UPDATE: With many entries (and lots of amazing things to be made in the air fryer!), the winner of a copy of The Vegan Air Fryer is Kathy, who chose sweet potato fries as her entry. Kathy, I’ll be in touch this week to get your mailing address.
Every so often an appliance comes along that’s a game-changer. Pressure Cooker… Vitamix…. Instant Pot… and now the Air Fryer. It’s the answer that everyone has been waiting for, even if they didn’t know it.
Who doesn’t love crispy french fries, perfectly fried yet tender donuts, and anything that you could want that’s breaded and crunchy? The problem, and common denominator with these items, is that they are usually fried, high calorie, and full of oil. Enter the air fryer.
Author J.L. Fields has researched, experimented and perfected over 80 recipes using the air fryer so you can enjoy them with no guilt. Everything from jalapeño poppers to buffalo cauliflower, corn dogs to donut holes can be “fried” in minutes – check out the other recipes shared on the blog tour here.
Before I get to the recipe, I have a copy of The Vegan Air Fryer to give away to one lucky reader! (U.S. only this time) To enter, just leave a comment telling us your favorite fried food that you’d like to make in the Air Fryer. The giveaway will be open until midnight Pacific time on July 30, then I’ll randomly choose and announce the winner the following week. Good luck!
And now I get to share one of J.L.’s recipes – her Kale and Potato nuggets. I love kale, and I love potatoes, and I’m always looking for new ways to make them, and these are spectacular. Delicious and healthy, they are a total winner!
Kale and Potato Nuggets
These bites may seem naughty but they are really nutritious and, most importantly, tasty! This is a great way to use leftover mashed potatoes—just skip the part about cooking the potatoes and use leftover mashers instead. (From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.)
- 2 cups finely chopped potatoes
- 1 teaspoon extra-virgin olive oil or canola oil
- 1 clove garlic, minced
- 4 cups loosely packed coarsely chopped kale
- 1/8 cup almond milk
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- Vegetable oil spray, as needed
Add the potatoes to a large saucepan of boiling water. Cook until tender, about 30 minutes.
In a large skillet, heat the oil over medium-high heat. Add the garlic and sauté until golden brown. Add the kale and sauté for 2 to 3 minutes. Transfer to a large bowl.
Drain the cooked potatoes and transfer them to a medium bowl. Add the milk, salt, and pepper and mash with a fork or potato masher. Transfer the potatoes to the large bowl and combine with the cooked kale. Preheat the air fryer to 390°F for 5 minutes.
Roll the potato and kale mixture into 1-inch nuggets. Spritz the air fryer basket with vegetable oil. Place the nuggets in the air fryer and cook for 12 to 15 minutes, until golden brown, shaking at 6 minutes.
No-Oil Option: Omit the olive oil.