Discover the magic of your air fryer with these 10 creative and delicious vegetarian recipes! From crispy zucchini chips to flavorful Korean eggplant and cheesy potato delights, these dishes are quick, easy, and packed with flavor. Perfect for snacks, sides, or main meals, they’re a must-try for beginners and seasoned cooks alike.

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1. Vegetarian Korean Eggplant

This quick and easy recipe transforms eggplant into a crispy flavorful dish . By air frying the eggplant, you’ll get that satisfying crunch without the extra oil, making it a healthier weeknight option. Ready in no time, it’s perfect for when you need a fast, delicious meal.

Ingredients

• 40g (1/4 cup) plain flour
• 1 egg, whisked
• 300g Taste Korean Sticky Chicken Meal Kit
• 350g eggplant, sliced into 5mm thick rounds
• Steamed long-grain rice (for serving)
• 350g Asian-style salad mix
• 1 green shallot, thinly sliced

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Instructions

1. Spread the plain flour onto a plate.Crack the egg into a bowl and whisk until smooth.Open the seasoning mix from the Taste Meal Kit and place it on a separate plate.
2. Take each slice of eggplant and lightly coat it in the flour, shaking off any extra. Dip it into the whisked egg. Press it into the seasoning mix, ensuring it’s evenly coated. Place the coated eggplant on a clean plate.
3. Lightly spray the air fryer basket with oil.Arrange the eggplant slices in a single layer in the basket (work in batches if needed).Spray the tops of the eggplant with oil.Cook at 180°C for 10 minutes, then flip, spray with more oil, and cook for another 5 minutes until golden and crispy.
4. Pour the sauce from the Taste Meal Kit into a microwave-safe bowl.Heat on High for 1 minute or until warm.Divide the steamed rice and Asian-style salad mix between serving bowls.Top with the crispy eggplant slices.Drizzle the warmed sauce over the eggplant.Garnish with sliced green shallot.

2. Zucchini Corn Dogs

Turn a classic party favorite into a meat-free delight with these vegetarian corn dogs! Using zucchini as the base, this recipe offers a crunchy, cheesy twist that’s sure to impress. Coated in panko breadcrumbs and filled with ricotta and cheddar, each bite is a mix of crispy goodness and creamy, cheesy satisfaction. Perfect for beginners and easy to whip up in an air fryer, these zucchini corn dogs are a must-try!

Ingredients

• 180g fresh ricotta, crumbled
• 25g (1/4 cup) pre-grated cheddar
• 1 tbsp chopped fresh parsley (continental variety)
• 4 zucchini
• 120g (2/3 cup) instant polenta
• 115g (3/4 cup) plain flour, plus 75g (1/2 cup) extra for coating
• 1 tsp caster sugar
• 2 tsp baking powder
• 160ml (2/3 cup) buttermilk
• 2 eggs
• 50g (1 cup) panko breadcrumbs
• American mustard, for serving
• Tomato sauce, for serving

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Instructions

1. Preheat your air fryer to 200°C so it’s ready when you are.In a medium bowl, combine the ricotta, cheddar, and parsley. Add a pinch of salt and pepper to season. Set aside.
2. Cut the tops off each zucchini. Using an apple corer, carefully remove the center of each zucchini, starting from the top but stopping before you core all the way through. Insert skewers into each zucchini to create handles at both ends.
3. Spoon the ricotta mixture into a piping bag fitted with a 1cm plain nozzle. Gently pipe the cheese filling into the hollowed-out zucchinis until full.In a mixing bowl, stir together the polenta, 115g flour, caster sugar, and baking powder. In a jug, whisk the buttermilk and eggs, then pour this wet mixture into the dry ingredients. Whisk until smooth and transfer the batter to a shallow dish.
4. Arrange three shallow dishes: one with the extra 75g flour, one with the prepared batter, and one with the panko breadcrumbs.Roll a zucchini in the extra flour, ensuring it’s fully coated. Dip it into the batter, allowing any excess to drip off. Finally, roll it in the breadcrumbs until completely covered. Repeat with the remaining zucchinis.
5. Place two coated zucchinis in the air fryer basket and lightly spray them with oil. Cook for 18-20 minutes, or until the zucchinis are tender and golden brown. Repeat with the remaining zucchinis.Serve your zucchini corn dogs with American mustard and tomato sauce for dipping. They’re best enjoyed fresh and warm!

