Golden Parmesan-Panko Zucchini Fries
Ingredients
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2 medium zucchini
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1 cup panko breadcrumbs
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
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2 eggs
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2 tbsp all-purpose flour
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Cooking spray or 2 tbsp olive oil
Optional Dipping Sauce
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½ cup mayonnaise
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1 tbsp lemon juice
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1 tsp garlic (minced)
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1 tbsp chopped parsley
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Pinch salt
Instructions
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Preheat Oven
Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper and lightly spray with oil. -
Prepare Zucchini
Wash zucchini and cut into fry-shaped sticks (about finger size). -
Set Up Breading Station
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Bowl 1: Add flour
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Bowl 2: Beat the eggs
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Bowl 3: Mix panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper
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Coat the Zucchini
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Dip zucchini in flour
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Then into egg
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Finally coat well with the Parmesan-panko mixture
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Arrange & Bake
Place fries on the baking sheet in a single layer. Lightly spray with cooking spray. -
Bake
Bake for 18–22 minutes, turning halfway, until golden brown and crispy. -
Make the Dip (Optional)
Mix mayonnaise, lemon juice, garlic, parsley, and salt. -
Serve
Serve the crispy zucchini fries hot with the dipping sauce.
Tips for Extra Crispiness
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Use panko breadcrumbs instead of regular breadcrumbs.
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Do not overcrowd the tray.
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For extra crunch, broil 2–3 minutes at the end.
Q&A
Q1: Can I make these in an air fryer?
Yes. Cook at 200°C / 400°F for 10–12 minutes, shaking halfway.
Q2: How do I keep them crispy?
Serve immediately. If reheating, use the oven or air fryer, not the microwave.
Q3: Can I make them gluten-free?
Yes, replace flour and panko with gluten-free alternatives.
Q4: Can I prepare them ahead of time?
You can coat the zucchini and keep them in the fridge for up to 4 hours before baking.
Q5: What sauces go well with these fries?
Garlic aioli, ranch, marinara, spicy mayo, or yogurt-herb dip.