Welkom by die My Kombuis Resepte-versameling, waar kook eenvoudig, aangenaam en inspirerend word. Of jy nou ‘n beginner of ‘n ervare kok is, jy sal stap-vir-stap resepte vind wat jou help om heerlike maaltye met selfvertroue te skep.
Van vinnig gebakte aandetes tot tradisionele gesinsgunstelinge, elke resep is ontwerp om wonderlike geur en tekstuur na jou kombuis te bring.
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Vind heerlike resepte vir elke smaak en geleentheid. Van vinnige maaltye tot gesonde geregte en soet nageregte, verken alle kategorieë en kook met gemak.
Ontdek ons handgekose resepte waarvan tuiskokke hou. Van vinnige alledaagse maaltye tot smaaklike gunstelinge, vind inspirasie vir jou volgende heerlike gereg.
Klassieke Hoenderkerrie
‘n Ryk en smaaklike tuisgemaakte kerrie, sorgvuldig voorberei met aromatiese speserye en gesonde bestanddele. Perfek vir gesinsmaaltye, hierdie vertroostende gereg bied ‘n heerlike balans van smaak en tradisie, wat elke maaltyd warm, bevredigend en onvergeetlik maak.
Sag, vogtig en perfek gebak vir ‘n heerlike teetyd-bederf. Met sy ligte tekstuur en ryk geur pas hierdie heerlike gebak wonderlik by jou gunsteling koppie tee of koffie, wat elke pouse ‘n bietjie meer aangenaam maak.
Goudbruin, bros en perfek gaargemaak met minder olie, hierdie heerlike skyfies lewer die klassieke brosheid en geur waarvan jy hou terwyl dit ‘n ligter, gesonder alternatief vir tradisionele diepgebraaide aartappels bied. Gemaak om die perfekte balans van tekstuur en smaak te bereik.
Sappige, knapperige hoender-tenders wat kinders en grootmense laat smeek vir meer. Die perfekte
vinnige aandete of lunchbox-wenner — klaar in 15 minute en 70% minder vet as gebraaide weergawe.
Porsies: 4 porsies
Pan/Pot: 5 L of groter
Voorbereidingstyd: 15 min (plus 30 min marineer)
Moeilikheidsgraad: Maklik
BESTANDDELE
• 600 g hoender-tenderloins (of borsies in stroke gesny)
• MARINADE: 250 ml karringmelk, 5 ml knoffelpoeier, 5 ml paprika, sout en peper
• BEDEKKING: 100 g panko-krummels, 50 g meel, 10 ml paprika, 5 ml knoffelpoeier, 5 ml uiepoeier, 3 ml oreganum, sout en peper
• 2 eiers, geklits
• Olie-spuit
• DIPSOUSSOUS: 60 ml heuning, 30 ml Dijon-mosterd
METODE
1. Meng karringmelk met speserye in bak. Voeg hoender by, bedek en marineer minstens 30 minute (of oornag in yskas) — karringmelk sag die hoender en gee ekstra sap.
2. Meng panko, meel en speserye vir die bedekking in plat bak. Klits eiers in aparte bak.
3. Haal hoender uit marinade. Bedek elke stuk in droë mengsel, doop in eier, dan weer in droë mengsel vir dubbele laag.
4. Voorverhit lugbraaier 200°C. Spuit mandjie met olie. Plaas tenders in enkele laag, spuit bokant liggies.
5. Bak 7 minute, draai om, spuit weer en bak nog 5–8 minute tot goudbruin en gaar. Bedien met heuning-mosterd-sous.
VOEDINGSWAARDE
Kalorieë: 310 kcal
Proteïen : 36 g
Koolhidrate : 22 g
Vet: 8 g
Vesel: 1 g
Natrium: 460 mg
Wenk: Die dubbele bedekking (droë mengsel — eier — droë mengsel) gee ‘n ekstra dik, knapperige kors.
Karringmelk-marineer is nie onderhandelbaar vir sappige tenders nie — selfs 30 minute maak ‘n groot verskil.
English
Air Fryer Chicken Tenders
Juicy, crispy chicken tenders that kids and adults will beg for more of. The perfect quick dinner or lunchbox
winner — ready in 15 minutes and 70% less fat than deep-fried.
