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AirFry recipes
122
Zucchini chips with blue cheese dip and chilli sauce
Preparation time: 55minutes
Serves 2
For the vegetables
2zucchinis
3 medium eggs
50ml milk, 3.5% fat
1 tbsp. sunflower oil
200g panko breadcrumbs
2tsp. salt
½tsp. garlic powder
½tsp. onion, granulated
¼tsp. black pepper | coarsely ground
100g mature Alpine cheese | grated
100 g plain white flour
For the blue cheese dip
150g blue cheese, strong
2tbsp. mayonnaise
80g yoghurt, 3.5%fat
A pinch of salt
A pinch of pepper
¼tsp. paprika, smoked
For serving
1tsp. sriracha sauce
Accessories
Grilling and roasting insert
Hand-held blender
Universal tray
Preparation
Halve the zucchinis crosswise and cut
each half into 8equal pieces.
Whisk the eggs, milk and oil together in
a shallow bowl.
In another bowl, mix together the panko
breadcrumbs, spices and Alpine
cheese. Place the flour in a third bowl.
Now coat the zucchini pieces with the
breadcrumbs.
To do this, first turn the zucchini pieces
in the flour, then in the egg mixture.
Then coat them evenly with the panko
mixture. For a particularly even and
crispy coating, turn the pieces in the
egg and panko mixtures a second time.
Place the grilling and roasting insert on
the universal tray, place the zucchini
pieces on top and bake according to
the settings. Turn after 15minutes and
bake for a further 10minutes.
To make the dip, blend all the
ingredients for around 1minute.
Blending for too long may cause the dip
to separate. Chill the dip until ready to
serve.
Serve the zucchini chips with the dip
and drizzle with the sriracha sauce.
Settings
Oven function: | AirFry
Temperature: 205°C
Duration: 25minutes
Shelf level: 2
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