31 Hot Appetizers for The Best Party

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Keto Stuffed Mushrooms with Cream Cheese

Keto Stuffed Mushrooms with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘8’]

Made without bread crumbs, these three-cheese stuffed mushrooms are low-carb and gluten free!

Ingredients

• 18 large white mushrooms ((or cremini or small portobellos))
• 4 garlic cloves ((medium or large))
• 6 tablespoons salted butter ((divided use, plus extra to grease your pan))
• 8 ounces cream cheese ((low fat is fine))
• 3/4 cup shredded mozzarella cheese ((divided use))
• 1/4 cup grated Parmesan cheese
• 6 large basil leaves cut into ribbons ((divided use))
• 1 teaspoon lemon zest ((from half a lemon))
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon Worcestershire sauce ((For vegetarian stuffed mushrooms, use vegan Worcestershire, which doesn’t contain anchovies.))
• lemon juice to squeeze on top

Instructions

1. Set out the cream cheese to soften at room temperature. Preheat the oven to 400 degrees F. Grease a baking sheet with a little butter.
2. Gently rinse the mushrooms in cold water and brush off the dirt (or wipe it off with a damp paper towel). Pat the mushrooms dry and remove the stems by pulling them or cutting them out with a small knife. Place the mushroom caps on the greased pan. Chop up the stems.
3. Peel and finely chop four cloves of garlic.
4. In a 12-inch skillet, melt two tablespoons of butter. Add the garlic and cook it for a minute before adding the mushroom stems. Stir to combine and cook the mixture for five minutes or until tender. Remove the stem mixture to a plate and spread it out to cool.
5. In a medium mixing bowl, add the softened cream cheese and stir it to soften it further. Add 1/4 cup mozzarella, 1/4 cup Parmesan, two basil leaves cut into ribbons, the lemon zest, pepper, salt, garlic powder and Worcestershire sauce. Add in the mushroom stem mixture. Stir with a spoon to mix well, using a spatula to scrape the spoon and bowl as needed.
6. Melt four tablespoons of butter in the microwave (place in a microwave-safe bowl and cover with wax paper first) or melt it in a small pan on the stove. Brush some butter all over each mushroom cap, including the insides, tops, bottoms and sides. (You’ll have extra melted butter left to pour over the top later.)
7. Use a small scoop or two teaspoons to scoop some cream cheese filling into each mushroom cap. Try to smooth over the top. Sprinkle the remaining mozzarella on top of the mushroom caps. Pour the remaining melted butter over the mushrooms.
8. Bake for 15-17 minutes, or until the tops are just starting to get golden.
9. Top the mushrooms with ribbons of basil and squeeze a little lemon juice over them. Let the mushrooms rest for five minutes before serving.
10. Store leftovers in the refrigerator for up to five days.

2. Air Fryer Pull-Apart Jalapeno Popper Rolls

Air Fryer Pull Apart Jalapeño Popper Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’]

Air fryer pull apart jalapeño popper rolls are a quick and easy jalapeño appetizer with Pillsbury pizza dough or crescent dough. You’re going to love how delicious these are.

Ingredients

• 16 jalapeños
• 16 Ounces cream cheese (at room temperature)
• 1 Cup cheddar cheese (shredded, at room temperature)
• 1 Teaspoon black pepper
• 1 Teaspoon chili powder
• 1 Can pizza dough (or use Pillsbury or crescent roll sheets)
• ¼ Cup butter (melted)
• nonstick cooking spray (as needed)
• 1 Cup ranch dressing
• 1 Tablespoon sriracha
• 1 Teaspoon hot sauce (or to taste)

Instructions Prepare the Poppers:

1. Cut the stems off of the jalapeños and slice the chilies in half. Discard the seeds.
2. Combine the softened cream cheese shredded cheddar cheese pepper and chili powder in a bowl and mix well.
3. Fill both jalapeño halves with the cream cheese mix. Use a spoon to level the cheese and then sandwich the 2 halves back together.
4. Unroll the pizza dough sheet on a cutting board and cut into 8 rectangular sections.
5. Next, cut in half to make 16 strips, each about 1 x 3 inches.
6. Wrap each jalapeño with the dough strips.
7. Lightly spray a Bundt cake pan with nonstick spray.
8. Brush each jalapeño with melted butter.
9. Preheat the air fryer to 370 degrees F.

Air Fry the Poppers:

1. Arrange wrapped jalapeños in the pan. Pour remaining melted butter over the dough.
2. Place into the air fryer and cook for 15 minutes.
3. Let them cool for 10 to 15 minutes while you whip up the sauce.

Make the Dipping Sauce:

1. Whisk the ranch dressing, sriracha and hot sauce together to make a delicious dip.
2. Serve the popper rolls hot with the dipping sauce on the side.

3. Vegetarian Buffalo Dip

Vegetarian Buffalo Dip (Made With Tempeh) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

If you’re a buffalo sauce fan, this vegetarian buffalo dip recipe is a must try! It’s made with tempeh and has a cream cheese base with plenty of buffalo sauce, ranch and dill. This spicy dip is delicious with your favourite tortilla chips or veggie sticks.

