Do These Viral Air Fryer Recipes Actually Work?

Oh no. >> Houston, we have a problem. Oh jeez. >> No. >> Oh. >> So, being an absolute air fryer fanatic, I am always on the search for new recipes. And I have been seeing some very interesting things out there in the internet over the past few months. But even if a recipe is super viral, you never know if you actually are going to strike gold unless you get in there and you try it yourself. >> You know how I feel about these. You hate it. >> About four. That might be a 10 out of 10. So, I've collected six of what I think are the most interesting air fryer recipes I've seen in the recent months. All ideas that I think could realistically incorporate into my weekly air fryer meal prep. So, I'm going to give them all a try to see if they work and they're actually delicious. All right, so first up, we've got a recipe that certainly is intriguing. It almost seems a little too good to be true by Tasty Yuri. It's like 15 seconds long, so we can just watch it together. If you mix two cups of ricotta cheese with two eggs, cornstarch, lemon zest, and a touch of honey, then pour it into a baking dish and cook it in the oven or air fryer, you get a high protein, flowerless, gluten-free ricotta cake that's absolutely delicious. >> I mean, for having no flour in like how many ingredients? 1 2 3 4 5 six. Six ingredients. That looks impressive. So, we're going to give it a try. And about 90% of this cake is ricotta cheese. Then you add a few eggs. You grate in some lemon zest. I would be interested to see what the lemon juice would have done as well, but it wasn't in the recipe. And then just a few tablespoons of cornstarch, a single tablespoon of honey, so very mild on the sweetness. And I just whisk this together until it was smooth. Since we're air frying this cake, I had to find a baking dish that would fit in my air fryer, which I lined with parchment paper. I did give it a quick spray for safety. I don't think she did that in her video. And I ladled in the batter until it was about 3/4 full. All right. So, that was extremely easy to make. One of the easiest batters of all time. And it looks like she's got everything written here. She actually has the breakdown for both oven and air fryer, which is nice. So, 340 25 minutes. Pop that right in there. 340 25 minutes, which makes sense. Usually, when you're baking in the air fryer, you want to bake at lower temperatures. All right. 9 minutes left. I'm just going to give it a check. I always get a little nervous when baking things in air fryers. Okay. Yeah. Oh, wow. It is a smaller dish, so it might need less time. Nice. It's puffed. Let's take off 3 minutes since it's a smaller dish. All right, let's see. I'm just going to probe it. Oh, you know what? Does need the full time. Put it back in. Few more minutes. She definitely cooled it cuz she was like pressing it together. Wow. >> It's like a basque cheesecake. >> Yeah, it does have that burnt top. What do you think? >> I want like that little piece. >> Just a chunk. Yeah. >> Does have a cheese. I mean, it is cheesecake. I think cooling would have helped, you know, the structure. Tasty. Eerie. Here we go. >> Oh, hot. >> Oh my god. That was like lava. >> That's good. >> I was concerned about the one tablespoon of honey. So, I mean, it's definitely not sweet. >> Yeah, it's not sweet, but it's not like weirding me out or anything. It's really tasty. >> Definitely the easiest cake I think I've ever made. It's got like a curdy vibe from the ricotta. It's not like smooth cheesecake. >> I bet if you blended the ricotta it would be better texturally, but this is tasty. >> I like it. >> We're going to judge out of 10. >> Oh, I'll give it like a seven out of 10. I think it could be a little more sweet and I would have liked a little bit of a smoother texture, >> but tasty. >> I totally agree with everything you said. I mean, I could change the score, but honestly, seven out of 10. Yeah, perfect. >> Cool. >> All right, so this next one went mega viral. It comes from the Chef Out West. There's a very good chance it's come across your screen at some point. The first time I actually saw it was other people like hating on this recipe. It's a bit controversial. You'll see why. So, when I'm in New York, one of my absolute favorite things to eat is the perfect bacon, egg, and cheese sandwich. Last time I was there, I ate more than I am willing to admit. And since I've been home, I've been absolutely craving one. All right. So, basically, he's making a bacon, egg, and cheese, but he's using rice paper to create the