FOOD NEWS
Potato-Crusted Vegetables Are The Best Way To Mix Up Air Fryer Meals
By Chase Shustack
When frying vegetables in an air fryer, the hot air can blow the wet batter off and make a mess of your food and fryer. For the best results, roll them in a "potato crust."
As Allison Robicelli of The Takeout explains, this "crust" is actually just dehydrated potato flakes, better known as instant mashed potatoes.
Unlike the usual liquid-based batters, the flakes adhere to the vegetables' surface and form a protective shell, cooking the vegetables without exposing them to intense dry heat.
With this method, Robicelli explains that the result is a soft, sweet, and tender interior with a crispy, almost potato chip-like coating on the outside of the vegetable.
Potato-crusted peas are an excellent example. Start by rolling them around in egg whites and then in potato flakes — similar to breading chicken with an egg wash and coating.
Then, cook them in the air fryer for 7 to 10 minutes or until the crust has turned golden brown and crispy.
You can use almost any frozen vegetable, such as broccoli, asparagus, or okra. If you don't have potato flakes, you can also crush potato chips as a salty substitute.