44 / 45 Supplì al Telefono (Roman Rice Croquettes) This Roman bar snack’s adorable name may soon be outdated. When you break open one of these fried rice croquettes, the mozzarella in the center stretches long and thin—just like an old-fashioned telephone cord. Hence supplì al telefono. No one has phones with cords anymore, but the cheese-pull on these supplì is nothing short of epic. Supplì were intended as a use for leftover risotto. They are so tasty, however, that it is worth making a batch of risotto for no other purpose than to make it into these rice balls. You can also use leftover short- grain rice other than risotto, such as sushi rice. Yield: Makes 12 rice balls or 4 to 6 servings Rice Croquettes 31/2 cups (840 ml) chicken or vegetable stock 4 tablespoons (55 g) unsalted butter 1 small yellow onion, minced 1 cup (195 g) Arborio rice 1/2 cup (120 ml) dry white wine 1/2 cup (50 g) grated Parmesan cheese Zest of 1 lemon 3 eggs 2 ounces (55 g) fresh mozzarella cheese 1/4 cup (32.5 g) peas, thawed if frozen 1/2 cup (63 g) all-purpose flour 11/2 cups (75 g) panko bread crumbs Kosher salt and pepper to taste Vegetable oil for spraying Tomato Sauce 2 tablespoons (30 ml) extra-virgin olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes 1 can (28 ounces, or 800 g) crushed tomatoes 2 teaspoons granulated sugar Kosher salt and pepper to taste 1 Heat the stock in a small saucepan until simmering. Keep warm. In a Dutch oven, melt the butter over medium heat. Add the onion, season with salt, and sauté until softened, about 5 minutes. Add the rice and stir to coat with the butter. Cook the rice until slightly toasted, about 3 minutes. Add the wine and cook until the liquid has almost evaporated. Add 1 cup (240 ml) of the warm stock and stir to combine. 2 As the broth in the pan is absorbed by the rice, continue adding broth, a little bit at a time, stirring constantly. At first, the broth will be absorbed quickly, but as the rice becomes more saturated, it will absorb the broth more slowly and you will stir for longer before needing to add more. Keep the rice at a gentle simmer, adjusting the heat as necessary. Continue adding broth, stirring and waiting until the broth is absorbed before adding more, until the rice is tender, creamy, and cooked all the way through, about 20 minutes. (continued) Appetizers, Snacks, and Party Foods44 / 45 Supplì al Telefono (Roman Rice Croquettes) This Roman bar snack’s adorable name may soon be outdated. When you break open one of these fried rice croquettes, the mozzarella in the center stretches long and thin—just like an old-fashioned telephone cord. Hence supplì al telefono. No one has phones with cords anymore, but the cheese-pull on these supplì is nothing short of epic. Supplì were intended as a use for leftover risotto. They are so tasty, however, that it is worth making a batch of risotto for no other purpose than to make it into these rice balls. You can also use leftover short- grain rice other than risotto, such as sushi rice. Yield: Makes 12 rice balls or 4 to 6 servings Rice Croquettes 31/2 cups (840 ml) chicken or vegetable stock 4 tablespoons (55 g) unsalted butter 1 small yellow onion, minced 1 cup (195 g) Arborio rice 1/2 cup (120 ml) dry white wine 1/2 cup (50 g) grated Parmesan cheese Zest of 1 lemon 3 eggs 2 ounces (55 g) fresh mozzarella cheese 1/4 cup (32.5 g) peas, thawed if frozen 1/2 cup (63 g) all-purpose flour 11/2 cups (75 g) panko bread crumbs Kosher salt and pepper to taste Vegetable oil for spraying Tomato Sauce 2 tablespoons (30 ml) extra-virgin olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes 1 can (28 ounces, or 800 g) crushed tomatoes 2 teaspoons granulated sugar Kosher salt and pepper to taste 1 Heat the stock in a small saucepan until simmering. Keep warm. In a Dutch oven, melt the butter over medium heat. Add the onion, season with salt, and sauté until softened, about 5 minutes. Add the rice and stir to coat with the butter. Cook the rice until slightly toasted, about 3 minutes. Add the wine and cook until the liquid has almost evaporated. Add 1 cup (240 ml) of the warm stock and stir to combine. 