Oil-less Fryer Recipes

This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Big Boss Oil-less Fryer


The Big Boss Oil-less Fryer is a tri-technology cooker that uses halogen lights, convection and infrared heat to brown, roast and crisp your favorite foods – without oil! Below are the three recipes featured on The Doctors, as well as three bonus recipes. Enjoy!

Roasted Potato Medley


• 3 large purple potatoes, cut into large wedges

• 3 fingerling potatoes, peeled, cut into large wedges
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp rosemary

• In a large bowl, toss potatoes in oil, salt, pepper and rosemary.

• Spray lower rack of the Big Boss Oil-less Fryer with non-stick cooking spray and place in unit.
• Arrange potato wedges on rack.
• Turn temperature to 350°F. Cook for 20 minutes.

Serves 4

Sweet Potato Fries

• 2 sweet potatoes, scrubbed, dried
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

• Cut potatoes into thin julienne strips then dry thorougly with a towel.
• In a glass bowl, add salt, cinnamon and nutmeg. Add potatoes and toss to coat.
• Place lower cooking rack in Big Boss Oil-less Fryer cooking unit. Place mesh basket over the cooking rack, lay fries on top in a single layer.
• Set oven to 450°F and fry 20 minutes; cooking time will vary depending on thickness of potatoes. Turn over after 10 minutes.

Serves 4.

Roasted Pineapples and Bananas

• 1 pineapple, cored, peeled, sliced
• 2 bananas, peeled, sliced
• 1/2 tsp brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tpsp melted butter substitute
• 1/4 tsp vanilla extract

• Remove all cooking racks and mesh basket from Big Boss Oil-less Fryer unit. Add melted butter, pineapples, and bananas.
• Combine brown sugar, cinnamon, and nutmeg. Sprinkle over pineapples and bananas.
• Cook at 375°F for 10 minutes.
• Lift the handle to stop the unit. Open it and add vanilla, stir to blend.
• Cook another 10 minutes until bubbly.

Serves 6

Bonus Recipes

Roasted Cornish Hens


• 3 Cornish hens, rinsed, patted dry, giblets and neck removed
• 2 tbsp salad oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup cup apple jelly, melted

• Sprinkle body cavity with salt and pepper. Brush hens with oil.
• Spray lower rack with non stick cooking spray. Place rack inside unit. Lay hens on rack. Brush with melted apple jelly.
• Turn temperature to 350°F. Cook for 20 minutes.
• Open lid and brush a little more apple jelly on birds and continue to cook 25 minutes. Hens are done when you can easily move legs up and down and juices run clear.

 Serves 3

Chicken and Asparagus Stir Fry


• 1 pound boneless chicken breast, cubed
• 2 cloves garlic, chopped
• 1/2 red onion, thinly sliced
• 5 oz sliced mushrooms
• 10 asparagus spears, cut in 1 inch pieces
• 1 cup white wine
• 2 tbsp lemon juice
• 1/2 tsp cracked black pepper
• Optional - Sprayer filled with olive oilDirections:
• Remove all cooking racks and mesh basket from Big Boss Oil-less Fryer unit. Place garlic, onions and mushrooms into the glass bowl. Optional: Press Sprayer (with olive oil) 2 times. Cook at 375°F for 5 minutes.
• Lift the handle to stop the unit. Open it and add chicken, cook 15 minutes.
• Stir in asparagus, wine and lemon juice, continue to cook 10 minutes, or until juice of chicken is no longer pink. Season with pepper.
• In a separate small bowl stir together cornstarch and water. Stir into chicken, cook 2 minutes.

Serves 4

Stuffed Sole with Crab Meat


• 6 sole filets
• 2 tbsp butter
• 1/2 onion, chopped
• 1 cup mushrooms, chopped
• 2 tbsp parsley
• 1 tbsp dill, fresh
• 1/4 tsp pepper
• 1/4 tsp salt
• 2 tbsp white wine
• 1 cup bread crumbs
• 6 oz crab meat
• 6 slices of lemon
• Juice from 1 lemon

• In a medium sauté pan, melt butter. Add onions and mushrooms, cook 2 minutes. Add parsley, dill, pepper, salt, white wine and bread crumbs. Blend well. Add crab meat and stir.
• Divide stuffing among the six filets. Roll tightly.
• Spray lower rack with non stick cooking spray. Place stuffed filets on rack. Lay 1 lemon slice on each filet. Squeeze juice from 1 lemon over filets.
• Cook at 350°F for 20 minutes.

Serves 6

You might also like:
Master chef Christine Ha's clay pot catfish recipe.
Kale chips recipe.
Guy Fieri's grill recipes.