Ingredients
Equipment
Method
- Wash and dry the zucchini. Cut off the ends and slice them into fry shapes, about 1/2 inch thick.
- In the first shallow bowl, combine the flour, garlic powder, paprika, salt, and pepper. Mix well.
- In the second shallow bowl, beat the eggs until well combined and slightly frothy.
- In the third shallow bowl, combine the panko breadcrumbs and Parmesan cheese (if using). Mix thoroughly.
- Take each zucchini fry and dredge it in the flour mixture, making sure it's fully coated. Shake off any excess flour.
- Dip the floured zucchini fry into the beaten egg, ensuring it's completely coated. Let the excess egg drip off.
- Dredge the zucchini fry in the panko mixture, pressing gently to make sure the breadcrumbs adhere well. Repeat this process for all the zucchini fries.
- Preheat your air fryer to 400°F (200°C) for 5 minutes.
- Lightly spray the air fryer basket with olive oil.
- Arrange the breaded zucchini fries in a single layer in the basket. Don't overcrowd them! You may need to cook them in batches.
- Air fry for 8-10 minutes, flipping halfway through, until the fries are golden brown and crispy.
- Remove the zucchini fries from the air fryer and serve immediately with your favorite dipping sauce.
Notes
For extra crispy fries, pat the zucchini dry with paper towels before breading. Don't overcrowd the air fryer basket, or the fries will steam instead of crisping. Reheat leftover fries in the air fryer at 350°F for 3-5 minutes to restore their crispiness. Try serving with classic ranch, marinara sauce, spicy mayo, garlic aioli, or honey mustard.