Veggie Sticks With Herbed Yogurt Dip - Cuisinart TOA-60 Manual De Instrucciones

2 . Add water and sugar; stir . Bring mixture to a boil and cook until
sugar is dissolved . Add the cornstarch mixture to the pot and stir .
Boil while stirring, to thicken, at least 1 minute .
3 . Remove pot from heat, add the salt and, with a hand blender or
blender, blend on High until chile slices and garlic are puréed and
mixture is homogeneous . Enjoy hot, or allow to cool to room
temperature . NOTE: Dip will become thicker and more gelatinous as
it cools .
4 . Make the Spring Rolls: Put all of the filling ingredients, except the
tofu, into a mixing bowl . Combine and reserve . Put AirFryer Basket
onto the Baking Pan . Reserve .
5 . Place one piece tofu in the center of one wrapper, and top with about
1 tablespoon of filling . Fold the bottom of the wrapper upward, over
the filling . Fold the right side over and then the left, and roll up to
secure the spring roll . Brush the edge with water to seal . Transfer to
assembled basket . Reserve and repeat with remaining wrappers .
Spray both sides of the spring roll with oil .
6 . Put the assembled Baking Pan into rack Position 2 . Set to AirFry at
400°F for 10 minutes . Cook until golden brown on all sides . Flip half-
way through cooking if necessary .
7 . Serve immediately with the Sweet Chile Dipping Sauce .
Nutritional information per serving of Sweet Chile Dipping Sauce (1 tablespoon):
Calories 14 (1% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
sod. 29mg • calc. 1mg • fiber 0g
Nutritional information per Spring Roll:
Calories 53 (34% from fat) • carb. 7g • pro. 2g • fat 2g • sat. fat 0g • chol. 1mg
sod. 152mg • calc. 22mg • fiber 1g

Veggie Sticks 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:
1 garlic clove
1 tablespoon fresh mint leaves
7 ounces plain, non-fat Greek yogurt
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt, divided
Veggie Sticks:
½ cup unbleached, all-purpose flour
3 large eggs, beaten well
1½ cups panko breadcrumbs
2 tablespoons grated Pecorino Romano cheese
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon kosher salt
1 medium zucchini (about 6 ounces), cut into ¼-inch thick
pieces, about 3 inches long
10 string beans (about 2 ounces), trimmed
1 avocado, pitted and cut into 8 slices
Olive oil, for spraying
Lemon, for serving, optional
1 . Prepare Herbed Yogurt Dip: Put garlic and mint into the work bowl of
a mini food processor . Pulse until roughly chopped . Scrape down
sides; add yogurt, lemon juice and salt . Process on High until com-
pletely puréed and homogeneous . Transfer to a serving bowl, cover,
and refrigerate until ready to use .
2 . Make Veggie Sticks: Place the AirFryer Basket onto the Baking Pan .
Reserve . Put the flour and eggs into 2 separate, individual containers
large enough to dip the vegetables into . Combine the panko, cheese,
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