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Air Fryer Yam Fries (Dundun)
Nigerian dundun made lighter — true puna yam cut into batons and air-fried until golden outside and fluffy inside. Not sweet potato, and that's the point.

Recipe developers & test cooks
Air Fryer Cookbook is written and tested by a small team obsessed with getting air-fryer cooking right — real dishes from around the world, cooked until they actually work, with every allergen label set by hand and never inferred. We write like editors who revere food as culture, not content.
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Nigerian dundun made lighter — true puna yam cut into batons and air-fried until golden outside and fluffy inside. Not sweet potato, and that's the point.
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A puffed, golden mushroom-and-tomato frittata baked in a cake pan in the air fryer — one bowl, fifteen minutes, and no broiler anxiety required.
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Spain's tapas-bar treasure — creamy ham béchamel inside a golden crumb, chilled overnight and air-fried crisp. Patience required; deep fryer not.
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Venezuela's party-defining cheese sticks — salty white cheese wrapped in a spiral of dough and air-fried until golden, crisp, and dangerously poppable.
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Pakistani seekh kebab — beef kneaded with green chile, ginger, and garam masala, shaped on skewers and charred in moving air. Free of all nine allergens.
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Nigeria's crunchy party pastry — nutmeg-scented dough cut into bites and air-fried until golden and snappy, no pot of hot oil standing between you and the tin.
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Homemade maple-sage pork patties with no mystery fillers — five minutes to mix, twelve to cook, allergen-free across the board and freezer-friendly.
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The classic three-ingredient peanut butter cookie — naturally flourless, crosshatched, done in eight minutes. Small-batch baking is what an air fryer is for.
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Lemongrass pork meatballs with quick-pickled carrot and daikon, sriracha mayo, and a baguette for building — the banh mi cart, dinner-table edition.
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Maryland-style lump crab cakes with a golden panko shell and no deep fry. We skip the Worcestershire — there's anchovy in it — and you won't miss it.
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Chennai's red-hot bar snack in the air fryer — yogurt-marinated chicken with curry leaves and a rice-flour crunch, fierce and gluten-free as written.
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Cuban sweet plantains with caramelized edges and custardy centers — the beloved comida criolla side, air-fried with a fraction of the usual oil.
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Golden, sugar-crusted apple hand pies from the air fryer — real cinnamon-apple filling in flaky pastry, no oven preheat and no soggy bottoms.
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Beef kofta with onion, parsley, and warm spices — no binder, no bun, and naturally free of all nine tracked allergens. Ten minutes in the basket.
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Homemade pork-and-cabbage gyoza, crisped all over in the air fryer, with a tamari-sesame dipping sauce. The wrapping takes practice; the eating doesn't.
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Shelf-stable gnocchi straight into the basket — no boiling — until golden and crackly outside, chewy inside. Parmesan over the top, dinner done.
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Caramel-edged carrots in a honey glaze that actually clings — sweet enough for the kids at the table, roasty enough that adults finish the bowl.
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Golden corn cakes with molten cheese inside — the Venezuelan and Colombian daily bread, naturally gluten-free and crisped beautifully by the air fryer.
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Shredded-from-scratch hash browns with lacy, golden edges — the squeeze-the-water trick that makes them crisp, no flat-top or pool of oil required.
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Wobbly, cheesy, blender-simple egg bites in a silicone mold — the make-ahead breakfast that survives a school-morning microwave with dignity intact.
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Sate ayam in an air fryer — turmeric-and-tamari chicken skewers with caramelized edges and a proper peanut sauce. Gluten-free, no charcoal required.
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The viral quartered-cob corn cut, honestly assessed: yes they curl, yes they're fun — and yes the cutting is genuinely hard. Here's the safe way.
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Turkey burgers that don't apologize — an egg binder, a grated-onion trick, and steady basket heat keep the lean meat honest and juicy.
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No vat of oil, no beer batter — a shattering panko crust and proper thick chips instead. Honest about the tradeoff, and why we cook it anyway.
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Blistered, wrinkled, snackable green beans — the takeout-style kind, not the squeaky steamed kind. Twelve minutes, four ingredients, zero regrets.
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Custardy inside, cinnamon-sugar crisp outside, and built for small hands and syrup-dunking — French toast sticks without the butter-splattered skillet.
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Craggy, batter-crisped cauliflower in real butter-and-hot-sauce buffalo — gluten-free thanks to rice flour, and nobody at the table misses wings.
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Lacquered, gingery salmon on a weeknight clock — tamari keeps the glaze gluten-free, and the fan does what a yakitori grill does with less ceremony.
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Crispy-edged, paprika-dusted breakfast potatoes in 20 minutes flat — no skillet babysitting, no oven preheat, naturally vegan and gluten-free.
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Fudgy, chip-studded brownies from a 7-inch pan in the air fryer — a true small batch with proper shiny-top chew and no oven heating up the kitchen.
