Air Fryer Yorkshire Pudding
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serving Size: 6
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 1/2 teaspoon salt
- Vegetable oil or beef drippings (for greasing pans)
- Gravy (optional, for serving)
Instructions:
- Preheat Air Fryer:
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Prepare Batter:
- In a mixing bowl, whisk together the flour, milk, eggs, and salt until you have a smooth batter. Allow the batter to rest for at least 10 minutes.
- Grease Pans:
- Lightly grease the cups of a muffin tin or popover pan with vegetable oil or beef drippings. Place the greased pan in the preheated air fryer for a few minutes to heat the oil.
- Fill the Cups:
- Once the pan is hot, quickly pour the batter into the cups, filling each about halfway.
- Air Fry:
- Place the filled pan in the air fryer basket. Cook at 400°F (200°C) for 15-20 minutes or until the Yorkshire puddings are puffed and golden brown.
- Check for Doneness:
- Check the puddings for doneness by poking them with a skewer or toothpick. They should be crispy on the outside and soft on the inside.
- Serve:
- Carefully remove the Yorkshire puddings from the air fryer. Serve them immediately as a side dish for roast beef, along with gravy if desired.
- Enjoy:
- Enjoy these delicious and airy Yorkshire puddings as part of your roast dinner or holiday feast!
Note:
- Yorkshire puddings are traditionally served with roast beef and are excellent for soaking up gravy. Consider making them in the same air fryer session as your roast.
Nutrition Information (per serving): Note: Nutrition values may vary based on specific ingredients used and serving sizes.
- Calories: 120
- Protein: 5g
- Fat: 6g
- Carbohydrates: 11g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: 200mg
Intensity Level: Moderate
Air fryer Yorkshire pudding is a delightful and impressive side dish, and using the air fryer provides a convenient and efficient way to achieve that perfect golden crispiness.
