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AirFry recipes
Courgette fries with blue cheese dip and chilli sauce
Total time required: 55 minutes
Serves 2
For the vegetables
2 courgettes
3 eggs, medium
50 ml milk, whole
2 tbsp sunflower oil
200 g panko breadcrumbs
2 tsp salt
½ tsp garlic powder
½ tsp onion, granulated
¼ tsp black pepper | coarsely ground
100 g mature Alpine cheese | grated
100 g plain white flour
For the blue cheese dip
150 g blue cheese, strong
2 tbsp mayonnaise
80 g yoghurt, 3.5 % fat
1 pinch of salt
1 pinch of pepper
¼ tsp paprika, smoked
To serve
1 tsp sriracha sauce
Accessories
Grilling and roasting insert
Hand blender
Universal tray
Method
Halve the courgettes crosswise and cut
each half into 8 equal 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 courgette pieces with the
120
breadcrumbs.
To do this, first turn the courgette
pieces in the flour, then in the egg mix-
ture. 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 courgette
pieces on top and bake according to
the settings. Turn after 15 minutes and
bake for a further 10 minutes.
To make the dip, blend all the ingredi-
ents for around 1 minute. Blending for
too long may cause the dip to separate.
Chill the dip until ready to serve.
Serve the courgette fries with the dip
and drizzle with the sriracha sauce.
Settings
Operating mode: | AirFry
Temperature: 205 °C
Cooking duration: 25 minutes
Shelf level: 2
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