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Blistered, snappy asparagus in eight minutes — no limp spears, no oven preheat, just fast dry heat doing exactly what this spring vegetable wants.
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A whole bird, bronzed all over in about an hour — spatchcock it if your basket argues, and keep the drippings. Rotisserie night, no rotisserie.
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Crisp-blistered quesadillas without the skillet shuffle — the toothpick trick keeps the tortilla down, and the air fryer does the rest in six minutes.
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Golden panko chicken cutlets, Tokyo-diner style, without the pot of oil — juicy inside, shatter-crisp outside, with tonkatsu sauce for dragging.
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No pot, no watching, no water at all — eggs straight into the basket for 15 minutes. A convenience trick, not magic, and we're upfront about that.
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Panko-crusted, buttermilk-dipped onion rings that crunch out loud — no egg, no deep fryer, and a three-bowl dredging line the kids can run solo.
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Spit-style spice on boneless thighs — a yogurt shawarma marinade, a ripping-hot air fryer, and crisp-edged chicken for wraps, plates, or fridge raids.
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The air fryer makes a shockingly good grilled cheese — evenly golden both sides at once, molten middle, no flipping anxiety and no babysitting a pan.
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Browned-all-over Italian-American meatballs in 12 minutes — panko, parmesan, and an honest word about why there's no Worcestershire here.
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The best baked-potato skin you've ever had, in two-thirds the time. The center still takes a while — and we'll be straight with you about that.
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Seared-edge sirloin cubes rolled in garlic butter — ten minutes from cutting board to table, and nobody fights over the end piece.
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A small-batch of six real chocolate chip cookies — crisp rims, molten middles — baked in the air fryer in eight minutes with no oven preheat.
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Flat, evenly crisp bacon with no stovetop spatter — plus the water-in-the-drawer trick that keeps your kitchen from smoking out.
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Charred-edge, deep-green broccoli in ten minutes flat — the air fryer's dry heat does what your oven takes half an hour to approximate, only better.
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Baking powder is the trick, butter is the truth — crackly wings tossed in real Buffalo sauce without a pot of oil in sight.
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A quick brine, a hot basket, and a real rest — boneless chicken breast that's actually juicy, not the dry white slab you've learned to expect.
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Real chicken tenders with a shattering panko crust — the kid-table classic, air-fried juicy and golden without the drive-through or the deep fryer.
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Bone-in thighs with genuinely crackling skin — the air fryer's best argument for itself, and the cheapest great dinner in the poultry case.
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Real-deal french fries from actual potatoes — soaked, double-cooked, honestly explained. Not deep-fryer fries, but closer than you'd ever believe.
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A 30-minute brine and a 145°F pull — the two habits that turn the weeknight pork chop from cafeteria gray back into actual meat.
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Ten minutes, one basket, and a fillet with burnished edges and a blush-pink center. We pull salmon at 125–130°F and let carryover finish the job.
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Eight minutes from bag to bowl: plump, garlicky shrimp with real browning at the edges. The fastest protein the air fryer knows how to make.
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Shatteringly crisp, gochujang-glazed wings — the Seoul street-food classic, lightened and made gluten-free with rice starch.
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Flaky, golden hand pies stuffed with spiced beef, olives, and egg — Argentine empanadas baked crisp in the air fryer instead of fried or oven-baked.
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Cantonese char siu — pork shoulder lacquered in honey, hoisin, and five-spice, then air-fried to sticky, mahogany-edged glory for a weeknight dinner.
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Cubes of salmon roasted hot and fast into crisp-edged, tender bites — gluten-free, dairy-free, high-protein, and on the table in under 30 minutes.
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Bulgur-and-beef torpedoes stuffed with spiced pine-nut filling, crisped in the air fryer — the Levantine party classic, lighter on the oil.
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Crunchy chickpeas tossed in warm garam masala and amchur — a whole-food, high-fiber snack rooted in Indian spice, air-fried, vegan, and gluten-free.
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Crisp potato cubes under a smoky-spicy brava sauce — the Spanish tapas-bar classic, made vegan and gluten-free with a fraction of the oil.
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West African black-eyed pea fritters meet sweet plantain — crisp-edged, naturally vegan, and made without a vat of oil.
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Crunchy homemade nuggets with a stealth serving of vegetables blended in — nut-free, dairy-free, and built for actual children.
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Shatter-crisp chickpeas tossed in North African harissa — a five-ingredient, whole-food snack that puts the store-bought bag to shame.
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Craggy, crunchy granola clusters from a handful of pantry staples — vegan, gluten-free, nut-free, and ready in a fraction of the oven's time.
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Ginger-and-garlic-marinated Japanese fried chicken, crisped in the air fryer with potato starch — juicy, savory, and built for a weeknight dinner.
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Tender little banana-oat muffin bites sweetened by ripe fruit — gluten-free, dairy-free, nut-free, and built for lunchboxes and small hands.
