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Crispy Parmesan Zucchini Fries

Crispy Parmesan Zucchini Fries

Crispy parmesan zucchini fries made in the air fryer in 25 minutes. Golden, crunchy, and ready for dipping in marinara or ranch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini cut into 1/2 inch sticks
  • 1 tsp salt for drawing out water
  • 1/2 cup all purpose flour
  • 2 large eggs beaten
  • 1 cup panko bread crumbs
  • 3/4 cup parmesan finely grated
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp fresh parsley chopped, for serving
  • olive oil spray

Method
 

  1. **Salt.** Slice the zucchini into half inch sticks. Lay them on paper towels, sprinkle generously with salt, and rest for 10 minutes. Pat dry with more paper towels.
  2. **Bread.** Set up three bowls: one with flour, one with beaten eggs, and one with panko, parmesan, garlic powder, pepper, and paprika mixed together.
  3. **Coat.** Dip each zucchini stick into flour, then egg, then the panko mix. Press the breading on firmly so it sticks.
  4. **Arrange.** Place the coated sticks in a single layer in the air fryer basket. Spray lightly with olive oil.
  5. **Fry.** Air fry at 400F for 8 to 10 minutes, flipping halfway, until deeply golden and crispy.
  6. **Finish.** Sprinkle with fresh parsley and extra parmesan. Serve hot with marinara or ranch.

Notes

Salt the zucchini sticks and rest them on paper towels for 10 minutes to pull out water. Skipping this makes them soggy. Use panko bread crumbs, not regular bread crumbs. Panko is bigger and gives you that true crunch. Store leftovers in an airtight container in the fridge for up to 2 days.