📝 About This Recipe
Transform humble summer squash into a sophisticated, addictive snack that rivals any traditional potato fry. These Zucchini Fries feature a triple-layered coating of panko breadcrumbs and aged Parmesan, resulting in an incredible shatter-crisp exterior and a tender, buttery center. Served with a bright, citrus-infused aioli, they offer a lighter, vibrant twist on classic pub fare that is perfect for elegant entertaining or a cozy night in.
🥗 Ingredients
Main Ingredients
- 3 medium Zucchini (firm, ends trimmed)
- 1/2 cup All-purpose flour (for dredging)
- 2 large Eggs (beaten)
- 1.5 cups Panko breadcrumbs (Japanese style for extra crunch)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika (for a hint of earthiness)
- 1 teaspoon Kosher salt (plus more for seasoning)
- 1/2 teaspoon Black pepper (freshly ground)
Zesty Lemon-Garlic Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Dijon mustard
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a wire cooling rack over a large rimmed baking sheet; this allows hot air to circulate under the fries, ensuring they get crispy on all sides without getting soggy.
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2
Prepare the zucchini by slicing them in half crosswise, then slicing each half into 1/2-inch thick sticks (batonnet cut). Aim for uniform sizes so they cook evenly.
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3
Place the zucchini sticks on paper towels and sprinkle lightly with a pinch of salt. Let them sit for 5-10 minutes to draw out excess moisture, then pat them thoroughly dry.
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4
Set up a dredging station with three shallow bowls. In the first bowl, place the flour mixed with 1/2 teaspoon of salt and the black pepper.
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5
In the second bowl, whisk the eggs with a teaspoon of water until smooth.
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6
In the third bowl, combine the panko breadcrumbs, grated Parmesan, oregano, garlic powder, and smoked paprika. Mix well to distribute the cheese and spices.
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7
Working in small batches, dredge the zucchini sticks in the flour, shaking off any excess. They should have a very thin, even coating.
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8
Dip the floured sticks into the egg wash, ensuring all sides are moistened, then let the excess drip off.
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9
Press the zucchini firmly into the panko-parmesan mixture. Use your dry hand to sprinkle crumbs over the top and press down to ensure the coating adheres well.
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10
Arrange the coated fries on the prepared wire rack, leaving space between each piece so they aren't touching.
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11
Lightly spray the fries with olive oil spray or cooking spray. This helps the panko brown beautifully and achieve that 'fried' texture.
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12
Bake for 15-20 minutes, or until the coating is deeply golden brown and the zucchini is tender when pierced with a fork.
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13
While the fries bake, whisk together the mayonnaise, garlic paste, lemon juice, zest, and Dijon mustard in a small bowl. Cover and refrigerate until serving.
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14
Remove the fries from the oven and immediately sprinkle with a tiny bit more salt and the fresh parsley while they are still hot.
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15
Serve immediately while piping hot, with the chilled aioli and lemon wedges on the side.
💡 Chef's Tips
Always pat the zucchini dry after salting; moisture is the enemy of a crispy crust. Use the 'wet hand, dry hand' method during dredging to keep your fingers from becoming breaded. For an Air Fryer version, cook at 400°F for 8-10 minutes, shaking the basket halfway through. Don't skip the wire rack in the oven; it prevents the bottom of the fries from becoming mushy. If you want a kick, add a 1/4 teaspoon of cayenne pepper to the breadcrumb mixture.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Italian Pilsner. Serve alongside a classic Marinara sauce for a traditional Italian-American appetizer feel. These make an excellent side dish for grilled chicken or a juicy Wagyu burger. Arrange on a wooden board with other Mediterranean mezze like olives and roasted peppers. Serve as a 'fry flight' with the lemon aioli, a spicy sriracha mayo, and a balsamic glaze.