Air Fryer Zucchini Fries
These Air Fryer Zucchini Fries have a crunchy and golden crust flavored with parmesan and spices. I love that I can have them on the table in 30 minutes, and they’re delicious with dips or served as a side with burgers, sandwiches, or BBQs!
I personally think zucchinis are the chameleons of the vegetable world. I mean, you can use them in either sweet or savory recipes! In the summer, I love making grilled zucchini salad, and for breakfast, my blueberry zucchini poke cake is a must in my house, especially when I serve it with a cup of coffee while family is over.
Table of contents
These zucchini fries in the air fryer are crispy, flavorful, and so easy to make. They are ready in about 30 minutes and are just as addictive as regular fries, but with way less oil and carbs. All it takes is a light spray of oil and they come out golden and crunchy every time. I love how flexible this recipe is, you can switch up the seasonings, make them gluten-free, or even bake them if you don’t have an air fryer. They make a great snack or a simple side dish for just about any meal.
Why you will love this recipe
- Crispy with barely any oil: I make these in the air fryer with just a light spray of oil and they still come out super crispy on the outside and tender inside.
- Quick and easy to prep: These are ready in minutes, which makes them perfect for a last-minute snack or side for my kids.
- Lighter than regular fries: They have way less fat and carbs than potato fries but still satisfy your salty and crunchy craving.
- Easy to customize: I’ve made them with different seasonings, baked them in the oven, and even swapped the coating to keep them gluten-free. I love how versatile this recipe is!
What you will need
- Zucchini: I cleaned and sliced into slim and fry shapes.
- Breading: I prepare a couple of eggs, some flour, bread crumbs, and panko. This is what makes them super crispy!
- Seasonings: For flavor, I mix up garlic powder with smoked paprika, onion powder, dried basil, and a little lemon zest to brighten it all up. Measure out some parmesan cheese as well.
- Olive oil: This will help everything stick to the vegetables.
How to make
1. Prepare the zucchini and breading: I cut the zucchini in half lengthwise, then cut those halves in half again and slice them into fries about three inches long and one inch thick. I whisk the eggs in one bowl, mix the flour with seasonings and breadcrumbs in another, and combine the parmesan with panko in a third bowl.
2. Season and coat: I dip each zucchini stick into the flour mixture first, then give it a quick dip in the egg to help the coating stick.
3. Finish coating: I press the zucchini into the parmesan and panko mixture, making sure it’s fully covered on all sides.
4. Cook and serve: I spray the coated zucchini fries with a little oil, then air fry them at 375 degrees for 15 minutes, flipping them halfway through at the 10-minute mark. Once they’re golden and crispy, I serve them hot as an appetizer or alongside whatever meal we’re having.
Expert tip
Dry zucchini for crispiness
When I first started making zucchini fries, I couldn’t figure out why the coating kept falling off or turning soggy. Then I realized the zucchini needed to be really dry before breading. Now I always take a few extra minutes to pat each piece with a paper towel after slicing. It’s such a simple step, but it helps the breading stick and makes the fries extra crispy.
More tips to consider:
- I try to cut all the zucchini pieces the same size so they cook evenly. If some are too thick, they can stay soft while others get too crisp.
- I cook the fries in a single layer in the air fryer. If I pile them in, they steam instead of getting crispy, so I do it in batches if needed.
- After dipping in the panko and parmesan mix, I press it gently onto each fry so it sticks better and gives a good crunch once cooked.
- These fries are best fresh and hot. If they sit too long, they lose their crispness, so I always serve them straight from the air fryer.
Recipe variations and add-ins
- Gluten-free: I swap the regular flour and breadcrumbs for gluten-free versions. About half a cup of each works just fine in this recipe.
- Spicy: I add 1 teaspoon of cayenne or a pinch of dried chili flakes to the flour mix when I want a little heat. It gives the fries a nice kick without being too spicy.
