10 Air Fryer Recipes That Are WW Approved

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Yes, the air fryer is still a hot kitchen item (pun intended). Chances are you already have one; if not, you're probably still seeing posts and memes about it on your social media feed. Although it's been around since 2010, the air fryer's popularity resurged last year, fueled by the pandemic forcing us to stay indoors and spend more time in our kitchens.

The main draw of the air fryer is that it uses less oil compared to traditional frying. Much like a convection oven, an air fryer cooks food by circulating hot air inside its basket, creating crispy yet tender dishes with only a few spoons or sprays of oil. It's no surprise it's such a hit among those who want to eat healthily and lose weight.

Are you looking for delicious weight loss recipes? We've handpicked these 10 healthy examples that are best made with your air fryer. Just so you know, we're sticking with healthy choices. These filling recipes are all worth six SmartPoints or less. If you're wondering what SmartPoints are, here's a quick breakdown.

SmartPoints is the simplified food tracking system developed by nutrition scientists at WW (formerly known as Weight Watchers) that could help guide you toward healthier food choices. When you follow a personalized myWW+ plan, you will be given a personalized number of SmartPoints per day. Having fewer SmartPoints in one meal means you could have more flexibility for your next meals.

Join WW now and discover over 8,000 other healthy recipes that could help you with weight loss. Sign up today to get over 50 percent off WW Digital.

1. Cat Cora's Air-Fryer Zucchini Tots With Yogurt Sauce

Makes 8 servings

Total prep time: 3 hours and 40 minutes

Prepare in: 1 hour and 28 minutes (plus 2 hours of freezing time)

Cook in: 12 minutes

Difficulty: Easy

Serving size: 2 tots and 2 tablespoons of dip

SmartPoints: 4 for green, 3 for blue and purple

Ingredients:

For the dip:

• 1 cup plain, fat-free Greek yogurt
• 1 tablespoon of fresh lemon juice
• 1 medium garlic clove, minced
• 1 pinch of kosher salt

For the zucchini tots:

• 6 medium uncooked zucchini, trimmed
• 3 large eggs, divided
• 1/2 cup of shredded part-skim mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1 teaspoon fresh oregano, finely chopped
• 1 medium garlic clove, minced
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of black pepper
• 1 cup of panko breadcrumbs

Procedure:

1. To make the dip, mix the yogurt, lemon juice, garlic, and salt in a medium bowl. Refrigerate until it's ready to use.
2. To make zucchini tots, grate zucchini using the finest side of a box grater. Transfer to a clean, low-lint linen cloth; wring out as much moisture as possible.
3. In a large metal bowl, gently mix zucchini with two beaten eggs, both cups of cheese, oregano, garlic, salt, and pepper. (Squeeze out excess moisture, if necessary.)
4. Using your hands, scoop out 2 tablespoons of the zucchini mixture, form it into a short log, and place it on a wax paper-lined pan. Repeat with the remaining ingredients.
5. Beat the remaining egg in a shallow bowl; place the panko bread crumbs in another shallow bowl. Roll each tot first in the bowl with the egg. Then, roll it in the panko to coat. Place coated tots back on the same pan. Then, freeze for 2 hours or overnight to help them stay together while cooking.
6. Place the frozen tots on the air fryer tray. Do this in batches if necessary. Air fry at 400 degrees Fahrenheit, gently turning once until well-browned for about 10 minutes. Serve it warm with yogurt sauce on the side.

2. Air Fryer Potato-Crusted Fish Fillets

Makes 4 servings

Total time: 28 minutes

Prepare in: 8 minutes

Cook in: 20 minutes

Difficulty: Easy

Serving size: 1 fillet

SmartPoints: 4 for green, 3 for blue and purple

Ingredients:

• 1/4 cup of light mayonnaise
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon of chopped dill
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of table salt
• 1/4 teaspoon of black pepper
• 4 pieces of uncooked tilapia fillets, about 6 ounces each or one and 1/2 total
• 3/4 of a cup of dry potato flakes
• Cooking spray

Procedure

1. Preheat your air fryer to 400 degrees Fahrenheit.
2. Pour the potato flakes into a pie pan or rimmed plate.
3. Create the mayonnaise mixture: combine the mayonnaise, parsley, dill, garlic powder, salt, and pepper.
4. Pat the tilapia fillets dry with paper towels. Spread 1 tablespoon of the mayonnaise mixture on each fillet; then dredge them in potato flakes, pressing gently to adhere.
5. Spray your air fryer about with cooking spray. Arrange two coated fillets in the air fryer and spray fillets with cooking spray as well.
6. Air-fry for about 10 minutes until the breading is crisp and the fish is cooked. Remove from the air fryer and keep warm.
7. Repeat the process with the remaining mayonnaise mixture, fillets, and potato flakes.

