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Golden crisp zucchini fries from the air fryer are next-level snacks, especially when coated in parmesan for that craveable crunchy finish. Whenever there's leftover zucchini, I love making these—they disappear fast at my house.
The first time I made these for friends on a game night, everyone wanted seconds—regular fries weren't missed at all, and the tray was empty in no time.
Mouthwatering Ingredients
- Medium zucchini: you're after firm, fresh ones for the best texture
- All purpose flour: helps the coating stick, I usually grab unbleached for a clean lineup
- Italian seasoning: brings the herby punch, give your jar a sniff to check if it's fresh
- Kosher salt: makes all the flavors pop, grab a high-quality salt
- Black pepper: go for freshly cracked to give a little heat
- Large eggs: hold everything together, I reach for cage-free for color and taste
- Panko bread crumbs: what really keeps these fries so crispy
- Plain bread crumbs: lets the parm and herbs shine with even coverage, use a fine type
- Grated Parmesan cheese: for that salty, nutty kick—grate a real block for best results
- Cooking oil spray: helps lock in the crunch, choose a high-smoke oil if you can
- Garlic aioli: creamy stuff for dunking, go with fresh garlic and real mayo for max flavor
- Fresh lemon or lime juice: a splash of zing, always use the juiciest citrus you have
- Dijon mustard: brings a little zip, smooth and bright is the way to go
- Kosher salt for aioli: for a final little seasoning
- Black pepper for aioli: just a hint of bite to finish
Step-by-Step Guide
- Serve:
- Put your hot fries onto a plate and dunk away in the cool garlicky aioli.
- Make the Garlic Aioli:
- While fries bake, stir together the chopped garlic, citrus juice, and Dijon. Let it hang out so the garlic loses its edge. Mix in mayo, a pinch of salt, pepper, and you’re set.
- Air Fry the Zucchini:
- Spread the fries out in your air fryer basket, hitting the tops with another spray of oil. Cook them in groups so they don’t pile up. Hit 400 degrees, fry eight to ten minutes, flip at the halfway point, and season with salt when they’re golden and done.
- Preheat the Air Fryer:
- Get your air fryer ready by misting the basket with oil. Crank it up to four hundred degrees so it’s hot when the fries go in.
- Bread the Zucchini Fries:
- Roll each stick in flour to coat, dunk into egg, then press into breadcrumbs mixed with parmesan. When coated all over, lay them on a clean plate.
- Set Up the Breading Stations:
- Grab three bowls: flour, seasonings, salt, pepper in one; whisked eggs in the second; breadcrumbs, panko, and parmesan in the last.
- Prepare the Zucchini:
- Cut zucchini into fries—shoot for three inches long, half an inch thick—then blot them dry with paper towels so they crisp up later.
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Parmesan in the crunchy coating is always the highlight for me. As a kid, it was the best part of pasta night, and now I get all that flavor in fry form. This snack always gets rave reviews at family get-togethers and the dipping sauce is the first thing everyone runs out of.
Storing Leftovers
Leftover fries? Let them cool first, then pop into a tight container in the fridge. They'll last up to three days, but tend to soften. To bring back the crunch, just reheat in your air fryer at three fifty for a few minutes. Got too many? Freeze them on a tray, then stash them in a freezer bag—straight from freezer to air fryer, and they're awesome all over again.
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Easy Ingredient Swaps
Need it gluten-free? Pick your favorite gluten free flour. Skipping dairy? Pecorino or a vegan parm works fine. Want to lighten the aioli? Use Greek yogurt instead of mayo and it still tastes great.
Fun Ways to Share
Put these out at a party or serve next to grilled chicken for a fresh veggie upgrade. They're awesome with spicy ketchup or classic ranch. Try tossing a few on your salad for extra crunch, or add extra citrus for a zesty kick.
Zucchini Tips
Air frying lets zucchini get soft inside and crispy outside, which is what makes these fries so good. Always use zucchini that's nice and firm. If you salt them too soon, you’ll get soggy fries. Late summer zucchinis are best, but honestly you can use them year-round if you see good ones.
Common Recipe Questions
- → Why do these fries get so crunchy?
Mixing grated parmesan with both panko and regular breadcrumbs gives these fries that awesome bite after air frying. Make sure you blot off any extra liquid from the zucchini—it helps the crust stay crispy.
- → Could I swap in a different veggie instead of zucchini?
Totally! Eggplant and yellow squash work really well. Just slice them the same way and coat as usual before air frying.
- → What should I dip these zucchini fries in?
They're amazing with garlic aioli, but you could also try them with ranch, some marinara, or even spicy ketchup if you're feeling bold.
- → How can I keep leftovers fresh and crunchy?
Pop cooled fries in a sealed container and keep them in the fridge for up to three days. Reheat them in the air fryer at 350°F—it brings the crunch right back.
- → Can I freeze the fries for later?
You sure can. Put cooled fries on a sheet pan and freeze until set, then toss them in a freezer bag. When you want more, just air fry them straight from the freezer—no need to thaw.
- → Do I have to preheat my air fryer before cooking?
It's best to preheat so the fries get evenly crisp. Go ahead and spray your basket with oil before you put the zucchini fries in.