Crispy Zucchini Fries
Crispy Zucchini Fries feature zucchini, panko breadcrumbs, Parmesan, and eggs; air fry at 400°F for 14 minutes until golden with a tender interior.
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Method
- 1
Cut zucchini into 1/2-inch thick sticks, about 3 inches long. Pat completely dry.
- 2
Set up three bowls: seasoned flour, beaten eggs, panko mixed with Parmesan and seasonings.
- 3
Dredge each stick: flour, then egg, then panko-Parmesan. Press coating on firmly.
- 4
Spray basket and arrange in a single layer. Air fry at 400°F for 10-12 minutes, flipping halfway, until deeply golden.
- 5
Serve immediately with warm marinara or ranch.
Pro tip. Salt draws moisture out of zucchini — pat them bone-dry before breading or the coating slides right off. Sticks should be thick enough to stay tender inside.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 150 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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