Do These Viral Air Fryer Recipes Actually Work?

[00:00] Oh no.

[00:01] >> Houston, we have a problem. Oh jeez.

[00:04] >> No.

[00:06] >> Oh.

[00:07] >> So, being an absolute air fryer fanatic,

[00:09] I am always on the search for new

[00:11] recipes. And I have been seeing some

[00:13] very interesting things out there in the

[00:15] internet over the past few months. But

[00:17] even if a recipe is super viral, you

[00:19] never know if you actually are going to

[00:21] strike gold unless you get in there and

[00:23] you try it yourself.

[00:24] >> You know how I feel about these. You

[00:25] hate it.

[00:26] >> About four. That might be a 10 out of

[00:28] 10. So, I've collected six of what I

[00:31] think are the most interesting air fryer

[00:33] recipes I've seen in the recent months.

[00:35] All ideas that I think could

[00:36] realistically incorporate into my weekly

[00:39] air fryer meal prep. So, I'm going to

[00:40] give them all a try to see if they work

[00:42] and they're actually delicious. All

[00:44] right, so first up, we've got a recipe

[00:46] that certainly is intriguing. It almost

[00:49] seems a little too good to be true by

[00:51] Tasty Yuri. It's like 15 seconds long,

[00:53] so we can just watch it together. If you

[00:54] mix two cups of ricotta cheese with two

[00:56] eggs, cornstarch, lemon zest, and a

[00:58] touch of honey, then pour it into a

[00:59] baking dish and cook it in the oven or

[01:01] air fryer, you get a high protein,

[01:03] flowerless, gluten-free ricotta cake

[01:05] that's absolutely delicious.

[01:06] >> I mean, for having no flour in like how

[01:09] many ingredients? 1 2 3 4 5 six. Six

[01:11] ingredients. That looks impressive. So,

[01:13] we're going to give it a try. And about

[01:15] 90% of this cake is ricotta cheese. Then

[01:17] you add a few eggs. You grate in some

[01:19] lemon zest. I would be interested to see

[01:20] what the lemon juice would have done as

[01:22] well, but it wasn't in the recipe. And

[01:24] then just a few tablespoons of

[01:25] cornstarch, a single tablespoon of

[01:28] honey, so very mild on the sweetness.

[01:30] And I just whisk this together until it

[01:32] was smooth. Since we're air frying this

[01:34] cake, I had to find a baking dish that

[01:35] would fit in my air fryer, which I lined

[01:37] with parchment paper. I did give it a

[01:39] quick spray for safety. I don't think

[01:41] she did that in her video. And I ladled

[01:43] in the batter until it was about 3/4

[01:46] full. All right. So, that was extremely

[01:48] easy to make. One of the easiest batters

[01:50] of all time. And it looks like she's got

[01:53] everything written here. She actually

[01:54] has the breakdown for both oven and air

[01:56] fryer, which is nice. So, 340 25

[01:59] minutes. Pop that right in there. 340 25

[02:04] minutes, which makes sense. Usually,

[02:05] when you're baking in the air fryer, you

[02:07] want to bake at lower temperatures. All

[02:08] right. 9 minutes left. I'm just going to

[02:10] give it a check. I always get a little

[02:11] nervous when baking things in air

[02:13] fryers. Okay. Yeah. Oh, wow. It is a

[02:15] smaller dish, so it might need less

[02:17] time. Nice. It's puffed. Let's take off

[02:20] 3 minutes since it's a smaller dish. All

[02:22] right, let's see. I'm just going to

[02:24] probe it. Oh, you know what? Does need

[02:26] the full time. Put it back in. Few more

[02:28] minutes.

[02:33] She definitely cooled it cuz she was

[02:34] like pressing it together. Wow.

[02:36] >> It's like a basque cheesecake.

[02:38] >> Yeah, it does have that burnt top. What

[02:41] do you think?

[02:42] >> I want like that little piece.

[02:43] >> Just a chunk. Yeah.

[02:45] >> Does have a cheese. I mean, it is

[02:47] cheesecake. I think cooling would have

[02:49] helped, you know, the structure. Tasty.

[02:51] Eerie. Here we go.

[02:54] >> Oh, hot.

[02:55] >> Oh my god. That was like lava.