- Southern: I mix in 1 teaspoon of Cajun seasoning with the flour and breadcrumbs. It adds a warm, smoky flavor that reminds me of Southern cooking.
- Tex-Mex: I toss in 1 teaspoon of taco seasoning, along with ½ teaspoon each of cumin and chili powder. It turns the fries into a flavorful twist for taco night with the fam.
- Ranch: I love adding 1 tablespoon of dry ranch seasoning to the breading for an herby flavor. It pairs really well with a side of ranch dip too.
Serving suggestions
These zucchini fries go with just about everything. I usually serve them alongside grilled chicken and grilled vegetables, especially during summer cookouts. They’re also a fun side with my air fryer pork ribs or even tucked next to a classic chicken Caesar sandwich for a quick lunch.
Sometimes I serve them on taco night instead of chips, and once we even used them to dip into dill pickle dip and it totally worked. I’ve paired them with shrimp rolls, my creamy tomato salad, and even grilled pork tenderloin on a random weeknight.
How to store leftovers
- Refrigerate: I store any leftover zucchini fries in an airtight container in the fridge for up to two days.
- Freezing: I don’t usually freeze them because the texture gets soft once thawed. If I need to make them ahead, I prep and bread the zucchini, then freeze them uncooked on a tray and transfer to a bag once solid.
- Reheating: I pop them back in the air fryer at 350 degrees for about 5 minutes to crisp them up again. The oven works too, but the air fryer brings the crunch back the best.
Frequently asked questions
No, I don’t peel the zucchini for this recipe. The skin is thin, tender, and totally edible, plus it helps the fries hold their shape. I just give them a good rinse and dry them off before slicing. It saves time and adds a little extra texture too.
Yes, I’ve swapped in yellow squash and it works really well. The flavor is pretty similar, and the color makes the plate look extra fun and summery. I cut them the same way and just follow the same steps as I would with zucchini.
That usually happens if the zucchini is too wet. I always take a minute to pat each piece dry with a paper towel before breading. It also helps to press the coating on gently and let them rest for a few minutes before popping them into the air fryer. If I skip that, the coating sometimes slides right off.
More air fryer recipes to try:
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Air Fryer Zucchini Fries
Ingredients
- 1 large zucchini
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon lemon zest
- 1 teaspoon dried basil
- 1 cup panko bread crumbs
- 1/2 cup Parmesan cheese grated
- Cooking Oil Spray
Instructions
- Preheat air fryer to 375 degrees F.
- Cut zucchini lengthwise in half and those halves in half as well.
- Cut into fries about 3" long and 1" thick and set aside.
- Whisk the eggs in a small shallow bowl.
- Mix the flour, breadcrumbs, and all the seasoning in another shallow bowl.
- Place panko bread crumbs and grated parmesan cheese in another bowl.
- Working in batches first dip each zucchini fry into flour mixture, next into the beaten eggs, and finally in panko bread crumbs.
- Arrange in one layer in the air fryer. Spray with cooking oil and cook for 15 minutes flipping once after 10 minutes.
- Serve with favorite dipping sauce.
Video
Notes
Dry zucchini for crispiness
When I first started making zucchini fries, I couldn’t figure out why the coating kept falling off or turning soggy. Then I realized the zucchini needed to be really dry before breading. Now I always take a few extra minutes to pat each piece with a paper towel after slicing. It’s such a simple step, but it helps the breading stick and makes the fries extra crispy.More tips to consider:
- I try to cut all the zucchini pieces the same size so they cook evenly. If some are too thick, they can stay soft while others get too crisp.
- I cook the fries in a single layer in the air fryer. If I pile them in, they steam instead of getting crispy, so I do it in batches if needed.
- After dipping in the panko and parmesan mix, I press it gently onto each fry so it sticks better and gives a good crunch once cooked.
- These fries are best fresh and hot. If they sit too long, they lose their crispness, so I always serve them straight from the air fryer.