Servings: 4 servings
Pan/Pot: 5 L or larger
Prep time: 15 min (plus 30 min marinating)
Difficulty: Easy
INGREDIENTS
• 600 g chicken tenderloins (or breasts cut into strips)
• MARINADE: 250 ml buttermilk, 5 ml garlic powder, 5 ml paprika, salt and pepper
• COATING: 100 g panko crumbs, 50 g flour, 10 ml paprika, 5 ml garlic powder, 5 ml onion powder, 3 ml oregano, salt and pepper
• 2 eggs, beaten
• Oil spray
• DIPPING SAUCE: 60 ml honey, 30 ml Dijon mustard
METHOD
1. Mix buttermilk with spices in a bowl. Add chicken, cover and marinate at least 30 minutes (or overnight in fridge) — buttermilk tenderises the chicken and adds extra juiciness.
2. Mix panko, flour and spices for the coating in a flat dish. Whisk eggs in a separate bowl
3. Remove chicken from marinade. Coat each piece in dry mixture, dip in egg, then back in dry mixture for a double layer.
4. Preheat air fryer 200°C. Spray basket with oil. Place tenders in a single layer, lightly spray the top.
5. Cook 7 minutes, flip, spray again and cook another 5–8 minutes until golden and cooked through. Serve with honey mustard sauce.
NUTRITION
Calories: 310 kcal
Protein : 36 g
Carbohydrates: 22 g
Fat: 8 g
Fiber: 1 g
Sodium : 460 mg
Tip: The double coating (dry — egg — dry) gives an extra thick, crispy crust. Buttermilk marinating is non-negotiable
for juicy tenders — even 30 minutes makes a huge difference.
Knapperige, goue lenterolletjies gevul met geurige groente en hoender — sonder diepbraai. Perfek as
voorgereg, snack of party-kos wat almal begeer.
Porsies: 4 porsies (12 rolletjies)
Pan/Pot: 5 L of groter — bak 6 op ‘n slag
Voorbereidingstijd: 25 min
Moeilikheidsgraad: Madium
BESTANDDELE
• 12 lenterol-deegvelle (spring roll pastry — in die vrieskas by Asiese winkels)
• VULSEL: 200 g hoenderbors, fyngekap en gebraai
• 150 g koolslaai-mengsel (of fyn gesnyde kool)
• 1 wortel, fyngerasper
• 2 lente-uie, fyngekap
• 2 knoffelhuisies, fyngekap
• 15 ml sojasous
• 10 ml sesamolie
• 5 ml vars gemmer, gerasper
• Sout en peper
• 15 ml mieliestysel gemeng met 15 ml water (om te seël)
• Olie-spuit
• Soetrissoniesous om te bedien
METODE
1. Maak vulsel: braai knoffel en gemmer in 'n bietjie sesamolie. Voeg hoender, kool, wortel en lente-ui by. Roer sojasous in. Braai tot groente sag is. Laat heeltemal afkoel — warm vulsel maak die deeg pap.
2. Plaas deegvel op skoon oppervlak in 'n diamant-vorm. Plaas 2–3 eetlepels vulsel naby onderste hoek.
3. Vou onderste hoek oor vulsel, vou sykante in, rol stewig op. Smeer mieliestysel-pasta op laaste hoek om toe te seël.
4. Herhaal met oorblywende velle en vulsel. Spuit alle rolletjies deeglik met olie-spuit.
5. Voorverhit lugbraaier 195°C. Plaas 6 rolletjies op 'n slag, naatsy na onder. Bak 5–6 minute, draai versigtig om, bak nog 5–6 minute tot goudbruin en bros. Bedien dadelik met soetsuur-sous.
VOEDINGSWAARDE
Kalorieë: 220 kcal
Proteïen: 14 g
Koolhidrate : 26 g
Vet: 6 g
Vesel: 2 g
Natrium: 380 mg
Wenk: Die vulsel MOET heeltemal koud wees voor inrol — warm vulsel skep stoom wat die deeg pap maak. Spuit
die rolletjies baie ruim met olie vir ‘n goue, knapperige kors wat soos gebraai lyk.
English
Air Fryer Spring Rolls
Crispy, golden spring rolls filled with flavourful vegetables and chicken — without deep frying. Perfect as a
starter, snack or party food that everyone craves.