2 As the broth in the pan is absorbed by the rice, continue adding broth, a little bit at a time, stirring constantly. At first, the broth will be absorbed quickly, but as the rice becomes more saturated, it will absorb the broth more slowly and you will stir for longer before needing to add more. Keep the rice at a gentle simmer, adjusting the heat as necessary. Continue adding broth, stirring and waiting until the broth is absorbed before adding more, until the rice is tender, creamy, and cooked all the way through, about 20 minutes. (continued) Appetizers, Snacks, and Party Foods3 When the rice is done, add the grated Parmesan, lemon zest, 1 of the eggs, and salt and pepper to taste and stir to combine. Spread the risotto out on a sheet pan, cover, and chill in the refrigerator for at least 1 hour and as long as overnight. 4 While the risotto cools, make the tomato sauce. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook for a minute. Add the crushed tomatoes and sugar and bring to a boil. Reduce the heat and simmer until thickened, about 15 minutes. Season with salt and pepper. Keep warm. 5 Make the rice balls. Line a baking sheet with parchment paper. Form the risotto into twelve 2-inch (5 cm) balls. Flatten each ball into a disc and put a 1/2-inch (1.3 cm) piece of mozzarella and 5 to 6 peas in the center. Close the risotto around the filling and roll into a ball. Place the formed balls onto the baking sheet and chill until firm, at least 15 minutes. 6 Beat the remaining 2 eggs with 2 tablespoons (28 ml) of water. Place the flour on a small plate and spread the panko on a separate plate. Roll a rice ball in the flour, shaking off any excess, then coat with the egg mixture. Dredge the ball in the panko, pressing to make the crumbs adhere, and place the breaded rice ball on a lined baking sheet. Repeat with the remaining balls. 7 Spray the balls with oil and, working in batches, place 6 in a single layer in the air fryer basket. Cook at 400°F (200°C) for 10 to 12 minutes, flipping once halfway through, until browned and cooked through. Repeat with the remaining balls. Serve right away with warm tomato sauce. (continued)3 When the rice is done, add the grated Parmesan, lemon zest, 1 of the eggs, and salt and pepper to taste and stir to combine. Spread the risotto out on a sheet pan, cover, and chill in the refrigerator for at least 1 hour and as long as overnight. 4 While the risotto cools, make the tomato sauce. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook for a minute. Add the crushed tomatoes and sugar and bring to a boil. Reduce the heat and simmer until thickened, about 15 minutes. Season with salt and pepper. Keep warm. 5 Make the rice balls. Line a baking sheet with parchment paper. Form the risotto into twelve 2-inch (5 cm) balls. Flatten each ball into a disc and put a 1/2-inch (1.3 cm) piece of mozzarella and 5 to 6 peas in the center. Close the risotto around the filling and roll into a ball. Place the formed balls onto the baking sheet and chill until firm, at least 15 minutes. 6 Beat the remaining 2 eggs with 2 tablespoons (28 ml) of water. Place the flour on a small plate and spread the panko on a separate plate. Roll a rice ball in the flour, shaking off any excess, then coat with the egg mixture. Dredge the ball in the panko, pressing to make the crumbs adhere, and place the breaded rice ball on a lined baking sheet. Repeat with the remaining balls. 