27 minutes
Discover the secret to achieving crispy, golden zucchini fries with an air fryer. This recipe combines the crunch of panko breadcrumbs with the rich flavor of Parmesan cheese to create a healthy and delicious snack. Perfectly engineered for the air fryer, these zucchini sticks are sure to become a favorite.
Zucchini, quartered lengthwise, seeds shaved, and cut into sticks
0 oz
Panko bread crumbs, mixed with olive oil and toasted
cups
Extra Virgin Olive Oil, mixed with panko
tablespoons
Parmesan Cheese, grated
0 oz
Egg, whisked
each
All Purpose Flour, mixed with egg
tablespoons
Dried Oregano, mixed with egg
teaspoons
to taste
to taste
Plain Yogurt, mixed with lemon zest and juice
cups
Lemon Zest, grated
teaspoons
Lemon Juice, freshly squeezed
tablespoons
1. Prep Zucchini
Trim the zucchini and quarter it lengthwise. Use a vegetable peeler to remove the seeds from the inner portion of each quarter. Cut each quartered piece in half lengthwise, then again crosswise, to yield 16 equal-sized sticks.
2. Panko Mixture
In a bowl, mix panko breadcrumbs with olive oil until evenly coated. Microwave the mixture, stirring frequently, until light golden brown, about 1 to 3 minutes. Transfer to a shallow dish, allow to cool slightly, and then mix in the grated Parmesan cheese.
3. Egg Mixture
In a separate shallow dish, whisk together the egg, flour, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4. Coat Zucchini
Dredge several zucchini sticks at a time in the egg mixture, allowing excess to drip off. Coat each piece with the panko mixture, pressing gently to ensure it adheres. Place the coated zucchini sticks onto a large plate.
5. Air-Fry
Spray the base of the air-fryer basket lightly with vegetable oil spray. Arrange half of the zucchini sticks in the basket, spaced apart. Place the remaining zucchini on top, perpendicular to the first layer, for even cooking. Set the air fryer to 400 degrees and cook until the zucchini is tender-crisp, about 10 to 12 minutes. Shake the basket gently halfway through to loosen the sticks.
6. Yogurt Sauce
While the zucchini cooks, whisk yogurt with lemon zest, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
Replace zucchini with eggplant, and follow the same coating and air-frying process. Serve with marinara sauce for dipping for an Italian-inspired treat.
Instead of sticks, cut cauliflower into florets. After air-frying, toss the crispy cauliflower in a mixture of buffalo sauce and melted butter. Serve with a side of blue cheese dressing.
Swap out zucchini for sweet potatoes and add seasonings like smoked paprika and cumin to the breadcrumb mixture for a sweet and smoky flavor profile.
You can even extend this to proteins like chicken. Cut chicken breasts into tenders, coat them following the core recipe, and air-fry. Serve with a honey mustard dipping sauce.
Slice ripe but firm avocados into wedges, coat them as per the core recipe, and air-fry. These are great with a cilantro-lime dipping sauce.
Cut the zucchini into uniform sticks and pat dry with paper towels to remove excess moisture, ensuring the breading adheres better and results in a crispier texture.
Use a three-step breading process with flour, beaten eggs, and a mixture of breadcrumbs and freshly grated Parmesan. Add seasoning like garlic powder, smoked paprika, or Italian seasoning for extra flavor.
Lay the zucchini sticks in a single layer with space between them to prevent steaming and ensure crispiness.
Lightly spray the breaded zucchini sticks with a cooking spray before cooking to achieve a golden-brown color without excess grease.
Cook in multiple batches to avoid overcrowding and maintain air flow, leading to the best texture and crispiness.
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