Servings: 4 servings (12 rolls)
Pan/Pot: 5 L or larger — cook 6 at a time
Prep time: 25 min
Difficulty: Madium
INGREDIENTS
• 12 spring roll pastry sheets (in the freezer section at Asian stores)
• FILLING: 200 g chicken breast, finely chopped and cooked
• 150 g coleslaw mix (or finely shredded cabbage)
• 1 carrot, grated
• 2 spring onions, finely chopped
• 2 garlic cloves, minced
• 15 ml soy sauce
• 10 ml sesame oil
• 5 ml fresh ginger, grated
• Salt and pepper
• 15 ml cornflour mixed with 15 ml water (for sealing)
• Oil spray
• Sweet chilli sauce to serve
METHOD
1. Make filling: fry garlic and ginger in a little sesame oil. Add chicken, cabbage, carrot and spring onion. Stir in soy sauce. Cook until vegetables are soft. Allow to cool completely — warm filling makes the pastry soggy.
2. Place pastry sheet on clean surface in a diamond shape. Place 2–3 tablespoons of filling near the bottom corner.
3. Fold the bottom corner over the filling, fold in the sides, roll up firmly. Brush cornflour paste on the last corner to seal.
4. Repeat with remaining sheets and filling. Spray all rolls thoroughly with oil spray.
5. Preheat air fryer 195°C. Place 6 rolls at a time, seam-side down. Cook 5–6 minutes, turn carefully, cook another 5–6 minutes until golden and crispy. Serve immediately with sweet chilli sauce.
NUTRITION
Calories: 220 kcal
Protein : 14 g
Carbohydrates: 26 g
Fat: 6 g
Fiber: 2 g
Sodium : 380 mg
Tip: The filling MUST be completely cold before rolling — warm filling creates steam that makes the pastry soggy.
Spray the rolls very generously with oil for a golden, crispy crust that looks deep-fried.
Sagte, sappige vleisballetjies met ‘n liggies geskroeide buitenkant — perfek vir pasta, sarmies of as snack
met dipous. Die lugbraaier bak hulle eenvormig rondom sonder om te draai of ‘n pan vol spat te maak.
Porsies: 4 porsies (±20 balletjies)
Pan/Pot: 5 L of groter
Voorbereidingstyd: 20 min (plus 15 min verkoel)
Moeilikheidsgraad: Maklik
BESTANDDELE
• 1 eier, geklits
• 50 g Italiaanse broodkrummels
• 30 ml melk
• 3 knoffelhuisies, fyngekap
• 30 g gerasperde parmesaan
• 15 ml vars pietersielie, fyngekap
• 5 ml gedroogde origanum
• 5 ml gedroogde basielkruid
• 5 ml Worcestersous
• 5 ml sout
• 3 ml swartpeper
• Olie-spuit
METODE
1. Meng broodkrummels en melk in groot bak — laat 2 minute staan sodat krummels die melk absorbeer. Hierdie stap hou vleisballetjies sappig.
2. Voeg maalvleis, eier, knoffel, parmesaan, pietersielie, speserye en Worcestersous by. Meng liggies met jou hande tot net gekombineer — moenie oormeng nie.
3. Maak balletjies met nat hande van ±3 cm deursnee (walneutgrootte). Plaas op bord en verkoel 15 minute — dit help hulle hul vorm hou.
4. Voorverhit lugbraaier 190°C. Spuit mandjie liggies met olie. Plaas balletjies in enkele laag met 'n bietjie spasie tussenin.
5. Bak 12–14 minute, skud mandjie halfpad. Interne temperatuur moet 74°C bereik. Bedien met tamatiesous en pasta of as snack.
VOEDINGSWAARDE
Kalorieë: 290 kcal
Proteïen : 26 g
Koolhidrate : 10 g
Vet: 16 g
Vesel: 1 g
Natrium: 480 mg
Wenk: Nat hande voorkom dat vleis aan jou vassit tydens vorming. Die broodkrummel-melk-mengsel (panade) is
die geheim vir super-sappige vleisballetjies — dit sluit vog in en voorkom dat hulle taai word tydens kook
English
Air Fryer Meatballs
Soft, juicy meatballs with a lightly charred exterior — perfect for pasta, sandwiches or as a snack with
dipping sauce. The air fryer cooks them evenly all around without flipping or a pan full of splatter.
Servings: 4 servings (±20 meatballs)
Pan/Pot: 5 L or larger
Prep time: 20 min (plus 15 min chilling)
Difficulty: Easy
INGREDIENTS
• 500 g minced beef (or mixed beef/pork)
• 1 egg, beaten
• 50 g Italian breadcrumbs
• 30 ml milk
• 3 garlic cloves, minced
• 30 g grated parmesan
• 15 ml fresh parsley, finely chopped
• 5 ml dried origanum
• 5 ml dried basil
• 5 ml Worcestershire sauce
• 5 ml salt
• 3 ml black pepper
• Oil spray
METHOD
1. Mix breadcrumbs and milk in a large bowl — let stand 2 minutes so crumbs absorb the milk. This step keeps meatballs juicy.
