I discovered that overcrowding the basket really doesn’t work, but that potatoes cooked in small batches have that amazing – oil fried quality: crunchy on the outside, soft on the inside. The long answer: between 90-98% as good as oil fried potatoes. (Don’t forget – you don’t have to preheat your oven or heat up your oil with this machine!) And they totally look and feek like fries! It’s really cool.Īnd now for the big questions: Do they taste like oil-fried potatoes? But I never fry – and compared to the oven – the air fryer cooks much faster! Roasted potatoes or baked fries take 40 minutes or more, but in this machine, they’re done in less than 20. What I liked: First I compared the cooking time of the machine to a fat fryer, and it takes a little longer. I decided to start with something pretty fool-proof, and immediately started peeling and cutting potatoes for fries. And they’re going to be sending one to a lucky winner of the giveaway! (Scroll to the end of the post for your chance to win!)įirst Impressions: The machine is surprisingly light, and really cool looking. Well I couldn’t answer these questions without testing one for myself, could I? Luckily, the kind folks at Versonel sent me an Air Fryer to try out. Do they work? Is air-fried food as good as fat-fried food? But as Hanukkah approached, and frying is weighing (hehe, excuse the pun) on people’s minds, loads and loads of my more health conscious readers have been asking what I thought of air fryers. I first heard about the concept of an air fryer a couple of months ago, and was kinda intrigued.

Scroll to the end of the post for a giveaway! ***Before we start – have you signed up for my email newsletters? You’ll get new recipes, cooking tips, menu suggestions, kitchen deals – and more! Click here to signup.*** Serve while hot.Air Fryer Review – can fat free french fries taste as good as the real kind? Coat each macaroni ball with flour, egg wash, and then breadcrumbs.Īir fry the breaded macaroni balls until each one is nicely browned, about 10min.

Take a handful of macaroni and roll it into a large ball repeat until all of the pasta has been used. Stir until the macaroni is evenly coated, and place the dish in the refrigerator for approximately 45 minutes to let it cool and firm up. Place the cooked macaroni in a shallow baking dish and top with the cheese sauce. Add salt and pepper, and stir in the cheddar and Parmesan until both cheeses have melted. Slowly pour the milk and beer into the frying pan, whisking constantly for approximately 5 minutes or until the sauce thickens. Cook for 1 minute and add 3 tablespoons of the flour, stirring well until the flour and bacon fat take on a thick, pasty consistency. In a frying pan, cook the bacon until it begins to crisp. Copy Appetizer - Mac-n-Cheese Bites in an Air Fryer

Fried mac and cheese air fryer