Printable Recipe
Crispy Air Fryer Zucchini and Eggplant Sticks with Garlic-Dill Yogurt Sauce
Crisp air-fried zucchini and aubergine sticks in a Parmesan breadcrumb crust with chilled garlic-dill yoghurt sauce.
Prep time
15 min
Cook time
12 min
Total time
27 min
Servings
About 3 to 4 servings
Ingredients
14
Steps
10
Filed under: appetizer, fried, eggs, crispy, garlic, zucchini.
Source channel: Tasting Traditions Country
Key ingredients
green zucchini, purple eggplant, Grana Padano or Parmesan, quantity not specified, Golden breadcrumbs, quantity not specified, Extra virgin olive oil, as needed.
Ingredients
- 1 green zucchini
- 1 purple eggplant
- Grana Padano or Parmesan, quantity not specified
- Golden breadcrumbs, quantity not specified
- Extra virgin olive oil, as needed
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Garlic powder, to taste
- Dried thyme, to taste
- Fresh parsley, quantity not specified
- 200g Greek yogurt
- 1 garlic clove
- Fresh dill, quantity not specified
- 1 lemon wedge
Method
- Cut the zucchini and eggplant into equally sized thick sticks.
- Place the vegetable sticks in a bowl and coat lightly with olive oil.
- Season with sea salt, black pepper, garlic powder and dried thyme.
- Combine the grated Grana Padano or Parmesan with the breadcrumbs and chopped parsley.
- Press the vegetables into the breadcrumb and cheese mixture until coated.
- Preheat the air fryer to 180°C.
- Lightly oil the air-fryer basket and arrange the vegetables in a single layer without overcrowding.
- Air fry at 180°C for 12 minutes, or until golden and crisp.
- Combine the Greek yogurt with the grated garlic, chopped dill, lemon juice, a drizzle of olive oil, salt and black pepper.
- Refrigerate the sauce for at least 15 minutes, then serve it with the hot vegetable sticks.