3. Crispy Air Fryer Cauliflower Falafel With Tahini Sauce

Makes 4 servings

Total prep time: 1 hour

Prepare in: 30 minutes

Cook in: 30 minutes

Difficulty: Moderate

Serving size: 1/2 of a pita with one cup of florets and 2 tablespoons of sauce

SmartPoints: 6 for green, 5 for blue and purple

Ingredients:

• 2 large eggs
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon of ground cumin, divided
• 1/2 teaspoon of ground coriander, divided
• 1/2 teaspoon of granulated garlic, divided
• 1/2 teaspoon of kosher salt, divided
• 1/2 cup of panko breadcrumbs
• 1/3 cup of minced fresh parsley
• 4 cups of uncooked cauliflower florets, cut into pieces 1 1/2 half inches long
• Cooking spray
• 2 tablespoons tahini paste
• 2 tablespoons warm water
• 2 tablespoons plain fat-free Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of minced garlic
• 1/4 teaspoon of kosher salt
• 1 cup of arugula (baby variety)
• 1/2 cup of grape tomatoes, roughly chopped
• 1 Persian mini-cucumber, diced or sliced
• 2 pieces of large white pita bread, sliced in half

Procedure:

1. Whisk the egg, lemon zest, lemon juice, and 1/4 of a teaspoon each of the coriander, garlic, and salt in a shallow bowl.
2. Stir the panko, parsley, and remaining 1/4 of a teaspoon of cumin, coriander, garlic, and salt together in a separate shallow bowl.
3. Dredge the cauliflower florets first in the egg mixture, then in the panko mixture. Transfer it to a baking sheet and repeat with the remaining florets.
4. Preheat the air fryer to 375 degrees Fahrenheit. Then, spray the florets with cooking spray and put half of the cauliflower mixture in the basket. Air-fry for 15 minutes, shaking once halfway through. Repeat with remaining florets.
5. Meanwhile, whisk the tahini sauce ingredients (tahini, water, yogurt, lemon juice, cumin, garlic, and salt) together.
6. To serve, evenly divide florets, sauce, and vegetables between pita halves.

4. Crispy Air-Fryer Brussels Sprouts

Makes 4 servings

Total prep time: 20 minutes

Prepare in: 5 minutes

Cook in: 15 minutes

Difficulty: Easy

Serving size: about 3/4 of a cup

SmartPoints: 1 for green, blue, and purple

Ingredients:

• 1 pound of uncooked Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of black pepper
• 1 teaspoon of lemon zest (optional)

Procedure:

1. If needed, preheat your air fryer to 375 degrees Fahrenheit.
2. Put the Brussels sprouts, oil, salt, and pepper in a medium bowl and toss well to coat.
3. Add the Brussels sprouts to the basket of an air fryer and cook at 375 degrees Fahrenheit for about 15 minutes until they become crisp-tender. Pause to shake and toss sprouts after eight minutes.
4. Sprinkle with lemon zest, if desired.

5. Air Fryer Blooming Onion

Makes 6 servings

Total prep time: 25 minutes

Prepare in: 10 minutes

Cook in: 15 minutes

Difficulty: Easy

Serving size: 1/6 of an onion with 1 tablespoon of sauce

SmartPoints: 3 for green, 2 for blue and purple

Ingredients:

• 1 large uncooked onion (about 14 ounces)
• 1/4 cup of all-purpose flour
• 1 1/2 teaspoon garlic powder, divided
• 1/2 teaspoon of table salt
• 1/4 teaspoon of smoked paprika
• 2 tablespoons of water
• 2 large eggs
• 1/4 cup of yellow cornmeal
• Cooking spray
• 2 tablespoons of plain fat-free Greek yogurt
• 2 tablespoons of light mayonnaise
• 1 tablespoon of horseradish
• 1 tablespoon of ketchup

