Roasting vegetables in a deep fryer is a fantastic way to get crisp, flavorful results with less oil than traditional methods. This simple guide walks through a basic method to cook veggies quickly, delivering tasty, crunchy results in under 20 minutes.
How to fry vegetables in an air fryer
- 1 kg mixed vegetables such as peppers, zucchini, onions, mushrooms, broccoli, and more
- 1–2 tablespoons olive oil
- Salt and pepper to taste
- Optional seasonings like garlic powder, paprika, rosemary, or thyme
- Wash and dry the vegetables. Cut them into uniform pieces so they cook evenly.
- Place the vegetables in a large bowl. Add olive oil, salt, pepper, and any seasonings, then toss to coat every piece thoroughly.
- Preheat the air fryer to 200°C. Spread the vegetables in a single layer inside the basket. Depending on the fryer size, it may be necessary to cook in batches.
- Cook the vegetables for 15–20 minutes, shaking the basket a few times during cooking to promote even browning.
- Check for crispness. If needed, cook for a few more minutes, but avoid overcooking to prevent soggy results.
- When done to the preferred level of crisp, remove and serve immediately for best texture.
Characteristics of vegetables roasted in an air fryer
The air fryer roasted vegetables offer several healthy advantages:
- Nutrient preservation: Vegetables naturally provide vitamins, minerals, fiber, and antioxidants. Air roasting helps retain more nutrients compared with some other methods where heat and oil can lead to losses.
- Lower fat: The hot air convection uses much less oil, producing crunchy results with a lighter profile. This makes it easier to fit into a balanced diet.
- High fiber content: Vegetables are rich in dietary fiber, which supports fullness, digestive health, and steady energy. Fiber helps with appetite control and regularity.
- Digestive comfort: Cooking can soften plant cell walls, which some people find easier to digest and absorb nutrients from than raw vegetables.