Ingredients

• 8 ounces tempeh (approximately a 240 gram or 1/2 pound package)
• 1 tablespoon olive oil
• 1/2 cup cream cheese (softened (half of a 250 gram package))
• 1/2 cup buffalo sauce (plus more to taste for optional garnish)
• 1/3 cup plain Greek or Skyr yogurt
• 1/3 cup ranch dressing
• 1/2 to 1 teaspoon dried dill (dill weed) (depending on how much dill flavour you want)
• 1/2 teaspoon freshly ground black pepper
• 1 lime (juiced)
• 2 to 3 tablespoons minced fresh chives (plus more to taste for optional garnish)
• 1 rib celery (finely chopped)
• 1/2 cup shredded cheese (a combo of mozzarella and cheddar is great here)

Instructions

1. Place tempeh in a skillet. Add some water (enough to come up to the sides of the tempeh). Bring the water to a simmer, cover and cook for about 8 to 10 minutes to soften the tempeh.
2. Remove the tempeh from the water and allow to cool enough so that you can handle.
3. Preheat your oven to 350 degrees Fahrenheit for use shortly.
4. Heat olive oil in a skillet over medium heat. (You can use the same skillet you cooked your tempeh in, just clear out any water first.)
5. Crumble tempeh into pan. Cook for 5 minutes, further breaking the tempeh into smaller crumbles with a wooden spoon and stirring often. Allow to cool.
6. Place cream cheese, buffalo sauce, Greek yogurt, ranch, dill, black pepper and lime juice in a food processor. Process until everything is combined, stopping as necessary to scrape the sides of the processor with a rubber spatula.
7. Add in cooked tempeh, chives and celery. Pulse until combined. Don’t overmix.
8. Transfer dip to a baking dish (something that has about a 1-quart or 4-cup capacity). Top with shredded cheese and bake for 15 minutes or until it’s bubbly and the cheese has melted.
9. Once done, garnish (if desired) with more chives, dill and a drizzle of buffalo sauce. Serve with your favourite tortilla chips or veggie sticks. Enjoy!Note: Properly store leftovers in an airtight container in the fridge and use within 3 to 4 days. Reheat before serving.

4. Avocado Fries

Crispy Baked Avocado Fries (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

These vegan, crispy baked avocado fries uses only five ingredients and can be made gluten free. Pair it with a hot and creamy dipping sauce and enjoy all day!

Ingredients

• 3 avocados (large, cut into thin strips)
• 1 cup chickpea flour (divided)
• ½ cup water
• ¼ teaspoons garlic powder
• ½ teaspoons salt
• ¼ teaspoon red chili powder (optional, if you want some bite!)
• 1 cup breadcrumbs (I used gluten-free breadcrumbs )

Instructions

1. Preheat the oven or air-fryer to 425°F. Then, slice three avocados into thin strips – I typically like to slice them into halves, remove the pits, and then slice each half into three slices. Then, I remove the skins and set aside. You should get at 18 – 20 slices this way!
2. Set up your dipping stations: Combine ¼ cup of chickpea flour and half a cup of water to make a batter that’s the same consistency as pancake batter (i.e. fluid but not too thin or watery!) Whisk ¼ teaspoon each of garlic powder, salt, and optional red chili powder with ¾ cup of chickpea flour in another bowl. Finally, add breadcrumbs to a third bowl. These are your dipping stations. If using the oven, line a baking sheet with a silicon mat or parchment paper and set aside. If using an air fryer, spray the basket or tray with some oil.
3. Take one avocado slice, drop it in the dry chickpea flour, then into the chickpea flour batter, and then shake off excess, and drop it in the bowl with the breadcrumbs. Use a fork to toss and coat the avocado evenly. Place on the baking sheet or air fryer basket or tray. Repeat this for all the avocado slices and arrange them on the baking sheet, spaced 1-2 inches away from each other. Coat evenly with the batter making sure to get the curvy part!
4. Baking: If you’re baking, throw the baking sheet into the oven and let the avocados first bake for 15 minutes. Then, flip them and let them bake another 15 minutes. Ideally, they should be golden brown when done, so this might take more than 15 minutes on each side based on your oven!Air Frying: Once you arrange the avocado slices neatly in an air fryer basket, making sure to leave enough space between them (depending on the size of your air fryer, you might need to do this in batches). You can air fry them for about 25 minutes in total. Check and make sure to increase time in case they’re not done – this will depend on the type and size of your air fryer to a large extent!
5. Avocado fries are ready when each side is a nice golden brown and feels “crisp” to touch (i.e. not soggy). Serve hot and enjoy with a creamy dipping sauce of choice!

5. Cheese Sausage Dip

Cream Cheese Sausage Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [’16’, ’16 Servings’]

This cream cheese sausage dip is an easy appetizer made with 8 ingredients, in one skillet in 20 minutes. You can easily adjust the spice to make it mild or hot! Serve it with chips, crackers, or veggies for a delicious, low-carb, warm appetizer that will be the hit of any party.

Ingredients

• 1 pound breakfast sausage
• 1 teaspoon minced garlic
• 1 cup onion (finely diced (1 small onion))
• 8 ounces cream cheese (cut into 1” cubes)
• 28 ounces diced tomatoes with green chilies
• ½ cup sharp cheddar cheese
• ¼ teaspoon sea salt ((or to taste))
• ¼ teaspoon ground black pepper

Instructions

1. Cover & cook sausage, onion and minced garlic in a large, nonstick skillet over medium-high heat until sausage is browned, stirring occasionally, breaking up sausage into small pieces.
2. Once the sausage is browned, add the tomatoes and cream cheese and continue cooking over medium heat, stirring until the cheese is melted.
3. Add cheddar cheese and stir until melted.
4. Taste and season with salt and pepper as desired.
5. Serve warm with crackers, chips, vegetables etc.

6. Prosciutto Wrapped Asparagus Bundles

Grilled Asparagus (in foil) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This garlicy, lemony grilled asparagus is the perfect foil packet side to make on your next camping trip.