2. Add mince, egg, garlic, parmesan, parsley, spices and Worcestershire sauce. Mix lightly with your hands until just combined — don't over-mix.
3. Shape meatballs with wet hands to ±3 cm diameter (walnut-sized). Place on a plate and refrigerate 15 minutes — this helps them hold their shape.
4. Preheat air fryer 190°C. Lightly spray basket with oil. Place meatballs in a single layer with a little space between each.
5. Cook 12–14 minutes, shaking basket halfway. Internal temperature should reach 74°C. Serve with tomato sauce and pasta or as a snack.
NUTRITION
Calories: 280 kcal
Protein : 34 g
Carbohydrates: 18 g
Fat: 8 g
Fiber: 1 g
Sodium : 420 mg
Tip: Wet hands prevent the meat from sticking during shaping. The breadcrumb-milk mixture (panade) is the secret
to super-juicy meatballs — it locks in moisture and prevents them from becoming tough during cooking.
Perfek gebakte aartappels met ‘n ongelooflike knapperige, geurige skil en ‘n sagte, vlokkige binnekant —
in die helfte van die oondtyd. Vul dit met jou gunsteling toppings vir ‘n volledige maaltyd.
Porsies: 4 porsies
Pan/Pot: 5 L of groter
Voorbereidingstyd: 5 min
Moeilikheidsgraad: Baie Maklik
BESTANDDELE
• 4 groot aartappels (Russet of wit aartappels, ±250 g elk)
• 20 ml olyfolie
• 10 ml growwe seesout
• 5 ml gedroogde roosmaryn, fyngekap
• 5 ml gedroogde tiemie
• 5 ml knoffelpoeier
• 3 ml swartpeper
• TOPPINGS (kies jou gunsteling):
• Suurroom, gerasperde cheddar, lente-uie
• Botter en vars kruie
• Maaskaas en groente
• Gebraaide spek en kaas
METODE
1. Was en droog aartappels baie goed. Prik elke aartappel 8–10 keer oor die hele oppervlak met 'n vurk — dit laat stoom ontsnap en voorkom bars.
2. Vryf elke aartappel met olyfolie, dan rol in seesout en kruie-mengsel totdat alles eenvormig bedek is.
3. Voorverhit lugbraaier tot 200°C vir 5 minute. Plaas aartappels direk in mandjie (nie op mekaar).
4. Bak 20 minute, draai om, bak nog 15–20 minute tot skil knapperig is en 'n mes maklik in die middel insak.
5. Sny bo-oor kruis, druk sykante in om oop te maak, voeg toppings by en bedien warm.
VOEDINGSWAARDE
Kalorieë: 220 kcal
Proteïen : 5 g
Koolhidrate : 40 g
Vet: 6 g
Vesel: 4 g
Natrium: 330 mg
Wenk: Growwe seesout op die skil is noodsaaklik — dit absorbeer vog en skep die knapperigste skil. As jy ‘n vurk
kan deur die aartappel druk sonder weerstand, is dit gaar. Moenie die prik-stap oorslaan nie!
English
Air Fryer Herb Baked Potato
Perfectly baked potatoes with an incredibly crispy, fragrant skin and a soft, fluffy interior — in half the oven
time. Top with your favourite toppings for a complete meal.
Servings: 4 servings
Pan/Pot: 5 L or larger
Prep time: 5 min
Difficulty: Very Easy
INGREDIENTS
• 4 large potatoes (Russet or white potatoes, ±250 g each)
• 20 ml olive oil
• 10 ml coarse sea salt
• 5 ml dried rosemary, finely chopped
• 5 ml dried thyme
• 5 ml garlic powder
• 3 ml black pepper
• TOPPINGS (choose your favourite):
• Sour cream, grated cheddar, spring onions
• Butter and fresh herbs
• Cottage cheese and vegetables
• Crispy bacon and cheese
METHOD
1. Wash and dry potatoes very well. Pierce each potato 8–10 times all over with a fork — this lets steam escape and prevents bursting.
2. Rub each potato with olive oil, then roll in the sea salt and herb mixture until evenly coated.
3. Preheat air fryer to 200°C for 5 minutes. Place potatoes directly in basket (not on top of each other).
4. Cook 20 minutes, flip over, cook another 15–20 minutes until skin is crispy and a knife inserts easily into the centre.
