Zucchini Fries (baked, air fryer, stovetop)
Servings: 6 servings
Ingredients
- 3 medium zucchini 2 pounds/900g
- 1/2 cup + 2 tablespoons (75g) flour
- zest grated from 1 lemon
- 1 tablespoon basil
- 1 teaspoon garlic powder
- 3 eggs
- 3/4 cup (70g) grated parmesan cheese
- 1 1/2 cups (110g) Panko breadcrumbs
- salt and pepper to taste
- oil cooking spray
- olive oil for greasing the baking sheet
Instructions
- Preheat the oven to 450°F (230°C).
- Prepare your breading station - prepare 3 bowls/plates:
- 1-large and shallow bowl/plate. Add flour, lemon zest, basil, and garlic powder, season lightly with salt and pepper and stir to combine.
- 2-large rimmed bowl - add eggs to this bowl and beat them with a fork. Season just lightly with salt.
- 3-large and shallow bowl/plate. Add breadcrumbs and parmesan to this bowl and stir to combine.
- Cut the zucchini into fries: Cut the zucchini in half or into 3 parts crosswise (depending on how long the zucchini is). Cut each part into 3 parts lengthwise and then each slice into 2 or 3 fries. You should end up with thick, at least about 1-inch (2.5 cm) fries. They shouldn't be too thin.
- Bread the zucchini fries: season the zucchini with salt and pepper on all sides. Working with a couple of fries at a time, first dredge them in flour, then dip them in beaten eggs, then coat them in the breadcrumb-parmesan mixture. Press the coating into the zucchini. Transfer the breaded zucchini to a tray and repeat with the remaining ingredients.
- Bake: grease a baking sheet generously with olive oil. Place zucchini fries apart on the baking sheet. Spray with oil baking spray. Bake in batches for about 23 minutes or until golden brown. Baking time may vary depending on the oven so keep an eye on them after 15 minutes. If they're browning too slowly, you can finish them under the broiler.
- Enjoy!
Notes
- The amounts of ingredients may vary depending on how big your zucchini is. Just make sure you have a little extra of each ingredient in case you need more.
- It's important to salt the zucchini directly before breading it or it will release water and the breading won't stick to it that well.
- Zucchini fries are best eaten right away.
- Panko breadcrumbs are so much better than fine breadcrumbs in this recipe so try to not substitute them.
- How to make it in an air fryer: Prepare zucchini the same as described above. Place apart in the air fryer basket and spray generously with oil spray. Cook in batches at 425°F (220°C) for about 15 min or until golden brown. This recipe was tested in a countertop convection oven with an air fryer setting so the cooking time may be different (a little bit longer) in comparison to traditional smaller air fryers. Cooking times also vary depending on the brand. Air fryer zucchini fries are just as crispy as zucchini fries baked in the oven but due to the shorter cooking time, the zucchini is less soft which is a good thing!
- How to make it on the stovetop: simply cut the zucchini into 1/2-inch (1 cm) slices (again, not too thin), bread like described above. Heat some oil in a frying pan over medium heat until very hot. Add zucchini slices and cook until browned on both sides. Transfer to a wire rack lined with kitchen towels to drain excess fat.
- What to serve it with:
- Yogurt dipping sauce (my favorite option): combine 1 cup of Greek yogurt, 1 small clove garlic (minced), 1/4 cup chopped chives, 1 1/2 teaspoon lemon juice, and 1/4 teaspoon onion powder. Season to taste with salt and pepper.
- or marinara/ketchup/ranch dressing/garlic aioli/avocado sauce/romesco sauce.
- Calories = 1 serving (1/6 of the recipe, baked or air fried version, pan-fried fries will have more calories). This is only an estimate!
Nutrition
Calories: 274kcal