Air-Fried Zucchini Fries with Herb Yogurt

Instructions

• 1Cut the zucchini in half crosswise and cut each half lengthwise into ½-inch thick wedges.
• 2Place the zucchini in a colander set over a bowl. Sprinkle with the 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.
• 3Whisk the yogurt, garlic, chives, parsley, lemon juice, salt and pepper together. Cover and refrigerate until ready to use.
• 4Rinse the zucchini well under cold water to remove the excess salt. Pat dry with paper towels.
• 5Place the breadcrumbs, parmesan, salt and cayenne pepper in a food processor and pulse until finer in texture. Transfer to a shallow dish. Place the flour in a bowl. Whisk the egg whites until foaming.
• 6Place 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. Continue with the remaining zucchini, ensuring they are not touching.
• 7Place in a single layer, ensuring they are not touching.
• 8Select AIR FRY/SUPER CONVECTION/425°F/15 minutes and press START to preheat. Meanwhile, continue to the next step.
• 9Generously spray the zucchini with cooking spray.
• 10Once preheated, place the basket in rack position 3 and cook for 15 minutes, or until the fries are golden and crisp.
• 11Sprinkle with salt and serve with the yogurt dip.