Air Fryer Zucchini Fries

Why You’ll Love This Recipe

I love how this recipe transforms ordinary zucchini into something truly special. The air fryer gives the fries a perfectly crispy texture with just a fraction of the oil, and the coating of Parmesan and panko breadcrumbs brings out a savory, golden crust that’s hard to resist. It’s a fun way to eat more vegetables, and the prep is quick and easy—perfect for busy weeknights or entertaining guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 medium zucchini

• ½ cup all-purpose flour

• 2 large eggs

• 1 cup panko breadcrumbs

• ¼ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Cooking spray or a light drizzle of olive oil

Directions

Step 1 – Prep the Zucchini:
I start by washing and cutting the zucchini into sticks, about 3 to 4 inches long and ½ inch thick. I pat them dry with paper towels to help the coating stick better.

Step 2 – Set Up Dredging Stations:
I set up three bowls:

• Bowl 1: Flour

• Bowl 2: Whisked eggs

• Bowl 3: Panko breadcrumbs mixed with Parmesan, garlic powder, salt, and pepper

Step 3 – Coat the Zucchini:
I dredge each zucchini stick in flour, then dip it into the egg, and finally coat it with the seasoned breadcrumb mixture. I press gently so the crumbs really stick.

Step 4 – Preheat the Air Fryer:
I preheat my air fryer to 400°F (200°C) for 3 to 5 minutes.

Step 5 – Cook the Fries:
I arrange the coated zucchini sticks in a single layer in the air fryer basket, making sure not to overcrowd them. Then I lightly spray them with cooking spray or drizzle with a little olive oil. I air fry them for 10 to 12 minutes, flipping halfway through, until they’re golden and crispy.

Step 6 – Serve:
I serve the zucchini fries hot with marinara, ranch, or any dipping sauce I’m in the mood for.

Servings and Timing

This recipe makes about 3 to 4 servings and takes only 10 minutes to prep and 10 minutes to cook, for a total time of 20 minutes. It’s fast, satisfying, and perfect when I want something crispy and savory without deep frying.

Variations

• Double-crunch: I dip the zucchini sticks back into the egg and breadcrumbs for a thicker, crunchier crust.

• Spicy version: A pinch of cayenne or paprika in the breadcrumb mix adds a nice kick.

• Gluten-free: I use gluten-free panko and flour to make this recipe completely gluten-free.

• Cheesy twist: I add a little shredded mozzarella into the breadcrumb mixture for extra gooeyness inside.

• Different veggies: I’ve also tried this method with yellow squash or even carrot sticks for variety.

Storage/Reheating

These fries are best enjoyed fresh out of the air fryer, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the air fryer at 375°F for a few minutes to bring the crispness back. I avoid the microwave, as it makes them soft and soggy.

FAQs

Can I make these ahead of time?

I prefer to coat them ahead of time and refrigerate them for a few hours, then air fry just before serving so they stay crispy and fresh.

Do I need to peel the zucchini?

Nope! I leave the peel on. It helps the zucchini hold its shape and adds extra fiber and color.

What’s the best dipping sauce?

I love serving these with marinara, but ranch, garlic aioli, or spicy mayo also pair beautifully.

Can I bake them instead of air frying?

Yes, I bake them at 425°F on a wire rack set over a baking sheet for about 20–25 minutes, flipping halfway. They’ll still get crisp, just not quite as fast.

Why are my fries soggy?

Make sure the zucchini is dried well before coating, don’t overcrowd the air fryer basket, and always preheat the air fryer so they start cooking immediately.

Conclusion

Air Fryer Zucchini Fries are a simple yet delicious way to get creative with vegetables. They’re crisp, cheesy, and satisfying without being heavy, and they come together in just 20 minutes. I love that they feel like a treat, even though they’re light and healthy. Whether I’m snacking, meal prepping, or serving a crowd, they always hit the spot.

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