Airfry Zucchini Fries with Herbed Yogurt Dip

Airfry Zucchini Fries with Herbed Yogurt Dip
30 Minutes Easy

INGREDIENTS:

  • 2 medium zucchinis (about 8 ounces each)
  • 2 tsp kosher salt, divided
  • 1 cup panko breadcrumbs
  • 1 cup finely shredded Parmesan cheese (1 ounce)
  • 1 tsp Italian seasoning
  • Pinch cayenne pepper
  • ¼ cup all-purpose flour
  • 2 egg whites

For the dip

  • 1 cup Greek yogurt
  • 1 clove garlic, minced
  • 1 tbsp minced chives
  • 1 tbsp chopped Italian parsley
  • 1 tsp lemon juice
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

METHOD:

1. Cut the zucchini in half crosswise and then cut each half lengthwise into wedges ½-inch thick

2. Toss zucchini with 1 ½ teaspoons kosher salt and place in a strainer or colander set over a bowl. Let drain for 30 minutes. Rinse well under cold running water to get rid of excess salt. Use paper towels or a clean dish towel to dry the zucchini well

3. To make the dip, combine all ingredients in a small bowl and stir until well combined. Cover and chill until ready to use

4. Combine panko, Parmesan, Italian seasoning, cayenne and ½ teaspoon kosher salt in the bowl of a small food processor. Pulse until ingredients are well combined and slightly finer in texture, 5-7 pulses. Transfer panko mixture to a shallow dish

5. Place flour and egg whites in two additional shallow dishes

6. Working in batches, toss zucchini in flour and shake off any excess. Dip zucchini in egg whites and allow excess to drain off. Dredge zucchini in panko mixture, ensuring all sides are well crusted

7. Arrange zucchini in a single layer on the airfry basket, leaving space between each piece

8. Select AIRFRY/425°F/SUPER CONVECTION/12 minutes and press START to preheat oven

9. Cook in rack position 4 until brown and crispy, about 12 minutes

10. Serve immediately with herbed yogurt dip

Recipe presented by Breville

 
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