Ingredients

• 1 lb asparagus
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• ½ lemon (zested)
• 2 tablespoons grated parmesan cheese (optional)

Instructions

1. Start your campfire so you have embers to cook with, or preheat a grill to 400F.
2. Trim the tough ends off the asparagus–this could be ½” to 2″ depending on the size.
3. Roll out a large sheet of foil, followed by a slightly smaller piece of parchment paper (optional).
4. Place the asparagus on top of the foil & parchment. Make sure the asparagus is only stacked 2 stalks high to promote even cooking.
5. Drizzle with the oil, then sprinkle on the salt and garlic powder. Use your hands or a silicone brush to make sure the asparagus is evenly coated.
6. Cover with another sheet of parchment & foil and crimp the sides to create a sealed packet.
7. Place the packet on the grill and cook 6-8 minutes on each side until the asparagus is tender but still has a bit of crunch.
8. Remove from the grill and carefully open the packet (there will be lots of hot steam!). Finish with some lemon zest and grated parmesan & serve.

7. Air Fryer Pepperoni Balls

Air Fryer Pepperoni Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT53M · Yield: [’12’]

Pepperoni pizza balls made in the air fryer are the perfect savory party food and they are super easy to make!

Ingredients

• 8 ounces cream cheese (softened)
• 1 cup shredded mozzarella cheese
• ½ cup chopped pepperoni
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 cup panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1 egg
• 2 tablespoons milk
• 1 cup flour
• Salt and pepper
• Nonstick cooking spray
• Marinara sauce for serving

Instructions

1. Stir together the cream cheese, mozzarella cheese, pepperoni, Italian seasoning, and garlic powder.
2. Use a one-inch cookie scoop to scoop out the mixture and roll it into a ball. Place the balls on a lined plate or baking sheet. Freeze the balls for at least 30 minutes, until they’re frozen solid.
3. When ready to cook the cheese balls, preheat the air fryer to 375°F.
4. Prepare the breading ingredients by stirring together the panko breadcrumbs and Italian seasoning in one bowl.
5. Add the egg, milk, salt and pepper to a separate bowl and whisk to combine.
6. Pour the flour in a third bowl.
7. Place each frozen cheese ball in the egg mixture, then dip it into the flour to coat. Dip the ball back in the egg mixture, then roll it into the breadcrumbs.
8. Press the breadcrumbs into place and transfer each coated ball to the air fryer basket.
9. Spray each ball with nonstick cooking spray and cook in the air fryer for 8 to 10 minutes, turning halfway through until the breadcrumbs are golden brown.
10. Serve with your favorite marinara sauce and enjoy!

8. Philly Cheesesteak Bites

Easy Philly Cheesesteak Bites For Appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 12

These Philly Cheesesteak Bites are so yummy and great for appetizers!

Ingredients

• Wonton Wraps
• 1lb Browned Ground Beef
• 1tsp Salt
• 1tsp Pepper
• 1Tbs Garlic
• Shredded Mozzarella Cheese
• Diced peppers & onions.

Instructions

1. Pre-heat oven to 350 degrees.
2. Sprinkle the ground beef with the garlic, pepper & salt.
3. Take a muffin tin and create cups using two wonton wraps per cup.
4. Fill the cups with the seasoned ground beef.
5. Bake for 10 minutes.
6. Remove from the oven and sprinkle with mozzarella cheese, peppers & onions.
7. Place the muffin tin back into the oven for 5 minutes.

9. Mini Spaghetti Meatball Appetizer

Mini Spaghetti Nests and Italian Meatballs Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’48’, ’48 meatballs’]

Perfectly satisfying little bites made with creamy Alfredo pasta and Italian-style meatballs.

Ingredients

• 1 pound angel hair pasta or thin spaghetti
• 1 jar your favorite Alfredo sauce ((15 oz.))
• 2 cups shredded Mozzarella cheese (divided)
• 1 jar Marinara sauce (we like Rao’s) ((about 24 oz.))
• 1 bag small bag fully cooked frozen mini Italian-style meatballs (1/2 oz. per each meatball)
• Optional: shredded Parmesan and fresh basil to garnish

Instructions

1. Cook 1 pound angel hair pasta al dente according to the package directions. Drain and mix with one jar Alfredo sauce and 1 cup of Mozzarella cheese.
2. While pasta is cooking, heat the marinara sauce and meatballs until meatballs are no longer frozen and are heated through. Set aside.
3. Preheat oven to 350 degrees Fahrenheit. Grease two mini muffin tins (or work in two batches using one) with cooking spray.
4. Fill each of the holes with Alfredo pasta using a fork to twirl it. Press down on the top to create the nest, adding more pasta if necessary. Sprinkle the tops with the remaining cup of Mozzarella cheese.
5. Bake for 15 minutes on the middle oven rack. Remove the nests to cool. Carefully remove the nests from the muffin tin.
6. Assemble meatballs on top of the nests using toothpicks to secure, sprinkle with Parmesan cheese and garnish with fresh basil if desired. Enjoy!

10. Cranberry Meatballs

Cranberry Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup finely grated onion
• 1 large egg
• 1/4 cup milk
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cranberry sauce
• 1/2 cup orange juice
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• Fresh parsley for garnish (optional)

Instructions

1. 1. Mix beef with breadcrumbs, onion, egg, milk, garlic powder, salt, and pepper; shape into 16 small meatballs.
2. 2. Place on a baking sheet and bake at 375°F for 12–14 minutes or until cooked through.
3. 3. In a saucepan, simmer cranberry sauce, orange juice, brown sugar, and soy sauce until smooth.
4. 4. Add meatballs to sauce and simmer 10 minutes until glazed; garnish and serve.

