4 Tricks for Converting Almost Any Recipe to the Air Fryer

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Air fryers cook quickly, and the results are often as good (or better) as those from slower cooking methods. If I'm telling you something you already know, you might be one of the millions of people using their air fryer daily.

You might also be wondering if your favorite stovetop and oven recipes can be made in the air fryer. Often, the answer is yes, though there are considerations when converting an existing recipe to the air fryer.

There are precious few dishes that can't be made in the popular appliance. We've tested simple sides, eggs, desserts, whole-roasted meats and even a campfire classic or two.

Because of its undeniable ease of use, speed and favorable results -- the microwave can't hold a candle -- your instinct may be to move every recipe, no matter what the directions call for, over to the speedy air fryer.

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Before you do, take the advice of Andreas Hansen, a passionate home cook and founder and CEO of Fritaire air fryers. Whether the recipe you're considering for the air fryer is roasted, baked, or fried, Hansen walked me through all the potential adjustments and considerations needed to adapt it for the air fryer.

1. Reduce the temperature and time

From roasted Brussels sprouts to roasted duck to air fryer brownies, your air fryer will first and foremost do it more quickly than your oven can. "It's called an air fryer because it circulates the heat faster, so that means that things brown faster," says Hansen.

Air fryers with windows or glass bowls provide visual cues that help you gauge when something is done. However, for drawer-style air fryers, where you don't want to constantly interrupt the cooking process to check progress, start by lowering both the temperature and the timer for the recipe.

"I would reduce the temperature by 20 to 25 degrees to keep things from drying out too fast," says Hansen. And even with a lower temperature setting, assume that your dish is going to be cooked through in a lot less time, so set a timer or adjust your expectations accordingly.

"You also have to reduce the cook time by 20 to 30%," says Hansen. So if your recipe calls for a 425-degree oven and 30 minutes of cooking time, the air fryer equivalent would be 400 degrees and around 20-25 minutes.

2. Reduce volume and leave space

Consider your air fryer's capacity and adjust the recipe volume if necessary (or be prepared to cook in batches) to ensure there is enough room for it to work as intended.

"The most important thing about an air fryer is that you want the heated air to get on every surface," says Hansen, "so you need to avoid overcrowding." For something like meatballs, for example, you'll be able to accommodate a lot fewer than you would with a sheet tray in your oven or even in a large sauté pan.

With dishes such as roasted vegetables, some air fryer recipes require shaking partway through to ensure even air circulation, or flipping larger items partway through the cooking process. (Fritaire's model includes a tumbler basket to preclude the need for shaking.) Consider, however, whether the ingredients in your recipe are sturdy enough to withstand shaking without breaking down. If not, leaving space for every surface to benefit from the air is critical.

Also good advice, no matter the cooking method: Hansen says that anything being cooked at the same time in the air fryer should be cut to a uniform shape and size.

3. Manage moisture

Due to the air fryer's rapid circulation of hot air, foods can dry out more quickly and easily than with conventional cooking methods. Therefore, factor this into the recipes you're considering for the air fryer. "Air frying removes more of the moisture from the surface of what you're cooking," says Hansen. "So adding a marinade, brine or light oil coating actually helps to improve the texture."

This is also a cue to consider using the air fryer for favorite recipes that already include a marinade, brine or saucy coating, such as barbecued chicken pieces or sturdy vegetables. Naturally moist vegetables like zucchini and eggplant can benefit as well, since the air fryer's drying effect helps improve their texture. Your nonna's old-world eggplant parmesan recipe? Air-fryer gold.

4. Frying considerations: Swap in breading for batter

Your air fryer really shines when it comes to reheating already fried foods, but actually frying in one requires a few important considerations."Air does what oil usually does," Hansen explains. "Just like something submerged in oil, the heat touches everything." Air has its limitations, though.

Wet batters, such as those used for fried fish or onion rings, can be tricky in an air fryer, as the batter itself may slide or blow off before it has a chance to brown and solidify. If you're going to attempt it, make sure your batter isn't runny and that you've coated your items with the least amount possible.

Breaded fried items, however, are excellent candidates for the air fryer, especially when the base ingredient has a naturally high fat content, and you're looking to reduce the overall calorie load compared with conventional frying. Chicken thighs, for example, release their own fat during cooking, helping the coating turn golden brown and crispy.

It isn't so much about adapting your recipe as about maintaining good habits, whether you're deep-frying or air-frying. "Your items should be dry to begin with," says Hansen, so the coating adheres easily, whether you're giving chicken or cauliflower a flour-egg-breadcrumb dredge or opting for one that includes a dunk in buttermilk or yogurt.

And don't skimp out on the oil altogether for great air-fried results. A light spritz of oil -- not non-stick spray -- on the breadcrumb or cereal coating will ensure the kind of texture and flavor that doesn't make you feel like you're compromising on the fried vibe.

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