Zucchini Crisps with Garlic Aioli Dip by Chef Madelene using La Rouge Air Fryer Ingredients for Zucchini Crisps: 1 large or 2 medium zucchini, sliced into 1/2″ thick rounds 1/2 cup all-purpose flour for dredging (seasoned with 1 tsp salt and 1/4 tsp black pepper) 2 eggs, beaten, for egg wash 1 1/2 cups Panko Bread Crumbs Oil for sautéing For the Garlic Aioli Sauce: 1/3 cup mayonnaise 1 garlic clove, pressed 1/2 Tbsp lemon juice 1/4 tsp salt 1/8 tsp black pepper Procedure Preheat the La Rouge Airfyer to 200 C Dredge all sides of zucchini in flour. Next, dip them in the beaten egg mixture; they should be completely coated in egg. 4. Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs. Spray with oil or brush thinly. Place all the Zucchinis to the frying basket and slide to the Airfryer set for 7 minutes. For the sauce, mix all the ingredients serve and enjoy.
Posted on: Sat, 27 Sep 2014 03:36:09 +0000
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