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Turn your fresh zucchini into crunchy little sticks that totally hit the spot without making you feel bad later. The air fryer handles these so they’re golden and crispy outside, soft inside, with a cheesy Parmesan coating you’ll want to snack on again and again.
After lots of air fryer attempts, I’ve finally found that these are the fries that win over even folks who swear by regular fries. The secret? It’s all about getting your seasonings and technique just right.
Irresistible Ingredients
- Eggs: Let them come to room temp so the coating sticks better when you dip
- Italian Seasoning: Grab a mix packed with lots of visible herbs for a big punch of flavor
- Parmesan Cheese: Take the time to grate it fresh—skip the shelf-stable stuff if you can
- Panko Breadcrumbs: Japanese-style breadcrumbs make everything crispy and light instead of dense
- Fresh Zucchini: Smaller, just-picked ones with tight skin work best and fry up the crispiest
How To Nail The Fries
- Get Your Zucchini Ready:
- Chop each zucchini stick to about half an inch thick and close to three inches long. Use a paper towel to dab them dry—moisture is the enemy of crunch. Uniform pieces mean everything cooks evenly and gets that nice crisp.
- Air Fry Like A Pro:
- Drop the coated fries into your heated air fryer basket without squishing them together. Give them a quick spritz of oil to help them turn golden. Check near the end—they brown fast before you know it.
- Coat Them Just Right:
- Line up your bowls with seasoned flour, whisked eggs, and your cheesy breadcrumb mix. Use one hand for dry, the other for wet, so things don’t get messy. Give them a gentle but firm press as you coat so it sticks well.
- Make Every Batch Awesome:
- Don’t crowd that basket—work in a couple of batches if you need to. If you want to keep finished fries hot, pop them in a low oven. Make sure each fry has its own space for the best crunch.
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My family can’t get enough of these, especially after school. They’re honestly a tasty way to sneak in veggies without any pushback.
Dipping Ideas
Try serving them up with sauce options like a simple garlicky mayo—just combine garlic, lemon, and mayo. Heat some marinara with chopped basil for another dip, or stir Greek yogurt with fresh herbs if you want something lighter.
Ways To Change It Up
Switch the coating up with things like ranch powder or taco flavor. If you’re going low-carb, use pork rinds instead of breadcrumbs. Want more spice? Mix in a dash of cayenne for a little heat.
Keeping Them Fresh
They’re at their best right out of the fryer, but if you’ve got leftovers, pop them in a sealed container. Throw them back in the air fryer for a couple minutes at 375°F to bring back the crunch. Don’t stack when storing or your fries get soggy.
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After making these more times than I can count, I know it’s all about the prep work. Being careful when cutting and coating is totally worth it for that awesome combo of crunch on the outside, tender in the middle.
Frequently Asked Questions
- → Can I make these Sloppy Joes ahead of time?
- Sure, fix the filling up to three days before. Just pop it in the fridge and heat when you need it. It can taste even better later.
- → Can I freeze the turkey Sloppy Joe mixture?
- You bet, let it cool off then freeze it for about three months. To heat, let it thaw and warm it on the stove.
- → What can I substitute for the hamburger buns?
- Go for rice, swap in lettuce leaves, or fill up slider buns if you want to change things.
- → How can I make these Sloppy Joes spicier?
- Toss in more chili powder, a handful of red pepper flakes, or mix in a chopped jalapeño with your veggies.
- → What sides go well with turkey Sloppy Joes?
- Try coleslaw, corn, green salad, or sweet potato fries as your side.