Preparation Time: 9 minutes

Cooking Time: 11 minutes

Servings: 4

 

Ingredients:

Oil, for spraying

 Avocado-feta dip:

1 avocado, pitted, peeled, flesh scooped out

4 oz feta cheese, reduced fat

2 leeks, minced

1 lime, freshly squeezed

¼ cup fresh parsley, chopped roughly

1/16 tsp black pepper

1/16 tsp salt

 Vegetables:

1 zucchini, sliced into matchsticks

1 carrot, sliced into matchsticks

1 cup panko breadcrumbs, add more if needed

1 parsnip, sliced into matchsticks

1 large egg, whisked, add more if needed

1 cup all-purpose flour, add more if needed

1/8 tsp flaky salt

 

Directions:

Preheat Air Fryer to 400°F.

Season carrots, parsnips, and zucchini with salt.

Dredge carrots into flour first, then egg, and finally into breadcrumbs. Place breaded pieces on a baking sheet lined with parchment paper. Repeat the step for all carrots. Then do the same for parsnips and zucchini.

Lightly spray vegetables with oil. Place a generous handful of carrots in the Air Fryer basket. Fry for 10 minutes or until breading turns golden brown, shaking the contents of the basket once midway. Place cooked pieces on a plate. Repeat the step for the remaining carrots.

Do the earlier step for parsnips, and then zucchini.

For the dip, except for salt, place the remaining ingredients in a food processor. Pulse a couple of times, and then process to desired consistency scraping down sides of the machine often. Taste. Add salt only if needed. Place in an airtight container. Chill until needed.

Place equal portions of cooked vegetables on plates. Serve with a small amount of avocado-feta dip on the side.

 

Nutrition:

Calories: 109

Carbohydrates: 4.0 g

Fat: 2.6 g

Protein: 2.9 g