FRY BOMB RECIPES

Steps:

• Line the air fryer basket with parchment paper and preheat to 325 degrees F (165 degrees C).
• Mix sugar and cinnamon in a small bowl. Place apples into another bowl and top with 1 tablespoon of cinnamon-sugar mixture. Set aside.
• Separate each biscuit into 2, for a total of 16 pieces. Roll each piece into a 5-inch circle.
• Place 1 tablespoon of the apples onto each round and pinch to seal. Roll into a ball and place seam side-down in the basket, making sure they are not touching. Spray with avocado oil and air fry until golden brown, 6 to 8 minutes. Turn balls over and air fry for an additional 4 to 6 minutes. Cook in batches if necessary.
• Remove from air fryer, spray with avocado oil, and roll in remaining sugar-cinnamon mixture.

Steps:

• Cut each raw biscuit into 4 equal pieces. Working with one piece at a time, stretch out the edges of the dough, leaving the middle a bit thicker, to approximately a 1 ½ to 2-inch wide piece. Brush edges of stretched dough with egg and arrange ½ teaspoon chocolate chips, (about 5 chips) and 4 mini marshmallows in the center of the dough. Using your fingers, pinch the egg washed edges of the biscuit dough together to form a ball around the filling. Pinch again to make sure the edges are sealed. Repeat with remaining dough, egg, chocolate chips, and marshmallow, evenly spacing prepared balls on a plate or baking sheet. Meanwhile, heat ¾-inch oil in a nonstick T-fal Jumbo Cooker over medium heat to 325 degrees. Place graham cracker crumbs in a large bowl.  Working in batches of 5 or 6, carefully add the prepared balls to the hot oil and fry until golden brown and cooked through, turning a few times to brown all over, about 2 to 3 minutes, maintaining the oil temperature around 325, but no higher than 350.  Using a spider or slotted spoon remove fried balls from oil and immediately toss in the bowl with the graham crackers to coat the outside. Remove coated balls to a plate and repeat with remaining balls and graham cracker. Serve warm.