Easy Appetizers for Holiday Hosting

November 2, 2023

Air Fryer Coconut Shrimp

Ingredients

½ cup all-purpose flour
Kosher salt
Freshly ground black pepper
1 cup panko bread crumbs
½ cup shredded sweetened coconut
2 large eggs
1 pound large tail-on shrimp, peeled and deveined
½ cup mayonnaise
1 tablespoon sriracha
1 tablespoon Thai sweet chili sauce

Time + Servings

Prep time: 5 minutes
Total time: 25 minutes
Yield: 4 servings

Directions

In a bowl, lightly season flour with salt and black pepper. In another bowl, combine panko and shredded coconut. In a third bowl, beat two eggs to blend.
Dip shrimp gently and one at a time into seasoned flour, shaking off any excess. Dip into eggs, then into panko mixture.
In an air-fryer basket, arrange shrimp in a single layer; cook at 400°F until shrimp is cooked through, about 7 to 9 minutes. Depending on the size of your air-fryer basket, you may have to cook the shrimp in separate batches.
In a small bowl, combine mayonnaise, sriracha and chili sauce.
When ready to serve, arrange shrimp on a platter. Include dipping sauce alongside or drizzle on top of the shrimp.

Sweet Potato Bites

Ingredients

4 medium sweet potatoes, peeled and sliced into ¼" thick rounds
2 tablespoons melted butter
1 teaspoon maple syrup
Kosher salt
1 bag marshmallows (10 oz.)
½ cup pecan halves

Time + Servings

Prep time: 10 minutes
Total time: 40 minutes
Yield: 6 to 8 servings

Directions

Preheat oven to 400°F. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup. Arrange potatoes in an even layer and season with salt.
Bake until potatoes are tender, flipping halfway through, about 20 minutes. Remove baking sheet from oven. Switch oven to broil.
Top each sweet potato with a marshmallow and broil until puffed and golden brown, about 2 to 3 minutes; remove from broiler.
Top each marshmallow with a pecan half. Sprinkle with cinnamon or brown sugar for additional flavor and serve.

Whipped Ricotta Toast

Ingredients

1½ cups whole milk ricotta cheese
¼ cup extra-virgin olive oil
½ teaspoon kosher salt
2 slices thick-cut bread, such as sourdough, toasted

Time + Servings

Total time: 15 minutes
Yield: 2 servings

Directions

In a food processor or blender, combine the ricotta and ½ teaspoon kosher salt. Blend briefly to combine; with the motor running, slowly drizzle in the olive oil and continue processing on high speed until the ricotta is smooth and creamy, about 2 to 3 minutes.
Spread or pipe whipped ricotta onto toast and season with pepper.
Top with honey, lemon zest or fresh herbs, such as thyme, for added flavor.

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