5. Cut a cross on top, squeeze sides to open, add toppings and serve warm.
NUTRITION
Calories: 220 kcal
Protein : 5 g
Carbohydrates: 40 g
Fat: 6 g
Fiber: 4 g
Sodium : 330 mg
Tip: Coarse sea salt on the skin is essential — it absorbs moisture and creates the crispiest skin. If you can push a
fork through the potato without resistance, it’s done. Don’t skip the piercing step!
Vogtige, sagte muffins met ‘n liggies goue bopunt — gebak in die lugbraaier in net 15 minute! Perfek vir
ontbyt, lunchbox of saam met tee. Geen muffinpan-oond nodig nie.
Porsies: 8 muffins
Pan/Pot: Gebruik silikon-muffinvorms of
papierbekertjies
Voorbereidingstyd: 15 min
Moeilikheidsgraad: Maklik
BESTANDDELE
• 200 g gewone meel
• 100 g suiker
• 10 ml bakpoeier
• 2 ml sout
• 5 ml kaneelpoeier
• 2 eiers
• 120 ml volroom melk
• 80 ml sonneblomolie
• 5 ml vanilla-essensie
• 150 g vars of bevrore bosbessies (of ander bessies)
• 15 ml meel (om bessies in te gooi — voorkom sak)
• STREUSEL TOPPING (opsioneel): 30 g meel, 20 g suiker, 15 g koue botter
METODE
1. Meng droë bestanddele: meel, suiker, bakpoeier, sout en kaneel in groot bak. Maak 'n put in die middel.
2. Meng nat bestanddele: eiers, melk, olie en vanilla in aparte bak. Gooi in die put van droë bestanddele.
3. Vou LIGGIES saam — moenie oor-meng nie! Die beslag moet klonterig wees. Gooi bosbessies in die 15 ml meel en vou versigtig in
4. Maak streusel (indien gebruik): meng meel, suiker en koue botter met vingerpunte tot krummelrig.
5. Vul silikon-muffinvorms driekwart vol. Strooi streusel oor. Voorverhit lugbraaier 160°C. Plaas vorms in mandjie (werk in sarsies). Bak 14–16 minute tot pen skoon uitkom.
VOEDINGSWAARDE
Kalorieë: 240 kcal
Proteïen : 4 g
Koolhidrate : 34 g
Vet: 10 g
Vesel: 1 g
Natrium: 16 mg
Wenk: Lugbraaier-muffins bak op ‘n laer temperatuur as oond-muffins (160°C vs 180°C) — hierdie is noodsaaklik
om te voorkom dat die buite brand voor die middel gaar is. Silikon-vorms is die beste vir lugbraaier-bak.
English
Air Fryer Blueberry Muffins
Moist, soft muffins with a lightly golden top — baked in the air fryer in just 15 minutes! Perfect for
breakfast, lunchbox or alongside tea. No oven needed.
Servings: 8 muffins
Pan/Pot: Use silicone muffin moulds or paper cups
Prep time: 15 min
Difficulty: Easy
INGREDIENTS
• 200 g plain flour
• 100 g sugar
• 10 ml baking powder
• 2 ml salt
• 5 ml cinnamon powder
• 2 eggs
• 120 ml full-cream milk
• 80 ml sunflower oil
• 5 ml vanilla essence
• 150 g fresh or frozen blueberries (or other berries)
• 15 ml flour (to toss berries in — prevents sinking)
• STREUSEL TOPPING (optional): 30 g flour, 20 g sugar, 15 g cold butter
METHOD
1. Mix dry ingredients: flour, sugar, baking powder, salt and cinnamon in a large bowl. Make a well in the centre.
2. Mix wet ingredients: eggs, milk, oil and vanilla in a separate bowl. Pour into the well of dry ingredients
3. Fold GENTLY together — do not over-mix! The batter should be lumpy. Toss blueberries in the 15 ml flour and fold in carefully
4. Make streusel (if using): mix flour, sugar and cold butter with fingertips until crumbly
4. Make streusel (if using): mix flour, sugar and cold butter with fingertips until crumbly
NUTRITION
Calories: 240 kcal
Protein : 4 g
Carbohydrates: 34 g
Fat: 10 g
Fiber: 1 g
Sodium : 16 mg
Tip: Air fryer muffins bake at a lower temperature than oven muffins (160°C vs 180°C) — this is essential to prevent
the outside burning before the inside is cooked. Silicone moulds are best for air fryer baking.