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Crisp rolled corn tortillas stuffed with seasoned shredded chicken — a Mexican antojito made gluten-free and dairy-free, weeknight-fast in the air fryer.
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Thin-sliced beef rubbed in yaji — Nigeria's roasted-peanut spice blend — and crisped on skewers. Smoky northern street food, no charcoal pit required.
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Yogurt-marinated, spice-stained tandoori chicken with char at the edges — the Punjabi clay-oven classic, gluten-free and built for a weeknight basket.
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Charred corn on the cob slathered in lime crema, cotija, and chili — Mexico City's classic street snack, brought to a crisp in the air fryer.
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Lemongrass, garlic, and fish sauce caramelized onto chicken thighs — Vietnam's ga xao sa, made gluten-free and dairy-free in the air fryer.
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Thin, sweet-tart apple chips dusted with cinnamon and nothing else — a vegan, gluten-free, whole-food snack that's just fruit, heat, and patience.
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Cauliflower florets rubbed in warm shawarma spice and roasted crisp-edged in the air fryer — all the spit-roast flavor, none of the meat at all.
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Purple-skinned Japanese sweet potatoes air-fried whole until the flesh turns dense, chestnut-sweet, and custardy — a whole-food snack with nothing added.
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Soft, yeasty Nigerian dough balls dusted in sugar — the beloved party and street snack, made with just a fraction of the deep-fry oil in the air fryer.
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Crisp-shelled Sicilian rice balls with a molten cheese center — the classic arancini, breaded and air-fried instead of deep-fried, with far less oil.
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Yogurt-marinated paneer and peppers with charred, smoky edges — North India's vegetarian tikka classic, gluten-free and cooked in the air fryer basket.
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Crisp-edged, tender-centered sweet potato fries with nothing but oil and salt — vegan, gluten-free, and the honest whole-food side everyone fights over.
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Crisp pork-and-vegetable lumpia Shanghai, rolled thin and air-fried golden — the Filipino party staple, lightened from the deep fryer for the whole table.
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Crisp-edged spiced potato patties — North India's beloved aloo tikki, air-fried with no deep-frying, naturally vegan, gluten-free, and built from whole foods.
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Golden potato wedges bright with lemon, garlic, and oregano — the Greek taverna side dish, made vegan and gluten-free with a short whole-food ingredient list.
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Golden, squeaky halloumi cut into thick fries and crisped in the air fryer — molten inside, lacquered outside, and no deep-fry batter required.
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Crisp potato wedges seasoned with the smoky, tomato-pepper spice profile of Nigerian jollof — a whole-food side with a West African accent.
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Crisp tofu tossed with toasted Sichuan-pepper salt, fried chili, and scallion — the Cantonese takeout classic, made vegan and gluten-free at home.
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Crunchy breaded zucchini fries — a dairy-free, nut-free, kid-approved way to turn a glut of summer squash into the snack everyone reaches for.
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Garlicky, herb-stuffed mushroom caps with a crisp top — a vegan, gluten-free party plate that comes together in the air fryer in minutes.
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Sweet potato cubes tossed in red curry paste and coconut, roasted crisp-edged in the air fryer — a vegan, gluten-free snack with real Thai backbone.
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Cinnamon-sugar churros with a tender, custardy inside and crisp ridged shell — the Spanish café classic, made in the air fryer with far less oil.
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Craggy, herb-green falafel from soaked dried chickpeas — crisp outside, fluffy within, and crisped in moving air instead of a deep vat of oil.
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Crisp-edged tofu cubes tossed in a sweet-hot fermented gochujang glaze — a vegan, sesame-flecked Korean snack that earns its place beside any fried thing.
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Crisp, golden vegetable samosas with a spiced potato-and-pea filling — the South Asian teatime classic, air-fried instead of deep-fried and fully vegan.
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Thin, golden, shatter-crisp chicken schnitzel — the Austrian classic done in moving air, dairy-free, kid-friendly, and ready for a squeeze of lemon.
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Thin, brittle plantain crisps with a fraction of the oil — the West African snack that beats any bagged version, made from one ingredient plus salt.
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Crisp-edged Brussels sprouts glazed in reduced balsamic — a fast, whole-food side that's vegan, gluten-free, and good enough to convert a skeptic.
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Crisp, spiced onion fritters bound in chickpea flour — South Asia's monsoon-day pakora, air-fried instead of deep-fried, naturally vegan and gluten-free.
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Turmeric-marinated tofu skewers crisped in the air fryer and served with a real peanut sauce — a vegan, gluten-free take on Indonesia's sate.
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Twice-cooked green plantains smashed flat and crisped — the everyday Puerto Rican staple, made with barely a slick of oil in the air fryer instead.
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Sweet potato wedges crisped in the air fryer and dusted with za'atar — caramelized edges, herby-tangy crust, one whole vegetable and a spice blend.