Air-Fryer Fryums: Quick, Easy, And Healthy

Fryums are a beloved snack, but the traditional frying method results in excess oil usage. Air fryers promise a healthier version of fried foods by reducing the oil needed. You can make fryums in an air fryer with just a few drops of oil, resulting in a crunchy, non-greasy taste. The preparation and cooking time is only 5 minutes, and the process is simple: preheat the air fryer, spray some oil on the dried pipe fryums, transfer them to the air fryer basket, and air fry for 2 minutes.

Selecting the right potatoes

The type of potato you choose is crucial when making fryums in an air fryer. Here are some factors to consider when selecting the perfect potatoes for your fried treat:

Starch Content

For fryums, it is generally recommended to opt for high-starch potatoes. These potatoes yield a softer interior and a delightfully crispy exterior. Russet potatoes, also known as Idaho potatoes, are a popular choice due to their dense texture and low moisture content, which helps prevent sogginess. Kennebec potatoes are also highly regarded for their lower sugar content and higher starch content, resulting in crispier fryums.

Texture and Taste

The texture and taste of potatoes can vary, and this can impact the final product. Yukon Gold potatoes, for example, have a slightly waxy texture and offer a buttery flavour. They can be a good alternative if you're looking for a balance between crispiness and flavour. Red potatoes are also worth considering if you plan to add various seasonings to your fryums. While they may not yield the longest fry shapes, their thin cuts cook faster and pair well with spices.

Moisture Content

When selecting potatoes for fryums, it's essential to consider their moisture content. Potatoes with high moisture content can lead to limp and soggy fryums. Therefore, it's best to avoid waxy potatoes like red-skinned, new, or fingerling potatoes for this particular dish. These varieties have a high moisture and sugar content, which can cause them to darken too quickly and result in less-than-ideal texture.

Size and Shape

The size and shape of the potatoes can also impact the final product. If you're aiming for long, classic French fry-style fryums, opt for large, oval-shaped potatoes. These will give you the nice, long fry shapes that are perfect for dipping and snacking.

Availability and Cost

While selecting the right potatoes is crucial, it's also important to consider the availability and cost of the potatoes in your area. Russet potatoes are commonly used for fryums because they are widely available and usually more affordable than some other varieties. If you're on a budget or have limited access to certain types of potatoes, don't fret—with the right cooking techniques, you can still achieve delicious results.

In summary, when selecting potatoes for making fryums in an air fryer, look for varieties with high starch content, such as Russet or Kennebec potatoes. Avoid waxy, high-moisture potatoes, and opt for larger, oval-shaped potatoes if you want the classic fry shape. Don't be afraid to experiment with different varieties to find the perfect potato for your fryums, and remember to consider factors like availability and cost as well.

Preparing your potatoes

Selecting the Right Potatoes:

Not all potatoes are created equal when it comes to air frying. Russet potatoes are the ideal choice due to their high starch content, which results in a fluffy interior and crispy exterior. Alternatively, you can also use Yukon Gold potatoes, which have a slightly waxy texture and offer a buttery flavour.

Washing and Cutting the Potatoes:

Wash the potatoes thoroughly to remove any dirt or debris. Then, cut them into uniform sticks, aiming for a thickness between 1/4 and 1/2 inch. This ensures even cooking, with thinner fries crisping up faster and thicker fries taking a little longer.

Soaking the Potatoes:

One of the most important steps is to soak the cut potatoes in cold water for at least 30 minutes. Soaking helps remove excess starch, preventing your fries from becoming gummy and soggy. It's a crucial step in achieving that desired crispiness.

Drying the Potatoes:

After soaking, make sure to thoroughly dry your potatoes. Use a clean kitchen towel or paper towel to pat them dry. Removing excess moisture is essential, as it can lead to a steam-cooked effect instead of the desired crispy texture.

Seasoning and Oiling:

While air fryers require less oil, it's still important to use a small amount of oil with a high smoke point. Olive oil, avocado oil, or canola oil are excellent choices. Use about 1 to 2 tablespoons per batch, ensuring that all the potato sticks are evenly coated. Don't be shy with your spices! A good mix of salt, pepper, and other spices like garlic powder can enhance the flavour of your fries.