[02:57] >> That's good.

[02:59] >> I was concerned about the one tablespoon

[03:01] of honey. So, I mean, it's definitely

[03:02] not sweet.

[03:03] >> Yeah, it's not sweet, but it's not like

[03:05] weirding me out or anything. It's really

[03:06] tasty.

[03:07] >> Definitely the easiest cake I think I've

[03:09] ever made. It's got like a curdy vibe

[03:11] from the ricotta. It's not like smooth

[03:13] cheesecake.

[03:14] >> I bet if you blended the ricotta it

[03:16] would be better texturally, but this is

[03:18] tasty.

[03:19] >> I like it.

[03:20] >> We're going to judge out of 10.

[03:22] >> Oh, I'll give it like a seven out of 10.

[03:24] I think it could be a little more sweet

[03:25] and I would have liked a little bit of a

[03:27] smoother texture,

[03:28] >> but tasty.

[03:29] >> I totally agree with everything you

[03:31] said. I mean, I could change the score,

[03:32] but honestly, seven out of 10. Yeah,

[03:34] perfect.

[03:35] >> Cool.

[03:35] >> All right, so this next one went mega

[03:36] viral. It comes from the Chef Out West.

[03:38] There's a very good chance it's come

[03:40] across your screen at some point. The

[03:41] first time I actually saw it was other

[03:43] people like hating on this recipe. It's

[03:46] a bit controversial. You'll see why. So,

[03:48] when I'm in New York, one of my absolute

[03:50] favorite things to eat is the perfect

[03:51] bacon, egg, and cheese sandwich. Last

[03:52] time I was there, I ate more than I am

[03:54] willing to admit. And since I've been

[03:56] home, I've been absolutely craving one.

[03:57] All right. So, basically, he's making a

[03:59] bacon, egg, and cheese, but he's using

[04:01] rice paper to create the bagel. Now,

[04:03] however you feel about that, it is

[04:05] certainly intriguing. I mean, I am

[04:08] definitely interested in trying it. It

[04:10] actually looks delicious. And one of the

[04:12] top comments right here from pastime,

[04:14] great name by the way, I've got your

[04:15] back. Let's give it a try. So, the first

[04:17] thing I'm going to do is pre-scramble my

[04:19] eggs. And I rendered out some bacon

[04:20] earlier for this recipe, which you

[04:22] really don't need to see. But I did get

[04:23] some really nice clean bacon fat, which

[04:25] I'll be using to cook my eggs in for a

[04:28] little extra flavor. And someone did

[04:29] mention in a comment that you should

[04:31] soft scramble the eggs since they get

[04:32] cooked again in the air fryer, which is

[04:34] exactly what I'm going to do here.

[04:35] Making sure to pull these eggs just

[04:37] slightly under where I would normally

[04:39] like them. Now, there's a lot of air

[04:41] fryer rice paper hacks on the internet,

[04:43] but what sets this recipe apart from

[04:44] anything I've ever seen is rather than

[04:46] soaking them in water, you actually

[04:48] hydrate the rice paper in more eggs.

[04:50] Now, after watching the video a few

[04:52] times, it's still a little bit unclear

[04:54] if he dips the rice paper in on just one

[04:56] side or both sides, but I'm pretty sure

[04:59] it's both, which is what we ended up

[05:01] going with. And you lay the rice paper

[05:02] on a clean surface, overlapping the

[05:04] circles like a ven diagram. I added a

[05:07] layer of shredded cheddar cheese, went

[05:08] on with that soft scrambled egg, piled

[05:10] on the bacon, and a little more cheese

[05:12] so everything would just kind of melt

[05:14] through the mixture. And I started at

[05:15] one end slowly wrapping up the rice

[05:17] paper, which for my first shot was not

[05:20] the easiest process.

[05:21] >> Oh yeah, that is not easy.

[05:23] >> Then once I had this bacon, egg, and

[05:24] cheese rice paper tube, I gave it a nice

[05:26] swirl, making sure that end piece

[05:28] created a sealed seam. Little homemade

[05:30] everything bagel spice. Why not get some

[05:33] on the bottom? You know, that is

[05:35] awesome. There you go. Look at that

[05:37] beauty right there. That looks like an

[05:39] actual cooked everything egg bagel. A

[05:41] little bit harder than he makes it look,

[05:44] but that's, you know, typical short

[05:46] content. You don't really know what's

[05:48] going on until you get in there. Now, he

[05:49] has one of those like DM me the recipe

[05:51] things where you send you the

[05:56] do. I had a cold, so Carly has a mask

[05:59] on. Um, so I don't know the full recipe.