11. Meatball Parmesan Bites

Italian Meatball Appetizer Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 meatballs’]

Meatball Parmesan Bites are the perfect appetizer for any party. Tender beef meatballs, infused with garlic, breadcrumbs, and parmesan, smothered in Italian red sauce and topped with melted mozzarella and fresh basil.

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil
• ½ cup breadcrumbs
• 1 egg (lightly beaten)
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 2 cup marinara sauce
• 4 garlic cloves (divided)
• ½ cup grated Parmesan (divided)
• kosher salt
• Freshly ground black pepper
• 5-6 mozzarella slices (cut into small squares)
• Fresh basil leaves (for topping)
• toothpicks for serving

Instructions

1. Mince 2 cloves of garlic and then thinly slice the remaining 2 cloves.
2. In a large bowl, add ground beef, bread crumbs, egg, parsley, basil, minced garlic, and ¼ cup Parmesan cheese—season with salt and black pepper. Mix until combined. Use your hands to roll into golf ball-sized balls.
3. Heat olive oil in a large skillet over medium-high heat. Place meatballs in skillet and brown on all sides. When the meatballs have developed a nice crispy crust, remove them from the skillet and set it aside. Now, over medium heat, pour the marinara into the skillet. Stir in the sliced garlic and remaining Parmesan. Once it’s simmering, place your cooked meatballs back in the sauce.  Make sure to spoon some sauce over the meatballs so they’re nice and covered. Cover the pan with a lid and simmer the meatballs for another 10-12 minute, or until cooked through.
4. Top each meatball with a slice of mozzarella. Cover the pan with the lid again and heat until the cheese is melted.
5. Top each meatball with a folded basil leaf and insert a toothpick to serve.

12. Baked Cream Cheese Wontons

Baked Cream Cheese Wontons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar
• 2 green onions, finely chopped
• 1 tsp soy sauce
• 1/4 tsp garlic powder
• 20 wonton wrappers
• Cooking spray

Instructions

1. 1. In a bowl, mix cream cheese, cheddar, green onions, soy sauce, and garlic powder.
2. 2. Place 1 teaspoon filling in center of each wrapper; brush edges with water and seal into triangles or rectangles.
3. 3. Place on a baking sheet; spray lightly with cooking spray.
4. 4. Bake at 400°F until golden, about 10–12 minutes; serve with dipping sauce.

13. BBQ Hawaiian Little Smokies

Instant Pot BBQ Hawaiian Little Smokies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb mini smoked sausages (Lil Smokies)
• 1 cup barbecue sauce
• 1/4 cup pineapple juice
• 1/4 cup crushed pineapple with juice
• 1 tbsp soy sauce or teriyaki sauce
• Toothpicks for serving (optional)

Instructions

1. 1. In a small pot, whisk together barbecue sauce, pineapple juice, pineapple and soy sauce; simmer 5 minutes.
2. 2. Add sausages; simmer 8–10 minutes until heated through and glazed.
3. 3. Alternatively, bake in a 350°F oven for 25 minutes.

14. Hot Cheese Dip with Bacon

Hot Cheese Dip With Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 12

Looking for a hot appetizer? Look no further! This hot cheese dip with bacon is a crowd pleaser that is simple to make and great for parties!

Ingredients

• 8 oz cream cheese, softened to room temperature
• 1 cup mayonnaise
• 8 oz sour cream
• 8 oz shredded mozzarella cheese
• 4 oz of Gruyere cheese
• 8 slices bacon, cooked and chopped
• green onions, thinly sliced

Instructions

1. Preheat oven to 375 degrees.
2. In a medium sized bowl, add cream cheese, mayonnaise, sour cream, mozzarella cheese, gruyere cheese, bacon (reserve some for topping the dip), and combine thoroughly with a spoon.
3. Pour into a baking dish, cover with foil, and bake for 35 minutes.
4. Remove from oven. Top with additional bacon and green onions. Serve warm.

15. Crab Stuffed Mushrooms

Crab Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’14’, ’14 mushrooms’]

With a cream cheese and crab meat filling topped with crispy Panko crumbs, these creamy Crab Stuffed Mushrooms are classy enough for holiday entertaining and easy enough to make all the time!

Ingredients

• 12 to 14 large button mushrooms
• olive oil spray
• 4 ounces cream cheese (,softened to room temperature)
• 1/4 cup mayonnaise
• 1/2 cup Panko breadcrumbs (, divided)
• 2 cloves garlic (, finely minced)
• 3 scallions (, ends trimmed and very finely diced)
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley (, finely chopped (plus more for garnish))
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon Old Bay Seasoning
• pinch of cayenne pepper
• 1 cup shelled cooked crab (, very finely chopped)
• 1 tablespoon butter (, melted)

Instructions

1. Preheat oven to 375 degrees F. Lightly coat a large rimmed baking sheet with cooking oil spray.
2. Using a damp paper towel, wipe the mushrooms clean from debris. Scoop out the gills and remove the stems. Discard.
3. Transfer the mushroom caps to the baking sheet with their empty cavity facing up. Lightly spray mushrooms with olive oil spray; set aside.
4. In a large bowl, stir the cream cheese until smooth. Then add in the mayonnaise, 1/4 cup bread crumbs, garlic, scallions, Parmesan, parsley, Worcestershire sauce, lemon juice, and Old Bay until thoroughly combined. Gently fold in the crab.
5. Scoop about 1 1/2 tablespoons of the filling into each mushroom cap.
6. Combine the remaining 1/4 cup Panko breadcrumbs with the melted butter; sprinkle on top of the filling and press gently to adhere.
7. Bake for 18-20 minutes until cook through and tops are golden. (If they don’t brown, stick them under the broiler for 1-2 minutes and watch it very closely so they don’t over-brown or burn.)
8. Serve with a sprinkle of parsley and enjoy. (Be careful when biting into them – juices from the mushroom will be hot!)