Now that you've prepared your potatoes, they are ready to be placed in the air fryer. Remember to preheat your air fryer to around 400°F (200°C) for about 5 minutes before adding the potatoes. Cook in batches to avoid overcrowding and ensure even cooking. Enjoy your crispy, golden-brown potatoes!

Soaking the potatoes

When preparing the potatoes for soaking, cut them into uniform sticks with a thickness of about 1/4 to 1/2 inch. This consistency in size will ensure even cooking, reducing the likelihood of undercooked or burnt fries. Thicker cuts will generally require a longer cooking time, while thinner fries will crisp up faster.

After you've soaked the potatoes, it's crucial to dry them thoroughly. Use a clean kitchen or paper towel to remove any remaining moisture. This step is vital because any excess moisture can lead to a steam-cooked effect, sabotaging the crispy texture you're aiming for.

Once the potatoes are dry, you can proceed with the next steps, such as tossing them in oil and seasonings. However, before you get to that stage, the soaking process is what lays the foundation for crispy, golden fries.

Remember, the key to successful soaking is time and temperature. Aim for at least 30 minutes in cold water, and don't be tempted to skip this step or rush it. By giving the potatoes enough time to soak, you're making sure that the excess starch is drawn out, setting the stage for the perfect air-fried fries.

Prepping before air frying

Before air frying your fryums, there are several steps you should take to ensure they turn out crispy and delicious. Firstly, make sure you have chosen the right type of fryums. For this recipe, you will need dried pipe fryums, also known as "Bobby". These are made with wheat flour, tapioca starch, baking powder, salt, and water, and are readily available in the market.

Once you have your dried pipe fryums, the next step is to preheat your air fryer. Set your appliance to around 390°F (200°C) and let it preheat for about 3 minutes. While the air fryer is preheating, you can prepare your fryums. Spray or brush a small amount of oil onto the dried pipe fryums. You don't need to use a lot of oil, as the benefit of an air fryer is that it uses less oil than traditional frying methods. However, using a small amount of oil will help to achieve that crispy texture. Olive oil, avocado oil, or canola oil are excellent choices due to their high smoke points.

After oiling the fryums, it is essential to ensure they are thoroughly dried. Any excess moisture can lead to a steam-cooked effect, impacting the crispiness of your fryums. Use a clean kitchen towel or paper towel to remove any remaining moisture from the fryums after oiling them.

Finally, if desired, you can season your fryums before air frying. A good mix of spices can enhance the flavor of your snack. Try a simple blend of 1 teaspoon of garlic powder and salt and pepper to taste. Alternatively, you can experiment with other spices and seasonings of your choice.

Cooking your fryums

Now that you've prepared your air fryer and the fryums, it's time to cook them. Follow these essential tips to ensure they come out crispy and golden.

Preheat your air fryer to 390°F (200°C) for about 3 minutes. This step is important as it ensures that the fryums begin cooking immediately upon placement.

Place the oil-sprayed fryums in the air fryer basket, ensuring they are in a single layer with enough space for air circulation. Close the basket and air fry for 2 minutes. You should hear the sounds of frying.

Once done, open the basket, and your fully puffed-up pipe fryums are ready to be enjoyed! You can sprinkle some chaat masala and serve them with a cup of tea.

If you've made a bigger batch, you can store them in an airtight container. They will typically last for up to three days in the fridge. To restore crispiness, preheat your air fryer to 400°F (200°C) and reheat for about 5 minutes.

Some common mistakes to avoid when making air fryer fryums include not soaking the fryums before cooking, overcrowding the basket, and not drying the fryums properly after soaking. Remember, keeping enough space in the air fryer basket is crucial for achieving that desired crunch.

Additionally, don't be shy with your spices! A well-seasoned fryum can elevate your snacking experience. A simple seasoning blend to try is 1 teaspoon of garlic powder and salt and pepper to taste.

Frequently asked questions