Recipe Details
"Indulge in a guilt-free snack with these golden-brown zucchini fries, featuring a crunchy Panko and Parmesan crust. They are perfectly seasoned with Mediterranean herbs and air-fried to crispy perfection without the need for deep frying."
1 Ingredients
| Qty | Item |
|---|---|
| 2 units | Medium Zucchini |
| 0.5 cup | Panko breadcrumbs |
| 0.5 cup | Grated Parmesan cheese |
| 0.25 cup | All-purpose flour |
| 1 unit | Large egg |
| 1 tsp | Garlic powder |
| 0.5 tsp | Dried oregano |
| 0.5 tsp | Sea salt |
| 0.25 tsp | Black pepper |
| 1 spray | Olive oil spray |
2 Instructions
Wash the zucchini and trim the ends. Cut each zucchini in half crosswise, then slice into 1/2-inch thick fries.
Set up three shallow bowls for dredging. Place the flour in the first bowl. In the second bowl, beat the egg with a tablespoon of water. In the third bowl, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
Working in batches, coat each zucchini stick in flour, then dip into the egg wash, and finally press into the Panko-Parmesan mixture until fully coated.
Pre-heat your air fryer to 400°F (200°C).
Place the zucchini fries in the air fryer basket in a single layer, ensuring they do not touch. Lightly spray the tops with olive oil spray.
Cook for 10 to 12 minutes, flipping halfway through and spraying again, until the fries are golden brown and crispy.
Remove from the air fryer and serve immediately with marinara or ranch dressing.
💡 Tips & Tricks
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·
To prevent sogginess, pat the zucchini sticks dry with a paper towel before starting the breading process.
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Always cook in a single layer; if you crowd the basket, the steam will make the fries soft rather than crunchy.
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For a gluten-free version, substitute the flour and Panko with almond flour and crushed pork rinds.
? Frequently Asked Questions
How do I keep the zucchini fries from getting soggy?
Can I store and reheat leftovers?
What dipping sauces pair best with these?
Can I use regular breadcrumbs instead of Panko?
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