bagel. Now, however you feel about that, it is certainly intriguing. I mean, I am definitely interested in trying it. It actually looks delicious. And one of the top comments right here from pastime, great name by the way, I've got your back. Let's give it a try. So, the first thing I'm going to do is pre-scramble my eggs. And I rendered out some bacon earlier for this recipe, which you really don't need to see. But I did get some really nice clean bacon fat, which I'll be using to cook my eggs in for a little extra flavor. And someone did mention in a comment that you should soft scramble the eggs since they get cooked again in the air fryer, which is exactly what I'm going to do here. Making sure to pull these eggs just slightly under where I would normally like them. Now, there's a lot of air fryer rice paper hacks on the internet, but what sets this recipe apart from anything I've ever seen is rather than soaking them in water, you actually hydrate the rice paper in more eggs. Now, after watching the video a few times, it's still a little bit unclear if he dips the rice paper in on just one side or both sides, but I'm pretty sure it's both, which is what we ended up going with. And you lay the rice paper on a clean surface, overlapping the circles like a ven diagram. I added a layer of shredded cheddar cheese, went on with that soft scrambled egg, piled on the bacon, and a little more cheese so everything would just kind of melt through the mixture. And I started at one end slowly wrapping up the rice paper, which for my first shot was not the easiest process. >> Oh yeah, that is not easy. >> Then once I had this bacon, egg, and cheese rice paper tube, I gave it a nice swirl, making sure that end piece created a sealed seam. Little homemade everything bagel spice. Why not get some on the bottom? You know, that is awesome. There you go. Look at that beauty right there. That looks like an actual cooked everything egg bagel. A little bit harder than he makes it look, but that's, you know, typical short content. You don't really know what's going on until you get in there. Now, he has one of those like DM me the recipe things where you send you the do. I had a cold, so Carly has a mask on. Um, so I don't know the full recipe. Everything's obvious except the baking temperature, but I asked Chad GPT and I'm feeling pretty good about this. 375 6 to8 minutes flip. 6 to8 minutes. Pop her in. >> I only can do 370 8 minutes. All right, first 8 minutes. Okay, looking good. That's actually nice and crispy like a bagel. Yeah, the bottom is super soft, so the flipping I think is essential. >> I am a little bit concerned about overcooking the eggs. I'll just do 6 minutes on that side. >> Ooh. Oh yeah, that looks incredible. It smells so good. >> Wow. >> Oh my god, that's crazy. It looks like aing bagel. >> I know you were judging this. >> I was judging this really hard. >> First of all, I'm so No oil. Didn't need any. I was like, do I need to spray this thing? >> It smells like a bacon, egg, and cheese just meets like a bit of a pastry effect or something. >> I hope it's good. There's no way it's not going to be good. Wa! >> Oh my god. >> What? Look at that. What? That's unbelievable. This is carbless. >> This rice is not a carb. >> You're right. This is glutenfree. This is gluten-free. >> But that's a that's a win. >> Wow. >> I think what's interesting is a bagel is so dense. There's so much carb action going on. Whereas this is mostly internal ingredients. I think we need ketchup. >> Nice. Oh my god, >> that is really good. >> That might be a 10 out of 10. >> Not that I judged the recipe, >> just skeptical. M. >> The texture is so good. It's not crispy in the middle. It's like chewy like a bagel is. >> I've tried summer rolls in there, like frying the rice paper with not the best success. Maybe it's the egg. >> That's what's genius. I would have never thought to dip the rice paper in the egg. >> Yeah. And I feel like you can use that technique in >> He did like multiple things. Ham and cheese and like a he did like a cheese steak. >> Even on like a spring roll though, you know what I mean? >> Oh yeah. Yeah. Yeah. Totally. That would be that would be like a good egg roll. >> I don't know if I would ever make this though cuz it looks so hard and rice paper stresses me out. But let me think about that. >> Would I make this? When would I make it? >> Like it's like a fun group activity. But I I think it is like kind of a skill. The rice paper thing. >> It was a little bit messy, slightly difficult, but it still came out amazing. first time with zero