3. Italian frittole

Frittole is a traditional Italian sweet treat, but we’ve given it a modern twist! This version swaps sweetness for savoury, resulting in cheesy zucchini fritters that are irresistibly delicious. Plus, they’re made in an air fryer, so you can enjoy them with minimal oil. These fritters are perfect for lunchboxes, party platters, or a simple snack.

Ingredients

• 3 medium zucchini (about 500g), coarsely grated
• 2 teaspoons sea salt flakes
• 110g (¾ cup) plain flour
• 55g (½ cup) mozzarella cheese, coarsely grated
• 40g (½ cup) parmesan cheese, finely grated
• 2 garlic cloves, minced
• 2 tablespoons store-bought basil pesto
• 1 large egg
• Warm tomato pasta sauce, for dipping

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Instructions

1. Grate the zucchini and place it in a colander. Sprinkle evenly with the sea salt and let it sit for 10 minutes to draw out excess moisture.Using clean hands, squeeze the zucchini tightly to remove as much liquid as possible. Transfer the drained zucchini to a large mixing bowl.
2. Add the flour, mozzarella, parmesan, garlic, pesto, and egg to the bowl with the zucchini.Mix everything together until the ingredients are well combined and form a batter-like consistency.
3. Line your air fryer basket with baking paper.Scoop out tablespoonfuls of the zucchini mixture and place them on the lined basket. Make sure to leave a small gap between each fritter to allow for spreading.Lightly spray the fritters with oil.Set the air fryer to 180°C (350°F). Cook the fritters for 15 minutes, flipping them halfway through, until they are golden brown and cooked through.Repeat the process with the remaining mixture.
4. Serve the fritters warm with a side of tomato pasta sauce for dipping.

4. Okonomiyaki

Okonomiyaki, the beloved Japanese savory pancake, just got a mini makeover! With the help of your air fryer and some trusty egg rings, you can create bite-sized versions that are perfect as snacks or party canapés. Topped with tonkatsu sauce, mayonnaise, and a sprinkle of garnishes, these little pancakes are a flavor-packed treat that will delight your taste buds.

Ingredients

• 150g (1 cup) plain flour
• 4 eggs
• 2 tbsp soy sauce
• 60ml (¼ cup) dashi stock or vegetable stock
• 3 cups shredded wombok (Chinese cabbage) or green cabbage
• 1 carrot, peeled and coarsely grated
• Canola oil spray
• Tonkatsu sauce, for serving
• Kewpie mayonnaise, for serving
• Pickled ginger, for serving
• Sliced green shallots, for garnish
• Toasted sesame seeds, for garnish

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Instructions

1. In a large mixing bowl, whisk together the flour, eggs, soy sauce, and dashi stock (or vegetable stock) until smooth. Add the shredded cabbage and grated carrot, stirring well to combine. Season with salt and pepper to taste.
2. Place 4 egg rings in the basket of your air fryer and lightly spray the rings with canola oil to prevent sticking.Spoon about 80ml (⅓ cup) of the cabbage mixture into each egg ring.Set the air fryer to 180°C and cook for 8 minutes, or until the pancakes are golden and cooked through.Carefully remove the pancakes from the egg rings and transfer them to a plate to keep warm.Repeat the process with the remaining batter, spraying the egg rings with oil before each batch.
3. Drizzle each pancake with tonkatsu sauce and Kewpie mayonnaise. For an artistic touch, use a skewer to swirl the sauces into a decorative pattern. Top with pickled ginger, sliced green shallots, and a sprinkle of toasted sesame seeds.

5. Air fryer okra

Discover just how versatile okra can be with this beginner-friendly recipe! Coated in a crunchy polenta crumb, these bite-sized pieces are perfect for dipping into your favorite sauce, whether it’s ranch dressing, white barbecue sauce, or a warm napolitana sauce. Plus, it’s quick and easy to make in an air fryer!

Ingredients

• 90g (1/2 cup) polenta
• 50g (1/3 cup) plain flour
• 1 tsp sweet paprika
• 1 tsp table salt
• 2 eggs
• 312g packet frozen chopped okra
• Oil spray

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Instructions

1. In a shallow dish, mix together the polenta, flour, paprika, and salt until well combined. In another shallow dish, whisk the eggs with 1 tablespoon of cold water until smooth.
2. Preheat your air fryer to 200°C for about 3 minutes.Take half of the okra and dip it into the egg mixture, letting any excess drip back into the bowl. Next, transfer the okra to the polenta mixture and toss it around until each piece is fully coated. Set aside the remaining okra for later.
3. Lightly spray the air fryer basket with oil. Place the coated okra into the basket in a single layer. Spray the okra with a bit more oil to help it crisp up. Cook for 10 minutes, tossing and re-spraying the okra halfway through, until it turns golden and crunchy.
4. Repeat the process with the remaining okra, egg mixture, and polenta mixture. Serve hot with your favorite dipping sauce, and enjoy!