7 Spray the balls with oil and, working in batches, place 6 in a single layer in the air fryer basket. Cook at 400°F (200°C) for 10 to 12 minutes, flipping once halfway through, until browned and cooked through. Repeat with the remaining balls. Serve right away with warm tomato sauce. (continued)88 / 89 Buttermilk Fried Chicken and Waff les This meal is all about having fun with your countertop appliances. Make fried chicken tenders in the air fryer and tasty buttermilk waffles in the waffle iron. Serve the chicken atop the waffles and pass the maple syrup and hot sauce! The hardest thing about this recipe is timing the two elements. The chicken takes 15 to 20 minutes in the air fryer and needs only to be flipped once. Making waffles in a waffle iron, on the other hand, requires your constant attention. If you are good at multitasking, I recommend making the waffles while the chicken cooks. If not, make the chicken first and keep it warm in the air fryer at a low temperature while you make the waffles. Yield: Serves 4 Fried Chicken 4 small boneless, skinless chicken breasts totaling approximately 2 pounds (910 g) 1/2 cup (63 g) all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1 egg 2 tablespoons (30 ml) buttermilk Dash hot sauce 11/2 cups (75 g) panko bread crumbs Vegetable oil for spraying Buttermilk Waff les 13/4 cups (219 g) all-purpose flour 2 teaspoons baking powder 1 teaspoon granulated sugar 1 teaspoon baking soda 1 teaspoon kosher salt 13/4 cups (420 ml) buttermilk 2 eggs 1/2 cup (112 g, or 1 stick) unsalted butter, melted and cooled Maple syrup or honey to serve 1 To make the chicken, cut each chicken breast in half lengthwise to make 2 long chicken tenders. Whisk together the flour, salt, and cayenne pepper on a large plate. Beat the egg with the buttermilk and hot sauce in a large, shallow bowl. Place the panko in a separate shallow bowl or pie plate. 2 Dredge the chicken tenders in the flour, shaking off any excess, then dip them in the egg mixture. Dredge the chicken tenders in the panko, making sure to coat them com- pletely. Shake off any excess panko. Place the battered chicken tenders on a plate. 3 Preheat the air fryer to 375°F (190°C). Spray the basket lightly with oil. Arrange half the chicken tenders in the basket of the air fryer and spray the tops with oil. Cook at 375°F (190°C) until the top side of the tenders is browned and crispy, 8 to 10 minutes. Flip the tenders and spray the second side with oil. Cook until the second side is browned and crispy and the internal temperature reaches 165°F (71°C), another 8 to 10 minutes. Remove the first batch of tenders and keep it warm. Cook the second batch in the same manner. 4 While the tenders are cooking, make the waffles. In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, reserving a small amount of butter to brush on the waffle iron. Add the wet ingredients to the dry ingredi- ents and stir with a fork until just combined. Allow the batter to rest for at least 5 minutes. Brush the waffle iron with reserved melted butter and preheat according to the manufacturer’s instructions. Scoop 1⁄3 to 1/2 cup (85 to 125 g) of batter into each grid of the waffle iron and cook according to your waffle iron’s instructions. (You should be able to make 8 waffles.) 5 To serve, place 2 chicken tenders on top of 1 or 2 waffles, depending on the person’s appetite. Serve with maple syrup or honey and addition- al hot sauce. Main Courses with Poultry, Meat, and Seafood88 / 89 Buttermilk Fried Chicken and Waff les This meal is all about having fun with your countertop appliances. Make fried chicken tenders in the air fryer and tasty buttermilk waffles in the waffle iron. Serve the chicken atop the waffles and pass the maple syrup and hot sauce! The hardest thing about this recipe is timing the two elements. The chicken takes 15 to 20 minutes in the air fryer and needs only to be flipped once. Making waffles in a waffle iron, on the other hand, requires your constant attention. If you are good at multitasking, I recommend making the waffles while the chicken cooks. If not, make the chicken first and keep it warm in the air fryer at a low temperature while you make the waffles. Yield: Serves 4 Fried Chicken 4 small boneless, skinless chicken breasts totaling approximately 2 pounds (910 g) 1/2 cup (63 g) all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1 egg 2 tablespoons (30 ml) buttermilk Dash hot sauce 11/2 cups (75 g) panko bread crumbs Vegetable oil for spraying Buttermilk Waff les 13/4 cups (219 g) all-purpose flour 2 teaspoons baking powder 1 teaspoon granulated sugar 1 teaspoon baking soda 1 teaspoon kosher salt 13/4 cups (420 ml) buttermilk 2 eggs 1/2 cup (112 g, or 1 stick) unsalted butter, melted and cooled Maple syrup or honey to serve 1 To make the chicken, cut each chicken breast in half lengthwise to make 2 long chicken tenders. Whisk together the flour, salt, and cayenne pepper on a large plate. Beat the egg with the buttermilk and hot sauce in a large, shallow bowl. Place the panko in a separate shallow bowl or pie plate. 