practice. >> I also think it would be easy to just do, you know, a bacon, egg, and cheese in a just a spring roll shape. Like, it doesn't have to be this bagel shape. You can still do the flavor and the technique and not have to have three in a row. >> You got you got I think this is just like the best glutenfree option. >> Oh my god. Yeah. So, I know some some celiac people whose minds would be blown. >> Yeah. Wow. >> That's a 10 out of 10. No question. >> Very agree. All right. So, next up, we've got a video that went pretty viral. It's by Flavors. Flavors by Frangi Pane. Frangipane. Oh, that's her last name. Christina Frangipane. Frang Frangiipane. I don't know. I'm dyslexic. I can't read. And we have a >> garlic parmesan chicken skewers. >> Now, I have been seeing so many of these chicken skewer air fryer recipes popping up all over the internet. And there's so many different flavor profiles and versions of these skewers. So really, I was just trying to pick one that was easy enough to recreate on like a weekly basis and that also looked delicious. And I think these garlic parmesan chicken skewers nail both of those things. So we're going to give them a try. So I've got some chicken breast here, which I'll dice into cubes. And I'm going to season them up with some olive oil, paprika, onion powder, and garlic powder. Now, I didn't have any skewers that actually fit in my air fryer, so I just saw down some chopsticks and skewered up the chicken for some perfect little retrofitted skewers for my air fryer. Now, for this butter sauce, I got a few tablespoons of butter melted in a pan. For the garlic, I'm using my favorite pre- chopped frozen garlic hack. I'll pop one of those cubes in. Then I add some chili flakes and I let that infuse in the butter for a little bit. Then I cut the heat and I add in some grated parmesan and a bunch of chopped parsley. All right, so we're going to pop those in. Yep, I saw these uh chopsticks to the perfect length. Oh, that recipe full breast is perfect for this basket. And she says 375, 20 to 25. I'll start with 20. All right, just check it in at 10 minutes. I'll flip them. Nice. Back in. All right, I pulled these 5 minutes early. I don't trust cooking chicken breast for 20 minutes. Those actually look amazing. Come on. Air fryer skewers. One. Two. Carly's very excited right now. >> Very excited about this guy. >> So, one thing is like, do you really need that much butter? Oh, that didn't work. Really? She said to cut the heat and mix in the parmesan, but it melted. Yeah, >> maybe the heat was too high. Oh, what a bummer. So, that didn't work. What I'm going to do is I've got the infused butter. I'm just going to strain out the >> Yep. Thank you. Strain out the butter. >> We used like the fresh grated. They used like hand grated. That could be a difference. So, now we'll add the parmesan. And we'll just add Do have some parsley or we use it all. Where's the little man? Where's the man? >> Where's the little man? Oh, he's right here. >> Oh, that looks great. >> There we go. Still like not I don't know. It's kind of weird to me. And then we just Yeah. Okay. Is that enough? It's a lot. >> It's a lot. You don't need four tablespoons of butter for this much chicken. That's my first problem I have with this. And I'm concerned that the chicken could be overcooked. We'll say it's chicken breast. It was in there for 15 minutes. It did get crispy. >> It was a little overcooked. >> I pulled it 5 to 10 minutes earlier than she said. >> I think people tend to >> cook chicken, cook the out of chicken, and that's cooking the out. >> Delicious. Tasty though. I mean, how can you go wrong with I would much rather a marinade on the chicken that has it all in there >> that has enough fat that you can just send it through the air fryer. You don't need like it's so excessive. >> I'm not going to do that ever. >> The chicken itself has much more flavor than the butter on it. You don't even really need it. It just kind of makes it greasy. I mean, it's delicious. It's garlic butter with parsley in it. >> Yeah. A little bit for shell in my opinion. Like it looks good when you brush it on, but >> Yeah. I think it's really tasty, but how could it not be? >> Yeah. >> You know, >> well, it's it's overcooked. >> It's also overcooked. Yeah, >> which honestly Mike doesn't bother me that much. >> Yeah, it's I take up a little bit of concern with that, especially cuz I pulled it earlier. >> Mhm. >> Okay, score. >> Score. I'm going to give it like I'm going to give it a six cuz I don't hate it, but it's nothing like special to me. You