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Take your zucchini and turn it into crunchy fries that you can snack on with zero guilt. This air fryer version gives you the best of both—soft zucchini inside, crisp cheesy outer layer. It's super tasty and better for you too.
I've played around with my air fryer a ton, and I can honestly say these fries win over even die-hard French fry fans. It's really all about nailing the seasonings and cooking just right.
Irresistible Ingredients
- Fresh Zucchini: Go for medium zucchinis that feel firm and look smooth. The smaller they are, the crispier fries you'll get because there's less water inside.
- Panko Breadcrumbs: These light Japanese crumbs bring serious crunch compared to the regular ones.
- Parmesan Cheese: Grab a wedge and grate it yourself. The taste and feel is way better than the stuff in the shaker.
- Italian Seasoning: Pick a mix where you can spot those dried herbs sprinkled through for the boldest taste.
- Eggs: Crack a couple fresh eggs from the fridge—they'll help your coating actually stick.
How To Get Awesome Fries
- Get Your Zucchini Ready:
- Chop zucchini into sticks about half an inch thick, making sure they're all the same size and around three inches long. Dab them off with a paper towel—too much water makes them soggy. Even sizes mean they all crunch up the same.
- Time To Coat:
- Set up three bowls: one for flour with seasonings, one for beaten eggs, the last for your Parmesan-panko mix. Use one hand for the flour, the other for eggs, to keep it neat. Press on the crumb coat so it sticks.
- Air Frying Basics:
- Lay the coated fries in one layer inside your preheated air fryer basket, giving each some space for the hot air to flow. Spray with oil so they turn a nice golden brown. Watch during the last few minutes—they brown fast.
- Batch Like A Pro:
- Don't pile them up, work in layers if needed. You can stash finished ones on a tray in a 200°F oven until you're done. Always let them breathe in a single layer for that best crunch.
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My family devours these for after school snacks. It’s a sneaky way to pack some veggies into our day with zero complaints.
Dipping Ideas
Try dunking these fries into all sorts of dips. Whip up an easy garlic sauce by stirring some chopped garlic and lemon into mayo. Warm some marinara with a bit of basil, or mix Greek yogurt and whatever herbs you’ve got for a lighter dip.
Ways To Switch It Up
Change it up by adding ranch or taco spice into your crumb coat. Keto? Smash up pork rinds instead of breadcrumbs. Want some heat? Toss in a little cayenne.
Storing Leftovers
They're best right after cooking, but if you’ve got leftovers, pop them in a container with the lid shut tight. Air fry again at 375°F for two or three minutes to bring back the crunch. Don't stack them or they’ll go soggy.
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Honestly, I've learned the biggest secret is to get your veggies prepped and breaded just right. That’s what makes these fries seriously hard to stop eating—super crisp outside and soft inside every time.
Frequently Asked Questions
- → Can I make these zucchini fries without an air fryer?
- Totally, just bake them at 425°F for about 20-25 minutes and flip them over once so they cook evenly and get nice and crispy.
- → How do I prevent the breading from falling off?
- First, dry your zucchini really well, then push the breadcrumbs onto each piece so they stick better.
- → Can I prepare these ahead of time?
- Go ahead and bread your zucchini a couple hours in advance and pop them in the fridge. Wait to air fry until you're ready to serve for that fresh crispiness.
- → Why are my zucchini fries soggy?
- Try not to cram too many in the basket, and hit them with a little spray oil so they get crisp instead of mushy.
- → What dipping sauces go well with these fries?
- They're awesome with ranch, marinara, garlicky aioli, or even a spicy sriracha mayo.