Air Fryer Zucchini Fries
Air Fryer Zucchini Fries are crispy and flavorful. They’re lightly seasoned, have a golden crunch and have the perfect homemade lemon-y dipping sauce!
A 30-MINUTE AIR FRYER RECIPE
These Air Fryer Zucchini Fries were inspired by the zucchini fritte at Carrabas Italian Grill, but instead of frying in oil, we’re using the air fryer! I always end up with a ridiculous amount of zucchini in my garden in the summer, which is saying a lot because I am a terrible gardener – ha! If you’re like me and grow an abundance of zucchini, or just enjoy zucchini, this is the perfect recipe for you! It can be a snack, an appetizer or a side dish!
These are really good. The sauce is excellent and my wife told me I definitely need to make again.
– Randy
FREQUENTLY ASKED QUESTIONS:
I used a combo of Italian breadcrumbs and panko breadcrumbs for extra flavor and texture. But, I do think either one or the either could be used by itself.
This dip is technically a Lemon Garlic Aioli (which is similar to what is served at Carrabas) so I just whip up this quick version of it. Aioli is just a fancy term for flavored mayonnaise. It is totally optional and a nice accompaniment to the zucchini.
This zucchini recipe would be delicious even if you swapped out the zucchini with some yellow squash. You could use a different sauce for serving too.
I have found that using gluten-free bread crumbs can give a crispier coating. Let me preface this by saying I am not gluten free and I do not need gluten free ingredients. It just so happens that a friend told me that she found that gluten free breadcrumbs make a crispier coating in the air fryer and I think she was spot on (at least with this recipe). You can absolutely use regular bread crumbs, but the gluten free version helps them get crispier for whatever reason.
Leftover zucchini fries can be stored in an airtight container and should be kept in the fridge for up to 3 days. Use the Air Fryer to reheat them for 3-5 minutes at 400° F or until crispy again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- mayonnaise – this is for the aioli dip – please use full fat real mayonnaise – it really does make a difference in taste.
- garlic cloves – this is also for the dip. I really prefer the fresh stuff, it just takes the dip to a whole other taste level. I suppose you could use the jarred stuff but pressing fresh garlic cloves is preferred.
- lemon juice and lemon zest – this is for the dip and should be a fresh lemon and fresh lemon juice. The squirt bottle lemon juice (most brands – not all) tend to run on the super acidic side and it can really throw off the flavors.
- chopped parsley – this is totally optional in this recipe. It’s really just adding color and a slight herby flavor.
- grated parmesan cheese – if you don’t like parmesan cheese, just leave it out. There’s no need to substitute with anything else.
- zucchini – you can use yellow squash too for this recipe. You want about 3 smaller or 2 regular size zucchini. You can obviously double this recipe if you have larger zucchini or just want to make more. See my ingredient image below to get an idea of the size of zucchini I used.
- eggs – if you have time, let the eggs come to room temperature, it helps them whisk up much easier.
- water
- panko bread crumbs – pro tip here (see my Frequently Asked Questions above) you can use gluten free bread crumbs if you want crispier breading.
- Italian breadcrumbs – as I state above, you can use one or the other with the breadcrumbs. It doesn’t have to be both but you get a great texture this way.
- garlic powder – you can certainly season this however you want. You want to keep the essence of that zucchini flavor without over powering it with an abundance of seasoning.
- all-purpose flour
HOW TO MAKE AIR FRYER ZUCCHINI FRIES:
If making the lemon garlic dip: add all the ingredients to a bowl. Whisk together well to combine. Cover and place into the refrigerator.
To prepare the zucchini sticks: Cut the zucchini into sticks. I like to cut them about 3/4” thick and about 3-4 inches long. This will make approximately 24 sticks. Add the zucchini to a colander. Sprinkle 2 1/2 teaspoons of salt on the zucchini. Shake the zucchini sticks so they are coated in the salt. Allow them to sit for about 15-30 minutes. This will help draw out any excess moisture.
While the zucchini sits, add the eggs and water to a bowl. Whisk to combine well then set aside.
To a shallow dish add the panko bread crumbs, grated parmesan cheese, Italian panko bread crumbs, garlic powder, and 1/2 teaspoon of salt. Stir until combined. Set aside.
Preheat a 6 quart air fryer to 400° F for about 5 minutes. Spray the air fryer basket with olive oil or avocado nonstick spray (you can also take a pastry brush and brush the oil onto the basket.) After the zucchini has soaked in the salt, place the sticks onto a clean kitchen towel or paper towels. Pat them dry to remove the excess liquid and salt (do not rinse with water.) Add the flour mixture prepared earlier into a large Ziploc bag. Then add the zucchini sticks. Seal the bag and shake until fully coated.
