Ingredients
Herbed Yogurt Dip:
- 1 garlic clove
- 1 tablespoon fresh mint leaves
- 7 ounces plain, non-fat Greek yogurt
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt, divided
Veggie Sticks:
- ½ cup unbleached, all-purpose flour
- 3 large eggs, beaten well
- 1½ cups panko breadcrumbs
- 2 tablespoons grated Pecorino Romano cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- 1 medium zucchini (about 6 ounces), cut into ¼-inch thick piecesabout 3 inches long
- 10 string beans (about 2 ounces), trimmed
- 1 avocado, pitted and cut into 8 slices
- Olive oil, for spraying
- Lemon, for serving, optional
Preparation
Prepare Herbed Yogurt Dip:
- Put garlic and mint into the work bowl of a mini food processor. Pulse until roughly chopped.
- Scrape down sides; add yogurt, lemon juice and salt. Process on High until completely puréed and homogeneous.
- Transfer to a serving bowl, cover, and refrigerate until ready to use.
Make Veggie Sticks:
- Place the AirFryer Basket onto the Baking Pan. Reserve.
- Put the flour and eggs into 2 separate, individual containers large enough to dip the vegetables into.
- Combine the panko, cheese, spices and salt into another container, also large enough to dip the vegetables into.
- Dredge each of the vegetables in the flour, and shake off the excess before dipping into the eggs and then finally coating evenly with the panko mixture.
- Once half are coated, transfer to the assembled pan in a single layer. Spray both sides with oil.
- Place the assembled pan into Rack Position 2. Set to AirFry at 375°F for 10 minutes. Cook until golden.
- While the first batch is cooking, coat the remaining vegetables. Reserve until ready to AirFry.
- When veggie sticks are ready, 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 Yogurt Dip.