[06:02] Everything's obvious except the baking

[06:03] temperature, but I asked Chad GPT and

[06:05] I'm feeling pretty good about this. 375

[06:07] 6 to8 minutes flip. 6 to8 minutes. Pop

[06:10] her in.

[06:10] >> I only can do 370 8 minutes. All right,

[06:14] first 8 minutes. Okay, looking good.

[06:16] That's actually nice and crispy like a

[06:18] bagel. Yeah, the bottom is super soft,

[06:21] so the flipping I think is essential.

[06:24] >> I am a little bit concerned about

[06:25] overcooking the eggs. I'll just do 6

[06:27] minutes on that side.

[06:29] >> Ooh. Oh yeah, that looks incredible. It

[06:32] smells so good.

[06:34] >> Wow.

[06:35] >> Oh my god, that's crazy. It looks like

[06:38] aing bagel.

[06:39] >> I know you were judging this.

[06:41] >> I was judging this really hard.

[06:43] >> First of all, I'm so No oil. Didn't need

[06:45] any. I was like, do I need to spray this

[06:47] thing?

[06:47] >> It smells like a bacon, egg, and cheese

[06:49] just meets like a bit of a pastry effect

[06:52] or something.

[06:53] >> I hope it's good. There's no way it's

[06:55] not going to be good. Wa!

[06:58] >> Oh my god.

[07:00] >> What? Look at that. What? That's

[07:04] unbelievable. This is carbless.

[07:06] >> This rice is not a carb.

[07:07] >> You're right. This is glutenfree.

[07:09] This is gluten-free.

[07:10] >> But that's a that's a win.

[07:12] >> Wow.

[07:12] >> I think what's interesting is a bagel is

[07:14] so dense. There's so much carb action

[07:17] going on. Whereas this is mostly

[07:19] internal ingredients. I think we need

[07:21] ketchup.

[07:22] >> Nice.

[07:25] Oh my god,

[07:26] >> that is really good.

[07:28] >> That might be a 10 out of 10.

[07:30] >> Not that I judged the recipe,

[07:32] >> just skeptical. M.

[07:34] >> The texture is so good. It's not crispy

[07:36] in the middle. It's like chewy like a

[07:38] bagel is.

[07:39] >> I've tried summer rolls in there, like

[07:41] frying the rice paper with not the best

[07:43] success. Maybe it's the egg.

[07:45] >> That's what's genius. I would have never

[07:47] thought to dip the rice paper in the

[07:49] egg.

[07:50] >> Yeah. And I feel like you can use that

[07:52] technique in

[07:53] >> He did like multiple things. Ham and

[07:55] cheese and like a he did like a cheese

[07:58] steak.

[07:58] >> Even on like a spring roll though, you

[07:59] know what I mean?

[08:00] >> Oh yeah. Yeah. Yeah. Totally. That would

[08:02] be that would be like a good egg roll.

[08:03] >> I don't know if I would ever make this

[08:04] though cuz it looks so hard and rice

[08:06] paper stresses me out. But let me think

[08:09] about that.

[08:09] >> Would I make this? When would I make it?

[08:11] >> Like it's like a fun group activity. But

[08:13] I I think it is like kind of a skill.

[08:15] The rice paper thing.

[08:16] >> It was a little bit messy, slightly

[08:18] difficult, but it still came out

[08:19] amazing. first time with zero practice.

[08:21] >> I also think it would be easy to just

[08:23] do, you know, a bacon, egg, and cheese

[08:25] in a just a spring roll shape. Like, it

[08:27] doesn't have to be this bagel shape. You

[08:28] can still do the flavor and the

[08:30] technique and not have to have three in

[08:32] a row.

[08:33] >> You got you got I think this is just

[08:36] like the best glutenfree option.

[08:39] >> Oh my god. Yeah. So, I know some some

[08:40] celiac people whose minds would be

[08:43] blown.

[08:43] >> Yeah. Wow.

[08:44] >> That's a 10 out of 10. No question.

[08:46] >> Very agree. All right. So, next up,

[08:48] we've got a video that went pretty

[08:50] viral. It's by Flavors. Flavors by

[08:52] Frangi Pane. Frangipane. Oh, that's her

[08:55] last name. Christina Frangipane. Frang

[08:57] Frangiipane. I don't know. I'm dyslexic.

[08:59] I can't read. And we have a

[09:01] >> garlic parmesan chicken skewers.

[09:02] >> Now, I have been seeing so many of these

[09:05] chicken skewer air fryer recipes popping

[09:08] up all over the internet. And there's so

[09:10] many different flavor profiles and

[09:12] versions of these skewers. So really, I

[09:14] was just trying to pick one that was

[09:15] easy enough to recreate on like a weekly

[09:18] basis and that also looked delicious.

[09:20] And I think these garlic parmesan

[09:21] chicken skewers nail both of those

[09:23] things. So we're going to give them a

[09:24] try. So I've got some chicken breast

[09:25] here, which I'll dice into cubes. And

[09:27] I'm going to season them up with some

[09:28] olive oil, paprika, onion powder, and

[09:30] garlic powder. Now, I didn't have any

[09:32] skewers that actually fit in my air

[09:33] fryer, so I just saw down some

[09:35] chopsticks and skewered up the chicken

[09:38] for some perfect little retrofitted

[09:40] skewers for my air fryer. Now, for this

[09:42] butter sauce, I got a few tablespoons of

[09:44] butter melted in a pan. For the garlic,

[09:46] I'm using my favorite pre- chopped

[09:48] frozen garlic hack. I'll pop one of

[09:49] those cubes in. Then I add some chili

[09:51] flakes and I let that infuse in the

[09:53] butter for a little bit. Then I cut the

[09:55] heat and I add in some grated parmesan

[09:57] and a bunch of chopped parsley.

[10:01] All right, so we're going to pop those

[10:04] in. Yep, I saw these uh chopsticks to

[10:07] the perfect length. Oh, that recipe full

[10:10] breast is perfect for this basket. And

[10:12] she says 375, 20 to 25. I'll start with

[10:16] 20. All right, just check it in at 10

[10:19] minutes. I'll flip them. Nice. Back in.

[10:26] All right, I pulled these 5 minutes

[10:28] early. I don't trust cooking chicken

[10:30] breast for 20 minutes. Those actually

[10:31] look amazing. Come on. Air fryer

[10:35] skewers. One. Two. Carly's very excited

[10:38] right now.

[10:38] >> Very excited about this guy.

[10:42] >> So, one thing is like, do you really

[10:44] need that much butter? Oh, that didn't

[10:46] work. Really? She said to cut the heat

[10:47] and mix in the parmesan, but it melted.

[10:50] Yeah,

[10:50] >> maybe the heat was too high. Oh, what a

[10:53] bummer. So, that didn't work. What I'm

[10:54] going to do is I've got the infused

[10:57] butter. I'm just going to strain out the

[11:00] >> Yep. Thank you. Strain out the butter.

[11:02] >> We used like the fresh grated. They used

[11:05] like hand grated. That could be a

[11:07] difference. So, now we'll add the

[11:09] parmesan. And we'll just add Do have

[11:11] some parsley or we use it all. Where's

[11:12] the little man? Where's the man?

[11:14] >> Where's the little man? Oh, he's right

[11:16] here.

[11:16] >> Oh, that looks great.

[11:18] >> There we go. Still like not I don't

[11:20] know. It's kind of weird to me. And then

[11:22] we just Yeah. Okay. Is that enough? It's

[11:26] a lot.

[11:28] >> It's a lot. You don't need four

[11:30] tablespoons of butter for this much

[11:31] chicken. That's my first problem I have

[11:34] with this. And I'm concerned that the

[11:36] chicken could be overcooked. We'll say

[11:38] it's chicken breast. It was in there for

[11:39] 15 minutes. It did get crispy.

[11:44] >> It was a little overcooked.

[11:45] >> I pulled it 5 to 10 minutes earlier than

[11:48] she said.

[11:48] >> I think people tend to

[11:50] >> cook chicken, cook the out of chicken,

[11:52] and that's cooking the out.

[11:54] >> Delicious. Tasty though. I mean, how can

[11:56] you go wrong with I would much rather a

[11:59] marinade on the chicken that has it all

[12:02] in there

[12:02] >> that has enough fat that you can just

[12:04] send it through the air fryer. You don't

[12:06] need like it's so excessive.

[12:08] >> I'm not going to do that ever.

[12:10] >> The chicken itself has much more flavor

[12:12] than the butter on it. You don't even

[12:13] really need it. It just kind of makes it

[12:14] greasy. I mean, it's delicious. It's

[12:16] garlic butter with parsley in it.

[12:18] >> Yeah. A little bit for shell in my

[12:19] opinion. Like it looks good when you

[12:21] brush it on, but

[12:22] >> Yeah. I think it's really tasty, but how

[12:23] could it not be?

[12:24] >> Yeah.

[12:24] >> You know,

[12:25] >> well, it's it's overcooked.

[12:26] >> It's also overcooked. Yeah,

[12:27] >> which honestly Mike doesn't bother me

[12:29] that much.

[12:29] >> Yeah, it's I take up a little bit of

[12:31] concern with that, especially cuz I

[12:33] pulled it earlier.

[12:34] >> Mhm.

[12:34] >> Okay, score.

[12:35] >> Score. I'm going to give it like I'm

[12:37] going to give it a six cuz I don't hate

[12:38] it, but it's nothing like special to me.

[12:40] You hate it.

[12:42] >> Four. Four out of 10.

[12:44] >> Moving on.

[12:45] >> All right, so we've got another one from

[12:47] Tasty Yuri. This one went super viral.

[12:50] And again, it's like 10 seconds, so we

[12:52] can just watch it together. If you blend

[12:54] chicken with eggs and spices, shape it

[12:56] into thin strips using a pastry bag and

[12:58] cook it in the air fryer, you'll get

[13:00] this high protein snack. Super crispy

[13:03] and delicious.

[13:04] >> All right, so I'm not huge on this high

[13:06] protein fad that's going on right now,

[13:07] but I will say that I have been trying

[13:10] to increase the protein in my snacking

[13:14] verse just, you know, sweet or starchy.

[13:16] Trying to balance it out with some more

[13:18] higher protein options. And this one's

[13:20] intriguing enough that I figured I would

[13:23] at least try it. And they are very

[13:25] simple to make. I had some chicken

[13:26] breasts left over from the skewer

[13:28] recipe, which I'll add to the food

[13:29] processor along with an egg, some salt,

[13:32] paprika, garlic powder, and oregano. And

[13:34] I'll process that up until it's super

[13:36] smooth.

[13:38] Interesting looking.

[13:40] >> So then she used a Ziploc bag for the

[13:42] piping of these things. And she popped

[13:44] some parchment paper on the air fryer so

[13:46] the actual mixture wouldn't just fall

[13:48] right through the tray. And I just

[13:49] followed her lead with these little

[13:51] squiggly shapes she made.

[13:52] >> All right. I'm a little bit skeptical on

[13:55] the cooking time. She says 350, 10

[13:59] minutes to get them crispy. So, we'll

[14:01] see.

[14:01] >> Oh, no.

[14:03] >> Oh, jeez.

[14:05] So, the convection pushed the paper up.

[14:07] Oh, they were getting somewhere, too.

[14:10] All right, we'll think this over and get

[14:12] back to you. So, I'm just going to pipe

[14:14] it out right on here. I think we'll be

[14:16] fine. All right, 10 minutes. Oh, they

[14:19] did get crispy. So, the recipe

[14:23] worked. She wasn't wrong about the

[14:26] timing. I don't know about Are they

[14:28] crispy?

[14:28] >> They're crisp. Well, yeah, they're

[14:30] crispy. That's so weird. I guess cuz the

[14:32] egg

[14:32] >> Let's see.

[14:33] >> About these though.

[14:35] >> They're crispy.

[14:36] >> I don't know about

[14:38] >> I'm I'm most surprised that they worked

[14:41] in 10 minutes and got crispy. The

[14:43] texture

[14:44] >> behind crispy. They have a crisp and

[14:46] there's no flour in them. Like they

[14:48] dehydrated. It's really interesting. It

[14:49] kind of looks like a um fried chicken

[14:51] skin.

[14:52] >> I was just going to say like I think I

[14:54] would much rather just eat fried chicken

[14:56] skin.

[14:56] >> Yeah, but there's only so much fried

[14:58] chicken skin.

[15:00] I think it would be better if it was

[15:02] chicken thigh. They're very dry.

[15:03] >> Not sold. I don't know. I don't know

[15:05] about these, man.

[15:06] >> Um

[15:07] >> keep eating them.

[15:09] >> Yeah. Like I guess if you're like trying

[15:11] not to eat chips.

[15:14] They're so dry.

[15:15] >> They're so dry.

[15:16] >> I really don't like it.

[15:17] >> It's like cardboard a little bit. I

[15:18] think chicken thigh. Work on the spice a

[15:21] little bit.

[15:22] >> Flavor them up a little bit more. And

[15:24] you're on to something. I am impressed

[15:25] that they worked.

[15:26] >> Yeah, me too.

[15:27] >> But will I ever make these again? No.

[15:29] >> Well, you have you have so much filling

[15:32] now.

[15:32] >> Yeah.

[15:33] >> Look how much.

[15:34] >> Maybe we'll

[15:34] >> we'll make some some dumplings.

[15:36] >> Oh, yeah. Yeah. Some chicken dumplings.

[15:38] Or we were thinking you could actually

[15:40] dehydrate. That would be interesting.

[15:42] Make jerky. Um,

[15:43] >> yeah, but it doesn't have that chewiness

[15:45] that jerky has. It's just dry.

[15:46] >> It's just dry. So, sorry. I have to give

[15:48] this like a two out of 10. This is silly

[15:50] to me.

[15:50] >> I'll give it a four out of 10 just

[15:53] because I'm impressed that it worked in

[15:54] the air fryer.

[15:55] >> And and I'm also still I'm still eating.

[15:57] >> Yeah. And we're still eating it.

[15:59] >> Nurse tastes a little bit like dog food.

[16:01] If you're trying to make a treat for an

[16:03] animal, that would be perfect. They

[16:05] would love that.

[16:07] >> All right. So, finally, we've got this

[16:09] recipe coming in from the vegan doctor

[16:12] himself. Dorn people through the vegan

[16:15] diet, I guess. Now, just check this out.

[16:22] Wow. Looks pretty tasty to me. And

[16:25] what's really cool about this recipe is

[16:27] he uses zucchini. I thought this was

[16:29] like an egg corn squash at first, but he

[16:31] actually cuts the centers out of the

[16:34] zucchini, gives it like a really quick

[16:35] batter, and then what's genius is he

[16:38] cooks the inside of the zucchini, then

[16:40] he turns that into a dip. So, just

[16:42] really creative. This video went super

[16:45] viral, so I figured there's something

[16:48] going on here, and I had to give it a

[16:49] try. So, first I'm going to slice up my

[16:51] zucchini. His recipe, I think, used

[16:53] four, but I found that two was plenty

[16:55] for what I needed. And I did have some

[16:57] little pastry rings which I used to cut

[16:59] out the interior of the zucchini. I

[17:01] dumped them into a mixing bowl, added

[17:03] some cornstarch, breadcrumbs. He used

[17:05] vegan parmesan. I'm just using regular

[17:07] parmesan. Some salt, garlic powder, and

[17:09] paprika. Now, I was so confused on this

[17:12] next step because right here in his

[17:13] video, he pours water in and it says

[17:16] water on the screen. But on the actual

[17:18] recipe on Instagram, no sight of water.

[17:20] Then I went to the official recipe on

[17:22] his website. Again, no sight of water,

[17:25] but clearly it needs some liquid to

[17:27] create the actual batter.

[17:28] >> And I'm just going to eyeball it, I

[17:30] guess. Let's see what that does. Yeah,

[17:32] we need, of course, we need to make a

[17:34] batter. That looks much better.

[17:36] Hopefully, did I add too much? Uh-oh.

[17:39] No, I think that's good. Yeah, that

[17:41] looks much better. I might just add a

[17:44] little bit more cornstarch. Yeah. Okay,

[17:47] perfect. These look great. Now, add

[17:48] these in. Give it a spray off the air

[17:52] fryer. He said 425 minutes. I'll start

[17:54] with 20. So, while those were air frying

[17:56] for the dip, I first fried up those

[17:58] zucchini centers until they were nice

[18:00] and soft and had some nice color. I

[18:02] dumped those in the food processor,

[18:03] added some tahini, yogurt, lemon juice,

[18:06] garlic powder, paprika, and oregano. And

[18:08] again, right here in the video, it looks

[18:09] like he adds some dill, which was

[18:11] nowhere in sight on the recipe. I had

[18:12] some parsley lying around from the

[18:14] chicken skewers, which I added in and

[18:16] processed that dip up until it was nice

[18:18] and smooth. All right, we're checking

[18:20] in. 8 minutes left. Oh, those look

[18:23] already pretty crispy. Wow. Okay, so the

[18:25] timing of that is way off as well. This

[18:27] recipe is totally off the rails. You

[18:30] know what? I'll give it two more

[18:31] minutes. They look crispy. So, the

[18:34] batter I will put full blame on him

[18:38] because he didn't give me the water

[18:39] ratio. It just thickened up a little

[18:42] bit. Not as even as I want, but they

[18:44] still came out well.

[18:45] >> They look great.

[18:45] >> I would say creative wise like 10 out of

[18:47] 10. Just

[18:48] >> I would never think to make sauce with

[18:50] this. really cool. But the recipe had

[18:52] like 16 mistakes in it, so I'm deducting

[18:55] points as we speak. Oh, we should hit

[18:57] that with a little bit of salt.

[18:58] >> Yeah,

[18:59] >> zucchini rings.

[19:02] >> The batter. I would like to make it

[19:04] again, but you know what's the point if

[19:05] you don't have the actual ratios? The

[19:07] zucchini rings are a great idea. Never

[19:09] would think of that.

[19:10] >> I don't know how I feel about these.

[19:11] >> What don't you like?

[19:12] >> Maybe I don't like the dip.

[19:13] >> Yeah,

[19:13] >> the dip is like a good idea. First of

[19:15] all, if you put the exact same spices in

[19:16] the batter in the dip, which

[19:18] >> I think that's what I'm experiencing.

[19:19] It's like super one noted.

[19:21] >> Yeah, it's very one noted.

[19:22] >> And all I taste really is like tahini.

[19:24] >> Yeah, we needed like a brighter, fresher

[19:26] dip, but it might just be because

[19:28] there's cooked zucchini in this. It's

[19:30] like the same texture. You get like a

[19:32] warm cooked zucchini vibe and then you

[19:34] get

[19:34] >> a warm cooked zucchini vibe. Yeah. I

[19:36] don't know. These are like a cool idea,

[19:38] but I think we could make them better,

[19:39] especially without the restriction of

[19:41] being vegan.

[19:42] >> I'm eating them. I do love the

[19:44] creativity. I love turning zucchini into

[19:46] rings. Yeah, that that I do like

[19:48] >> doing some calculations in my head. It's

[19:50] like points going up for creativity,

[19:51] points going down for a up recipe.

[19:55] >> The other thing is they're crispy for

[19:57] one second. Look at this already.

[19:58] >> Yeah. Yeah.

[19:59] >> I'll give it a six.

[20:00] >> I'm going to give it like a

[20:03] >> Don't do it. No. No. Do whatever you

[20:05] want.

[20:05] >> I was going to give it a four. I'm going

[20:07] to give it a five cuz I'm eating it and

[20:08] I like zucchini. But I just I feel like

[20:10] this recipe needs some improvement.

[20:12] >> All right. Fun things. Honestly, good

[20:14] ideas. um some that were better than I

[20:17] thought, some that were definitely worse

[20:19] than I thought, but I've come out with a

[20:21] lot of creative techniques and concepts

[20:23] that I never tried in the air fryer. If

[20:25] you do want 10 out of 10 recipes,

[20:28] guaranteed,

[20:29] check out my air fryer cookbook. It's my

[20:32] top 20 recipes of all time. Would you

[20:34] say all 10 out of 10? Well, that's up to

[20:36] you to decide, I guess.