Air fryers are the best invention since sliced bread. Even better than sliced bread, I dare say.
I’ve always loved fried foods, but have also always hated frying things. Hot oil spattering everywhere, making a mess on the stove and smelling up the house for days. Not to mention that I don’t feel so great after eating greasy, fried foods and end up regretting it.
Lucky for us, someone was smart enough to create this magical device that eliminates all the bad stuff associated with frying foods, but makes yummy foods we can still enjoy.
I found out about the existence of air fryers at the beginning of last year. A little late in the game for the kitchen gadget fanatic that I am. I actually found out when talks about them started circulating a specific Facebook group that JL Fields created. I was intrigued and so were many others as a select few members started wowing us with their air frier creations.
Not long after that, JL created a vegan air fryer group on Facebook, so we could all share our creations. These were exciting times in the online vegan community. Oh, the joy of living vicariously through others while they air fried everything to a crisp!
You didn’t need a crystal ball to see what was in the near future: 1- for me, an air fryer, of course; 2- for JL, authoring a vegan air fryer cookbook, of course.
And here it is. The Vegan Air Fryer (cookbook) – The Healthier Way to Enjoy Deep-Fried Flavors. Indeed!
I can’t contain my excitement about this book, veeps! It has everything from Hassleback Potatoes, Roasted Brussels Sprouts, Calzones, Vegetable Egg Rolls, Fried Avocados, BBQ Potato Chips, Buffalo Cauliflower, and Spicy Mac ‘n’ Cheese Balls to Cake for One, Fruit Cobbler, Bread Pudding, Baked Apples, Fried Ginger-O’s, and so much more…
Did I hear someone say Kale and Potato Nuggets?! Oh, my!
Whip up these sumptuous and crispy dishes in no time, with little to no oil, and without overheating your kitchen this summer.
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.