Air-Fried Zucchini Fries with Herb Yogurt

Instructions

• 1

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

• 2

  Place the zucchini in a colander set over a bowl. Sprinkle with 1 teaspoon 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

  To make the herb yogurt, whisk all the 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, the remaining 1 teaspoon 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 separate shallow dish. Whisk the egg whites in a third dish until foaming.

• 6

  Place a third of the zucchini in the flour and toss to coat, shaking off the excess. Dip each piece 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.

• 8

  Line the roasting pan with foil and set aside. Insert the oven rack into position 3 Down. Set the oven to Air Fry, Super Convection, 425°F, for 13 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 9

  Generously spray all sides of the zucchini with cooking spray.

• 10

  Once preheated, place the roasting pan on the rack to catch any drips during cooking. Place the basket into position 1 and air fry for 13 minutes. When the oven signals, turn the zucchini over and continue cooking.

• 11

  The zucchini fries should be golden and crisp. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 12

  Sprinkle the zucchini fries with salt and serve with the herb yogurt.