Turning regular zucchini into crunchy, golden fries is how I best enjoy summer veggies. These zucchini fries from the air fryer give you that wonderful crunch you want, but they need way less oil and work than deep frying. The tasty mix of Parmesan and Italian seasonings makes a coating so good, everyone will grab more.
The other day, I brought these to a family party and my nephew, who normally avoids anything green, couldn't stop eating them. What made them so good? That amazing Parmesan-herb mix and getting the air fryer heat just right.
Key Ingredients
- Zucchini: Go for medium ones with smooth, firm skin. They'll cut better and keep their shape.
- Panko Breadcrumbs: This Japanese breadcrumb type gives you more crunch than the standard kind.
- Parmesan Cheese: Grate it yourself for better taste and it'll stick to the zucchini better than store-bought grated stuff.
- Italian Seasoning: Find one with oregano, basil, and thyme for the tastiest flavor.
- Olive Oil Spray: Just a light spray helps them turn that perfect golden brown.
Instructions
Getting Zucchini Ready
Cut off zucchini ends and slice into sticks about 3 inches long and 1/2 inch thick. Dry them completely with paper towels - this step is a must for crunchiness. Sprinkle with salt and let sit for 10 minutes to pull out extra water.
Setting Up Your Dipping Stations
Put out three shallow bowls: mix flour with salt and pepper in one, beat eggs in another, and mix Panko with Parmesan and Italian herbs in the last one. Line them up this way to make coating easy.
Coating Your Fries
Take small batches of zucchini, roll in flour and shake off extra, dunk in egg mix, then press into the Panko-Parmesan blend. Put them on a wire rack and wait 5 minutes so the coating sticks better.
Cooking In The Air Fryer
Heat your air fryer to 400°F. Put coated zucchini in one layer, lightly spray with oil. Cook for 4-5 minutes, flip gently, spray again, and cook 4 more minutes until they're crispy and golden.
Finishing Touches
Move them to a serving plate right away. While they're still hot, toss on extra Parmesan and some fresh parsley.
My grandma always told me you've got to salt zucchini before cooking it. This little trick hasn't just made these fries better - it's improved every zucchini dish I cook.
Keeping And Warming Up
Keep any leftover fries in a sealed container with paper towels to soak up dampness. Warm them up in your air fryer at 375°F for 2-3 minutes to bring back the crunch. They taste best fresh, but good storage helps them stay nice.
What To Eat With Them
These zucchini fries go great with homemade dips. Mix some Greek yogurt with fresh herbs and garlic for a healthier ranch alternative. The tangy dip works really well with the savory Parmesan coating.
Fixing Common Problems
If your fries aren't crunchy enough, try using less egg when coating them. Too much egg creates steam while cooking, which can make them softer.
After trying many different ways to make these, I've found these zucchini fries help fussy eaters eat more veggies. The crunchy outside and tender inside make them hard to resist, and using the air fryer keeps them healthy and light.
Frequently Asked Questions
- → Is it possible to make them without an air fryer?
- Sure, you can bake them at 425°F for about 20-25 minutes. Flip halfway for even crisping.
- → How can I stop the fries from turning soggy?
- To avoid sogginess, don’t pack the air fryer basket too much and keep the fries evenly sized.
- → Can I swap in other seasonings?
- Absolutely! Experiment with ranch, taco spices, or even a garlic-herb blend.
- → Can these fries be prepared ahead of time?
- They're best served fresh, but you can reheat them in the air fryer in just a couple of minutes.
- → What dips pair nicely with these fries?
- Try ranch, tzatziki, garlic aioli, or marinara for a tasty pairing.