📝 About This Recipe
Elevate your snacking game with these golden, crunch-heavy zucchini fries that bridge the gap between healthy greens and indulgent comfort food. By utilizing the air fryer, we achieve a shatteringly crisp panko-parmesan crust without the heavy oil of traditional deep-frying, keeping the zucchini interior tender and succulent. These fries are infused with Italian herbs and paired with a zesty lemon-garlic aioli, making them the ultimate crowd-pleasing appetizer for your next gathering.
🥗 Ingredients
The Zucchini
- 3 pieces Medium Zucchini (firm, about 8 inches long)
- 1/2 teaspoon Kosher Salt (for sweating the moisture out)
The Breading Station
- 1/2 cup All-purpose Flour
- 2 pieces Large Eggs (beaten)
- 1 cup Panko Breadcrumbs (Japanese style for maximum crunch)
- 1/2 cup Grated Parmesan Cheese (finely grated)
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 bottle Olive Oil Spray (high-quality for even browning)
Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (full fat preferred)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Wash the zucchini and trim off the ends. Cut each zucchini in half crosswise, then slice each half into 1/2-inch thick planks, and finally into sticks to create a 'fry' shape.
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2
Place the zucchini sticks in a colander and sprinkle with 1/2 teaspoon of kosher salt. Let them sit for 10 minutes to draw out excess moisture; this ensures they don't get soggy.
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3
Pat the zucchini sticks thoroughly dry with paper towels. The drier they are, the better the flour will adhere.
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4
Set up a standard breading station using three shallow bowls. In the first bowl, place the flour. In the second, beat the eggs with a splash of water.
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5
In the third bowl, combine the panko breadcrumbs, grated parmesan, oregano, garlic powder, onion powder, smoked paprika, and black pepper. Mix well.
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6
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment.
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7
Working in small batches, dredge a zucchini stick in the flour, shaking off the excess. Dip into the egg wash, then press firmly into the panko mixture until fully coated.
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8
Place the coated fries on a clean plate or wire rack while you finish breading the remaining sticks.
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9
Lightly grease the air fryer basket with olive oil spray. Arrange the zucchini fries in a single layer, ensuring they are not touching or overlapping.
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10
Lightly spray the tops of the fries with olive oil spray. This is the secret to getting that golden-brown 'fried' look.
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11
Air fry at 400°F for 8-10 minutes. At the halfway mark (around 5 minutes), gently flip the fries and give them another quick spray of oil.
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12
While the fries cook, whisk together the mayonnaise, minced garlic, lemon juice, and zest in a small bowl to create the aioli. Set aside.
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13
Once the fries are golden brown and crispy to the touch, remove them from the air fryer. Repeat with remaining batches if necessary.
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14
Serve immediately while hot and crisp, with the lemon-garlic aioli on the side for dipping.
💡 Chef's Tips
Don't skip the salting and drying step; moisture is the enemy of a crispy zucchini fry. Avoid overcrowding the air fryer basket; air must circulate freely around each fry to crisp the coating. If you want a gluten-free version, substitute the flour with cornstarch and use gluten-free panko crumbs. Use a high-smoke point oil spray like avocado or olive oil, but avoid non-stick aerosols that contain soy lecithin as they can damage air fryer baskets. For an extra flavor kick, add a pinch of cayenne pepper to the breadcrumb mixture.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a crisp Italian Lager. Serve alongside a grilled ribeye steak or herb-roasted chicken as a unique side dish. Offer multiple dipping sauces like spicy marinara or a creamy pesto dip for a party platter. Top with a fresh dusting of extra parmesan and chopped parsley right before serving. Add these to a vegetarian 'fry board' with sweet potato fries and avocado fries.