🥒✨ Crispy Air Fryer Parmesan Zucchini Fries

Golden, crunchy, cheesy, and guilt-free — these zucchini fries are perfect as a snack, appetizer, or healthy side dish.

⭐ Ingredients

Main Ingredients

• 2 medium zucchinis

• 2 eggs (whisked)

• 1 cup Panko breadcrumbs (extra crispy)

• ½ cup grated Parmesan cheese

• 1–2 tbsp all-purpose flour (optional for better sticking)

Seasonings

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt

• ½ tsp black pepper

For Cooking

• Olive oil spray or cooking spray

For Serving

• Marinara sauce

• Ranch

• Garlic mayo

• Spicy ketchup

🍽️ Instructions

1. Cut the Zucchini

• Slice zucchinis into long fry-shaped sticks.
  (About the size of French fries.)

2. Prepare the Coating Station

Bowl 1: Whisk eggs
Bowl 2: Mix

• Panko breadcrumbs

• Parmesan

• Garlic powder

• Italian seasoning

• Paprika

• Salt & pepper

(Optional: Dust zucchini lightly with flour before dipping into egg — this helps coating stick better.)

3. Coat the Zucchini Fries

• Dip each piece into the egg mixture

• Roll it in the breadcrumb-Parmesan mixture

• Make sure all sides are coated evenly

4. Air Fry

• Preheat air fryer to 400°F (200°C)

• Spray the air fryer basket lightly with oil

• Arrange zucchini fries in a single layer

• Spray the tops lightly with oil for extra crisp

Cook:

• 8–10 minutes, flipping halfway

• Add 2–3 more minutes if you want extra crunch

5. Serve

Serve hot with your favorite dip!

🔥 Tips for Extra Crispiness

• Use Panko breadcrumbs, they’re much crunchier

• Do not overcrowd the air fryer

• Lightly spray oil on the coating

• Let fries rest 2 minutes after cooking to firm up

• If your air fryer is small, cook in batches

🧀 Optional Variations

Low-Carb / Keto

• Replace Panko with crushed pork rinds or almond flour

Spicy Version

• Add cayenne pepper or chili flakes to the breadcrumb mix

Gluten-Free

• Use gluten-free breadcrumbs

❄️ Storage

• Fridge: 2–3 days (reheat in air fryer for crispiness)

• Freezing not recommended (zucchini becomes soggy)

❓ Q/A Section (Frequently Asked Questions)

Q1: How do I keep zucchini fries from getting soggy?

• Use Panko

• Don’t skip the oil spray

• Cook in a single layer

• Cook at high heat (400°F)

• Don’t peel the zucchini

Q2: Can I bake them instead of air frying?

Yes!
Bake at 425°F (220°C) for 18–22 minutes, flipping halfway.
They won’t be as crispy as the air fryer but still delicious.

Q3: What dips taste best with zucchini fries?

• Marinara sauce

• Ranch

• Spicy mayo

• Garlic yogurt dip

• Cheese dip

Q4: Are zucchini fries healthy?

Yes! They’re:

• Low calorie

• High fiber

• Lower carb than potato fries

• Air fried (no deep frying)

Q5: Can I make them without eggs? (Egg-free option)

Yes:
Dip zucchini in milk, buttermilk, or a mix of flour + water to help breadcrumbs stick.

Q6: Can I use yellow squash instead of zucchini?

Absolutely! It cooks the same way and tastes delicious.

Q7: Why is my coating falling off?

Common reasons:

• Zucchini too wet → pat dry first

• Not dusted with flour (optional but helps)

• Egg wash too thin

• Not pressing breadcrumbs firmly

Q8: Can I make them ahead of time?

You can coat them in advance and store (uncooked) for up to 12 hours in the refrigerator.
Air fry when ready.