From Breville
Ingredients:
2 medium zucchini (about 8 ounces/225g each)
2 teaspoons kosher salt, divided
1 cup (55g) panko breadcrumbs
1 cup (60g) finely grated Parmesan cheese
1 teaspoon Italian seasoning
Pinch cayenne pepper
1⁄4 cup (35g) all-purpose flour
2 egg whites
Ranch Dressing
Directions:
1. Cut the zucchini in half crosswise and then cut each half lengthwise into wedges 1⁄2-inch (1cm) thick. Toss zucchini with 11⁄2 teaspoons kosher salt and place in a strainer or colander set over a bowl. Let drain for 30 minutes. Rinse well under cold running water to get rid of excess salt. Use paper towels or a clean dish towel to dry the zucchini well.
2 . Pre heat Air Fryer to 425 degrees. Combine panko, Parmesan, Italian seasoning, cayenne and 1⁄2 teaspoon kosher salt in the bowl of a food processor. Pulse until ingredients are well combined and slightly finer in texture, 5–7 pulses. Transfer panko mixture to a shallow dish.
3. Place flour and egg whites in two additional shallow dishes.
4.Working in batches, toss zucchini in flour and shake off any excess. Dip zucchini in egg whites and allow excess to drain off. Dredge zucchini in panko mixture, ensuring all sides are well crusted.
5.Arrange zucchini in a single layer on the airfry basket, leaving space between each piece.
6. Cook in Airfryer at 425 degrees for12 minutes.
7. Cook until brown and crispy, about 12 minutes.
8. Serve immediately with Ranch Dressing.
Serves 4
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