Quick Start Guide

NINJA® FOODI® XL 2-BASKET AIR FRYER ninjakitchen.com 2524
INGREDIENTS
1
1
/2 pounds frozen breaded
chicken tenders
1
1
/2 pounds frozen curly
French fries
OPTIONAL CONDIMENTS
Ketchup, as desired
Yellow mustard, as desired
DIRECTIONS
1 Install a crisper plate in both baskets. Place
chicken tenders in the Zone 1 basket, then
insert basket in unit. Place curly fries in the
Zone 2 basket, then insert basket in unit.
2 Select Zone 1, select AIRFRY, set temperature
to 390°F, and set time to 28 minutes. Select
Zone 2, select AIRFRY, set temperature to
400°F, and set time to 38 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking.
3 When the Zone 2 time reaches 24 minutes,
press START/PAUSE, remove basket from
unit and shake curly fries. Reinsert basket and
press START/PAUSE to resume cooking.
4 When the Zone 1 and Zone 2 times reach 14
minutes, press START/PAUSE, remove baskets
from unit and shake. Reinsert baskets and
press START/PAUSE to resume cooking.
5 When cooking is complete, transfer
chicken tenders and curly French fries
to a serving plate. Serve with optional
condiments as desired.
CHICKEN TENDERS
& CURLY FRIES
PREP: 1 MINUTE | TOTAL COOK TIME: 38 MINUTES | MAKES: 4 SERVINGS
CUSTOMIZABLE CRONUTS
INGREDIENTS
1
/4 cup all-purpose flour,
for work surface
CRONUTS
1 package (17 ounces) frozen
pu pastry sheets, defrosted
1
/4 cup unsalted butter, melted
1 package (5.1 ounces) instant
vanilla pudding
3 cups cold milk
RASPBERRY LEMON GLAZE
1 tablespoon fresh lemon juice
(about
1
/2 lemon)
1 tablespoon whole milk
1
/4 cup seedless raspberry jelly
1 cup confectioners’ sugar,
plus more as needed
1
/2 cup freeze-dried raspberries,
for topping
CHOCOLATE GLAZE
WITH SPRINKLES
3 tablespoons dark cocoa powder
3
1
/2 tablespoons whole milk
1 tablespoon vanilla extract
1 cup confectioners’ sugar,
plus more as needed
1
/2 cup rainbow sprinkles, for
topping
MAPLE GLAZE WITH
CANDIED WALNUTS
1
/4 cup maple sugar
1 tablespoon vanilla extract
1 cup confectioners’ sugar,
plus more as needed
1
/2 cup candied walnuts, crushed,
for topping
DIRECTIONS
1 On a clean, floured work surface, use a rolling
pin to gently roll defrosted pu pastry sheets
out into two 8 X 12-inch rectangles.
2 To prepare the cronuts, use a biscuit cutter or
3-inch-wide cup to cut 18 circles in the pu
pastry. You should have 9 cronuts per sheet.
Layer 3 circles on top of each other and pinch
the edges together to seal. Use a rolling pin to
lightly flatten each stack of cronuts into 5-inch
circles, then cut a 1-inch circle from the middle
of each cronut.
3 Install a crisper plate in both baskets. Place
2 cronuts in each basket. Insert baskets in unit.
4 Select Zone 1, select BAKE, set temperature
to 350°F, and set time to 11 minutes. Select
MATCH COOK to match Zone 2 settings with
Zone 1. Press START/PAUSE to begin cooking.
5 While cronuts are baking, prepare the filling.
In a large bowl, add instant pudding and milk
and whisk until thick. Transfer to a piping bag
with a frosting tip and place in the refrigerator
until the cronuts are done.
6 Prepare your desired glaze by whisking
together all glaze ingredients, except the
topping. The glaze should be thick enough to
coat a whisk. If necessary, add confectioners’
sugar 1 tablespoon at a time until thick.
7 When cooking is complete, transfer cronuts to
a plate and allow to cool completely.
8 Remove the pudding filling from the
refrigerator. Carefully insert the tip of the
pipping bag into the middle layer of each
cronut and squeeze gently to fill. Dip the tops
into the prepared glaze, coating generously,
then sprinkle with desired toppings.
PREP: 30 MINUTES | TOTAL COOK TIME: 11 MINUTES | MAKES: 4 SERVINGS