Preparation

1. For the herbed yoghurt dip, place all the ingredients into a serving dish and stir well, until combined. Cover and place in the fridge, until ready to use.
2. Cut the zucchini in half and then cut each half lengthwise, into long wedges, approx. 1cm thick. Toss the zucchini with the salt and place in a colander, set over a bowl. Leave to drain for 30 minutes. Rinse the zucchini well, under cold running water, to remove any excess salt. Use a paper towel, or a clean tea towel, to dry the zucchini well.
3. Set up the Expert Prep Pro with the small work bowl and the small chopping / mixing blade. Add the panko breadcrumbs, grated parmesan, oregano and cayenne pepper to the bowl and pulse, until the ingredients are well combined and slightly finer in texture. Transfer the panko mixture into a shallow dish.
4. Place the flour in a separate shallow dish.
5. Add the egg whites to another dish and whisk. When they are broken up and slightly foaming, place them in another shallow dish.
6. Toss the zucchini wedges in the flour, shaking off any excess. Dip into the egg whites to coat, draining off any excess. Finally, coat with the panko mixture and coat on all sides.
7. Place the air fryer basket onto the baking tray. Place the Zucchini Fries in the basket, spacing them evenly and spray with a little olive oil, on both sides.
8. Put the baking tray into the Air Fryer Mini Oven, in rack position 2. Set the oven to air fry, at 200˚C, for 10 minutes. Turn part way through cooking and continue, until they are crispy and a deep golden brown. Repeat, until you have cooked all the Zucchini Fries.