Die ultieme lugbraaier-prestasie — skerpkante goud-bruin frietjies met ‘n sagte binnekant, klaar in 20
minute. Eers die weekstap dan die geur-mengsel: dit is die formule vir restaurantkwaliteit frietjies tuis.
Porsies: 4 porsies
Pan/Pot: 5 L of groter — bak in sarsies van 300 g
Voorbereidingstyd: 15 min (plus 30 min week)
Moeilikheidsgraad: Maklik
BESTANDDELE
• 800 g groot aartappels (Russet, Desiree of Sebago)
• 20 ml sonneblomolie
• 5 ml fyn sout
• 5 ml knoffelpoeier
• 3 ml gerookte paprika
• 3 ml swartpeper
• 2 ml uiepoeier
• 10 ml mieliestysel (geheim vir ekstra knapperigheid!)
• Flakkiesout om oor te strooi na kook
• Vars roosmaryn of tiemie (opsioneel)
METODE
1. Skil aartappels (opsioneel — skil gee ekstra smaak) en sny in eenvormige frietjies van ±1 cm dik. Eenvormige dikte = gelyke gaarmaak.
2. Week frietjies 30 minute in koue water (of 10 minute in baie koue yswater). Dreineer, dan droog BAIE deeglik met kombuispapier — droog is knapperig.
3. Meng goed gedroogde frietjies met olie, mieliestysel en speserye in groot bak — die mieliestysel is die geheim vir 'n ekstra brose kors.
4. Dubbel-bak metode: Voorverhit lugbraaier 180°C. Bak frietjies 12 minute (skud halfpad) — dit gaarkook die binnekant. Haal uit, laat 2 minute rus.
5. Verhoog lugbraaier tot 200°C. Sit frietjies terug, bak nog 8–10 minute tot goudbruin en knapperig. Strooi flakkiesout oor en bedien DADELIK.
VOEDINGSWAARDE
Kalorieë: 200 kcal
Proteïen : 4 g
Koolhidrate : 34 g
Vet: 6 g
Vesel: 3 g
Natrium: 360 mg
Wenk: Die dubbel-bak-metode (lae hitte eers, dan hoë hitte) is die professionele truk vir frietjies wat sagtig binne en
knapperig buite is — soos McDonald’s. Moenie te veel op ‘n slag bak nie — 300 g per sarsie is die maksimum vir ‘n
5 L lugbraaier.
English
Perfect Air Fryer French Fries
The ultimate air fryer achievement — sharply golden crispy fries with a soft interior, ready in 20 minutes.
First the soak then the spice mix: this is the formula for restaurant-quality fries at home.
Servings: 4 servings
Pan/Pot: 5 L or larger — cook in 300 g batches
Prep time: 15 min (plus 30 min soaking)
Difficulty: Easy
INGREDIENTS
• 800 g large potatoes (Russet, Desiree or Sebago)
• 20 ml sunflower oil
• 5 ml fine salt
• 5 ml garlic powder
• 3 ml smoked paprika
• 3 ml black pepper
• 2 ml onion powder
• 10 ml cornflour (secret for extra crispiness!)
• Flaked salt to sprinkle after cooking
• Fresh rosemary or thyme (optional)
METHOD
1. Peel potatoes (optional — skin adds extra flavour) and cut into uniform fries of ±1 cm thick. Uniform thickness = even cooking.
2. Soak fries 30 minutes in cold water (or 10 minutes in very cold ice water). Drain, then dry VERY thoroughly with paper towels — dry equals crispy.
3. Toss well-dried fries with oil, cornflour and spices in a large bowl — the cornflour is the secret to an extra crispy crust.
4. Double-fry method: Preheat air fryer 180°C. Cook fries 12 minutes (shake halfway) — this cooks the inside. Remove, rest 2 minutes
5. Increase air fryer to 200°C. Return fries, cook another 8–10 minutes until golden and crispy. Sprinkle flaked salt over and serve IMMEDIATELY.
NUTRITION
Calories: 200 kcal
Protein : 4 g
Carbohydrates: 34 g
Fat: 6 g
Fiber: 3 g
Sodium : 360 mg
Tip: The double-cook method (low heat first, then high heat) is the professional trick for fries that are soft inside and
crispy outside — like McDonald’s. Don’t cook too many at once — 300 g per batch is the maximum for a 5 L air fryer.
Better Cooking Starts Here
Always read the full recipe before starting
Use fresh ingredients for best flavor
Follow measurements carefully
Taste and adjust seasoning while cooking
Don’t rush—good food takes time
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