16. Air Fryer Bacon Wrapped Cheeseburger Bites

Air Fryer Bacon Wrapped Cheeseburger Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘6’]

Air fryer bacon wrapped cheeseburger bites are something you must try! These bacon burger bombs are a great appetizer for any occasion.

Ingredients

• 1 Pound ground beef (lean or extra-lean)
• 1 Teaspoon kosher salt
• ½ Teaspoon black pepper (coarse)
• 1 egg
• ¼ Cup breadcrumbs
• 4 Ounces cheddar cheese (block)
• 1 Pound bacon (center-cut)
• 2 Teaspoon sesame seeds

Instructions

1. Preheat the air fryer to 400 degrees F.
2. Combine ground beef, salt, pepper, egg, and breadcrumbs in a mixing bowl. Thoroughly mix.
3. Cut cheese into ½-inch cubes.
4. Use a medium cookie scoop to form equal sized burger bites. Roll the ground beef mixture between your palms and form into a ball. Make a small divot in the center, then place the cheese cube inside. Form the ground beef around the cheese.
5. Wrap each burger bite with bacon. Tuck the ends of the bacon in as you wrap, or secure with a toothpick.
6. Place burger bites in a single layer in the air fryer and cook for 12 minutes. Stop halfway through to flip and evenly crisp the bacon.
7. Sprinkle burgers with sesame seeds and serve with ketchup and mustard to dip.

17. Air Fryer Bacon Jalapeño Cheese Pigs in a Blanket

Air Fryer Brats in a Blanket is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘5’]

Air fryer brats in a blanket are perfect if you want an easy appetizer or snack. This air fryer appetizer is a rich-flavored meaty treat.

Ingredients

• 5 bratwurst (or sausage brats)
• 5 Pieces mozzarella (string cheese)
• 3 jalapeños (sliced, de-seeded for less heat)
• 12 Ounces bacon
• 1 Can pizza dough (refrigerated, classic crust)
• 1 egg (for egg wash)
• 1 Tablespoon water (for egg wash)
• 1 Tablespoon Everything Bagel seasoning
• 2 Tablespoon Dijon mustard
• ¼ Cup mustard (yellow )
• 1 Tablespoon horseradish
• ¼ Cup sour cream
• honey (to taste, optional)

Instructions

1. Cut string cheese in half for thinner pieces. Slice brats in half down the center, careful not to slice all the way through. Leaving the bottom of the brat intact will help the cheese inside not to escape once it melts as the brats cook.
2. Place both halves of string cheese into the opening of the brat, then line sliced jalapenos between the cheese. Repeat with all brats.
3. Preheat the air fryer to 400 degrees F.
4. Wrap brats in bacon. Overlap the bacon as you wrap to completely cover the brat. We ended up using 2 slices of bacon per brat.
5. Add brats to the air fryer and cook for 7 minutes.
6. Prepare the dip. Combine Dijon mustard, yellow mustard, horseradish, and sour cream in a small bowl and whisk well, also adding honey if liked.
7. Remove brats from the air fryer and let cool for 2 to 3 minutes. Blot lightly with a paper towel to remove excess grease.
8. While the brats are cooling, unroll the canned pizza dough onto a lightly floured wooden cutting board. Use a pizza cutter and cut the dough into ¼-inch strips.
9. Preheat the air fryer to 385 degrees F.
10. Wrap the dough around the brats. For this step, we used 2 strips of pizza dough per brat.
11. Brush dough with egg wash and sprinkle with everything bagel seasoning. Place into the air fryer basket and cook for 7 minutes, or until browned.
12. Serve brats with dip.

18. Baked Cool Ranch Doritos Chicken Tenders

Doritos Crusted Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 to 6 servings’]

Crispy on the outside and juicy on the inside, these tenders are packed with flavour, easy to make and ready in less than half an hour!

Ingredients

• 4 boneless, skinless chicken breasts (2.5 lbs.)
• 1 255g bag of Cool Ranch Doritos
• 3/4 cup all purpose flour
• 4 large eggs, beaten
• 3/4 cup milk

Instructions

1. Preheat oven to 400°F.
2. Line 2 baking sheets with foil or brush very lightly with olive oil to prevent sticking. If you have a wire rack that sits in a baking sheet, that will work very well.
3. p id=”instruction-step-3″>3. Slice chicken into pieces about 3-4 inches long by 2-3 inches wide. Place in bowl and set aside. Depending on the size of the chicken breast, you will get 5-7 pieces in each one.

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1. id=”instruction-step-4″>4. Open top of Doritos bag, then hold the top closed and squeeze to crunch up the Doritos.  The pieces will resemble crunched up corn flakes.
2. id=”instruction-step-5″>5.  In separate bowls, place milk, flour, and beaten eggs. Line up bowls in the following order: milk, flour, eggs, Doritos, cookie tray, wet cloth.

(Before assembling, have a wet cloth handy as this can get a little messy!)

1. =”instruction-step-6″>6. Dip each piece of chicken, one at a time, into the milk, then flour, next eggs and finally crunched up Doritos. Place on baking sheet.
2. “instruction-step-7″>7. Bake in 400F for 15-20 minutes, turning over once halfway through.  Test to ensure that chicken is no longer pink inside.
3. nstruction-step-8″>8. Serve with BBQ sauce or ranch dipping sauce and garnish with sliced green onions.

