Air Fryer Zucchini Fries + Video Recipe

I can show you how Parmesan Zucchini Fries come together with one unexpected pantry staple that slashes prep time and keeps cleanup minimal.

I didnt think zucchini could be this addictive but here we are. In the video I show Crispy Air Fryer Zucchini Fries that come out golden and crunchy, and the hit of Parmesan cheese makes them feel way more indulgent than they should.

I kept jerking my hand back because I knew I was going to eat too many, yet the clip teases a Zucchini Fries Dipping Sauce that made me actually plan a second snack run. If you like quick, slightly guilty snacks that are still kinda smart, this will make you curious fast.

Ingredients

Air Fryer Zucchini Fries + Video

• Zucchini: Light, watery veggie, good fiber, vitamin C, low calorie, softens when cooked.
• Panko breadcrumbs: Crunchy, adds carbs, lighter than regular crumbs, helps coatings crisp.
• Parmesan cheese: Salty, nutty, adds umami and protein, boosts savory flavor, a little rich.
• Eggs: Binder that adds protein and moisture, helps crumbs stick, kinda rich.
• Flour: Light starch layer, helps egg cling, adds carbs, not very flavorful.
• Olive oil: Healthy fat, helps browning and crisping, adds slight fruity note.
• Garlic powder: Savory, aromatic, no extra moisture, boosts flavor without overpowering.

Ingredient Quantities

• 2 medium zucchini, cut into sticks about 1 pound
• 1/2 cup all purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• Olive oil spray for the air fryer or 1 to 2 tablespoons olive oil

How to Make this

1. Trim ends from 2 medium zucchini and cut into sticks (about 1 pound total). Pat them dry real good with paper towels so they don’t steam in the air fryer.

2. Set up three shallow bowls: 1) 1/2 cup all purpose flour, 2) 2 large eggs beaten, 3) breadcrumb mix — combine 1 cup panko, 1/2 cup grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt (or 1/4 tsp table salt), and 1/4 teaspoon black pepper. Mix the panko so the cheese is evenly distributed.

3. Preheat the air fryer to 400°F (about 200°C) for 3 to 5 minutes. Lightly spray the basket with olive oil spray or brush/rub the basket with 1 to 2 tablespoons olive oil.

4. Dredge each zucchini stick: toss in the flour, shake off excess, dip into the beaten eggs, then press into the panko-Parmesan mixture so it sticks. For an extra thick crust repeat the egg and panko step once more if you want.

5. Place coated zucchini in a single layer in the air fryer basket. Don’t overcrowd, work in batches if needed so air can circulate and they get crispy.

6. Lightly spray the tops with olive oil spray or brush a little olive oil on them. This helps them brown.

7. Air fry at 400°F for 8 to 10 minutes, flipping once halfway through (around 4 to 5 minutes). They should be golden and crisp, if not add 1 to 2 more minutes but watch closely so they don’t burn.

8. Transfer fries to a wire rack or paper towel lined plate, sprinkle extra grated Parmesan and a pinch more salt if needed. Let them sit a minute so they firm up.

9. Serve right away with your favorite dip, or eat plain. Tip: don’t stack them, and if you want even crunchier results you can freeze the coated sticks on a tray for 10 minutes before frying.

Equipment Needed

1. Cutting board, sturdy if you got one
2. Chef knife for trimming and slicing zucchini
3. Paper towels or a clean kitchen towel to dry the sticks
4. Three shallow bowls or plates for flour, eggs, and breadcrumb mix
5. Measuring cups and measuring spoons
6. Fork or small whisk to beat the eggs and stir the panko mix
7. Air fryer with its basket
8. Olive oil spray or a pastry brush plus 1 to 2 tablespoons olive oil
9. Tongs or a small spatula to flip and lift the fries
10. Wire rack or a paper towel lined plate for draining and crisping

FAQ

Air Fryer Zucchini Fries + Video Recipe Substitutions and Variations

• All purpose flour: swap with cornstarch or rice flour for a crispier, gluten free coating (use about the same volume, 1/2 cup). Works great, won’t soak up as much oil.
• Eggs: use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min) or 3 tbsp aquafaba per egg if you want it vegan.
• Panko breadcrumbs: crushed cornflakes, crushed plain crackers, or finely chopped pretzels all make a crunchy stand in (use 1 cup, press well so they stick).
• Grated Parmesan: swap for nutritional yeast for a dairy free option (start with 1/3 to 1/2 cup) or use finely grated asiago or pecorino if you want a sharper flavor.

Pro Tips

1) Salt and dry the zucchini first. Slice then sprinkle a little kosher salt and let them sit 10 to 15 minutes, you’ll see water bead up. Pat and squeeze them dry before breading so they dont steam in the fryer and go soggy. Just be careful not to over salt since Parmesan adds salt too.

2) Make the crust stick and brown better. Add a tablespoon of cornstarch to the flour or dust the sticks with it first, and toss a teaspoon or two of olive oil into the panko so it browns nicely. Don’t drown the crumbs in oil though, a little goes a long way.

3) Freeze the coated sticks briefly to lock the crumb on. Lay them single layer on a tray and chill for 10 to 15 minutes before cooking, this cuts crumb loss and helps them crisp without falling apart. Always cook in a single layer, don’t overcrowd.

4) Keep them crispy after cooking. Transfer to a wire rack not a plate so steam can escape, and if you need to reheat later use the air fryer or a hot oven, not the microwave. Sprinkle extra Parmesan and a squeeze of lemon right before serving, it wakes up the flavor.