Zucchini Fries with Herbed Yogurt Dip

Instructions

• 1Cut in half crosswise and cut each half lengthwise into ½-inch thick wedges.
• 2Place 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.
• 3Whisk the ingredients together. Cover and refrigerate until ready to use.
• 4Rinse 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.
• 7Place in a single layer, ensuring they are not touching.
• 8The oven will preheat.
• 9Generously spray the zucchini with cooking spray.
• 10Once preheated, place the basket in rack position 3 and start the timer.
• 11Sprinkle with salt and serve with the yogurt dip.