Which Foods Are Not Suitable for an Air Fryer?

Air fryers work especially well for crisping foods such as French fries, chicken wings, and frozen snacks with little oil. However, they are not ideal for runny batters, wet-marinated meats, or recipes with a lot of liquid. The basket's small capacity and strong air circulation do not produce the desired results for some types of food.

Why are runny batters difficult?

Runny cake, brownie, and sponge-cake batters cannot be poured directly into an air fryer's basket because the perforations allow them to leak through. These recipes can be cooked only if the batter is poured into a separate pan of the right size and placed in the basket. The airflow can also dry the top of the batter faster than the inside cooks.

Why are dishes with a lot of liquid unsuitable?

Soups, stews cooked in sauce, and foods boiled in plenty of water cannot be cooked in an air fryer. The appliance works like a small convection oven and is not designed for liquid-based cooking. If wet-marinated meat is placed directly in the basket, the marinade can run off and collect at the bottom of the appliance, and the meat may not become crisp as expected. Drain excess liquid from the marinated meat before cooking.

Why can wet coatings cause problems?

Foods coated in wet breadcrumbs or liquid batter, such as traditional tempura, can also cause problems in an air fryer. Airflow can push the wet layer against the sides of the basket, resulting in unevenly cooked coating. Using dry breadcrumbs or panko and letting the coated food rest for a few minutes before cooking can reduce the risk of sticking.

Why can light, delicate foods scatter?

Leafy vegetables, thin tomato slices, and lightweight flakes of seasoning can be blown around by the strong airflow and stick to the heating element. If cooking these ingredients in an air fryer, coat them with a heavier sauce or place them on a piece of parchment paper.

Why can large portions be difficult?

Large meals for a crowd may not fit in an air fryer's small basket. If the basket is overfilled, air cannot circulate between the food, so the result may be soft and steamed rather than crisp. Cook the food in batches arranged in a single layer. This may make the total cooking time longer than using an oven. Honey- or syrup-based glazed foods can also be risky: because the heating element is close to the basket, the sugary coating can burn quickly and leave a dark, bitter layer. For these recipes, add the glaze during the last few minutes of cooking rather than coating the food with it from the beginning.

As a general rule, an air fryer is designed as an alternative to deep-frying solid foods with relatively dry surfaces. A conventional oven or stovetop method is more reliable for recipes with lots of liquid, very delicate ingredients, or runny batter. Before buying an air fryer, think about which foods you cook most often to avoid disappointment.