Zucchini Fries with Herbed Yogurt Dip
By Breville
Images
Serves
Serves 4
Ingredients
4 medium zucchinis
1 tsp dried oregano
¼ tsp cayenne pepper
¼ cup (1¼ oz) all-purpose flour
3 large egg whites
Cooking oil spray
1 small clove garlic, finely grated
3 tbsp finely chopped chives
2 tbsp finely chopped flat-leaf parsley
1 tsp fresh lemon juice
½ tsp flaky sea salt
¼ tsp freshly ground black pepper
1½ tsp flaky sea salt
1 cup (2 oz) panko breadcrumbs
¾ cup (2 oz) finely grated parmesan cheese1 tsp dried oregano
¼ tsp cayenne pepper
¼ cup (1¼ oz) all-purpose flour
3 large egg whites
Cooking oil spray
For the herbed yogurt dip:
1 cup (8½ oz) Greek-style yogurt1 small clove garlic, finely grated
3 tbsp finely chopped chives
2 tbsp finely chopped flat-leaf parsley
1 tsp fresh lemon juice
½ tsp flaky sea salt
¼ tsp freshly ground black pepper
Procedure
Now with the Breville+ experience, which includes step-by-step recipes, live, on-demand classes and more. All recipes are fully tested by the Breville Test Kitchen and ChefSteps to work with Breville products, so you can nail it the first time, every time.
Cut the zucchini in half crosswise and then cut each in half lengthwise. Cut each piece into ½-inch thick wedges. Sprinkle the zucchini with the salt and put in a colander set over a bowl. Set aside for 30 minutes.
Rinse the zucchini under cold running water to get rid of the excess salt. Pat dry with paper towels.
To make the herbed yogurt dip, put all the ingredients in a small bowl and stir until well combined. Cover and refrigerate until ready to use.
Combine the breadcrumbs, Parmesan, oregano and cayenne in the bowl of a food processor. Pulse until the ingredients are well combined and slightly finer in texture. Transfer the crumb mixture to a tray.
Place the flour in a shallow dish.
Whisk the egg whites in a bowl until slightly foaming.
Working with a few zucchini wedges at a time, coat the zucchini in the flour mixture, dusting off any excess, dip in the egg whites then breadcrumbs, pressing on the crumbs, ensuring all sides are well coated. Place on a plate. Continue until all the zucchini wedges are coated.
Place the zucchini in the air fry basket, ensuring they are not touching each other. Spray the zucchini with the oil to coat. Turn the zucchini and spray the other side.
Preheat the oven. Select AIRFRY/SUPER CONVECTION/425°F/16 minutes and press start.
Once preheated, place the zucchini in the AIR FRY position and cook for 16 minutes until golden and crisp.
Serve immediately with the herbed yogurt dip.
Cut the zucchini in half crosswise and then cut each in half lengthwise. Cut each piece into ½-inch thick wedges. Sprinkle the zucchini with the salt and put in a colander set over a bowl. Set aside for 30 minutes.
Rinse the zucchini under cold running water to get rid of the excess salt. Pat dry with paper towels.
To make the herbed yogurt dip, put all the ingredients in a small bowl and stir until well combined. Cover and refrigerate until ready to use.
Combine the breadcrumbs, Parmesan, oregano and cayenne in the bowl of a food processor. Pulse until the ingredients are well combined and slightly finer in texture. Transfer the crumb mixture to a tray.
Place the flour in a shallow dish.
Whisk the egg whites in a bowl until slightly foaming.
Working with a few zucchini wedges at a time, coat the zucchini in the flour mixture, dusting off any excess, dip in the egg whites then breadcrumbs, pressing on the crumbs, ensuring all sides are well coated. Place on a plate. Continue until all the zucchini wedges are coated.
Place the zucchini in the air fry basket, ensuring they are not touching each other. Spray the zucchini with the oil to coat. Turn the zucchini and spray the other side.
Preheat the oven. Select AIRFRY/SUPER CONVECTION/425°F/16 minutes and press start.
Once preheated, place the zucchini in the AIR FRY position and cook for 16 minutes until golden and crisp.
Serve immediately with the herbed yogurt dip.