19. Easy Baked Brie

Easy Baked Brie with Nuts & Cranberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

This baked brie recipe is quick, easy to follow, and tastes divine. It’s perfect for entertaining because you can make it ahead of time, then bake it when your guests arrive. It calls for a mix of nuts and cranberries that you just put on top of the cheese and bake. Super simple and exquisite!

Ingredients

• 1/4 cup brown sugar (packed)
• 1/4 cup chopped nuts (pecans, walnuts, macadamia, pistachios)
• 2 tablespoons dried cranberries (chopped or whole)
• 1 tablespoon Amaretto (or brandy of your choice)
• 8 oz. wheel of Brie cheese

Instructions

1. In a small bowl, mix the sugar, nuts, cranberries, and Amaretto.
2. Preheat oven to 500 degrees Fahrenheit.
3. Remove the brie from the box and outer packaging and place it in a small cast-iron skillet or a pie plate lined with parchment paper. You can lightly score the top rind into wedges (star shape) or diamonds if you wish.
4. Top the brie with the nut mixture and bake for 4-5 minutes or until the cheese is slightly softened and the sugar is melted.

20. Grape Jelly Meatball

Grape Jelly Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT240M · Total: PT245M · Yield: [’10’, ’10 servings (about 5 meatballs per person)’]

Made with just 4 ingredients and 5 minutes prep time, these Grape Jelly Meatballs are a must for holiday parties and game days. A tried and true appetizer that everyone loves!

Ingredients

• 1 cup barbecue sauce*
• 1 cup grape jelly
• ½ tbsp Worcestershire sauce
• 32 oz. frozen meatballs**

Instructions

1. In a slow cooker, combine the barbecue sauce, grape jelly, and Worcestershire sauce; whisk until smooth and combined.
2. Add in the meatballs and toss the meatballs until coated.
3. Place the lid back on the crock pot and cook on low for 4 hours (or high for 2 hours), stirring occasionally toward the end.
4. Turn the slow cooker to warm and enjoy.

21. Cheeseburger Dip

Cheeseburger Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’12’, ’12 servings’]

Cheeseburger Dip is the best appetizer to bring to a party or serve for game day! It’s an irresistible blend of ground beef, bacon, and cheeses that everyone loves.

Ingredients

• 8 slices bacon
• ¾ pound Ground beef (lean)
• 1 medim yellow onion (finely diced)
• 1 clove garlic (minced)
• 8 ounces cream cheese (softened)
• ½ cup sour cream
• 1 cup shredded sharp cheddar cheese
• ½ cup Monterey Jack cheese
• 1 teaspoon Worcestershire sauce
• salt and pepper (to taste)
• chopped fresh parsley
• Dill pickles (diced)

Instructions

1. Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
2. To a skillet over medium-high heat, add the bacon and cook until crispy. Drain on paper towels. Crumble when it’s cool enough to handle.
3. To the same skillet, add hamburger meat and onion and cook together breaking the meat apart with a wooden spoon until it’s cooked through (5 minutes). Add garlic, and cook for 30 seconds. Remove from heat. Drain fat if necessary.
4. In a mixing bowl, combine the meat with cream cheese, sour cream, half of the cheeses, Worcestershire sauce, crumbled bacon, and season with salt and pepper. Mix everything well.
5. Transfer to a baking pan or skillet, top with the remaining cheese, and bake for 15 minutes or until hot and bubbly.
6. Garnish with chopped parsley and diced pickles. Serve hot with potato chips.

22. Air Fryer Nachos

Air Fryer Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

These air fryer nachos are made in minutes and loaded with gooey cheese, fresh toppings, and the perfect crunch. My favorite game day recipe that hits just the right spot!

Ingredients

• 3 cups tortilla chips
• 1 cup salsa
• 1 can black beans (14.5 oz, drained and rinsed)
• 1 cup cheddar cheese (shredded, substitute with Mexican cheese blend)
• 1 avocado (chopped)
• 2 green onions (chopped, for garnish)
• 2 tablespoons sour cream
• ½ teaspoon lime juice

Instructions

1. Preheat your air fryer to 350°F. Line your air fryer basket with aluminum foil to prevent the cheese from dripping down. Even if you have a tray style air fryer, adding aluminum foil still helps!
2. Spread out 3 cups of tortilla chips on top of aluminum foil, spacing them out evenly, and overlapping rows to further prevent cheese from dripping in between the chips. Depending on the size of your air fryer, you might need more or less chips! Scale or make in batches as needed.
3. Add 1 cup of salsa, 14.5 oz can of black beans (drained and rinsed), and 1 cup of salsa. Then, sprinkle freshly shredded cheddar cheese or Mexican blend across the top of the nachos. Be generous!
4. Place the air fryer basket or tray back into the air fryer and cook for about 2-5 minutes, until the cheese is fully melted. Depending on your air fryer, you might need to cook more (I recommend checking in 1 minute intervals!)
5. Remove nachos from air fryer, and then top with your favorite garnishes – I’ve used avocados, green onions, and sour cream with a squeeze of lime juice. But check the post for other toppings! Devour while hot!

23. Air Fryer Korean BBQ Chicken Wings

Air Fryer Korean BBQ Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT35M · Yield: 15

Smothered in a sweet and sticky sauce, these Air Fryer Korean BBQ Chicken Wing are an easy way to enjoy this crowd-pleasing fried chicken meal.

