5 Foods You Should Never Put in an Air Fryer

1. Liquid Batters Without a Mould

The very first type of preparation to keep away from the air fryer is any very liquid batter or dough that is cooked without a mould or container. We are not talking about cakes baked in a suitable tin, but rather preparations such as pancake batter, crepe mixture, or wet breading. In these cases, the liquid will simply drip through the basket and settle on the bottom of the appliance, leaving the food itself without any coating and creating a sticky, burnt mess. The air fryer is far better suited to dry breading—such as panko or seasoned flour—where there is no risk of messy dripping.

2. Broccoli

Broccoli requires a particularly moist environment to cook at its best, which is not what the air fryer provides. If you place raw broccoli florets in the basket without any oil or additional liquid, the intense circulating heat will dry them out so much that they can become powdery and unpalatable. If you have no alternative and must use the air fryer, add a spoonful of water to the bottom of the basket to create a little steam and help retain some moisture during cooking.

3. Fresh Leafy Vegetables

Broccoli is not the only vegetable that struggles in the air fryer. Fresh leafy greens such as spinach, Swiss chard, and cabbage can become excessively dry and unappetising under the blast of hot air. The delicate leaves wilt and crisp too quickly, often burning around the edges while remaining tough in the centre. There is one exception, however: frozen leafy vegetables fare much better. The ice crystals help maintain the right level of humidity during cooking, so instead of going limp, they remain pleasantly crisp.

4. Cheese (Without a Coating)

There is nothing quite like a slice of grilled scamorza or provola alla pizzaiola—unless you try to make it in the air fryer. This appliance does not work well with cooking cheese on its own. In the fryer basket, a slice of cheese will not simply melt beautifully; it will liquefy, drip through the gaps, and settle on the bottom of the pan, creating a sticky, burnt disaster that is difficult to clean. If you must cook cheese, ensure it is well coated in breadcrumbs or batter and placed on a piece of parchment paper to contain any melting.