21
Nutritional information per spring roll:
Calories 45 (43% from fat) • carb. 5g • pro. 2g • fat 2g • sat. fat 0g • chol. 7mg
sod. 95mg • calc. 15mg • fiber 1g
Italian Rice Bites
For the perfect appetizer, serve these rice balls alongside prepared
marinara sauce.
Makes 8 rice balls
1 cup medium-grain white rice
2 cups water
¼ teaspoon kosher salt
1 large egg, beaten well
3 tablespoons grated Pecorino Romano cheese
¼ cup ricotta cheese
¼ cup fresh parsley, chopped
¼ teaspoon freshly ground black pepper
1 ounce mozzarella cheese, cut into 1-inch x ¼-inch pieces
¼ cup Italian-style breadcrumbs
Olive oil for spraying
1 cup prepared marinara sauce, for dipping
1. Put the rice, water and salt into a medium saucepan. Bring to a boil, stirring
occasionally. Once rice comes to a boil, cover and reduce heat to a simmer
until all the water has been absorbed and the rice is tender (follow package
instructions for timing). Allow to fully cool.
2. In a small bowl, combine the egg, Pecorino, ricotta, parsley and pepper.
While mixing and fluffing the rice with a spoon, mix in the egg and cheese
mixture. Spread the rice onto a parchment paper-lined baking sheet.
Refrigerate for at least 30 minutes.
3. Once the rice has chilled, use slightly wet hands and scoop 3 tablespoons of
rice into a ball. Repeat with remaining rice. Stuff each ball with one piece of
the mozzarella and re-form if necessary.
4. Place the AirFryer Basket on the Baking Pan and coat with nonstick spray.
5. Put the breadcrumbs in a small bowl. Gently roll each rice ball in the
breadcrumbs and transfer to the basket. Spray or brush liberally and evenly
with oil.
6. Place assembled basket in oven in the upper position. Set to Air Fry at 350ºF.
Cook rice balls until evenly golden, about 15 to 20 minutes.
7. Serve immediately, with marinara sauce on the side.
Nutritional information per rice ball:
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g
chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g
Potato Wedges with Crumbled Bacon and
Blue Cheese
Top these with a fried egg for the ultimate breakfast.
Makes 3 to 4 servings
5 slices bacon
1 pound russet potatoes, scrubbed
Olive oil for spraying
½ teaspoon kosher salt
3 tablespoons crumbled blue cheese
1. Place the Air Fryer Basket on the Baking Pan. Put bacon slices in the basket.
Put the assembled pan in the upper position. Set to Air Fry at 400°F for 8
minutes, or until bacon is browned and crispy.
2. While bacon is air-frying, slice potatoes into thin, even discs, about
¹⁄8
-inch
thick. When bacon is ready, transfer to a serving plate.
3. Put sliced potatoes in the basket. Spray liberally and evenly with oil.
Sprinkle with salt and toss. Spread into a single layer.
4. Put the assembled basket in the upper position. Select AirFry and set
temperature to 400F for 15 minutes. Cook until potatoes are golden and
crispy. While potatoes are airfrying, crumble bacon.
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