Description
These Air Fryer Zucchini Fries are a crispy, golden-brown snack or side dish perfect for a healthy bite. Coated in a flavorful blend of panko, parmesan, and Italian breadcrumbs, these zucchini sticks are air fried to perfection for a crunchy texture without the excess oil. Serve with a tangy and creamy homemade lemon garlic aioli for dipping. They make a delicious, guilt-free alternative to traditional fries.
Ingredients
Lemon Garlic Dip (Lemon Garlic Aioli):
- 1 cup mayonnaise
- 3 garlic cloves, minced
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1 Tablespoon olive oil (or avocado oil)
- 1 Tablespoon chopped parsley (optional)
- 1 Tablespoon grated parmesan cheese
- ¼ teaspoon coarse salt
- ¼ teaspoon black pepper
Zucchini Fries:
- 2 medium zucchini (or 3 small)
- 3 teaspoons coarse salt (divided use)
- 2 large eggs
- 1 Tablespoon water
- 1 cup panko bread crumbs (gluten free recommended, see notes)
- ½ cup grated parmesan cheese
- ¼ cup Italian breadcrumbs
- 1 teaspoon garlic powder
- ½ cup all-purpose flour
- 2 Tablespoons chopped parsley (optional)
Instructions
- Prepare Lemon Garlic Dip: In a medium-sized bowl, combine 1 cup mayonnaise, 3 minced garlic cloves, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 tablespoon olive oil, 1 tablespoon chopped parsley (optional), 1 tablespoon grated parmesan cheese, ¼ teaspoon coarse salt, and ¼ teaspoon black pepper. Whisk thoroughly to combine, cover, and refrigerate while preparing zucchini.
- Cut Zucchini: Slice 2 medium zucchinis into sticks approximately 3/4 inch thick and 3-4 inches long, yielding about 24 sticks.
- Salt Zucchini: Place zucchini sticks in a colander and sprinkle with 2 ½ teaspoons coarse salt. Toss to coat evenly and let sit for 15-30 minutes to draw out excess moisture.
- Whisk Egg Wash: In a bowl, whisk together 2 large eggs and 1 tablespoon water until smooth; set aside.
- Mix Breadcrumb Coating: In a shallow dish, combine 1 cup panko breadcrumbs, ½ cup grated parmesan cheese, ¼ cup Italian breadcrumbs, 1 teaspoon garlic powder, and ½ teaspoon coarse salt. Stir to evenly incorporate; set aside.
- Preheat Air Fryer: Preheat your 6-quart air fryer to 400°F (204°C) for about 5 minutes. Lightly spray or brush the air fryer basket with olive or avocado oil to prevent sticking.
- Dry Zucchini: After salting, place zucchini sticks on a clean kitchen towel or paper towels and pat dry to remove excess moisture and salt. Do not rinse with water.
- Flour Coating: Add ½ cup all-purpose flour to a large Ziploc bag, add zucchini sticks, seal, and shake until fully coated in flour.
- Egg Coating: Transfer zucchini sticks a few at a time into the egg wash. Use a fork to turn and coat the sticks evenly with the egg mixture.
- Breadcrumb Coating: Next, place the egg-coated zucchini sticks into the breadcrumb mixture. Use a fork to coat them thoroughly in the crumb blend.
- Air Fry Zucchini: Lay the coated zucchini sticks flat in the air fryer basket in a single layer. Cook batches if necessary to avoid overcrowding. Air fry at 400°F for 5-7 minutes or until golden brown and crispy.
- Serve: Optionally sprinkle the fries with 2 tablespoons chopped parsley and serve immediately with the chilled lemon garlic dip.
Notes
- Use gluten-free panko breadcrumbs if needed to accommodate gluten intolerance.
- Do not rinse zucchini after salting; pat dry to retain crispiness.
- Cooking time may vary depending on air fryer size and model, so check for golden crispness.
- The lemon garlic dip can be made ahead and stored in the refrigerator for up to 3 days.
- For extra crispiness, avoid overcrowding zucchini in the air fryer basket.