Transfer the zucchini sticks a few at a time to the egg mixture. Coat the sticks in the egg mixture (I use a fork to help turn it and coat it.)
Transfer the sticks to the shallow dish of the breadcrumb mixture. Again, I use a fork to coat them with the breadcrumbs.
Transfer the zucchini sticks to the air fryer. Lay them flat. Note: Depending on the size of your air fryer, you will have to cook them in batches. You don’t want to cook too many at a time or they will not get crispy. Cook for about 5 to 7 minutes or until golden brown and crispy.
Top with parsley and serve with the lemon garlic dip.
CRAVING MORE RECIPES?
Air Fryer Zucchini Fries
Ingredients
For the Lemon Garlic Dip (Lemon Garlic Aioli):
- 1 cup mayonnaise
- 3 garlic cloves, minced
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1 Tablespoon olive oil (or avocado oil)
- 1 Tablespoon chopped parsley (optional)
- 1 Tablespoon grated parmesan cheese
- ¼ teaspoon coarse salt
- ¼ teaspoon black pepper
For the Zucchini:
- 2 medium zucchini (or 3 small)
- 3 teaspoons coarse salt (divided use)
- 2 large eggs
- 1 Tablespoon water
- 1 cup panko bread crumbs (gluten free recommended, see notes)
- ½ cup grated parmesan cheese
- ¼ cup Italian breadcrumbs
- 1 teaspoon garlic powder
- ½ cup all-purpose flour
- 2 Tablespoons chopped parsley (optional)
Instructions
- If making the optional lemon garlic dip: add 1 cup mayonnaise, 3 garlic cloves, minced, 2 Tablespoons lemon juice, 1 Tablespoon lemon zest, 1 Tablespoon olive oil, 1 Tablespoon chopped parsley, 1 Tablespoon grated parmesan cheese, 1 Tablespoon grated parmesan cheese, 1/4 teaspoon coarse salt and 1/4 teaspoon black pepper to a medium sized bowl. Whisk together well to combine. Cover and place into the refrigerator while you make the zucchini.
- To prepare the zucchini sticks: Cut 2 medium zucchini into sticks. I like to cut them about 3/4” thick and about 3-4 inches long. This will make approximately 24 sticks.
- Add the zucchini to a colander. Sprinkle 2 1/2 teaspoons coarse salt on the zucchini. Shake the zucchini sticks so they are coated in the salt. Allow them to sit for about 15-30 minutes. This will help draw out any excess moisture.
- While the zucchini sits, add 2 large eggs and 1 Tablespoon water to a bowl. Whisk to combine well then set aside.
- To a shallow dish add 1 cup panko bread crumbs, 1/2 cup grated parmesan cheese, 1/4 cup Italian breadcrumbs, 1 teaspoon garlic powder and 1/2 teaspoon coarse salt. Stir until combined. Set aside.
- Preheat a 6 quart air fryer to 400° F for about 5 minutes.
- Spray the air fryer basket with olive oil or avocado nonstick spray (you can also take a pastry brush and brush the oil onto the basket.)
- After the zucchini has soaked in the salt, place the sticks onto a clean kitchen towel or paper towels. Pat them dry to remove the excess liquid and salt (do not rinse with water.)
- Add 1/2 cup all-purpose flour into a large Ziploc bag. Then add the zucchini sticks. Seal the bag and shake until fully coated. (Note: You could do this in a bowl, I just found the ziplock bag easier)
- Transfer the zucchini sticks a few at a time to the egg mixture. Coat the sticks in the egg mixture (I use a fork to help turn it and coat it.)
- Transfer the sticks to the shallow dish of the breadcrumb mixture. Again, I use a fork to coat them with the breadcrumbs.
- Then transfer the zucchini sticks to the air fryer. Lay them flat. Note: Depending on the size of your air fryer, you will have to cook them in batches. You don’t want to cook too many at a time or they will not get crispy.
- Cook for about 5 to 7 minutes or until golden brown and crispy.
- Top with 2 Tablespoons chopped parsley (optional) and serve with the lemon garlic dip.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I found that gluten free panko breadcrumbs end up making this much crunchier in texture than the regular. It is not necessary though and just a recommendation.
- Please see my ingredient image in the above post to get an idea of the size of zucchini I used. This recipe makes about 24 sticks.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
These are really good. The sauce is excellent and my wife told me I definitely need to make again.
Thanks so much for giving them a try Randi! So happy you both enjoyed them!