Air Fryer Zucchini Fries
These Air Fryer Zucchini Fries are golden, crispy, and absolutely irresistible. Coated in a seasoned panko-Parmesan breading and air-fried to perfection, they're a healthier alternative to deep-fried fries that the whole family will devour.
Equipment
- Air fryer - Basket-style recommended for best air circulation, 5.8 quart or larger
- Cutting board
- Sharp chef's knife
- 3 shallow bowls - Or rimmed plates for the breading station
- Tongs - Or two forks for dipping the zucchini
- Paper towels - For patting the zucchini dry
- Cooking spray - Olive oil or avocado oil
- Serving plate - Or wire rack
Ingredients
- 2 medium zucchini - about 1 lb or 450g total, ends trimmed
- 1/2 cup all-purpose flour - 60g
- 1 teaspoon salt - divided
- 1/2 teaspoon black pepper - divided
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs - 60g
- 1/2 cup Parmesan cheese - 50g, freshly grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Olive oil cooking spray - Or avocado oil cooking spray
For Serving (Optional)
- Marinara sauce - Classic pairing
- Ranch dressing - Crowd-pleaser for kids
- Tzatziki sauce - Cool and herby contrast
- Sriracha mayo - Equal parts mayo and sriracha for heat
- Bang Bang Sauce - Creamy, slightly spicy
- Aioli - Garlic mayo with a squeeze of lemon
Instructions
- Rinse zucchini, pat completely dry, trim ends, cut in half crosswise, then lengthwise into 8 spears per zucchini (about 1/2 inch thick). If using large zucchini, sprinkle with salt and rest on paper towels for 10 minutes to draw out moisture, then pat dry.
- In Bowl 1, combine flour with half the salt and pepper. In Bowl 2, beat eggs with water until frothy. In Bowl 3, combine panko, Parmesan, Italian seasoning, garlic powder, onion powder, and remaining salt and pepper.
- Preheat air fryer to 400°F (200°C) for 3-5 minutes. Spray the basket generously with cooking spray to prevent sticking.
- Working one at a time, dredge each zucchini spear in flour mixture, shaking off excess. Dip in egg wash, letting excess drip off. Press firmly into panko-Parmesan mixture to coat all sides. Set on a plate and repeat with remaining spears.
- Arrange breaded fries in a single layer in the air fryer basket with no touching. Spray tops with cooking spray. Cook at 400°F for 8-10 minutes, then flip and spray again. Cook another 6-8 minutes until deep golden and crispy. Cook in batches if needed.
- Season with a light sprinkle of salt if desired. Serve immediately on a wire rack to preserve crispiness with your favorite dipping sauce.
Notes
- Pat zucchini completely dry: Moisture is the enemy of crispiness. Even a little residual water will make the coating slide off.
- Use panko over regular breadcrumbs: Panko's coarser, lighter texture crisps up dramatically better in the air fryer.
- Press the coating firmly: Don't just roll the fries in the panko mixture. Press it in so the crumbs adhere well and don't fall off during cooking.
- Never overcrowd the basket: Single-layer cooking is non-negotiable for crispy results. Overlapping fries steam each other and come out soft.
- Spray lightly with oil: A quick spritz of cooking spray on the tops before and after flipping gives the panko its golden color and crunch.
- Serve immediately: Zucchini fries are at their absolute best straight from the air fryer. They soften quickly as they sit.
- Use smaller zucchini: Smaller zucchini have fewer seeds and less water content than larger ones, which means a crispier fry.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 370°F for 4-6 minutes to restore crispiness. Avoid the microwave.
- Freezing: Freeze cooled fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 370°F for 8-10 minutes.
- Substitution: Yellow summer squash works identically in this recipe for a fun variation.