🍳 Spanish & Latin Recipes

Iberian ham croquettes made in an air‑fryer are a lighter version of one of Spain’s most beloved appetizers. The base is a thick béchamel cooked with finely chopped Iberian ham, cooled, shaped, coated with panko, and finished in the air‑fryer instead of being submerged in oil. The result: a crunchy exterior, creamy interior, and up to 70 % less fat than traditional deep‑frying.

Air fryer crispy chicken is the home version of American fried chicken, achieved without gallons of oil. The thighs are coated in cornstarch, smoked paprika, garlic powder, and cayenne, then the air fryer does the work: skin that crackles at first bite, juicy meat inside, done in thirty-five minutes. Far less fat than the deep-fried original, and just as satisfying.

Air fryer chips done right — crispy outside, fluffy inside, with barely any oil. The secret is drying the potato pieces thoroughly, cutting them evenly, and not overcrowding the basket. A touch of olive oil, garlic powder, and salt is all you need. Ready in about 25 minutes and goes with just about anything.

Crispy chicken cooked in the air fryer with smoked paprika, garlic powder and oregano. The hot circulating air gives the skin that golden crunch without deep frying, while keeping the meat juicy inside. Ready in about 35 minutes — a no-fuss weeknight dinner that never disappoints.

Red pepper, courgette, aubergine, and red onion roasted in the air fryer: seasonal vegetables come out tender inside with caramelized edges in just 22 minutes, no oven preheating needed. A drizzle of olive oil, oregano, and paprika is all it takes. Works as a side dish or as the base for escalivada, wraps, or salads.

Chicken thighs marinated in lemon juice and zest, garlic and Mediterranean herbs, then cooked in the air fryer until the skin is golden and crisp and the meat stays juicy inside. The air fryer delivers oven-roasted results in half the time, with no preheating and minimal washing up. Simple, bright and full of flavour.

Crispy chicken wings are an American staple, and the air fryer does them justice: crackling golden skin outside, juicy meat within, using a fraction of the oil of deep frying. A dry rub of garlic powder, smoked paprika and salt pulls moisture from the skin before cooking, setting up that crunch you then finish with buffalo or barbecue sauce.