2 Dredge the chicken tenders in the flour, shaking off any excess, then dip them in the egg mixture. Dredge the chicken tenders in the panko, making sure to coat them com- pletely. Shake off any excess panko. Place the battered chicken tenders on a plate. 3 Preheat the air fryer to 375°F (190°C). Spray the basket lightly with oil. Arrange half the chicken tenders in the basket of the air fryer and spray the tops with oil. Cook at 375°F (190°C) until the top side of the tenders is browned and crispy, 8 to 10 minutes. Flip the tenders and spray the second side with oil. Cook until the second side is browned and crispy and the internal temperature reaches 165°F (71°C), another 8 to 10 minutes. Remove the first batch of tenders and keep it warm. Cook the second batch in the same manner. 4 While the tenders are cooking, make the waffles. In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, reserving a small amount of butter to brush on the waffle iron. Add the wet ingredients to the dry ingredi- ents and stir with a fork until just combined. Allow the batter to rest for at least 5 minutes. Brush the waffle iron with reserved melted butter and preheat according to the manufacturer’s instructions. Scoop 1⁄3 to 1/2 cup (85 to 125 g) of batter into each grid of the waffle iron and cook according to your waffle iron’s instructions. (You should be able to make 8 waffles.) 5 To serve, place 2 chicken tenders on top of 1 or 2 waffles, depending on the person’s appetite. Serve with maple syrup or honey and addition- al hot sauce. Main Courses with Poultry, Meat, and Seafood156 / 157 Churros with Chocolate Dipping Sauce Churros are another deep-fried treat that few people attempt to make at home—for all the usual reasons. But with the air fryer, it is easy to make homemade churros with only a few modifications to the traditional recipe and a fraction of the fat. When you buy churros on the street in Spain or Latin America, they are often long and sometimes even curved into a large teardrop. To fit the air fryer, these churros are shorter—more like churro bites. But don’t change one important tradition: serve these cinnamon-dusted churros with a chocolate dipping sauce for a very special dessert. Yield: Makes 12 to 14 churros, to serve 4 Chocolate Sauce 4 ounces (115 g) semisweet chocolate, finely chopped 1/2 cup (120 ml) heavy cream 1/4 cup (85 g) light corn syrup 1/2 teaspoon cinnamon 1/4 teaspoon cayenne pepper Churros 3 tablespoons (45 g) unsalted butter, divided 1 cup (240 ml) water 1/2 cup (100 g) granulated sugar plus 1 tablespoon (13 g) Pinch kosher salt 1 cup (125 g) all-purpose flour 2 eggs Vegetable oil for spraying 2 teaspoons cinnamon 1 To make the chocolate sauce, place the chopped chocolate in a heat-proof bowl. Combine the cream and corn syrup in a small saucepan and bring to a simmer. Pour the warm cream mixture over the chocolate and stir until the chocolate is melted. Add the cinnamon and cayenne pepper. Set aside. 2 To make the churros, combine 1 tablespoon (14 g) of the butter, the water, 1 tablespoon (13 g) of the sugar, and the salt in a medium saucepan. Melt the butter over low heat. Add the flour and stir vigorously to form a dough ball. Continue to cook, stirring until the mixture looks dry and thick, 2 minutes. Remove from the heat and allow to cool to room tempera- ture. Once cool, beat in the eggs one at a time, making sure the first egg is fully incorporated before adding the second. Continue beating until the mixture is smooth. Let the dough rest for 30 minutes. 