Ready Time: 47 mins
Preparation Time: 35 mins
Cooking Time: 12 mins
Serves: 4
Ingredients
For the zucchini
- 450 g (approx. 4 medium) zucchinis1
- ½ tsp sea salt
- 55 g panko breadcrumbs
- 60 g finely grated Parmesan cheese
- 1 tsp dried oregano
- 1 pinch cayenne pepper
- 35 g plain flour
- 2 egg whites
For the herbed yoghurt dip
- 250 g Greek yoghurt
- 1 clove garlic, finely grated
- ½ bunch chives, finely sliced
- ¼ bunch Italian parsley, finely chopped
- 1 tsp lemon juice
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Spray oil
Method
- Cut the zucchini in half crosswise and then cut each half lengthwise into long wedges, 1 cm thick. Toss the zucchini with the salt and place in a colander set over a bowl. Let drain for 30 mins.
- Rinse well under cold running water to get rid of the excess salt. Use paper towels or a clean dish towel to dry the zucchini well.
- Place all ingredients into a small bowl and stir until well combined. Cover and chill until ready to use.
- Combine the panko crumbs, 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 panko mixture into a shallow dish.
- Place the flour in a separate shallow dish.
- Place the egg whites into a bowl and whisk. When they are broken up and slightly foaming, place them in another shallow dish.
- Toss L of the zucchini wedges in flour and shake off any excess.
- Then dip the zucchini into the egg whites to coat them, allowing the excess to drain off.
- Transfer the zucchini into the panko mixture, ensuring all sides are well crusted.
- Spray the airfry basket with spray oil.
- Arrange the zucchini wedges in a single layer on the air fry basket, leaving space between each piece.
- Pre-heat the oven. Select AIRFRY/SUPER CONVECTION/220°C/12 mins and press start.
- Once preheated, place the airfry basket in the airfry position of the oven and cook for 12 mins or until golden brown and crispy.
- Serve immediately with the herbed yoghurt dip.