Ingredients

• For The Wings:
• 2 to 3 pounds of chicken wings
• 1 egg
• 1 cup of milk
• 2 cups of flour
• Garlic salt – to taste
• Seasoned salt – to taste
• Seasoned pepper – to taste
• Spray olive oil
• For The BBQ Sauce:
• 1/2 cup of Soy Sauce
• 1/2 cup of Applesauce
• 1/3 cup of Sugar
• 1/3 cup of Brown sugar
• 1/2 cup of water
• 1 teaspoon of minced garlic
• 1 teaspoon of Sesame oil
• 1 Tablespoon of Rice Wine Vinegar
• 1 Tablespoon of Pear Juice
• 1 Tablespoon of Lemon Juice
• 1 Tablespoon of Apple Juice
• 1 Tablespoon of Orange Juice
• 1 Tablespoon of Sweet Chili sauce
• 1/2 teaspoon of Garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of Ground Ginger
• 2 Tablespoons of Cornstarch

Instructions

1. Start by making the sauce; In a large heavy saucepan, add all the BBQ sauce ingredients except for the cornstarch. Stir the ingredients together until well blended. Bring to a boil, and turn the heat to low. Allow sauce to simmer while you’re preparing the wings.
2. In a medium-size bowl, add the egg, and milk, and whisk together until blended.
3. In another large bowl, add the flour.
4. Open the chicken wings and place them on parchment paper. Sprinkle with garlic salt, seasoned salt, and seasoned pepper.
5. Spray the bottom of the Air Fryer basket with spray olive oil.
6. Dip wings, one at a time, in the egg/milk mixture, and then roll in the flour, and repeat (dip again in egg/milk mixture – then roll in flour).
7. After the second dip and roll in flour, place the wings in the Air Fryer basket.
8. Spray the wings with the spray olive oil, and set the temperature to 400 degrees for 10 minutes.
9. Remove fryer basket, turn wings, and spray lightly with spray olive oil. Cook in the Air Fryer for 10 more minutes, checking wings every 3 minutes, making sure they are not getting too browned. If they appear to be getting too brown, turn the temperature to 375, and continue to cook.
10. Remove the wings from the basket to a large bowl.
11. In a small bowl, place the cornstarch, and add enough water to stir the cornstarch until smooth.
12. Add the cornstarch to the sauce, and turn the heat up to medium-high. Bring the sauce to a boil, stirring constantly, and when the sauce boils and thickens, remove from heat.
13. Stir sauce, and spoon over wings. Toss wings in sauce to coat.
14. Place wings back in the air fryer for 1 minute.
15. Remove wings to a plate, sprinkle with sesame seeds, and serve with additional sauce on the side.

24. Jalapeno Popper Chicken Dip

Best Jalapeño Popper Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 32

Your favorite Jalapeño Poppers turned into a delicious dip. Can be served with veggies, chips, or crackers. It’s Keto Friendly and low carb. Perfect for your next get together.

Ingredients

• 8 ounces cream cheese, softened
• 1 cup sour cream
• 6 slices thick-cut bacon, cooked and crumbled
• 8 ounces shredded Monterey Jack cheese, divided
• 2 cups shredded chicken
• 1 large jalapeno, seeded, small dice
• 1⁄2 teaspoon garlic powder
• 1⁄2 cup panko breadcrumbs
• 3 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 350°F.
2. Spray an 8 or 9-inch baking dish with cooking spray, set aside.
3. In a large bowl add the cream cheese and with a hand mixer, or by hand with a fork, mix until smooth.
4. Add in the sour cream, mix to combine until smooth.
5. Add in the bacon, all but 1⁄2 cup of the cheese, chicken, jalapeno, and garlic powder, stir to combine.
6. Spoon it into the baking dish, smoothing out the top.
7. In a small bowl, mix the breadcrumbs with the melted butter.
8. Add the remaining cheese and toss to combine.
9. Sprinkle this on top of the dip.
10. Bake for 25-30 minutes until lightly golden brown on top and bubbly.
11. Serve immediately with dippers of your choice.

25. Mexican Chiquito Cheese Dip

Mexico Chiquito Cheese Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 4

This Mexican Chiquito cheese dip is delicious when enjoyed warm with tortilla chips, pita chips or simply cucumber bites. I love how cheesy it tastes and you can make it smooth or chunky. Ready in less than 15 minutes, this cheese dip will be great for a party with friends!

Ingredients

• 1/2 stick butter
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 tablespoon ketchup
• dash of salt
• 2 cups milk
• 1/2 lb American cheese or Velveeta
• 2 tablespoon flour
• 1 teaspoon dark chili powder

Instructions

1. Melt butter in a small heavy bottom pot over medium low heat. Add flour and stir until fully combined.
2. Add all the spices and keep stirring. Add milk and cheese. Stir until it reaches desired consistency. If its too thick add more milk.

26. Spinach Dip

Spinach Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan
• 1/2 cup shredded mozzarella
• 1 cup artichoke hearts, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. 1. In a bowl, mix spinach, cream cheese, sour cream, mayonnaise, parmesan, mozzarella, artichokes, and garlic.
2. 2. Season with salt and pepper; transfer to a baking dish.
3. 3. Bake at 375°F for 18–22 minutes until hot and bubbling.
4. 4. Serve with bread, crackers, or vegetables.

27. Air Fryer Stuffed Mushrooms

Air Fryer Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT8M · Total: PT20M · Yield: [’12’, ’12 mushrooms’]

An easy, healthy, and delicious appetizer cooked in the air fryer and ready in 20 minutes!