6. Potato Kyiv

These crispy potato cheese balls are loaded with a gooey garlic butter surprise in the center. Perfect for an indulgent snack or side dish, they’re simple to prepare and bursting with flavor!

Ingredients

• 1kg white potatoes (unpeeled)
• 100g salted butter, chopped
• 4 garlic cloves, crushed
• 1 tbsp chopped fresh parsley or chives
• 100g (1 cup) grated three-cheese blend
• 40g (¼ cup) plain flour
• 2 eggs, lightly whisked
• 2 tbsp milk
• 100g (2 cups) panko breadcrumbs

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Instructions

1. Place the whole, unpeeled potatoes in the air fryer basket. Cook at 180°C for 30 minutes or until tender.Allow the potatoes to cool for about 15 minutes, then peel and mash them until smooth.
2. Mix the butter, crushed garlic, parsley, and 1 teaspoon of sea salt in a small bowl.Form the mixture into a log about 12cm long and 2cm in diameter.Wrap the log in baking paper and chill in the fridge until it solidifies.
3. Add the grated cheese to the mashed potatoes. Mix thoroughly to create a smooth, cheesy potato mixture.Divide the mixture into four portions and roll each into a ball.
4. Slice the chilled garlic butter log into 8 equal pieces.Flatten a potato ball slightly and press one piece of garlic butter into the center. Shape the ball around the butter to form an oval shape.Repeat for the remaining potato balls.
5. Place the flour on a plate. In a separate bowl, mix the whisked eggs and milk. Pour the panko breadcrumbs into another bowl.Roll each potato ball in the flour to coat. Dip it in the egg mixture, then roll in the panko breadcrumbs.For extra crunch, repeat the egg and breadcrumb coating step for a double layer.
6. Lightly spray two coated potato balls with oil and place them in the air fryer basket. Cook at 180°C for 10 minutes, turning halfway through for even crispiness.Repeat the process with the remaining potato balls.

7. Burrata bomb

Get ready to fall in love with burrata all over again! This simple yet stunning dish wraps creamy burrata in pizza dough, air-fries it to golden perfection, and serves it with a tangy drizzle of balsamic vinegar. It’s the ultimate party appetizer that’s surprisingly easy to make—even for beginners.

Ingredients

• 250g fresh pizza dough (store-bought)
• Flour, for dusting
• 75g sun-dried tomato pesto
• 1/4 cup fresh basil leaves
• 150g burrata
• 60g salted butter, melted
• Thick balsamic vinegar (optional, for serving)
• Green salad (optional, for serving)

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Instructions

1. Lightly flour your work surface, then roll out the pizza dough into a 30cm circle.Spread the sun-dried tomato pesto evenly over the dough, leaving a border of about 6-8cm around the edges.Scatter the fresh basil leaves over the pesto and place the burrata ball in the center.
2. Brush the exposed edges of the dough with melted butter.Carefully fold the dough over the burrata to create a neat parcel. Make sure all the edges are tucked in tightly, then gently turn the parcel over so the folds are underneath.
3. Place the burrata parcel in the basket of your air fryer.Brush the entire parcel with melted butter for a golden finish.Air fry at 170°C for 10-12 minutes or until the dough is golden brown and fully cooked.
4. Transfer the burrata parcel to a serving platter.If you like, drizzle with thick balsamic vinegar and pair it with a fresh green salad for a complete dish.

8.Honey Mustard Haloumi Crunchers

Looking for an easy appetizer or snack that’s sure to impress? These crunchy air-fryer haloumi fingers are coated in a golden, mustard-flavored panko crumb and paired with a quick and creamy honey mustard mayo. Perfect for beginners, this recipe is simple to make and packed with flavor.

