Air-Fried Zucchini Fries with Herb Yogurt

Instructions

• 1

  Trim the ends then cut in half crosswise, cut each half lengthwise into 1cm thick wedges.

• 2

  Place the zucchini in a colander set over a bowl. Sprinkle with salt and toss to combine. Stand for 30 minutes to draw out the moisture. The drier the zucchini, the crunchier the fries will be. Meanwhile, continue to the next step.

• 3

  Whisk all the yogurt dip ingredients together. Cover and refrigerate until ready to use.

• 4

  Rinse the zucchini well under cold water to remove the excess salt. Pat dry with paper towels.

• 5

  Place the breadcrumbs, parmesan, salt and cayenne pepper in a food processor bowl and pulse until finer in texture. Transfer to a shallow dish. Place the flour in a bowl. Whisk the egg whites until foaming.

• 6

  Place a third of the zucchini in the flour and toss to coat, shaking off the excess. Dip each into the egg whites to coat, allowing the excess to drain. Coat in the crumb mixture and lightly shake away the excess. Place in the air fry basket. Repeat with the remaining zucchini.

• 7

  Place the remaining zucchini in a single layer in the air fry basket, ensuring they are not touching.

• 8

  Set the oven to Air Fry, Super Convection, 220°C, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 9

  Generously spray the zucchini with cooking spray.

• 10

  Once preheated, place the basket in rack position 3 and cook for 15 minutes.

• 11

  The zucchini fries should be golden and crisp. If not, cook them a little longer.

• 12

  Sprinkle with salt and serve with the yogurt dip.