup unsalted butter, room temperature
CINNAMON ROLLS
1 cup milk, warm

¼ cup unsalted butter, melted
¼ cup white sugar
½ packet active dry yeast
21/3 cups all-purpose flour, plus more for dusting
½ teaspoon baking powder
1 teaspoon salt
¼ cup unsalted butter, softened
½ cup dark brown sugar
2½ teaspoons ground cinnamon
1. MIX together all the frosting ingredients until well combined and there are no lumps. Set aside.
2. COMBINE the warm milk, melted butter, white sugar, and active dry yeast in a large bowl and allow to bloom
for 1 minute.
3. MIX in 2 cups all-purpose flour until well combined and cover with a towel for 1 hour and place in a warm area
of your house.
4. MIX in the remaining flour, baking powder, and salt.
5. KNEAD the dough on a floured surface and roll out to a ¼-inch thickness.
6. SPREAD the softened butter on the dough, and sprinkle the dark brown sugar and cinnamon on top.
7. ROLL the cinnamon rolls tightly beginning at the long edge, until a log of dough has been formed.
8. CUT the dough into 1 to 1½-inch slices, place onto a lightly buttered sheet pan, and cover with a towel for 30
minutes.
10. PLACE the cinnamon rolls on parchment paper and into the preheated air fryer.
11. COOK the cinnamon rolls at 330°F for 12 minutes.
12. SPREAD the cream cheese frosting on top when done cooking.
Chocolate Soufflé

Butter, for greasing

Sugar, for coating
3 ounces bittersweet chocolate, chopped
¼ cup unsalted butter
2 eggs, yolks separated from whites
½ teaspoon pure vanilla extract
3 tablespoons sugar
Powdered sugar, for dusting
1. GREASE two 6-ounce ramekins with butter. Sprinkle sugar into the ramekins, shaking to spread around, then
dumping out the excess.
2. MELT chocolate and butter together in the microwave in 30 second intervals until the chocolate is fully melted,
about 30 seconds to 1 minute.
3. WHISK the egg yolks and vanilla extract vigorously into the melted chocolate to prevent scrambling. Stir in the
flour until there are no lumps and set aside to cool.
4. BEAT the egg whites in a large bowl with an electric mixer at medium speed until they just hold soft peaks.
5. ADD the sugar, a little at a time, continuing to beat at medium speed, then increasing to high speed until whites
just hold stiff peaks. Set aside.
6. SELECT Preheat on Cosori Air Fryer, adjust to 330°F, and press Start/Pause.
7. STIR about ½ cup of the whites into chocolate mixture to lighten. Then, add chocolate mixture to the remaining
whites, folding gently but thoroughly.
8. SPOON batter into the ramekins and place into the preheated air fryer.
9. BAKE the soufflés at 330°F for 13 minutes.
10. DUST the soufflés with powdered sugar and serve immediately.
Banana Nut Bread
YIELDS 1 MINI LOAF

¼ cup unsalted butter, softened

½ cup sugar
1 egg, beaten
2 overripe bananas, mashed
¼ teaspoon vanilla extract
¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/3 cup chopped walnuts
1. CREAM together the butter and sugar.

2. MIX in the egg, mashed bananas, and vanilla. Set aside.
4. SIFT together the flour, baking soda, and salt.
5. FOLD the dry ingredients into the wet until combined. Mix in the chopped walnuts.
6. GREASE 1 mini loaf pan and then fill with batter. Place into the preheated air fryer.
7. SELECT Desserts, adjust to 40 minutes, and press Start/Pause.
Mini Apple Pies
YIELDS 2 SERVINGS

1 medium apple, peeled & diced into bite-sized pieces

2½ tablespoons granulated sugar
1 tablespoon unsalted butter
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 sheet pre-made pie dough
1 egg, beaten
1 teaspoon milk
1. COMBINE the diced apples, granulated sugar, butter, cinnamon, nutmeg, and allspice together in a medium
saucepan or skillet over low-medium heat. Bring to a simmer.
2. SIMMER for 2 minutes, then remove from heat.
3. ALLOW the apples to cool, uncovered at room temperature, for 30 minutes.
4. CUT the pie dough into 5-inch circles.
5. ADD the filling to the center of each pie crust circle and use your finger to apply water to the outer ends. Some
filling will be left over.
6. CRIMP the pie shut and cut a small slit on the top.
7. SELECT Preheat on the Cosori Air Fryer, adjust to 350°F, and press Start/Press.
8. MIX together the egg and milk to make an egg wash and brush the tops of each pie.
9. PLACE the pies into the preheated air fryer and cook at 350°F for 10 minutes, until pies are golden brown.
Rustic Pear Tart with Walnuts
YIELDS 4 SERVINGS