Ingredients

• 8 oz button mushrooms ((about 10-12))
• ¼ cup cream cheese
• ¼ cup parmesan cheese, shredded ((plus a little more for the top of the mushrooms))
• ¼ cup Italian breadcrumbs
• 1 clove garlic
• kosher salt ((just a pinch or two))
• freshly ground black pepper ((a few cranks of a grinder))
• Italian seasoning ((optional to sprinkle on top))

Instructions

1. Wash and de-stem the mushrooms. Place the stems in the food processor as they become part of the filling (no waste!).
2. Place the cream cheese, parmesan cheese, breadcrumbs, garlic, salt, and pepper in the food processor along with the stems and process until fully combined.
3. Fill each mushroom with the filling. Sprinkle the top with a small amount of shredded parmesan cheese and Italian seasoning. ⅙
4. Place the mushrooms in the air fryer basket ensuring there is room around each one for the air to circulate. Air Fry at 400°F for 8-10 minutes.
5. Carefully remove the mushrooms using tongs and allow them to cool slightly before enjoying. These are best when enjoyed immediately.

28. Feta Spinach Bacon Puff

Feta Spinach Bacon Puffs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 9

Flaky puff pastry is stuffed with a creamy cheese mixture with bacon and spinach

Ingredients

• 1 puff pastry sheet, thawed according to directions
• 4 oz. cream cheese
• 2 eggs (divided)
• 4 oz. feta cheese, crumbled
• 3 slices bacon, cooked and crumbled
• 1/2 teaspoon garlic powder
• 2 tablespoons scallions, minced
• 1/4 teaspoon black pepper
• 5 oz. spinach, thawed

Instructions

1. Preheat oven to 400°
2. In a medium bowl use a mixer to combine the cream cheese, egg, garlic powder and pepper
3. Mix in with a spoon or spatula the bacon, feta and scallions
4. Add in the spinach with a spoon or spatula making sure to divide up clumps; set aside
5. On a slightly floured surface unroll the puff pastry and use a rolling pin to remove/flatten seams
6. Use a knife to cut 9 squares
7. Spray a muffin tin with vegetable spray and place a square in each tin (you might have to stretch corners a bit so that they can meet in middle)
8. Divide filling into each puff pastry square and have corners of pastry meet in middle (pinch slightly)
9. Brush each with egg wash (just beat egg in a bowl with fork before brushing on)
10. Bake for about 20-24 minutes until golden brown
11. Place on cooling rack for about 10 minutes then use a small knife or spatula to loosen edges and pop out.
12. Serve warm or at room temperature

29. Artichoke Dip

Artichoke Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan
• 1 cup shredded mozzarella
• 1 clove garlic, minced
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions

1. 1. In a bowl, blend cream cheese, sour cream, mayonnaise, parmesan, and mozzarella until smooth.
2. 2. Stir in artichokes, garlic, and lemon juice; season with salt and pepper.
3. 3. Transfer to an oven-safe dish; bake at 350°F for 15–20 minutes until hot and bubbling.
4. 4. Serve with chips, bread, or vegetables.

30. 15 Minute Queso Cheese Dip

15 Minute Queso Cheese Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup shredded cheddar cheese
• 1 cup processed cheese (Velveeta) or additional cheddar
• 1/2 cup milk
• 1 cup salsa
• 1 small jalapeño, minced (optional)
• 1/2 tsp chili powder
• Salt to taste

Instructions

1. 1. In a saucepan over low heat, melt cheese with milk, stirring until smooth.
2. 2. Stir in salsa, jalapeño, and chili powder; simmer 2–3 minutes to blend flavors.
3. 3. Taste and adjust salt; keep warm for serving with tortilla chips.

31. Spanish Leek Croquettes

Spanish Leek Croquettes (Croquetas de Puerro) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT645M · Yield: [’16’]

A super tasty, crispy ball of leek infused bechamel! How can you go wrong?

Ingredients

• 1 small onion
• 2 bay leaves
• 4 cloves
• 2 Tbsp olive oil
• 1 large leek ((about 8 to 10 oz/ 225-280 grams once finely chopped))
• 3 cups whole milk
• 2 oz butter ((good quality))
• 3 oz flour
• 1 ½ tsp sea salt
• ⅛ tsp ground nutmeg
• 1 egg ((with a splash of milk for egg wash))
• ¾ cup breadcrumbs ((as needed))
• olive oil ((as needed for frying))

Instructions

1. Begin by attaching two bay leaves to a small onion with four cloves. 
2. Finely chop the leek(s) if you haven’t yet done so, then sauté them in about 2 Tbsp olive oil over medium heat (do not brown).
3. While the leeks are cooking, put the milk in a pot and add the onion. Heat to 175˚F (80˚C).
4. In a medium sized pot, melt the butter, then add the flour.
5. Stir briskly, and cook the flour and butter to avoid the raw flour taste. Begin adding some of the hot milk (remove the onion first). Continue adding milk and stirring quickly until all the milk has been added.
6. Add salt and nutmeg and continue cooking and stirring until the béchamel thickens (watch the video to see the consistency). Next, add the sautéed leeks.
7. Cook over low heat, stirring until the béchamel stays when pulled away from the side of the pot (see the video for a visual).
8. Place into a container, cover with parchment paper, then refrigerate overnight.
9. The next day, shape the mixture into round balls about 50 g (1.75 oz) each.
10. Dip each croquette in beaten egg with some milk. Then immediately roll in breadcrumbs, and store in container until ready to fry. (We froze some like this and they were great to use later; just defrost in the fridge then fry.)
11. When ready to fry the leek croquettes, heat some olive oil to 320˚F (160˚C). Fry the croquettes until golden brown and heated all the way through.Remove from oil and drain well. Place on paper towel lined plate or tray.
12.  Serve hot with a little mayonnaise, if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.