Plus, a surprising new update… Do you drink a Guinness on St. Patrick's Day, even though you're not Irish? Do you eat chips and salsa on Cinco de Mayo, even though you're not Mexican? Here at Sporkful HQ, we sure do. When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? And how does it feel when it's your holiday? A few years back Dan found out, when he went to a Chinese New Year party with no Chinese people, then attended a “Gentile Passover” seder, where he was the only Jewish person. Plus he talked with comedian Jenny Yang, who went to a Lunar New Year celebration at Disneyland. We replay those conversations, then check back in with the hosts of “Gentile Passover” for a surprising update. //
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Air Fryer Parmesan Zucchini Chips are crunchy, savory bites of heaven! This is hands down one of the best ways to eat zucchini!
Make your night a complete Air Fryer success by serving these zucchini chips with one of my favorite main dishes. Try them with air fryer steak, chicken or salmon.
Air Fryer Zucchini Chips
Zucchini is one of my all time favorite vegetables. It is so versatile and easy to use. There are just so many different ways to cook with it. Like Lasagna, chocolate or blueberry lemon bread and even pizza crust. Zucchini is just so good, but when I just want some fried zucchini the air fryer gives me a quick healthier option. These parmesan air fryer zucchini chips are just so crispy and full of flavor without all the extra fat.
The air fryer cooks food similar to the way a convection oven works. It circulates hot air to cook, bake, and fry your favorite foods to absolute perfection. The zucchini chips are no exception. They are perfectly seasoned and breaded and the air fryer crisps the outsides while keeping the insides delicately tender. These air fryer zucchini chips will be the perfect addition to any meal or serve as a tasty snack or appetizer.
Ingredients for Parmesan Zucchini Chips
Quick and easy these air fryer parmesan zucchini chips take simple ingredients and minimal oil. If you are not growing your own zucchini, look for firm, dark bright green zucchini that is uniform in size. Air frying makes them insanely delicious!
Zucchini: I used 2 medium sized zucchini
Salt and Pepper: Just to taste
Flour: All purpose flour is what I used here.
Eggs: You’ll need 3 large eggs
Panko: I prefer the texture of panko to bread crumbs for these air fryer chips.
Parmesan cheese: Use finely grated parmesan for best results.
Italian Seasoning: Adds flavoring and a bit of color.
Let’s Make Crispy Zucchini Chips in an Air Fryer
These are extremely easy. If you want to keep your fingers clean use tongs to dredge the zucchini in the flour and a fork for the egg mixture, and a spoon for the bread crumbs. It is a bit of a process, but so worth it!
Season: Salt and pepper the sliced zucchini.
3 Bowls: Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
Dredge: Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
Fry: Add the zucchini in an even layer in the air fryer basket. Cook at 400 degrees for 5 minutes, flip, and spray with olive oil. Continue cooking for 5 minutes or until done.
Tips for the Best Air Fryer Zucchini Chips
Whether you grow your own, are the recipient of your neighbors garden or buy it at the store, you are going to want to keep a bunch of these around especially for this air fryer recipe. It’s just that delicious!
Slices: Keep your slices as even as possible, for even baking. The thinner you slice your zucchini the crispier it will be all over.
Size: Zucchini comes in all sizes, especially home grown. If your zucchini is large increase the cooking time by 2-3 minutes to make sure it gets cooked through. Check it often and adjust accordingly. If you like a bit thicker slice you’ll also need to increase the time.
Don’t overcrowd: You will need to cook these in batches, you do not want to overlap the parmesan zucchini chips. They will not crisp up evenly
Pat Dry: After you season the zucchini with salt and pepper, let them sit for a minute or two and then pat them dry with a paper towel. The salt will draw out moisture in the zucchini, and you don’t want it to be soggy.
Parmesan: The grated parmesan worked better for adhering to the zucchini than the shredded.
Separate: If I am doing lots of batches I divide the flour and panko mixture in half. Once the bowl I’m using gets clumpy I’ll add in the fresh flour and panko mixture to their bowls. This helps keep the coating even throughout the air fryer zucchini chips.