Zucchini Fries with Herbed Yogurt Dip
By Breville
Serves
Serves 4
Ingredients
4 medium zucchinis
1 tsp dried oregano
¼ tsp cayenne pepper
¼ cup (1¼ oz) all-purpose flour
3 large egg whites
Cooking oil spray
1 small clove garlic, finely grated
3 tbsp finely chopped chives
2 tbsp finely chopped flat-leaf parsley
1 tsp fresh lemon juice
½ tsp flaky sea salt
¼ tsp freshly ground black pepper
1½ tsp flaky sea salt
1 cup (2 oz) panko breadcrumbs
¾ cup (2 oz) finely grated parmesan cheese1 tsp dried oregano
¼ tsp cayenne pepper
¼ cup (1¼ oz) all-purpose flour
3 large egg whites
Cooking oil spray
For the herbed yogurt dip:
1 cup (8½ oz) Greek-style yogurt1 small clove garlic, finely grated
3 tbsp finely chopped chives
2 tbsp finely chopped flat-leaf parsley
1 tsp fresh lemon juice
½ tsp flaky sea salt
¼ tsp freshly ground black pepper
Procedure
Now with the Breville+ experience, which includes step-by-step recipes, live, on-demand classes and more. All recipes are fully tested by the Breville Test Kitchen and ChefSteps to work with Breville products, so you can nail it the first time, every time.
Cut the zucchini in half crosswise and then cut each in half lengthwise. Cut each piece into ½-inch thick wedges. Sprinkle the zucchini with the salt and put in a colander set over a bowl. Set aside for 30 minutes.
Rinse the zucchini under cold running water to get rid of the excess salt. Pat dry with paper towels.
To make the herbed yogurt dip, put all the ingredients in a small bowl and stir until well combined. Cover and refrigerate until ready to use.
Combine the breadcrumbs, Parmesan, oregano and cayenne in the bowl of a food processor. Pulse until the ingredients are well combined and slightly finer in texture. Transfer the crumb mixture to a tray.
Place the flour in a shallow dish.
Whisk the egg whites in a bowl until slightly foaming.
Working with a few zucchini wedges at a time, coat the zucchini in the flour mixture, dusting off any excess, dip in the egg whites then breadcrumbs, pressing on the crumbs, ensuring all sides are well coated. Place on a plate. Continue until all the zucchini wedges are coated.
Place the zucchini in the air fry basket, ensuring they are not touching each other. Spray the zucchini with the oil to coat. Turn the zucchini and spray the other side.
Preheat the oven. Select AIRFRY/SUPER CONVECTION/425°F/16 minutes and press start.
Once preheated, place the zucchini in the AIR FRY position and cook for 16 minutes until golden and crisp.
Serve immediately with the herbed yogurt dip.
Cut the zucchini in half crosswise and then cut each in half lengthwise. Cut each piece into ½-inch thick wedges. Sprinkle the zucchini with the salt and put in a colander set over a bowl. Set aside for 30 minutes.
Rinse the zucchini under cold running water to get rid of the excess salt. Pat dry with paper towels.
To make the herbed yogurt dip, put all the ingredients in a small bowl and stir until well combined. Cover and refrigerate until ready to use.
Combine the breadcrumbs, Parmesan, oregano and cayenne in the bowl of a food processor. Pulse until the ingredients are well combined and slightly finer in texture. Transfer the crumb mixture to a tray.
Place the flour in a shallow dish.
Whisk the egg whites in a bowl until slightly foaming.
Working with a few zucchini wedges at a time, coat the zucchini in the flour mixture, dusting off any excess, dip in the egg whites then breadcrumbs, pressing on the crumbs, ensuring all sides are well coated. Place on a plate. Continue until all the zucchini wedges are coated.
Place the zucchini in the air fry basket, ensuring they are not touching each other. Spray the zucchini with the oil to coat. Turn the zucchini and spray the other side.
Preheat the oven. Select AIRFRY/SUPER CONVECTION/425°F/16 minutes and press start.
Once preheated, place the zucchini in the AIR FRY position and cook for 16 minutes until golden and crisp.
Serve immediately with the herbed yogurt dip.