Procedure:

1. Cut a tiny sliver off the root and stem end of the onion, then peel off the onion skin. Arrange the onion stem side up on a cutting board. Cut it into quarters, cutting to about three-fourths of an inch from the bottom of the onion, but do not cut completely through the onion. Cut each quarter into thirds, cutting to about three-fourths of an inch from the bottom of the onion.
2. Put the flour, 3/4 teaspoon of garlic powder, salt, and paprika in a small bowl. Then, whisk the water and egg together in a bowl.
3. Place the onion in a shallow bowl and sprinkle it with flour mixture, gently opening the onion wedges to coat all surfaces. Shake off the excess flour, and pour it into another bowl.
4. Stir the cornmeal into the flour mixture, then place the onion back in a shallow bowl. Brush all of its surfaces evenly with the egg mixture. Sprinkle with the flour-cornmeal mixture, gently opening the onion wedges to coat all surfaces.
5. If necessary, preheat the air fryer to 375 degrees Fahrenheit. Spray the air fryer basket with nonstick spray. Carefully place the onion in the basket and spray generously with nonstick spray. Air-fry for 15 to18 minutes, until the breading is crisp and the onion is tender.
6. To make the sauce, mix the yogurt together with mayonnaise, horseradish, ketchup, and the remaining 1/2 teaspoon of garlic powder. Serve the sauce with onion.

6. Air-Fryer Funnel Cakes

Makes 4 servings

Total prep time: 30 minutes

Prepare in: 20 minutes

Cook in: 10 minutes

Serving size: 1 funnel cake

Difficulty: Easy

SmartPoints: 5 for green, 4 for blue and purple

Ingredients:

• 1 cup white self-rising flour
• 1 cup plain fat-free Greek yogurt
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• Cooking spray
• 1 1/2 tablespoon confectioner's powdered sugar

Procedure:

1. Place the flour, yogurt, vanilla, and cinnamon in a medium bowl. Stir well with a wooden spoon until it comes together, and then keep kneading the dough in the bowl with your hands for about two minutes until it smoothens. If the dough is too sticky to knead, add more flour one tablespoon at a time until it's no longer sticky.
2. Place a large piece of parchment paper on a work surface and sprinkle with a little flour. Place the dough on paper.
3. Use a knife to cut dough into four equal pieces. Break each piece of dough into six pieces and roll each piece into a long, thin rope about 8-10 inches long.
4. Loosely pile all six dough ropes onto each other to form a funnel cake. Repeat the process with the remaining three pieces of dough.
5. Preheat the air fryer to 375 degrees Fahrenheit. Spray the air fryer basket with cooking spray. Place two funnel cakes in the basket and spray them with cooking spray. Air-fry the funnel cakes for about five minutes until they're lightly browned and cooked through.
6. Place the cooked funnel cakes on a plate. Repeat the process with the remaining two funnel cakes. Dust the finished product with powdered sugar and serve warm.

7. Cheese-Dusted Potato Fries

Makes 4 servings

Total prep time: 1 hour and 12 minutes

Prepare in: 45 minutes (including a soaking time of 30 minutes)

Cook in: 27 minutes

Difficulty: Easy

Serving size: 1/2 potato

SmartPoints: 6 for green and blue, 1 for purple

Ingredients:

• 2 large uncooked russet potatoes, peeled
• 2 teaspoons of canola oil
• 3 tablespoons of grated Pecorino Romano cheese (if unavailable, use Parmesan cheese)
• 1 tablespoon of salt-free seasoning (like a lime seasoning blend variety)
• Cooking spray

Procedure:

1. Trim the ends of the potatoes. Then, cut the potatoes lengthwise into scant half-inch slices. Stack the slices and cut them lengthwise to form sticks that are a half-inch wide. Put them into a large bowl of cold water and let them soak for 30 minutes. Transfer them to a colander to drain. After that, place the potatoes on a double layer of paper towels and pat them thoroughly dry. Wipe the bowl and set everything aside.
2. Make the seasoning mix by stirring the Romano and seasoning blend together in a cup.
3. Depending on your air fryer settings, preheat your 6- to 8-quart air fryer to 330 degrees Fahrenheit or 340 degrees Fahrenheit for 3 minutes. Lightly spray the fryer basket with nonstick spray.
4. Put the potatoes in the cleaned bowl and drizzle with oil, tossing until coated evenly. Then, put the potatoes in the fryer basket. Air fry for 13-15 minutes until they're partially cooked, shaking the basket a few times, so the potatoes cook evenly. Wipe the bowl clean.
5. Increase the air fryer temperature to 390 degrees Fahrenheit or 400 degrees Fahrenheit so you can air fry the potatoes for 11 to 13 minutes, until they're lightly golden, tossing them once.
6. Transfer the fries to the clean bowl and sprinkle them with cheese seasoning mix. Toss until coated evenly.
7. Return the fries to the basket and air fry for three to five more minutes until they're golden and crisp. Remove and sprinkle evenly with salt.
8. Transfer the fries to the serving bowl and sprinkle with any remaining seasoning mix.

8. Coconut Shrimp With Mango Dipping Sauce

Makes 6 servings

Total prep time: 40 minutes

Prepare in: 30 minutes

Cook in: 10 minutes

Difficulty: Easy

Serving size: 3 shrimp and 2 1/2 tablespoons of mango sauce

SmartPoints: 4 for green, 3 for blue and purple

Ingredients:

• 1 ripe mango, pitted, peeled, and cubed
• 2 tablespoons of fresh lime juice
• 1 teaspoon of ginger root, grated and peeled fresh
• 1 teaspoon of kosher salt
• 1 1/2 tablespoon of fresh mint leaves, chopped
• 1 medium jalapeño pepper (or red Fresno as a substitute), seeded and minced
• 18 pieces large or extra-large uncooked shrimp, peeled and deveined with tail shells intact
• 3 tablespoons of cornstarch or all-purpose flour
• 2 eggs
• 1/3 cup of unsweetened coconut flakes
• 1/3 cup of panko breadcrumbs
• Cooking spray

Procedure:

1. Start with the dip. Cut up half of the mango and put it in a blender along with lime juice, ginger, and 1/4 teaspoon of salt. Process it until it's smooth, then pour it into a small bowl. Dice the remaining mango and add it to the puree along with mint, Fresno pepper, and enough water to make the dip saucy.
2. Spread the cornstarch on a sheet of wax paper. Beat the eggs in a large shallow bowl. Then, mix the coconut, panko, and remaining 3/4 teaspoon of salt on a separate sheet of wax paper.
3. Dredge the shrimp in cornstarch, shake off the excess, then dip it into the bowl of the egg mixture and allow the excess to drip off. Press the shrimp into the coconut mixture until it's evenly coated on both sides. Place the shrimp on a wire rack set over a baking sheet. Spray the nonstick spray all over the shrimp.
4. Depending on air fryer settings, preheat your 6- to 8-quart air fryer to 390 degrees Fahrenheit or 400 degrees Fahrenheit for 3 minutes. Lightly spray the fryer basket with nonstick spray. Arrange nine shrimp in a single layer in the basket. Air fry for 5 to 6 minutes until the shrimp are golden and crisp. Transfer to plate and loosely cover with foil to keep warm.
5. Repeat to fry the remaining shrimp. Serve with mango sauce and lime wedges.

9. Southern-Style Fried Chicken

Makes 4 servings

Total prep time: 2 hours and 30 minutes

Prepare in: 2 hours and 20 minutes (including 2 hours of freezing time)

Cook: 10 minutes

Serving size: 2 pieces

Difficulty: Easy

SmartPoints: 7 for green, 4 for blue and purple

Ingredients:

• 3/4 cup of low-fat buttermilk
• 3 ounces of cornflake crumbs (about one cup)
• 3 teaspoons of mild pepper sauce
• 1 teaspoon of garlic powder
• 3/4 teaspoon of poultry seasoning
• 1 1/4 pounds or 4 5-ounce pieces of uncooked boneless skinless chicken breast
• 1/3 cup of all-purpose flour
• 1 teaspoon of paprika
• 1 teaspoon of onion powder
• 1 teaspoon of kosher salt
• 1 egg
• Cooking spray