3 Place the churros batter into a piping bag outfitted with an extra-large tip, round or star- shaped. Spray the basket of the air fryer with oil. Working in batches, pipe churros that are 5 to 6 inches (13 to 15 cm) long and 3/4 to 1 inch (2 to 2.5 cm) in diameter directly onto the air fryer basket. Do not crowd the basket. Use a knife or scissors to cut the dough when you’ve reached the desired length. Spray the churros with oil. 4 Cook at 360°F (182°C) for 12 to 14 minutes until the outside is firm and brown and the inside is soft. While the churros are cooking, combine the remaining 1/2 cup (100 g) sugar with the cinnamon on a plate and whisk to combine. Melt the remaining 2 tablespoons (30 g) of butter and place in a small dish. 5 Remove the cooked churros from the air fryer and immediately brush with melted butter and dredge in the cinnamon sugar. Repeat the process with the remaining churros. Serve hot with the chocolate sauce. Desserts156 / 157 Churros with Chocolate Dipping Sauce Churros are another deep-fried treat that few people attempt to make at home—for all the usual reasons. But with the air fryer, it is easy to make homemade churros with only a few modifications to the traditional recipe and a fraction of the fat. When you buy churros on the street in Spain or Latin America, they are often long and sometimes even curved into a large teardrop. To fit the air fryer, these churros are shorter—more like churro bites. But don’t change one important tradition: serve these cinnamon-dusted churros with a chocolate dipping sauce for a very special dessert. Yield: Makes 12 to 14 churros, to serve 4 Chocolate Sauce 4 ounces (115 g) semisweet chocolate, finely chopped 1/2 cup (120 ml) heavy cream 1/4 cup (85 g) light corn syrup 1/2 teaspoon cinnamon 1/4 teaspoon cayenne pepper Churros 3 tablespoons (45 g) unsalted butter, divided 1 cup (240 ml) water 1/2 cup (100 g) granulated sugar plus 1 tablespoon (13 g) Pinch kosher salt 1 cup (125 g) all-purpose flour 2 eggs Vegetable oil for spraying 2 teaspoons cinnamon 1 To make the chocolate sauce, place the chopped chocolate in a heat-proof bowl. Combine the cream and corn syrup in a small saucepan and bring to a simmer. Pour the warm cream mixture over the chocolate and stir until the chocolate is melted. Add the cinnamon and cayenne pepper. Set aside. 2 To make the churros, combine 1 tablespoon (14 g) of the butter, the water, 1 tablespoon (13 g) of the sugar, and the salt in a medium saucepan. Melt the butter over low heat. Add the flour and stir vigorously to form a dough ball. Continue to cook, stirring until the mixture looks dry and thick, 2 minutes. Remove from the heat and allow to cool to room tempera- ture. Once cool, beat in the eggs one at a time, making sure the first egg is fully incorporated before adding the second. Continue beating until the mixture is smooth. Let the dough rest for 30 minutes. 3 Place the churros batter into a piping bag outfitted with an extra-large tip, round or star- shaped. Spray the basket of the air fryer with oil. Working in batches, pipe churros that are 5 to 6 inches (13 to 15 cm) long and 3/4 to 1 inch (2 to 2.5 cm) in diameter directly onto the air fryer basket. Do not crowd the basket. Use a knife or scissors to cut the dough when you’ve reached the desired length. Spray the churros with oil. 4 Cook at 360°F (182°C) for 12 to 14 minutes until the outside is firm and brown and the inside is soft. While the churros are cooking, combine the remaining 1/2 cup (100 g) sugar with the cinnamon on a plate and whisk to combine. Melt the remaining 2 tablespoons (30 g) of butter and place in a small dish. 5 Remove the cooked churros from the air fryer and immediately brush with melted butter and dredge in the cinnamon sugar. Repeat the process with the remaining churros. Serve hot with the chocolate sauce. DessertsWe hope you enjoyed this EYB Book Preview The complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >