The ideal onions for this snack are sweet varieties because they are large and crisp up nicely. If you’re making smaller, bite-sized versions, use pearl onions.

To make sure the onion isn’t soggy and holds together, sure to soak the onion first. Keep in water overnight in the fridge. Also, make sure you keep the root attached. It will prevent pieces from falling off during cooking.

Ingredients:

• ½ cup bottled Thousand Island salad dressing
• 1 tbsp prepared horseradish (not drained)
• 1 tsp smoked paprika
• 1 large sweet onion, about 1 lb.
• 1 egg
• ¼ cup half-and-half
• ½ cup all-purpose flour
• 1 tsp Old Bay seasoning

Instructions:

1. In a bowl, mix dressing, horseradish, and paprika; chill. Place the crisper plate in the basket of an air fryer. Coat the plate with cooking spray. Place the basket in the air fryer and heat to air-fry at 300°F.
2. Peel the onion, leaving the root intact. Trim ¼-inch from the bottom of the onion. Without cutting all the way through, cut the onion into 16 wedges. Gently pull the layers away from the center.
3. Whisk the egg and half-and-half. Mix the flour and seasoning. Coat the onion with some of the flour mixture; brush with the egg mixture. Coat in the remaining flour mixture and spray with cooking spray. Air-fry for 10 minutes before covering with foil, and continue cooking it for another 20 to 25 minutes until the onion is tender and the coating is crisp.

Ingredients:

• 24 pearl onions
• 2 large eggs
• ½ cup plain breadcrumbs
• ¼ cup all-purpose flour
• 1 tbsp granulated sugar
• Garlic powder
• Onion powder
• Paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup mayonnaise
• 2 tbsp ketchup
• 2 tsp horseradish
• ¼ tsp dried oregano

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and spray with nonstick cooking spray.
2. Cut pearl onions into blooms by removing the pointy end of each onion, then peel away the outer skin. Don’t cut off the base. Lay the onion cut side down and, starting ⅛ inch from the top, make vertical cuts downward all around the onion, creating five or six slits. The intact base will hold the onion pieces together. Separate the layers with your hands to bloom them out.
3. In a medium bowl, whisk together eggs and 1 tbsp water. Transfer to a large resealable plastic bag. Add the onions to the bag and toss to coat.
4. In a separate medium bowl, stir together breadcrumbs, flour, sugar, 1 tsp garlic powder, onion powder, 1 tsp paprika, ½ tsp. salt, and ¼ tsp black pepper for coating. Pour the mixture into another large resealable plastic bag. Transfer the onions to the bag, seal, and toss until the onions are coated completely.
5. Place onions on the prepared baking sheet, bloom sides up, and spray them with cooking spray. Bake on the middle rack of the oven for 20 minutes or until golden brown and crispy. If not crispy enough, turn the broiler on high and broil for 3 to 4 minutes, watching carefully to avoid burning. Let set for 3 to 4 minutes on the pan before serving.
6. For the dipping sauce: In a small bowl, whisk together all sauce ingredients until well combined.

Nowadays, there are many ways to experiment with food in the kitchen. You can pretty much make any combination, and it could turn out to be delicious! Case and point, pineapple on pizza or deep-fried. It’s not for everybody, but those who love it — love it. The combinations and races to enthrall your taste buds are endless. Now, there’s another recipe with the yellow tropical fruit that many might go crazy over because the taste buds go straight off to a tropical location!

For any recipe that’s just a bit fancier than French fries and a quick burger, you will need to make a bit more effort and make a few store runs to get all the ingredients.

It may seem like a lot of trouble, but this tropical fruit recipe will be worth it!

1 cup of fresh pineapple chunks – chopped ⅓ cup of finely chopped avocado ¼ cup of finely chopped red bell pepper ¼ cup of finely chopped red onions ¼ cup of roughly chopped fresh cilantro 1 tbs. of lime juice 1 tbs. of hot sauce – it’s optional 1 recipe of hot Air Fryer Coconut shrimp 8 6-inch corn tortillas, warmed ½ cup of Air Fryer cashews

First, you need to make the salsa! Do this by taking out a large enough bowl and start combining the tropical taste-bud surprise — avocado, red onion, bell pepper, cilantro, lime juice, and the hot sauce.

You can start this part by dividing the shrimp among the taco shells. Spoon as much salsa as you want over the shrimp and sprinkle some air-fried cashews! It’s ready to serve immediately! And you can add some hot sauce if you’re feeling extra spicy!

Making the cashews for the pineapple recipe is not hard at all! Preheat your air fryer and mix olive oil, brown sugar, lime zest and juice, garlic salt, chili powder, cumin, and cayenne (if you don’t mind the spiciness). Add the cashews in and coat them nicely.

Fry them until golden and let them cool for about 12 minutes on a baking sheet. You can store them for up to a week in an airtight container at room temperature! If you’re feeling the mid-winter blues, this tropical pineapple recipe will get your mind and taste buds back to those hot summer days. Give it a try, and enjoy!