PASTRY
¾ cup all-purpose flour, plus ½ tablespoon

¼ teaspoon salt
1 tablespoon granulated sugar
6 tablespoons unsalted butter, cold,
cut into ½-inch pieces
2 tablespoons water, ice-cold
1 egg, beaten
1 tablespoon turbinado sugar
1 tablespoon honey
1½ teaspoons water
Toasted walnuts, chopped, for garnish
FILLING
1 large pear, peeled, quartered & thinly sliced

1½ teaspoons cornstarch
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
A pinch salt
1. MIX the ¾ cup flour, salt, and granulated sugar in a large bowl until well combined.
2. CUT the butter into the mixture using a pastry blender or food processor until it forms coarse crumbs.
3. ADD the cold water and mix until it combines.
4. FORM the dough in a bowl, cover with plastic wrap, and chill in the fridge for 1 hour.
5. MIX together the filling ingredients in a bowl until well combined.
6. ROLL out your chilled dough until it is 8½ inches in diameter.
7. ADD the ½ tablespoon flour onto the top of the pastry leaving 1½ inches unfloured.
8. LAY the pear slices in decorative, overlapping circles on top of the floured part of the crust. Spoon any
remaining pear juice over the slices. Fold the border over the filling.
9. COVER the borders with beaten egg and sprinkle the turbinado sugar all over the tart. Set aside.
11. SPRAY the preheated air fryer with cooking spray and place the tart inside.
13. MIX together the honey and water and brush the tart when it is done cooking.
14. GARNISH with toasted chopped walnuts.
Lemon Pound Cake
YIELDS 1 MINI LOAF
1. MIX together the flour, baking powder, and salt in a bowl. Set aside.
2. ADD the softened butter to an electric mixer and beat until light and fluffy, about 3 minutes.
3. BEAT the sugar into the whipped butter for 1 minute.
4. BEAT the flour mixture into the butter until fully incorporated, about 1 minute.
5. ADD in the egg, lemon juice, and lemon zest. Mix on low until fully incorporated.
6. POUR in the buttermilk slowly while mixing at medium speed.
7. ADD the batter to a greased mini loaf pan all the way to the top. You may have some batter left over.
9. PLACE the pound cake into the preheated air fryer.
Blueberry Lemon Muffins
YIELDS 6-8 SERVINGS

½ teaspoon lemon juice

½ cup coconut milk or soy milk
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons coconut oil, liquidated
1 lemon, zested
1 cup fresh blueberries
1. COMBINE lemon juice and coconut milk in a small bowl, then set aside.
2. MIX together flour, baking powder, baking soda, and salt in a separate bowl and set aside.
3. BLEND together sugar, coconut oil, lemon zest, and vanilla extract in an additional bowl. Then, combine with
coconut-lemon mixture and stir to combine.
4. MIX your dry mixture into your wet, gradually, until smooth. Gently fold in blueberries.
7. PLACE the muffin cups carefully into the preheated air fryer. Select Desserts, adjust time to 15 minutes, then
press Start/Pause.
8. REMOVE muffins when done cooking and let them cool down for 10 minutes. Then serve.
Chocolate Espresso Muffins
YIELDS 8 MUFFINS

1 cup all purpose flour

½ cup cocoa powder
¾ cup light brown sugar
½ teaspoon baking powder
½ teaspoon espresso powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
¾ cup milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/3 cup vegetable oil
1. MIX together the flour, cocoa powder, sugar, baking powder, espresso powder, baking soda, and salt in a large
bowl.
2. WHISK the egg, milk, vanilla, vinegar, and oil in a separate bowl.
3. MIX the wet ingredients into the dry until combined.
4. GREASE the muffin cups with cooking spray and pour batter in until cups are ¾ full.
6. PLACE the muffin cups carefully into the preheated air fryer. You may need to work in batches.
7. SELECT Desserts, adjust time to 15 minutes, and press Start/Pause.
Coconut Macaroons
YIELDS 5-6 SERVINGS