Ingredients

For the Haloumi Fingers:

• 500g haloumi cheese
• 2 tsp mustard powder (such as Keen’s)
• 40g (¼ cup) plain flour
• 1 egg, lightly whisked
• 50g (1 cup) panko breadcrumbs

For the Honey Mustard Mayo:

• 125g (½ cup) whole egg mayonnaise
  60ml (¼ cup) thickened cream
  1 tbsp honey
  2 tsp mustard powder (such as Keen’s)
  

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Instructions

1. In a small bowl, mix together the mayonnaise, thickened cream, honey, and mustard powder until smooth.Cover the bowl and refrigerate until ready to serve.
2. Slice the haloumi into batons about 1cm wide and 9cm long. Try to keep the pieces uniform for even cooking.
3. Combine the flour and mustard powder in a shallow bowl.Place the whisked egg in a second shallow bowl.Add the panko breadcrumbs to a third shallow bowl.
4. Take one piece of haloumi and roll it in the flour mixture, shaking off any excess.Dip the floured haloumi into the egg, letting any extra drip off.Roll the haloumi in the panko breadcrumbs, pressing gently to ensure the crumbs stick.Repeat with the remaining pieces until all are coated.
5. Arrange half of the haloumi fingers in a single layer in the air fryer basket.Place a rack on top of the haloumi and arrange the remaining pieces on the rack.Lightly spray the haloumi with cooking oil for a crispy finish.Air fry at 180°C for 8–10 minutes, or until the coating is golden brown and crunchy.
6. Sprinkle the hot haloumi fingers with a little salt. Serve immediately with the honey mustard mayo on the side for dipping.
   

9. Cheesy corn ribs

If you’re looking for a fun and flavorful way to enjoy corn, these air fryer corn ribs are a must-try! By quartering corn cobs lengthways and seasoning them with bold Mexican spices and Parmesan, you’ll have a dish that’s perfect as a snack, side, or entrée. Serve with a zesty lime sauce for the ultimate crowd-pleaser.

Ingredients

• 3 corncobs
• 50g salted butter (softened)
• 1 packet (45g) Mexican seasoning

For the lime sauce:

• 130g (½ cup) Greek yogurt
• 125g (½ cup) sour cream
• 1 lime (zest finely grated, juiced)
• Finely grated Parmesan cheese, for garnish
• Lime wedges, to serve

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Instructions

1. Start by softening the corn. Place the corncobs in a large microwave-safe dish, cover with a damp paper towel, and microwave on High for 8 minutes or until tender. Carefully cut each cob in half lengthwise using a sharp knife, then cut each piece again lengthwise to create 4 long “ribs” per cob.
2. Set aside 1 tablespoon of the Mexican seasoning for the lime sauce. Mix the softened butter with the remaining seasoning in a small bowl. Brush the seasoned butter generously over each corn rib.
3. Arrange the corn ribs in a single layer in the air fryer basket. Cook at 180°C for 10-12 minutes, or until they are golden, charred, and crispy on the edges.
4. While the corn is cooking, prepare the tangy lime sauce. In a mixing bowl, combine the Greek yogurt, sour cream, reserved Mexican seasoning, lime zest, and lime juice. Stir until smooth and creamy.
5. Place the crispy corn ribs on a serving plate. Drizzle the lime sauce over the top and sprinkle generously with Parmesan cheese. Serve with extra lime wedges on the side for that final zesty kick.

10. Zucchini Chips

Cooking zucchini chips in an air fryer creates a deliciously crunchy and golden treat. The best part? You’ll use much less oil compared to shallow or deep frying. Perfect as a snack or side dish, this recipe is simple to make and easy on the budget.

Ingredients

• 2 eggs75g (1/2 cup) plain flour
• 60g (1 1/4 cups) panko breadcrumbs
• 50g (2/3 cup) finely grated parmesan cheese
• 2 tsp dried Italian herbs
• 1/2 tsp ground paprika
• 4 zucchini, sliced diagonally into 7mm thick pieces
• Warmed tomato pasta sauce, for serving

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Instructions

1. Lightly whisk the eggs in a shallow bowl.Place the flour in another shallow bowl.On a large plate, mix together the breadcrumbs, parmesan cheese, Italian herbs, and paprika.
2. Take a slice of zucchini and coat it in the flour, making sure to shake off any excess. Next, dip it into the whisked egg. Finally, press the zucchini into the breadcrumb mixture until it is fully coated. Repeat with all the zucchini slices.
3. Place half of the coated zucchini slices in a single layer in your air fryer basket. Spray them generously with oil. Set the air fryer to 200°C and cook for 5 minutes. Flip the zucchini slices, spray them again with oil, and cook for another 5 minutes. Remove and set aside. Repeat with the remaining zucchini slices.
4. Once all the zucchini slices are cooked, return them to the air fryer basket and cook for an additional 3 minutes to reheat and crisp them up.Serve the zucchini chips warm with a side of tomato pasta sauce for dipping. Enjoy!

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