Air-Fried Fritto Misto with Artichokes and Lemon

In a small bowl, combine the flour, baking powder and 1 tsp. salt. Add the club soda and whisk to combine. The batter should be a little looser than pancake batter.

Spread the cornstarch on a plate. On another plate, combine the panko, granulated garlic, 1 tsp. pepper and 1 tsp. salt. Working with a few pieces at a time, coat the squid, shrimp, artichokes hearts and lemon slices in the cornstarch, tapping to remove the excess. Dip in the batter, allowing the excess batter to drip back into the bowl. Transfer to the panko mixture, turning to coat evenly.

Preheat a Philips Airfryer to 400°F (200°C).

Lightly coat the fritto misto pieces with vegetable oil spray. Working in batches if necessary or using a double layer rack, arrange in a single layer in the cooking basket and insert the basket into the Airfyer. Cook until crispy and deep golden brown, 8 to 10 minutes, flipping halfway through and spraying with more oil if the fritto misto begins to look dry.

Transfer to a platter, garnish with the basil and lemon wedges, and serve. Serves 4.

Adapted from Williams-Sonoma The New Airfryer Cookbook (Weldon Owen, 2018)