29
1
cup panko breadcrumbs
1
tablespoon grated Pecorino Romano cheese
½
teaspoon dried oregano
½
teaspoon dried parsley
¹⁄
8
teaspoon kosher salt
½
medium zucchini (about 4 ounces), cut into ¼-inch thick
pieces, about 3 inches long
6
string beans (about 2 ounces), trimmed
½
avocado, pitted and cut into 8 pieces
Olive oil, for spraying
Lemon, for serving, optional
1 . Prepare the Herbed Yogurt Dip: Put garlic and mint into the work bowl of a
Cuisinart
®
chopper/mini food processor fitted with the chopping blade .
Pulse until roughly chopped . Scrape down sides; add yogurt, lemon juice
and salt . Process on High until completely puréed and homogenous . Transfer
to a serving bowl, cover, and refrigerate until ready to use .
2 . Make the veggie fries: Place the AirFryer Basket onto the Baking/Drip Pan .
Reserve . Put the flour, eggs and panko into individual containers large
enough for dipping the veggies . Add the cheese, oregano, parsley and salt to
the panko and stir to combine .
3 . Dredge each of the vegetables in the flour, and shake off the excess before
dipping into the egg, and then finally coating evenly with the panko mixture .
Once coated, transfer to the assembled basket in a single layer . Spray liberally
and evenly with oil .
4 . Place the assembled tray into rack Position 2 . Select AirFry with the tempera-
ture set to 400ºF for 8 minutes .
5 . When veggies sticks are done, transfer to a serving plate . Taste and adjust
seasoning with more salt or a squeeze of lemon, if desired . Serve immediately
with the reserved herbed dip .
Nutritional information per serving (based on 6 servings):
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g
chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g
Sweet Potato Fries with Chipotle Mayo
More nutritious alternative to regular French fries .
Makes 2 to 3 servings
Chipotle Mayonnaise:
½
cup mayonnaise
1
chipotle chile in adobo, finely chopped
¼
teaspoon fresh lemon juice
Sweet Potato Fries:
1
pound sweet potatoes (about 2 medium), cut into ¼-inch thick
pieces, about 4 inches long
½
teaspoon kosher salt
Olive oil, for spraying
1 . Prepare Chipotle Mayonnaise: Put mayonnaise, chipotle and lemon juice in
the work bowl of a mini food processor . Process on High until completely
puréed and homogenous . Transfer to a serving bowl, cover, and refrigerate
until ready to serve .
2 . Make Sweet Potato Fries: Place the AirFryer Basket onto the Baking/Drip
Pan . Put the cut sweet potatoes into the basket . Spray with oil . Sprinkle with
salt and toss . Spread into a single layer .
3 . Put the assembled basket into the oven in rack Position 2 . Select AirFry with
temperature set to 400°F for 15 minutes, cooking until golden brown and
crispy .
4 . When sweet potatoes are ready, transfer to a serving bowl . Serve immediately
with reserved Chipotle Mayonnaise on the side .
Nutritional information per serving of Chipotle Mayonnaise
(based on 1 tablespoon):
Calories 101 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g
chol. 10mg • sod. 93mg • calc. 0mg • fiber 0g
Nutritional information per serving of Sweet Potato Fries (based on 3 servings):
Calories 149 (11% from fat) • carb. 31g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg
sod. 434mg • calc. 57mg • fiber 5g
