Turning regular zucchini into crunchy, golden fries is my go-to trick for summer veggies. These air-fried zucchini sticks give you that amazing crunch you want, but they need way less oil than deep frying. The tasty mix of Parmesan and Italian seasonings makes a coating so good, you'll watch them disappear in minutes.
Just last month, I brought these to our family dinner and my little nephew, who normally avoids anything green like it's poison, couldn't stop grabbing handfuls. What made them so good? That amazing cheese-herb mixture and getting the air fryer temp just right.
Key Ingredients
- Fresh Zucchini: Go for medium ones with smooth, firm skin. They'll cut better and keep their shape.
- Panko Breadcrumbs: This Japanese breadcrumb type gives you way more crunch than standard breadcrumbs.
- Parmesan Cheese: Grate it yourself for better taste and stickiness compared to pre-packaged stuff.
- Italian Seasoning: Find one with oregano, basil and thyme for the tastiest results.
- Extra Virgin Olive Oil Spray: Just a light spray helps them turn that beautiful golden brown.
Instructions
Getting Your Zucchini Ready
Cut off the ends of your zucchini and slice into 3-inch sticks about 1/2 inch thick. Dry them completely with paper towels – don't skip this if you want crispiness! Sprinkle with salt and let them sit for 10 minutes to pull out the extra water.
Setting Up Your Breading Area
Get three shallow bowls ready: mix flour with salt and pepper in bowl one, beat the eggs in bowl two, and combine your Panko, Parmesan and Italian seasonings in bowl three. Line them up in this order for easy dipping.
Coating Your Zucchini
Work with small groups of zucchini sticks. Roll them in flour and shake off extras, dunk in the egg mixture, then press firmly into the Panko-cheese mix. Put them on a wire rack and wait 5 minutes so the coating sticks better.
Cooking in the Air Fryer
Get your air fryer hot at 400°F. Put the coated zucchini in one layer, give a light oil spray. Cook about 4-5 minutes, carefully turn them over, spray again, and cook another 4 minutes until they look golden and crunchy.
Finishing Touches
Put them on your serving plate right away. While they're still hot, sprinkle extra Parmesan and some chopped parsley on top.
My grandma always told me you can't skip salting zucchini before cooking. This tiny step hasn't just made these fries better, it's improved every zucchini dish I've ever made.
Keeping and Warming Up Leftovers
Put any leftover fries in a sealed container with paper towels to soak up moisture. When you want to eat them, warm in the air fryer at 375°F for 2-3 minutes to bring back the crunch. They're best fresh, but good storage helps keep their texture decent.
What to Serve With Them
These zucchini fries go great with homemade dips. Mix some Greek yogurt with fresh herbs and garlic for a healthier take on ranch dressing. The yogurt's tang works perfectly with the savory cheese coating.
Fixing Common Problems
If your fries aren't getting crunchy enough, try using less egg when coating them. Too much egg creates steam while cooking, which can make them turn out softer.
After testing this recipe dozens of times, I've found these zucchini fries work wonders for sneaking more veggies into stubborn eaters' meals. The crunchy outside with tender inside makes them hard to resist, and using the air fryer keeps them healthy without losing any taste.
Frequently Asked Questions
- → Can I cook these in an oven?
- Absolutely, bake at 425°F for 20-25 minutes, flipping them halfway.
- → How do I keep them crispy?
- Avoid overcrowding and cut zucchini into similar-sized strips.
- → Can I swap the spices?
- Of course! Try garlic herbs, taco blend, or ranch powder.
- → Can I prep them ahead?
- Enjoy them fresh, but reheating in an air fryer works great for leftovers.
- → What dips taste great with these?
- Pair them with ranch, garlic mayo, marinara, or tzatziki.