hate it. >> Four. Four out of 10. >> Moving on. >> All right, so we've got another one from Tasty Yuri. This one went super viral. And again, it's like 10 seconds, so we can just watch it together. If you blend chicken with eggs and spices, shape it into thin strips using a pastry bag and cook it in the air fryer, you'll get this high protein snack. Super crispy and delicious. >> All right, so I'm not huge on this high protein fad that's going on right now, but I will say that I have been trying to increase the protein in my snacking verse just, you know, sweet or starchy. Trying to balance it out with some more higher protein options. And this one's intriguing enough that I figured I would at least try it. And they are very simple to make. I had some chicken breasts left over from the skewer recipe, which I'll add to the food processor along with an egg, some salt, paprika, garlic powder, and oregano. And I'll process that up until it's super smooth. Interesting looking. >> So then she used a Ziploc bag for the piping of these things. And she popped some parchment paper on the air fryer so the actual mixture wouldn't just fall right through the tray. And I just followed her lead with these little squiggly shapes she made. >> All right. I'm a little bit skeptical on the cooking time. She says 350, 10 minutes to get them crispy. So, we'll see. >> Oh, no. >> Oh, jeez. So, the convection pushed the paper up. Oh, they were getting somewhere, too. All right, we'll think this over and get back to you. So, I'm just going to pipe it out right on here. I think we'll be fine. All right, 10 minutes. Oh, they did get crispy. So, the recipe worked. She wasn't wrong about the timing. I don't know about Are they crispy? >> They're crisp. Well, yeah, they're crispy. That's so weird. I guess cuz the egg >> Let's see. >> About these though. >> They're crispy. >> I don't know about >> I'm I'm most surprised that they worked in 10 minutes and got crispy. The texture >> behind crispy. They have a crisp and there's no flour in them. Like they dehydrated. It's really interesting. It kind of looks like a um fried chicken skin. >> I was just going to say like I think I would much rather just eat fried chicken skin. >> Yeah, but there's only so much fried chicken skin. I think it would be better if it was chicken thigh. They're very dry. >> Not sold. I don't know. I don't know about these, man. >> Um >> keep eating them. >> Yeah. Like I guess if you're like trying not to eat chips. They're so dry. >> They're so dry. >> I really don't like it. >> It's like cardboard a little bit. I think chicken thigh. Work on the spice a little bit. >> Flavor them up a little bit more. And you're on to something. I am impressed that they worked. >> Yeah, me too. >> But will I ever make these again? No. >> Well, you have you have so much filling now. >> Yeah. >> Look how much. >> Maybe we'll >> we'll make some some dumplings. >> Oh, yeah. Yeah. Some chicken dumplings. Or we were thinking you could actually dehydrate. That would be interesting. Make jerky. Um, >> yeah, but it doesn't have that chewiness that jerky has. It's just dry. >> It's just dry. So, sorry. I have to give this like a two out of 10. This is silly to me. >> I'll give it a four out of 10 just because I'm impressed that it worked in the air fryer. >> And and I'm also still I'm still eating. >> Yeah. And we're still eating it. >> Nurse tastes a little bit like dog food. If you're trying to make a treat for an animal, that would be perfect. They would love that. >> All right. So, finally, we've got this recipe coming in from the vegan doctor himself. Dorn people through the vegan diet, I guess. Now, just check this out. Wow. Looks pretty tasty to me. And what's really cool about this recipe is he uses zucchini. I thought this was like an egg corn squash at first, but he actually cuts the centers out of the zucchini, gives it like a really quick batter, and then what's genius is he cooks the inside of the zucchini, then he turns that into a dip. So, just really creative. This video went super viral, so I figured there's something going on here, and I had to give it a try. So, first I'm going to slice up my zucchini. His recipe, I think, used four, but I found that two was plenty for what I needed. And I did have some little pastry rings which I used to cut out the interior of the zucchini. I dumped them into a mixing bowl, added some cornstarch, breadcrumbs. He used vegan parmesan. I'm just using regular parmesan. Some salt, garlic powder, and paprika. Now, I was so confused on this next step because right here