Variations, Sauces and Storing Zucchini Chips
These air fryer zucchini chips are so good you’re going to want to make them over and over again. The wonderful thing is they are customizable and you can change it up if you’d like to.
Spices: There are different spices you can use for the air fried parmesan chips. Make them spicy with a taco seasoning, or add some ranch dressing mix to give them a bit of zip. Mix in chipotle chili powder, garlic powder, and onion powder for a nice bit of kick. You can use your imagination when it comes to the spices.
Leftovers: These are best eaten right after they are made. If you do have leftovers, store them in an airtight container in the fridge. When ready to eat reheat in the air fryer for 2-3 minutes to crisp them up again.
More Air Fryer Vegetables
We all know we should eat more vegetables. And it can be hard sometimes to get enough, but air frying your vegetables changes everything. Now instead of persuading and begging your kids to eat their vegetables, they’ll be asking you to make these air fryer recipes. This is going to make meal time so much better.
Air Fryer Parmesan Zucchini Chips are crunchy, savory bites of heaven! This is hands down one of the best ways to eat zucchini!
CourseAppetizer, Side Dish, Snack
CuisineAmerican
Keywordair fryer zucchini chips, zucchini chips
Prep Time5minutes
Cook Time10minutes
Total Time15minutes
Servings4People
Calories271kcal
AuthorAlyssa Rivers
Ingredients
2medium sizedzucchini sliced
salt and pepper
1cupflour
3largeeggs
1cupPanko
1/4cupparmesan cheese
1TablespoonItalian seasoning
Instructions
Salt and pepper the sliced zucchini. Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
Add the zucchini in an even layer in the air fryer basket. Cook at 400 degrees for 5 minutes, flip, and spray with olive oil. Continue cooking for 5 minutes or until done.
Air Fryer Tater Tots are just about the greatest thing to happen to potatoes ever! Crispy golden on the outside and tender on the inside, these are insanely delicious!
Tater tots are the perfect side dish to these air fryer Chicken, Shrimp and Salmon recipes. Air frying is insanely delicious with so many recipes to try!
The Best Air Fryer Tater Tots
Tater tots from a fast food restaurant are simply the best. And I have never been able to replicate that incredible crunch and hot delicate insides at home until now. These air fryer tater tots are just as good if not better than your favorite place to get them. Air fryer tots taste like they have been fried, but the beauty is they haven’t. They are golden, super crispy and perfectly tender on the inside. It is amazing! I could never get this result from baking and frying left them greasy and heavy.
Air Fryer tots are the perfect side to your favorite sandwich, burger or even this to die for egg salad. The air fryer keeps the mess contained. No hot oil to clean up or splatters all over your kitchen. It’s completely hands off too. With this air fryer recipe you can set it and walk away to finish whatever it is that needs to be done. Just a shake half way through is all you need to do. These air fryer tots are going to become a new family favorite guaranteed.
Where did Tater Tots Come From?
So where did these amazing little tots come from anyway? In 1953 the two founders of the Ore-Ida company wanted to come up with a solution for the bits of potato that were left over after making their frozen fries. According to history they chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture. And the infamous tater tot was born. They took to the grocery store shelves by 1956 and have become a staple in American cuisine. From school lunches, fast food restaurants and now to your very own kitchen, the world loves tater tots. Restaurants and chefs have been creative in coming up with all sorts of things to use tater tots for. From tater tot breakfasts, casseroles and even tater tot nachos, they have definitely become a favorite.
Air Fryer Tater Tot Ingredients
These couldn’t be more simple. Grab your favorite brand of frozen tater tots and some seasoning and your good to go! Make sure you buy several bags however, you’ll be making these air fryer tots a lot!
Tater Tots: 16 oz bag is all you need
Seasoned Salt: This is optional but we love it!
Oil Spray: I use olive oil, but avocado oil will work too.
Let’s Make Air Fryer Tots in the Air Fryer
Your biggest hurdle here will be NOT over filling your air fryer. It’ll be tempting because you’ll want to do as many as possible. Resist though. Cooking them in the air fryer makes it quick, so you can do multiple batches.