Procedure:

1. Stir the buttermilk, pepper sauce, garlic powder, and poultry seasoning in a two-cup glass measure until blended. Put the chicken in a large zip-close plastic bag and add the buttermilk mixture. Squeeze out the air and seal the bag, then turn to coat the chicken. Refrigerate for at least 2 hours or up to overnight.
2. Mix the flour, paprika, onion powder, and 1/2 teaspoon salt on a sheet of wax paper. Beat the egg in a small bowl and place crushed cornflakes on a separate sheet of wax paper.
3. Drain the chicken in a colander, discarding the buttermilk. Then, sprinkle the chicken with the remaining half-teaspoon of salt.
4. Dredge the chicken in flour mixture, then dip it in egg, allowing the excess to drip off.
5. Coat the chicken with cornflakes, lightly pressing, so they adhere. Apply the nonstick spray all over the chicken.
6. Depending on air fryer settings, preheat your 6- to 8-quart air fryer to 350 or 360 degrees Fahrenheit for three minutes. Apply nonstick spray on the bottom and side of the basket.
7. Arrange the chicken in a basket, leaning its pieces against the side of the basket as needed to fit. Air fry for 5 minutes. Turn the breasts and be careful not to disturb the coating.
8. Air fry for 5 more minutes until the crust is golden and crisp and an instant-read thermometer inserted into chicken registers 165 degrees Fahrenheit. Serve with hot sauce.

10. Crispy Turkey Empanadas With Spicy Chimichurri Sauce

Makes 10 servings

Total prep time: 1 hour and 15 minutes

Prepare in: 35 minutes

Cook in: 40 minutes

Serving size: 1 empanada with 2 tablespoons of sauce

Difficulty: Moderate

SmartPoints: 5 for green, 4 for blue and purple

Ingredients:

For the sauce:

• 1 cup of fresh cilantro leaves
• 3 medium uncooked scallions, chopped
• 2 medium jalapeño peppers, chopped
• 1 large fresh tomato, chopped
• 3 tablespoons of fresh lime juice
• 1 tablespoon of white vinegar
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon of black pepper

For the empanada:

• Cooking spray
• 1 pound of uncooked, 99% fat-free ground turkey breast
• 1 cup of minced onion
• 1 teaspoon of kosher salt
• 12 large green olives, pitted and finely chopped
• 2 medium garlic cloves, minced
• 1 teaspoon of dried oregano
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground coriander
• 1/4 teaspoon of black pepper
• 1 cup of canned tomato sauce
• 10 pieces of empanada dough product
• 1 egg, beaten

Procedure:

1. To prepare the sauce, put the first eight ingredients listed above in a food processor or blender. Pulse until it turns into lightly chunky puree forms.
2. Coat a large nonstick skillet with cooking spray and heat it over medium-low heat. Add the turkey, onion, and salt. Cook it for five to seven minutes, frequently stirring until the onion is softened and the turkey is no longer pink. Add the olives, garlic, oregano, cumin, coriander, and pepper; then cook for a minute, stirring a few times.
3. Stir the meat in tomato sauce and let it simmer for a minute or two so the flavors blend. Let the mixture cool.
4. When you're ready to cook the empanadas, preheat the air fryer (or oven) to 375 degrees Fahrenheit. Cut a circle of parchment paper to fit the bottom of the air fryer basket, but don't add it to the fryer until you add the empanadas.
5. Line a baking sheet with parchment paper. Place the defrosted dough, one disk at a time, on a prepared pan. Spoon 1/3 cup of the turkey mixture into the center of each disk; then fold the disks over to form half-moons. Press down on the edges to seal, then create marks on edges by pressing down lightly with the tines of a fork (or fold and roll edges in a more traditional empanada style).
6. Brush both sides of the empanadas with egg. In a single layer, cook them in batches in the parchment-lined air fryer for 7 to 8 minutes. Then, flip and air fry for another 5 to 6 minutes until they're crispy and brown.

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Get more recipes and resources that could help you lose weight by signing up for myWW+. Enjoy 52 percent off your membership by clicking this link.