Veggie Fries With Herbed Yogurt Dip; Sweet Potato Fries With Chipotle Mayo - Cuisinart TOA-65 Instruction And Recipe Booklet

1 teaspoon kosher or seasoned salt
1 . Cut potatoes into 1/4-inch thick pieces, about 4 inches long . Pat dry completely .
2 . Place the AirFryer Basket onto the Baking/Drip Pan . Put the dried potatoes into
the pan . Spray with oil . Sprinkle with salt and toss . Spread into a single layer .
3 . Put the assembled basket into rack Position 2 . Select AirFry–Fries with the
temperature set to 400°F for 15 minutes, cooking until desired crispiness is
achieved .
4 . When French fries are done, transfer to a serving bowl . Taste and adjust
seasoning as desired . Serve immediately .
Nutritional information per serving (based on 3 servings):
Calories 138 (10% from fat) • carb. 27g • pro. 4g • fat 2g • sat. fat 0g
chol. 0mg • sod. 389mg • calc. 0mg • fiber 2g

Veggie Fries with Herbed Yogurt Dip

The vegetables in this recipe can be substituted with any of your favorites .
Makes 4 to 6 servings
Herbed Yogurt Dip (makes 1/2 cup)
1 garlic clove
1 tablespoon fresh mint leaves
7 ounces plain, nonfat Greek yogurt
1 teaspoon fresh lemon juice
¹⁄ teaspoon kosher salt
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Veggie Fries:
½ cup unbleached, all-purpose flour
2 large eggs, beaten well
1 cup panko breadcrumbs
1 tablespoon grated Pecorino Romano cheese
½ teaspoon dried oregano
½ teaspoon dried parsley
¹⁄ teaspoon kosher salt
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½ medium zucchini (about 4 ounces), cut into ¼-inch thick
pieces, about 3 inches long
6 string beans (about 2 ounces), trimmed
½ avocado, pitted and cut into 8 pieces
Olive oil, for spraying
Lemon, for serving, optional
1 . Prepare the Herbed Yogurt Dip: Put garlic and mint into the work bowl of a
Cuisinart chopper/mini food processor fitted with the chopping blade .
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Pulse until roughly chopped . Scrape down sides; add yogurt, lemon juice
and salt . Process on High until completely puréed and homogenous . Transfer
to a serving bowl, cover, and refrigerate until ready to use .
2 . Make the veggie fries: Place the AirFryer Basket onto the Baking/Drip Pan .
Reserve . Put the flour, eggs and panko into individual containers large
enough for dipping the veggies . Add the cheese, spices and salt to the panko
and stir to combine .
3 . Dredge each of the vegetables in the flour, and shake off the excess before
dipping into the egg, and then finally coating evenly with the panko mixture .
Once coated, transfer to the assembled basket in a single layer . Spray liberally
and evenly with oil .
4 . Place the assembled tray into rack Position 2 . Select AirFry with the tempera-
ture set to 400ºF for 8 minutes .
5 . When veggies sticks are done, transfer to a serving plate . Taste and adjust
seasoning with more salt or a squeeze of lemon, if desired . Serve immediately
with the reserved herbed dip .
Nutritional information per serving (based on 6 servings):
Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g
chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g

Sweet Potato Fries with Chipotle Mayo

More nutritious alternative to regular French fries .
Makes 2 to 3 servings
Chipotle Mayonnaise:
½ cup mayonnaise
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