Prepare: Place frozen tater tots in the basket of your air fryer. Sprinkle with seasoning salt. Spray with olive oil.
Air Fry: Cook at 400 degrees for 10 minutes, then open the basket and shake the tots. Continue to cook for 5-8 minutes or until crisp.
Tips For Tots
Air fryer tater tots are so customizable and easy to do. You can have a side dish in no time and since everyone loves tater tots, you’ll have a happy family too!
Preheat: For the crispiest tater tots, preheat your air fryer. If you want even crispier tots, add a minute or two to your cooking time.
Toss: Be sure to gently toss or flip your tater tots half way through for even cooking. Move the inside to outside and vice versa.
Sizes: In the world of tater tots, they do come in different sizes. You’ll want to check your tots half way through and adjust the time as needed.
Salt: Adding salt or seasoned salt greatly enhances the flavor of the air fryer tots, so I recommend not skipping this step, if you can.
Serve Immediately: Air Fryer tots are best served as soon as they are done. Just like at a restaurant, they are best fresh.
Storing: If you do have leftovers, keep in an airtight container in the fridge for 2-3 days. I do not recommend a bag, it will make them even soggier.
Reheat: To reheat your tots, place them in the air fryer at 400 degrees for 2-3 minutes.
Seasonings: Add different spices and seasonings for different flavors. Try chili powder, garlic powder, onion powder or cajun spice. Toss in a bit of ranch dressing mix for a bit of a tang. Or taco seasoning for a bit of spice.
Sauces for your Air Fryer Tots
Air Fryer tater tots are so good, you can probably just pop them in your mouth as about as fast as you can cook therm. But if you like to dunk your heavenly air fryer tots, try these sauces for a nice a kick. And of course there is always the standard ketchup you can use.
Fry Sauce: This amazing sauce was solely invented to go with french fries. It’s a grown up version of ketchup and it is divine. In my home it has replaced ketchup and mayo on hamburgers even. It’s so good!
Yum Yum Sauce: This popular sauce is light, sweet and tangy! An excellent choice.
Cheese Sauce: Cover the golden fries in a rich thick cheesy sauce that’s going to knock your socks off.
Ranch Dressing: As my kids would say, everything’s better with ranch dressing!
Make your Own Sauce: Mix your favorite spices with a bit of mayo and ketchup to create a unique sauce of your own. Add chipotle chili powder, garlic powder, and onion powder with mayo and ketchup for a spicy western sauce that’s awesome. There are lots of possibilities.
More Amazing Air Fryer Recipes
Air frying works similarly to a convection oven. It uses circulating hot air to create unbelievable crusts and perfectly tender cooked insides. It’s so easy to use and if you think you could cook it in the air fryer, chances are you probably can. It uses little to no oil creating healthier versions of your favorites. It’s usually cooks your food faster and easier, with little to no mess. It frees up your oven for other dishes and it’s hands off so it you are free to get done what needs to be done. Try these delish air fryer recipes and be prepared to be impressed.
Air Fryer Tater Tots are just about the greatest thing to happen to potatoes ever! Crispy golden on the outside and tender on the inside, these are insanely delicious!
CourseSide Dish
CuisineAmerican
Keywordair fryer tater tots, tater tots
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings4People
Calories201kcal
AuthorAlyssa Rivers
Ingredients
16ouncefrozen tater tots
1teaspoonseasoning saltoptional
olive oil spray
Instructions
Place frozen tater tots in the basket of your air fryer. Sprinkle with seasoning salt. Spray with olive oil.
Cook at 400 degrees for 10 minutes, then open the basket and shake the tots. Continue to cook for 5-8 minutes or until crisp.
Air Fryer Cream Cheese Wontons are creamy and smooth inside and crispy golden outside. These wontons are the perfect appetizer or snack!
Air Frying has turned the culinary world on its head with it is healthy, quick, and easy cooking methods. From Steak, Salmon to Grilled Cheese, air frying is so much better!
Air Fryer Wontons
The first thing my kids go for at a Chinese buffet are the cream cheese wontons. Light and crispy on the outside and filled with creamy smooth cheese filling, they are truly addicting. Making them at home is so easy and so good, you may never order out again. Air fryer cream cheese wontons made at home means that every wonton is filled to the brim with savory filling. You can eat as many as you can make and no one will count how many times you went back and forth to the buffet line.
Air Fryer wontons are so good, quick and easy. You’ll want to make them every night. These hot crispy outsides, and warm oozy tasty insides, are a perfect marriage of American and Chinese cuisine. Pair them with some of my Chinese favorites for a restaurant style meal that’s half the price, but twice as nice! Try these cream cheese wontons with Sweet and Sour Chicken, Kung Pao Chicken, or Firecracker chicken.
Ingredients for Cream Cheese Wontons
Simple ingredients go into these air fryer cream cheese wontons. Wonton wrappers can usually be found in your local grocery store. If you have an Asian Market nearby, look there as well.
Cream Cheese: You can use low fat cream cheese, soften in the microwave on high for about 20 sec.
Green Onion: Finely chop the onions to avoid large chunks
Garlic Powder: Adds a nice subtle savoriness
Salt: Helps to cut the sweetness of the cream cheese
Wonton Wrappers: Look for these in your grocery store often near the produce in the refrigerator section or an Asian specialty store.
Oil Spray: This helps the wontons crisp up nicely.
Making Cream Cheese Wontons in the Air Fryer
The hardest part to making these air fryer wontons is the fold. But it’s so easy and forgiving, you’ll find yourself whipping them out in no time. Super quick and easy to make you’ll be able to pacify any craving you have.
Beat: In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
Fold: Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
Bake: Spray the basket of an air fryer with olive oil spray. Add the wontons to the basket and lightly spray with olive oil. Cook at 370 degrees for 8 minutes. Check to see if they are golden and cook for an additional 2 minutes if needed.
Tips and Tricks for the Best Wontons
Cream cheese wontons are an excellent appetizer, perfect for any party or occasion. I love using the air fryer because that means less oil and fat I’m serving loved ones. But it still has all the crispiness and deliciousness of fried!
Wonton Wrappers: Wrappers can dry out quickly so cover the ones you are not using with a damp paper towel, or plastic to keep them moist while you work. Work in small batches if that helps.
Folding: There is no wrong way to fold a wonton. Search ideas on the internet or create your own fold. The key is to make sure they are sealed so the creamy goodness doesn’t leak during baking.
Sealing: If you struggle to keep them sealed try using a well beaten egg mixed with a Tablespoon of water.
Just Damp: Over wetting the wrappers will cause them to be soggy and not seal at all. A little bit goes a long way.
Placing: Put made wontons on parchment paper while finishing the others to prevent them from sticking to other surfaces.
Don’t Over Crowd: To get the crispiest results don’t over fill or layer the wontons in the air fryer. Make sure they have plenty of space for the air to cook them all the way around.
Frying: If you don’t have an air fryer these scrumptious wontons can be made by frying. You’ll find the best recipe here.
Fillings and Sauces for Air Fryer Wontons
Air frying makes everything easier and appetizers are no exception. I love making crispy egg rolls, spicy chicken wings and even hand held pies in the air fryer. It’s so awesome to have the mess contained to the air fryer and not all over my kitchen. Because it’s so easy you’ll want to make them over and over so you can try different wonton variations and sauces.
Fillings: You can get creative with the insides. Try adding sriracha or hot sauce to spice it up a bit. Leave out the onions and garlic and put in drained crushed pineapple and or coconut for a sweeter side. Add bacon and chives or strawberries and powdered sugar. The possibilities are as endless as your imagination.
Sauce: These can be served with your favorite sweet and sour sauce, Thai sweet chili sauce, or any of your other favorite sauces.
Storing Crispy Air Fryer Cream Cheese Wontons
Air fryer cream cheese wontons are best eaten the day they are made. But if you are lucky enough to have leftovers, these wontons are easy to store and reheat.
Refrigerator: Cooked wontons can be refrigerated in single layers separated by paper towel in a sealed container for up to 2 days. Reheat in the air fryer at 400 for 2 min or till crisp, or use a baking tray in the oven at 325 for 5-8 minutes.
Freeze Uncooked Wontons: They can be made ahead of time and frozen till needed. Make Cream Cheese Wontons according to directions. Place in single layer on a baking tray lined with parchment paper and freeze for 1 hour. Place frozen wontons in a gallon freezer bag. Air Fry straight from the freezer just add a few more minutes to frying time.
Cooked Wontons Frozen: Freeze the same way you would uncooked wontons and warm up the same as well. Perfect for a quick appetizer on the fly.
More Amazing Asian Appetizers
We love Asian inspired dishes at our house. Any night is a good night to cook one of these insanely delicious appetizers. Make them for a party or turn them into a meal. They are so good, it doesn’t matter.
Air Fryer Cream Cheese Wontons are creamy and smooth inside and crispy golden outside. These wontons are the perfect appetizer or snack!
CourseAppetizer, Snack
CuisineAsian American, Chinese
Keywordair fryer cream cheese wontons, air fryer wontons
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4People
Calories195kcal
AuthorAlyssa Rivers
Ingredients
8ouncecream cheese softened
2Tablespoonsgreen onion finely chopped
1/2teaspoongarlic powder
1/4teaspoonsalt
wonton wrappers
olive oil spray
Instructions
In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
Spray the basket of an air fryer with olive oil spray. Add the wontons to the basket and lightly spray with olive oil. Cook at 370 degrees for 8 minutes. Check to see if they are golden and cook for an additional 2 minutes if needed.
Packed with fluffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!
For more quinoa recipes don’t miss this Fruity, this Thai, and this southwest quinoa salad!
Mediterranean Quinoa Salad
As we know, salads come in all forms. Simple green salads, hearty salads packed with protein, chicken salad, and grain salads like today’s Quinoa Salad. I prefer a more hearty salad and quinoa salad hits all the boxes. We pack the hearty fiber-filled grain with a zesty lemon and white wine vinegar dressing and the stud the salad with some of our favorite veggies, nutty chickpeas, and sharp provolone cheese. A bright spot in the middle of winter!
There are several things we love about our quinoa salad. First of all, it’s super simple to throw together and can even be made in advance. Two, it’s totally customizable! Not a fan of basil? No big deal, use parsley. Prefer roasted red peppers over fresh bell pepper? Great! The customization are only limited to your creativity and what you’ve got lingering in your fridge.
Ingredients in Vegetable Quinoa Salad
Quinoa: You could really use any type of quinoa, but to let the colors of the veggies pop I like to use plain white quinoa.
Basil: Even in the dead of winter, I love the bright fresh burst of flavor fresh basil give different dishes and salads. If you can’t find fresh basil in your supermarket, you can swap out Italian flat-leaf parsley.
Cheese: In the recipe for this particular quinoa salad, we used cubes of sharp provolone cheese, but diced low-moisture mozzarella, fresh mozzarella balls or even a sharp white cheddar would be nice.
Vegetables: Again, this is all about personal preference! We went with a combo of diced cucumber, red bell pepper, and tomatoes. It would be lovely to add other colors of bell pepper, black olives, roasted red peppers, sun-dried tomatoes, or corn (fresh or frozen)!
Chickpeas: Chickpeas are one of my favorite ingredients to add to salads. First and foremost, they add protein and fiber to the salad, but I also love the texture they add as well.
Quinoa Salad Dressing
Acid: Every salad needs an acid to start and for this simple dressing we went with a combination of lemon juice and white wine vinegar. The combination of the two is one of my favorite pairings. The lemon juice adds brightness, while the white wine vinegar adds a nice tang.
Dijon mustard: Almost every salad dressing I make includes a little bit of Dijon mustard. It adds tang and spice, but in a subtle way.
Honey: Another item I always add to salad dressings? Sweetener. Just a touch is all you need. Here we go with honey, but I also will sometimes use white sugar, agave or even pure maple syrup.
