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Nothing gets the party started like these air-fried zucchini fries. The cheesy parmesan crust is so crunchy you’ll want to dunk them again and again. When I’ve got extra zucchini and need something fast, these always disappear like magic.
My friends wiped out the whole batch during game night when I first tried these. We didn’t even think about regular fries after that.
Irresistible Ingredients
- Panko bread crumbs: gives you that extra crispy bite every time
- Plain bread crumbs: helps everything stick together, get a fine type for best crunch
- Large eggs: makes the breading hold nice and tight, cage free ones add rich color
- Grated Parmesan cheese: brings nutty, bold flavor—go for blocks you grate yourself
- All purpose flour: starts the coating process, I like the unbleached kind for a cleaner taste
- Italian seasoning: mixed herbs to give your fries some real flavor kick
- Medium zucchini: your main veggie—use them firm for best results
- Black pepper: toss in some freshly cracked for a touch of warmth
- Kosher salt: sharpens all the flavors—pick a quality one
- Cooking oil spray: keeps everything crispy with barely any added fat, high smoke point works best
- Garlic aioli: super creamy sauce—use fresh garlic and real mayo here
- Fresh lemon or lime juice: brightens up the dip, go for juicy fruits
- Dijon mustard: adds tang and zip make sure it’s smooth
- Kosher salt for aioli: just a shake to taste
- Black pepper for aioli: that peppery touch in the dip
Easy Step-by-Step
- Serve
- Once they’re hot and sizzling, put the fries on a plate and dunk them in that garlic aioli right away.
- Make the Garlic Aioli
- While you air fry, grab a bowl and mix mustard, minced garlic, and citrus juice. Let it chill out for about ten to fifteen minutes so the garlic calms down, then add mayo and a bit of salt and pepper.
- Air Fry the Zucchini
- Lay your breaded fries in a single row in your air fryer basket. Mist the tops with oil spray. Don’t crowd them! Do batches if you need to. Fry eight to ten minutes at four hundred degrees, flip once. When golden, hit them with salt as soon as they’re cooked.
- Preheat the Air Fryer
- Oil the basket lightly to help stop sticking, turn your fryer to four hundred degrees, and let it heat up before you start.
- Bread the Zucchini Fries
- Coat each piece in the flour blend first, dunk into the egg, and then press them into the panko-parmesan bowl until they’re covered. Lay the finished ones on a plate as you go.
- Set Up the Breading Stations
- Grab three bowls—first, mix flour, Italian herbs, salt, pepper. Next, whisk up your eggs. Last, stir together panko, bread crumbs, and parmesan.
- Get the Zucchini Ready
- Chop your zucchini into sticks about half an inch wide and three inches long. Press them with paper towels so there isn’t extra water left—they’ll crisp up way better that way.
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I always loved parmesan in pasta as a kid, and now it’s my favorite part here. Every time I bring these to a get-together, the aioli bowl is empty and everyone fights for those last fries!
Smart Storage
Pop cooled fries in a container with a tight lid and keep them in the fridge up to three days. Once chilled, they lose some crunch but bounce right back with a quick air fry at three-fifty for a few minutes. Want to store longer? Freeze fries flat first, move them to a freezer bag, and then crisp them up right in the air fryer whenever you want.
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Swap Options
Go gluten free by choosing any wheat-free flour instead of regular. No dairy? Grab pecorino or even a vegan cheese. If you want a dip with less heaviness, swap in Greek yogurt for the mayo in aioli.
Best Ways to Serve
Try these with burgers or as a fun first course at parties. Pile them on a salad for crunch or dip them in spicy ketchup or ranch. Add extra lemon juice at the table for more zing.
Making Zucchini Shine
Zucchini is awesome in the air fryer, turning tender inside with a crazy crunchy shell outside. Use firm ones and skip heavy salting before cooking so they don’t go soggy. They’re in peak shape in late summer, but honestly, you can whip these up whenever you’re craving a fresh veggie snack.
FAQs About the Recipe
- → How do you get zucchini fries really crunchy?
Mixing both panko and regular breadcrumbs with parmesan makes the outsides extra crisp. Also, blotting the zucchini with a towel gets rid of wetness so everything fries up nice and crunchy.
- → Could I swap out zucchini for another veggie?
Totally! Try yellow squash or even eggplant—just slice them the same way and coat them with the same steps before air frying.
- → What sauces taste good with these fries?
Garlic mayo is awesome, but you could go with ranch, marinara, or try a spicy ketchup dip too.
- → What's the best way to save and reheat fries?
After they cool off, stash them in a tight container in the fridge for up to three days. When you're ready for more, a quick warm-up in the air fryer at 350°F makes them crispy again.
- → Is it possible to freeze zucchini fries?
You can! Line them up on a tray to freeze till they're hard, then move them to a freezer bag. Toss them right from freezer to air fryer when you want a batch.
- → Should the air fryer be warmed up first?
Yeah, getting the air fryer hot before helps the fries get crispy all over. Give the basket a quick spray with oil before you put the zucchini in, too.