Air Fried Recipes: Onion Rings

Battered, breaded, and then fried to crispy perfection. What's best- because they are air fried, they are healthier than their deep fried counterparts!

air fried onion ring2 wheeler del torro
air fried onion ring1 wheeler del torro

 

INGREDIENTS

1 large onion, cut into rings
3/4 cup flour
3/4 cup corn starch
1 tsp baking powder
1 tsp salt
1 egg
1 cup soy milk (or regular milk if non-vegan)
1 cup bread crumbs
1/4 tsp garlic powder, 1/4 tsp paprika, blended

 

INSTRUCTIONS

  • Separate the onion slices into rings and set aside. 
  • In a small bowl, stir together the flour, corn starch, baking powder, and salt.
  • Dip the onion slices into the flour mixture until coated; set aside. 
  • Whisk the egg and milk into the flour mixture using a fork. 
  • Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. 
  • Place the bread crumbs in a shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
  • Place the rings side by side in the frying basket. Spray lightly with cooking oil, flip, coat with garlic powder and paprika blend. Place in the air fryer. 
  • Fry the rings for 2 to 3 minutes or until golden brown. Flip once during the cooking. Remove to paper towels to drain. Season with seasoning salt, and serve.
air fried onion rings4 wheeler del torro
air fried onion rings3 wheeler del torro

Air Fried Recipes: Mozzarella Sticks

This ooey, gooey mozzarella stick is sure to impress. The best part: because it is air fried, it's healthier than its fried cousin! The recipe is for vegan mozzarella sticks, but you can substitute regular mozzarella for the same effect.

wheeler del torro air fried mozzarella sticks
wheeler del torro vegan mozzarella sticks

INGREDIENTS

5 oz. vegan (or regular) mozzarella
1/4 c flour
1/4 c plus 1 tbsp corn starch
1/2 c water
1 tbsp cornmeal
1/2 tsp salt
1 tsp garlic powder
1 c breadcrumbs (I use panko)
1/2 tsp salt
1/4 tsp parsley flakes
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/4 tsp basil

 

INSTRUCTIONS

  • In a wide, shallow bowl, combine ingredients for wet mix, flour through garlic powder. The consistency should be like pancake batter, so adjust if needed.
  • In another wide, shallow bowl, stir together breadcrumbs and remaining spices.
  • Slice vegan cheese into ½” strips.
  • Lightly coat each stick with flour.
  • Dredge each stick in the wet mix, then toss in bread crumbs until fully coated.
  • Place sticks untouching in a single layer on a cookie sheet. Freeze for 1+ hours.
  • Heat up your air fryer to 400 degrees.
  • Place a row of sticks on the frying basket. Spray with a light coat of cooking spray.
  • Cook sticks for 6 minutes. Open fryer to flip the sticks with tongs. Continue cooking for 7-9 minutes or until golden brown.
  • Season with garlic salt and serve with marinara sauce for dipping.

Soul Food Pop Up In Portsmouth

Thanks to the Seacoast African American Cultural Center for inviting us to help them host a thoughtful and delicious fundraiser on Soul Food. Thanks also to Suzanne Laurent of the Seacoast Online, The Portsmouth Herald, and Katherine Bouzianis of The Port's Mouth for their glowing coverage of the event. You can find links to the coverage below.

Until next time, be well!

 

 

Soul Food with Chef Wheeler del Torro

   

(Katherine Bouzianis, The Port's Mouth)

SAACC Presents 'Best Food Ever Eaten'

 

(Suzanne Laurent, Seacoast Online)

 

Hot Dark Chocolate

Twenty five degree weather calls for hot chocolate made with dark chocolate, almond and coconut milk with whipped coconut cream. 

Whipped Coconut Cream

 

2 (13.5-ounce) cans unflavored, unsweetened full-fat coconut milk

1 tablespoon pure vanilla extract

1/3 cup confectioners’ sugar

1 to 4 tablespoons coconut flour

 

Pour the coconut milk into a glass jar, cover, and chill for several hours, until the layer of cream has risen to the top and solidified. Chill a bowl and beaters of a hand mixer.

 

Drain off the clear liquid and transfer the cream to the chilled bowl. Beat the cream until thick and fluffy. Add the vanilla, then gradually beat in the powdered sugar and coconut flour, 1 tablespoon at a time, monitoring the flavor and consistency to suit your taste.

 

Transfer the coconut cream to a storage container, cover, and chill for 2 hours until the mixture firms. Serve chilled.

This recipe appears in my Filet of Soul: AfroVegan cookbook. 

Fall Cocktails

Rosemary Sangria
Rosemary Sangria

Cranberry & Rosemary Sangria with Blueberry Garnish

For fall entertaining, substitute white wine for red in your favorite sangria recipe and a dash of cranberry juice. Try a sprig of rosemary and a decorative toothpick with blueberries as garnishes. For the fruit, add you favorites or try apples with fresh cranberries.

Gluten-Free Strawberry Rhubarb Pie

Strawberry Rhubarb Mini Pie
Strawberry Rhubarb Mini Pie

Strawberry Rhubarb Mini Pie with Vegan Vanilla Ice Cream

I was going to share with you my recipe for strawberry rhubarb pie, but I came across this great gluten-free one from Melissa at Gluten-Free If You Please. Just substitute a yummy vegan crust from nutritionista Meghan Telpner and agave for honey in the tart wash. Enjoy!

Top off the mini pies with a scoop of vegan vanilla ice cream.

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