Air fryer breaded mushrooms are a delightful and healthier twist on a classic snack. The mushrooms, ideally button or portabello varieties, are first cleaned and then coated in a seasoned breadcrumb mix, often enhanced with grated parmesan and a touch of garlic powder. Once coated, they are placed in the air fryer, where the circulation of hot air creates a beautifully crisp exterior without the need for excessive oil.

The result is a succulent, umami-packed bite with a satisfying crunch, perfect for dipping in a tangy aioli or a zesty marinara sauce. Not only are these air fryer mushrooms remarkably easy to prepare, but they also make for an excellent party appetizer or a moreish side dish that appeals to both vegetarians and meat-lovers alike. Enjoy them hot, straight from the fryer, paired with a refreshing drink for a truly delightful indulgence!

Air Fryer Breaded Eggplant is a delightful dish that brings a healthier twist to the classic Italian favourite. To prepare it, begin by slicing the eggplant into thick rounds and salting them lightly to draw out any bitterness. After allowing them to sit for about half an hour, rinse and pat them dry. Then, set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs seasoned with herbs, garlic powder, and a hint of Parmesan cheese.

Dredge each eggplant slice first in flour, then dip into the egg, and finally coat generously with the breadcrumb mixture. Preheat your air fryer and arrange the breaded slices in a single layer. Spray them lightly with cooking oil for that perfect crunch. Cook for around fifteen minutes, turning halfway through, until they are golden brown and crispy.

The result is a beautifully textured dish, with a satisfying crunch on the outside and a tender, creamy interior. Serve your Air Fryer Breaded Eggplant with a fresh tomato salsa or a creamy dip for a delicious starter or side that is sure to impress.