I want to loose some weight (like, really some weight…) and cut down on fats a little, so I bought an air fryer some time ago for low fat food preparation. I like french fries a lot (and yes! The Mc Donald’s style ones not those present-time fancy, like, pretentious halved potatoes they try to sell you as fries instead of just oil soaked potato chunks) and I wanted to make my own, reasonably low-fat yet reasonably tasty stuff. The Air Fryer comes in very handy here. After some fiddling around and trying several internet tips I ended up with this recipe.

No, they won’t beat some well-made, twice cooked golden fries from the deep fryer, but they do get close enough for me and they do taste great. I wasn’t sure about the whole soaking-in-boiling-water-approach, but it turns out it’s an obvious plus, so do try it. Unfortunately, it’s therefore also not completely hassle free, but it’s well worth the effort and there’s a little workaround.

It’s the notorious predicament of cooking spinach: You end up with a result that is a mere fraction of what you put in 🙂

Nonetheless, it’s a delicious and healthy side while very simple to make. Here’s how:

Yesterday’s Spaghetti “Aglio, Olio e Peperoncino” (following my old recipe) with a side of garlicky, buttery oven roasted green asparagus. This is easy:

 
I wasn’t exactly thrilled by the prospect of having another veggie-only-meal yesterday evening, but what wouldn’t you do to try to eat healthy and loose some weight?

These simple veggie fritter patties were surprisingly tasty and satisfying though and I’m sure they would make an excellent side dish too. You can make them with any non-leafy and not too soft vegetables or even a free-style mix of several of them, but I only had zucchini at home, so here we are.