There are two things almost everyone wants to try when they get a new air fryer: air fryer croquettes that are truly crunchy, and empanadas that come out neither dry nor burst open. And there are two things almost everyone gets wrong the first time: putting them in straight from frozen with no prep, and piling them all in together. Let's go through it calmly, the way it has always been done in the home kitchen, only swapping the pot of oil for the basket.

An air fryer doesn't fry: it cooks with hot air moved by a fan. That means two things. First, anything without a little fat on the surface dries out. Second, the air has to flow between the pieces; if they touch, they steam against each other and won't crisp up.

That's why the breading matters more than ever. A flour, egg and breadcrumb coating holds up well; a very wet coating sticks to the basket; and an empanada sealed with very thin dough tends to open when the filling releases steam. None of this is magic: it's kitchen physics.

> A cook's warning: the times and temperatures I give here are approximate. They depend on your air fryer model (some run hotter than others), how much you put in, and the thickness of each piece. The first batch is always a test: check, taste one and adjust.

For the croquettes:

• Ready-made croquettes (homemade or fridge-section ones) or your own croquette mixture, chilled and rolled into balls.
• Flour, beaten egg and breadcrumbs for the breading.
• A little mild olive oil in a spray bottle (or a brush and some oil).

For the empanadas:

• Empanada dough (fresh or frozen) and whatever filling you like: tuna, meat, vegetables, cheese.
• Beaten egg to brush the surface.
• A little oil spray.

Equipment that helps a lot:

• Perforated parchment paper or a rack for the basket (if your model allows it): it keeps them from sticking and lets the air through.
• Tongs to flip them without breaking them.
• An oil mister, so you don't overdo it.

1. Preheat the air fryer for a few minutes, as you would an oven. Every model has its own button; use the one you have.
2. Bread them in sequence: flour, egg and breadcrumbs. Shake off the excess crumbs; if the coating is too thick, it browns on the outside and stays raw inside.
3. Brush or spray with a thin drizzle of oil. With no fat at all, the breadcrumbs come out pale and hard.
4. Place them apart, without crowding. Two batches of four are better than one of eight.
5. Cook at about 180 °C (350 °F) for 8-10 minutes if they're thin and already cold, and 10-14 minutes if they're thick or frozen. Halfway through, pull out the basket and flip them carefully. If your air fryer has a shake function, better not to use it with croquettes: they break.
6. Let them rest a minute outside before eating. They're very hot inside.

Quick guide (everything approximate, adjust to your machine):

1. Seal them well: press the edge with a fork or crimp it. If the filling has a lot of runny sauce, drain it before closing.
2. Brush the surface with beaten egg: it gives that golden shine and helps keep the dough from drying out.
3. A light touch of oil spray on top, very little.
4. Place them in the basket without letting them touch. If they're large, two or three per batch.
5. Cook at about 180 °C (350 °F) for 10-12 minutes. Halfway through, turn them carefully. If they're small or have thin dough, keep an eye on them from minute 8: they brown fast.
6. If one opens a little on top, that's normal: the steam from the filling is looking for a way out. It's fine as long as it doesn't empty out completely.

Don't put them all in together. Mistake number one. The air needs to circulate; if they touch, the contact area stays soft. Two good batches beat one bad one.

Don't freeze the breading wet. If you're going to freeze homemade croquettes, do it before cooking, well breaded and spaced out on a tray. Then move them to a bag. From frozen, give them a couple more minutes.

Fine breadcrumbs are better. Coarse crumbs brown too early and leave the inside cold. If all you have is coarse, give it a quick blitz in the blender.

Don't brush with a very strong extra virgin olive oil. Its flavour dominates. For breading, a mild oil or sunflower oil works better.

Watch out for very runny empanada filling. A filling with a lot of sauce bursts the dough. Drain it and mix in a little breadcrumb to bind it.

Don't open the air fryer every two minutes. Each time you open it, the temperature drops and the cooking time gets longer. Look through the window if yours has one, and open only to flip.

Try one piece first. With a single croquette or empanada you'll learn how your machine behaves: if it comes out pale, add a bit more time; if it browns too much, lower the temperature.

The times and temperatures in this recipe are approximate. They vary depending on the air fryer model (power, basket size, whether it has a heating element on top or on top and bottom), the number of pieces per batch and the thickness of each one. Start with the shortest time, check for doneness and adjust on the next batch. For any questions about storage, freezing or food safety, check your air fryer manufacturer's instructions and the official recommendations of your health authority: I don't give safety figures here without a verified source.

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