in his video, he pours water in and it says water on the screen. But on the actual recipe on Instagram, no sight of water. Then I went to the official recipe on his website. Again, no sight of water, but clearly it needs some liquid to create the actual batter. >> And I'm just going to eyeball it, I guess. Let's see what that does. Yeah, we need, of course, we need to make a batter. That looks much better. Hopefully, did I add too much? Uh-oh. No, I think that's good. Yeah, that looks much better. I might just add a little bit more cornstarch. Yeah. Okay, perfect. These look great. Now, add these in. Give it a spray off the air fryer. He said 425 minutes. I'll start with 20. So, while those were air frying for the dip, I first fried up those zucchini centers until they were nice and soft and had some nice color. I dumped those in the food processor, added some tahini, yogurt, lemon juice, garlic powder, paprika, and oregano. And again, right here in the video, it looks like he adds some dill, which was nowhere in sight on the recipe. I had some parsley lying around from the chicken skewers, which I added in and processed that dip up until it was nice and smooth. All right, we're checking in. 8 minutes left. Oh, those look already pretty crispy. Wow. Okay, so the timing of that is way off as well. This recipe is totally off the rails. You know what? I'll give it two more minutes. They look crispy. So, the batter I will put full blame on him because he didn't give me the water ratio. It just thickened up a little bit. Not as even as I want, but they still came out well. >> They look great. >> I would say creative wise like 10 out of 10. Just >> I would never think to make sauce with this. really cool. But the recipe had like 16 mistakes in it, so I'm deducting points as we speak. Oh, we should hit that with a little bit of salt. >> Yeah, >> zucchini rings. >> The batter. I would like to make it again, but you know what's the point if you don't have the actual ratios? The zucchini rings are a great idea. Never would think of that. >> I don't know how I feel about these. >> What don't you like? >> Maybe I don't like the dip. >> Yeah, >> the dip is like a good idea. First of all, if you put the exact same spices in the batter in the dip, which >> I think that's what I'm experiencing. It's like super one noted. >> Yeah, it's very one noted. >> And all I taste really is like tahini. >> Yeah, we needed like a brighter, fresher dip, but it might just be because there's cooked zucchini in this. It's like the same texture. You get like a warm cooked zucchini vibe and then you get >> a warm cooked zucchini vibe. Yeah. I don't know. These are like a cool idea, but I think we could make them better, especially without the restriction of being vegan. >> I'm eating them. I do love the creativity. I love turning zucchini into rings. Yeah, that that I do like >> doing some calculations in my head. It's like points going up for creativity, points going down for a up recipe. >> The other thing is they're crispy for one second. Look at this already. >> Yeah. Yeah. >> I'll give it a six. >> I'm going to give it like a >> Don't do it. No. No. Do whatever you want. >> I was going to give it a four. I'm going to give it a five cuz I'm eating it and I like zucchini. But I just I feel like this recipe needs some improvement. >> All right. Fun things. Honestly, good ideas. um some that were better than I thought, some that were definitely worse than I thought, but I've come out with a lot of creative techniques and concepts that I never tried in the air fryer. If you do want 10 out of 10 recipes, guaranteed, check out my air fryer cookbook. It's my top 20 recipes of all time. Would you say all 10 out of 10? Well, that's up to you to decide, I guess.

I put the interests most viral air fryer recipes to the test—and if you want foolproof air fryer recipes, grab my book in the link below. https://prohomecooksu.com/airfryer-cookbook/ 00:00 - Intro 00:45 - Ricotta Cake 03:36 - Rice Paper Bacon Egg and Cheese 08:45 - Garlic Parmesan Chicken Skewers 12:45 - Chicken Crisps 16:07 - Zucchini Rings & Dip Thanks to all the creators for the inspiration! @TastyIri_en @thechefoutwest @dr.vegann @flavorsbyfrangipane Learn to cook with confidence using my courses, cookbooks, and free recipes at https://lifebymikeg.com For other products used in this video - https://www.amazon.com/shop/lifebymikeg Music Credits: Epidemic Sound: https://www.epidemicsound.com Video Credits Creator, Host - Mike G Editor - Cooper Makohon Motion Graphics - Raphael Oliveira Culinary Producer - Carly C