Air-Fryer Turnip Fries Recipe (2024)

FAQs

Air-Fryer Turnip Fries Recipe? ›

Add the fries to a bowl and toss with oil and seasonings. Arrange in a single layer in the air fryer basket, making sure not to overcrowd them. Air fry at 400F for 8 minutes. Flip the fries and air fry for another 3-4 minutes, or until the fries are golden brown and tender with caramelized edges.

If your fries are not crispy, air fry them a little longer. Once all batches are finished, toss them all back into the air fryer (no need to place in a single layer this time) for 1 to 2 minutes to warm and re-crisp any that got cold from the first few batches.

I wouldn't bother doing potatoes from the raw state, without soaking. It will take about a half an hour and the texture won't be nearly as rewarding. They just don't get very crispy without that cold soak.

However, a small amount of oil is usually necessary to achieve a crispy texture. A drizzle or a quick oil spray is all you need for restaurant-quality fries and golden brown fried chicken, while other foods don't need any oil, like pizza or leftovers you might reheat.

Using an air fryer is an excellent and easy way to give your fries that fresh-from-the-fryer crunch. Simply set your air fryer to 350 degrees, then place your leftover fries in a single layer in the fryer basket. Heat them for three to five minutes or until they reach your desired crispiness.

Overcrowding the basket will cause the vegetables to steam, not brown. Only add as many as will fit in a single layer. Then, air fry the vegetables at 375°F for 10 to 15 minutes, or until tender and browned. Toss halfway through the cooking time so that they brown evenly.

Dry the outside of the food properly before you add oil. Do not use too much oil, as this will make the food less crispy and more fattening. Meat or poultry can be lightly brushed with oil or marinated to get the crispiest results.

An equal amount of all-purpose flour and cornstarch provides both structure and crunch to the batter. Cornstarch is a go-to ingredient for many fried foods (think crispy chicken wings), and using it to bolster the crisping power of flour resulted in a thinner, crispier, and sturdier (yet still delicate) breading.

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.

How to make homemade fries that aren't soggy? ›

You should dry the fries after rinsing, and then let them sit after tossing with starch to let the starch-crust form. This will also remove excess surface water, which will prevent boil ups. Lastly, if you are worried about it, use less oil and fry in smaller batches.

If the air is not hot enough, or if you overcrowd the basket, your food will not come out crispy. Preheat the air fryer for at least 3 minutes, and work in batches if you need to. How do you keep air fried french fries warm and crispy? Place them in a single layer on a baking sheet in a 250°F oven until ready to eat.

Overcrowding your baskets or shelves blocks the convection movement of the heated air that the machines are designed to create, and you will end up with food that is cooked unevenly, not crispy all the way around, or will take much longer to cook than the recipes call for.

If you soak your potatoes too long, they can absorb excess water and become soggy. They will never get crispy that way! They also lose nutrients if they are soaked too long. Another tip is to add a teaspoon of lemon juice to the water to keep them from browning before cooking them.

When they are left out to cool, the starches secrete moisture, which eventually makes the fries' crust soggy. How do you make sure your fries stay crisp? Opt for clear-coated ones. A clear starch coating keeps your fries' exterior crispy and interior fluffy for much longer.

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.