I was surprised when I started using the air fryer for almost all my meals. For the first few months after buying it, I used it only for frozen snacks, fries, nuggets and the occasional samosa. It seemed convenient, but also a bit cumbersome. Soon I started seeing hundreds of air fryer recipes on my social media, and that’s when I realized I wasn’t using the air fryer to its full potential.
Out of curiosity (and a little laziness), I started experimenting with everyday meals, quick snacks, and even some ambitious recipes that really helped me on my fitness journey. Some turned out surprisingly good, while others were a stark reminder that the air fryer isn’t for everything. Over time, I came to understand what really works in an air fryer, what doesn’t, and why. If you’ve ever wondered if your air fryer can do more than just reheat frozen food, this guide explains it clearly, no hype, just real uses.
Here you’ll also find our top recommendations for air fryers that do it all.
What inspired me to experiment beyond frozen meals
After a while, frozen snacks started feeling repetitive. Fries on Monday, nuggets on Wednesday, maybe samosas on the weekend. Convenient, yes, but also predictable. On busy weekdays, I still find myself standing in the kitchen wondering what to cook quickly without taking out many utensils.
Around the same time, I kept seeing people online claiming that their air fryer could handle “almost anything.” Full meal. To cook. Even Indian food. It got me thinking, either everyone had cracked some secret code, or I was seriously underutilizing my code.
So I stopped treating the air fryer like a backup appliance and started using it intentionally. Not for fancy experiments at first, but for everyday meals. Simple vegetables. Remaining. Proteins I usually pan-fry. Some efforts were very good. Others…not so much. But that trial-and-error phase taught me much more than any preconceived notion.
Check out these 6 high-capacity air fryers that do it all
What Really Works Well in an Air Fryer (From Actual Use)
Frozen Snacks (Obvious Win, But With a Reason)
This was the starting point for me, and honestly, it’s still where the air fryer feels most reliable. Fries, nuggets, spring rolls, cheese balls, anything designed to be cooked from frozen make good treats. The coating crisps up evenly, the inside heats up without drying out, and there’s no oily smell left in the kitchen. Once you get the timing right, it’s almost hard to mess up. I also find that cheaper frozen snacks taste better because they aren’t soaked in oil.
Homemade Cutlets, Tikkis and Patties
This surprised me. As long as the mixture is firm and of the right size, homemade aloo tikkis, veg cutlets and even kebabs cook evenly. A light brush of oil helps, but too much oil really makes them soggy. The trick I learned the hard way was to let them cool for a few minutes before air frying them. Soft mixes tend to tear or flatten, especially when you turn them in the middle.
Roasted vegetables, this is how I like to make them now
Vegetables are where the air fryer quietly took the place of my pan. Cauliflower, carrots, beans, broccoli and potatoes roast beautifully when cut evenly. The edges are brown, the interior remains soft, and very little monitoring is required. What didn’t work was to stack them. Spread and fry. In the crowd, they steam. This seems obvious, but it took a few frustrating batches to really accept it.
Paneer and Tofu (with small adjustments)
Cheese works best when treated gently. Cubes, not slabs. Dry marinade or spice rub, not watery sauce. Once I stopped expecting restaurant-style char and aimed for evenly cooked, lightly crisped edges, the results improved significantly. Tofu also behaves similarly, but only if it has been pressed properly. Any excess moisture is immediately visible in the texture.
Chicken and fish in controlled quantities
Chicken is one of the most air fryer-friendly proteins I’ve tried. Wings, drumettes, boneless pieces – all cook evenly as long as you don’t crowd the basket too much. Here marination matters more than the recipe. Thick, sticky marinades stick; Drip thin and burn. Fish also worked, but only the stronger kind. Anything delicate dries before the color develops.
Cook in small batches (manage expectations)
The cookies and brownies were unexpectedly good, especially when baked in small quantities. They cook evenly and develop a nice crust. Cakes technically work, but they always feel like a compromise. Here space becomes the main issue. Once mold blocks air flow, results vary. It’s doable, but not where the air fryer feels most natural.
Best Air Fryer for Cooking Indian Food in Small Portions
What didn’t work in the air fryer (even after many tries)
Wet Battered Foods That Refuse to Cooperate
I tried. Many times. Pakoras, tempura style vegetables, anything dipped in batter, is really difficult to cook in an air fryer. Batter drips, sticks to the basket, or cooks unevenly. You end up with either a half-baked middle part or an oddly dry outer part. At some point, it’s easy to accept that some foods are made for oil.
Curries, gravies, and anything liquid-based
It seems obvious, but I still tested it in different ways. Curries, dal and gravy-heavy dishes are not suitable here. Yes, you can cook the components separately, but that defeats the purpose. The air fryer is great for cooking in dry heat. As soon as liquid enters the picture, things become messy and ineffective.
Leafy vegetables that turn into chaos
Spinach, fenugreek, lettuce, anything light and leafy just keeps flying here and there. The edges burn away while the rest shrinks to nothing. Even at low temperatures, results were inconsistent. Best of all, you get unevenly crisp leaves. In the worst case, you get burnt bits stuck to the heating coil.
large family sized portions
Attempts to cook food for more than two people in one batch consistently failed. Food overlapped, browning became uneven, and timing became confusing. The air fryer works best when it has room to breathe. Once I accepted that it was not designed for cooking large amounts of food, the results immediately got better.
Foods that require constant moisture
For anything that requires regular roasting or retaining moisture, think stuffed vegetables or thick rolls that dry out before cooking. Even reducing the temperature did not cure it completely. The strength of the air fryer is dryness, circulating heat, and it is not well adapted to foods that need to be cooked slowly.
Mistakes I made in the first few months (that you can avoid)
Biggest mistake? Overcrowding. I kept thinking that I could save time by cooking everything at once. In fact, small batches save both time and frustration.
Skipping preheating was another matter. This doesn’t seem significant until you notice how much better the food browns when the basket is already hot. I also used too much oil in the beginning, believing that more oil meant better crispiness. It’s not like that. Lighter coatings work better.
And finally, expectations. I expected oven-like results, frying-level crispiness and microwave convenience, all in one. Once I stopped expecting the air fryer to replace everything else, it actually became far more useful.
Factors to Consider Before Buying an Air Fryer That Cooks Almost Everything
1. Capacity (size that matches actual cooking): A small basket fills quickly and results in waste. Not only for breakfast but also for everyday meals, adequate space is more important than the liters written on the container.
2. Temperature Range and Control: An air fryer that offers a wide temperature range and easy manual controls handles more types of food. Fixed presets limit flexibility once you start experimenting.
3. Basket vs. Oven-Style Design: Basket models are suitable for quick snacks, but oven-style air fryers handle larger portions better. The more space and airflow make a noticeable difference for meals beyond frozen meals.
4. Ease of Cleaning and Build Quality: If cleaning feels like a chore, usage is reduced. Removable parts, simple design and solid build quality matter more over time than fancy finishes.
5. preset vs manual freedom: The presets help initially, but the manual controls are what you’ll really use. Being able to adjust the time and temperature makes much more sense than multiple preset modes.
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