Air Fryer Paleo French Cruller Recipes

AIR FRYER PALEO FRENCH CRULLER

Steps:

• In a 3 quart saucepan, add water, butter, maple sugar and salt. Bring to a rapid boil, remove from heat and add flour all at once. With a wooden spoon, stir quickly to incorporate all the flour until all the dough cleans the sides of the pan and is a round ball, roughly 30-45 seconds.
• Scrape dough into the bowl of a stand mixer, fixed with a paddle attachment, turn on low and let it cool dough slightly for about 30 seconds.
• Begin adding eggs one at a time, mixing initially at a low speed and then a medium speed to incorporate completely, repeat with remaining eggs, scraping down the sides of the bowl as needed. Finished dough should be thick and glossy and fall slowly from the paddle.
• Place dough in a pastry bag fitted with a star tip and increase the heat on your oil to bring it to temperature.
• Pipe a 2-2½u0022 round circle of dough onto parchment squares. Place up to maybe 5 in your air fryer basket, making sure not to let them touch. (amount will vary depending on your brand) Air fry at 375° for 6-8 minutes or until edges become golden brown. Remove them from the basket u0026 repeat with remaining crullers. You should get 20-24 depending on size. Don't make them too large or the outside will get overdone before the inside has a chance to finish cooking. FOR OVEN BAKING: Place parchment squares in a preheated 375° oven and bake for 18-22 minutes until edges are golden brown, this may vary depending on your oven so keep an eye on them.
• While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the crueller and give it a nice shine as it sets.
• Place a wire rack over a piece of clean parchment paper, so that as the glaze drips off the cruller, it's on a clean surface that you can scrape back into the bowl and reuse. Once cooled, dip the cruller into glaze (top first) letting excess glaze drip off, then place on the wire rack. Repeat with remaining crullers. Glaze is set once it's dry to touch.
• In a 5 quart dutch oven, begin warming avocado oil over low heat while dough is being prepped. You'll want it to be at 350°-375°
• Pipe a 2-2½u0022 round circle of dough onto two to three parchment squares. One at a time up, place 2-3 crullers upside down into hot oil so that parchment paper is on top. As the cruller begins to fry the parchment paper will release itself. With the tongs, carefully remove the parchment and allow the crueller to fry upside down until you see a nice golden color on the sides. Carefully flip the cruller over with the strainer and let the bottom get a nice golden brown as well. Remove to a wire rack and repeat with remaining dough. You should get 20-24 depending on size. Don't make them too large or the outside will get overdone before the inside has a chance to finish cooking.
• While crullers are cooling, combine powdered sugar and water in a small bowl and whisk until well combined. This is a thin glaze so that it will coat the crueller and give it a nice shine as it sets.
• Place a wire rack over a piece of clean parchment paper, so that as the glaze drips off the cruller, it's on a clean surface that you can scrape back into the bowl and reuse. Once cooled, dip the cruller into glaze (top first) letting excess glaze drip off, then place on the wire rack. Repeat with remaining crullers. Glaze is set once it's dry to touch.

AIR FRYER FRENCH FRIES

Steps:

• Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
• Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
• Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
• Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

FRENCH CRULLERS

Steps:

• 1. Place the water, butter, sugar, and salt in a heavy-bottomed pot and bring to a brisk boil over medium high heat. Add the flour and stir with a wooden spoon until the flour is completely incorporated. Continue to cook and stir for 3 to 4 minutes to steam away as much water as possible. The more moisture you can remove, the more eggs you can add later and the lighter your pastry will be. The mixture is ready when a thin film coats the bottom of the pan.
• 2. Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Although you can mix the pâte à choux by hand, this can be rather arduous, so use a mixer if you have one. Stir the mixture for about 1 minute to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl. Add the remaining eggs, one at a time, and mix in completely. Add the egg whites, a little at a time, until the paste becomes smooth and glossy and will hold a slight peak when pinched with your fingers. Be careful not to add too much egg white or your crullers will become heavy. Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.
• 3. To fry the crullers, heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 370°F. While the oil is heating, cut out twelve 3-by-3-inch squares of parchment paper and lightly grease them. Pipe a ring onto each square. When the oil is hot, place one cruller at a time in the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on a paper towel for at least 1 minute. Once cool to the touch, the crullers can be glazed.
• Crullers also bake very well, although they will have slightly firmer crusts than the fried versions. Preheat the oven to 450°F. Line a baking sheet with parchment paper and pipe the crullers onto it, at least 2 inches apart. Bake for 5 minutes, then reduce heat to 350°F and bake for another 15 minutes. Turn off the heat, open the oven door slightly and let the crullers sit in the cooling oven for 5 to 10 minutes. Remove, dip in glaze, and cool on a rack until the glaze has set.
• Beignets, the classic New Orleans fried dough treats, use this same batter and are even easier to prepare. Simply drop rounded teaspoonfuls of the batter into the oil. As the dough puffs, the beignets will turn themselves over-but keep an eye on them and flip any that need a little help.