Olive oil: Salad dressings are a good time utilize an extra virgin olive oil. It adds loads of flavor to the dressing and you don’t need a ton.
Salt and pepper: Always season with plenty of salt and pepper!
Let’s Make Chickpea Quinoa Salad!
Cook the quinoa: This can be done up to three days in advance. First of all, rinse your quinoa! It’s really important to rinse your quinoa thoroughly or it can be kind of bitter. Cook the quinoa according the package directions. Usually this means add the quinoa to water, bringing it to a boil and then letting it simmer.
Tip! One trick I use to make quinoa a little bit more flavorful is to swap out the water with a low-sodium chicken stock. Also, I cook the quinoa just until the water is absorbed, fluff it with a fork and then cover it again, remove it from the heat and let it sit for another 5-10 minutes. This helps to absorb any remaining moisture and make the quinoa extra fluffy.
Storing: If you don’t make the quinoa in advance, you can spread the quinoa on a baking sheet and pop it into the fridge until it’s chilled.
Prep the veggies: While the quinoa cooks, chop all the vegetable so they’re ready to go.
Make the dressing: Whisk the lemon juice, vinegar, Dijon, and honey together. Season with salt and pepper. Slowly whisk in olive oil. Season with salt and pepper again.
Assemble! Add the quinoa to a large bowl, drizzle with dressing. Toss. Season to taste with salt and pepper. Add the remaining ingredients. Toss. Season with salt and pepper again. Sprinkle with extra basil. Dig in!
Variations on the Best Quinoa Salad
Make it a quinoa salad with black beans! Toss in rinsed and drained black beans. If you want to make it a southwest quinoa salad, in addition to the black beans, add a little bit of cumin and corn.
Add in chopped red onion, roasted red peppers, and feta for a mediterranean take on quinoa salad.
For extra texture, add in cooked faro or barley.
Again, use whatever cheese you have on hand! Mozzarella, cheddar, or fontina would be great substitutes to provolone.
To make quinoa salad a full meal, top with grilled shrimp or chicken. Even a crispy filet of salmon would be great.
Can I Make Fresh Quinoa Salad in Advance?
Absolutely! In fact, the longer quinoa salad sits, the better it gets! This will keep in the fridge for about 3-4 days.
Packed with fuffy quinoa, crisp veggies, chickpeas, salty provolone cheese, and a zesty lemon vinaigrette, this easy Quinoa Salad is the perfect lunch on its own, or base for chicken, salmon or steak for dinner. 30 minutes and done!
Coursemain dish, Salad
CuisineAmerican
Keywordquinoa salad,
Prep Time15minutes
Cook Time20minutes
0minutes
Total Time35minutes
Servings6people
Calories261kcal
AuthorNicole Leggio
Cost$15
Equipment
saucepan
Mixing Bowl
Ingredients
1cupquinoa
2cupslow sodium chicken stock
1/2cupdiced provolone
1mediumred bell pepper, chopped
1/2cupchickpeas, rinsed and drained
1cupcherry tomatoes, halved
1/2cupdiced cucumber
2Tablespoonlemon
2Tablespoondijon
1Tablespoonwhite wine vinegar
2teaspoonhoney
1/4teaspoonsalt
3Tablespoonolive oil
Instructions
Rinse quinoa under cold water. Drain. Add quinoa and chicken stock to a medium saucepan. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes or until the water is absorbed. Fluff with a fork, cover and remove from the heat. Let it sit for another 5-10 minutes. This can be done the day before. Cool completely. If you are short on time, spread the hot quinoa on a sheet pan and pop in the fridge until cool.
Prep the veggies and other mix-ins.
In a small bowl, whisk together lemon juice, white wine vinegar, dijon, honey, and salt. Slowly whisk in olive oil. Season to taste with salt and pepper.
Add cooled quinoa to a serving bow. Drizzle vinaigrette on top. Toss. Season to taste with salt and pepper. Add tomatoes, peppers, chickpeas, cucumber, and basil, Toss to combine. Season with salt and pepper.
Air Fryer Wontons
