Crispy Air Fryer Zucchini Fries
Crispy Air Fryer Zucchini Fries are a quick, crunchy snack that feels indulgent but is lighter than traditional deep-fried versions. Golden on the outside and tender inside, they're ideal for weeknight dinners or party appetizers.
Ingredients
Veggies
- 2 medium zucchini
Coating
- ⅓ cup all-purpose flour
- 2 large eggs
- ½ cup plain bread crumbs
- ½ cup panko bread crumbs
- ⅓ cup grated Parmesan
Seasoning
- 1 tbsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
Finish
- To taste Cooking oil spray
Garlic Aioli
- 4–5 cloves garlic, minced
- 1–2 tbsp lemon or lime juice
- ½ tsp Dijon mustard
- ⅔ cup mayonnaise
- To taste Kosher salt and black pepper to taste
Instructions
Preparation
- Slice your zucchini into fries: I cut mine into 3-inch long sticks, about ½-inch thick to get that classic fry shape.
- Prep your coating stations: In one bowl, mix the flour, Italian seasoning, salt, and pepper.
- Whisk the eggs in a second bowl and in a third combine both breadcrumbs with the Parmesan.
- Coat each zucchini piece: Dip into flour first, then into the egg, let the extra drip off, and roll in the breadcrumb mix to coat every side.
Cooking
- Preheat the air fryer to 400°F and spray the basket with oil to prevent sticking; place fries in a single layer without overcrowding.
- Air fry for 8–10 minutes, flipping once halfway; spray the tops lightly with cooking oil during cooking and hit with a little kosher salt while still hot.
Make the Garlic Aioli
- Whisk minced garlic, lemon juice, Dijon, mayo, and salt and pepper to taste, then serve alongside the fries.
Notes
Pat zucchini dry to remove excess moisture for crispier coating. Don’t overcrowd the basket; cook in batches for even browning. Lightly spray oil on the fries, not soak them, to achieve crunch without sogginess. Flip once halfway to get golden color on all sides. Store leftovers in the fridge and re-crisp in the air fryer for best texture.