1/3 cup sweetened condensed milk

1 egg white
¼ teaspoon almond extract
¼ teaspoon vanilla extract
1/8 teaspoon salt
1¾ cups shredded, unsweetened coconut
1. MIX together condensed milk, egg white, almond extract, vanilla extract, and salt in a bowl.
2. ADD in 1½ cups shredded coconut and mix until well combined. Mixture should be able to hold its shape.
3. FORM 1½-inch balls with your hands. On a separate plate, add ¼ cup of shredded coconut.
4. ROLL the coconut macaroons into the shredded coconut until covered.
6. ADD the coconut macaroons to the preheated air fryer.
8. LET macaroons cool for 5 to 10 minutes when done, then serve.
Orange Cranberry Muffins
YIELDS 6-8 MUFFINS


1/3 cup sugar
¼ teaspoon salt
1 cup cranberries
1 egg
1/3 cup orange juice
¼ cup vegetable oil
1 orange, zested
1. MIX together the flour, sugar, baking powder, baking soda, salt, and cranberries in a large bowl.
2. WHISK the egg, orange juice, oil, and orange zest in a separate bowl.
3. MIX the wet ingredients into the dry until combined.
4. GREASE the muffin cups with cooking spray and pour batter in until cups are ¾ full.
6. PLACE the muffin cups carefully into the preheated air fryer. You may need to work in batches.
Chocolate Chip Muffins
YIELDS 6-8 SERVINGS


½ cup coconut milk or soy milk
3 tablespoons coconut oil, liquidated
2 tablespoons cocoa powder
¼ teaspoon salt
½ cup dark chocolate chips
¼ cup pistachios, cracked (Optional)
1. COMBINE sugar, coconut milk, coconut oil, and vanilla extract in a small bowl, then set aside.
2. MIX together flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl and set aside.
3. MIX your dry ingredients into your wet, gradually, until smooth. Then fold in chocolate chips and pistachios.
6. PLACE the muffin cups carefully into the preheated air fryer. Select Desserts, adjust time to 15 minutes, then
press Start/Pause.
7. REMOVE muffins when done cooking and let them cool down for 10 minutes before serving.
More Cosori Products
If you’re happy with this air fryer, the line doesn’t stop here. Check out www.cosori.com for a line of all our
beautiful and thoughtfully designed cookware. They might be right at home in your kitchen, too!
Looking For More?
We’re committed to providing you with a community to bring out the best inner home cooking chef in you. Share
your recipes and join the conversation! We’re constantly posting fun ways to experience all of our Cosori devices.
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Cosori Air Fryer CP137-AF/ CP158-AF/ CS137-AF/ CS158-AF

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our recipe gallery

weekly, featured recipes

On behalf of all of us at Cosori,

Playing with Presets

2 cups all-purpose ﬂour

Ginger Blueberry Scones

2 cups all-purpose ﬂour

Baked Potted Egg

Nonstick cooking spray 3 eggs

French Toast Sticks

4 slices white bread, 1½ inches thick, preferably stale

Muﬃn Breakfast Sandwich

Nonstick cooking spray

Coﬀee Streusel Muﬃns

1 tablespoon white sugar

¾ cup all-purpose ﬂour

Stuﬀed French Toast

PREP TIME: 4 minutes

1 slice brioche bread, 2½ inches thick, preferably stale

PREP TIME: 2 minutes

1 tablespoon dark brown sugar

1. MIX together the seasonings until well combined.

YIELDS 1-2 SERVINGS

2 teaspoons olive oil

1. BRUSH olive oil on top of the premade pizza dough.

Santa Maria Ribeye

¾ teaspoon kosher salt

1. SELECT Preheat on the Cosori Air Fryer and press Start/Pause.

New York Steak with Chimichurri

¼ cup extra-virgin olive oil

2 teaspoons vegetable oil

1 ribeye (16 ounces), boneless

1. SELECT Preheat on the Cosori Air Fryer and press Start/Pause.

Balsamic Mustard Flank Steak

¼ cup olive oil

YIELDS 1-2 SERVINGS

½ pound ground beef (75/25)

Mediterranean Lamb Meatballs

1 pound ground lamb

1 pound ground beef

Roasted Garlic & Herb Chicken

3 chicken thighs, bone-in, skin on

½ tablespoon smoked paprika

1. COMBINE all the seasonings together in a small bowl.

Garlic Lemon Chicken Legs

2 tablespoons olive oil

Mustard-Roasted Chicken Thighs

2 tablespoons Dijon mustard

Chicken Tikka Drumsticks

1/3 cup coconut milk

1. COMBINE everything except chicken into a bowl and mix.

Honey Lemon Chicken

3 tablespoons honey, plus more for drizzle

Five-Spice Sticky Chicken

3 tablespoons hoisin sauce

½ cup Italian style breadcrumbs

North Carolina Style Pork Chops