Air Fryer Zucchini Fries are crispy and crunchy without being deep fried in oil. The coating is made with a mixture of gluten free panko bread crumbs and almond flour.
Why you'll love Air Fryer Zucchini Fries:
These crispy pieces of gold make the perfect tasty appetizer, side dish or snack.
The coating on the zucchini sticks is SO crunchy. No soggy zucchini fries here!
This recipe uses very minimal oil. All you need is a few sprays of olive oil spray.
The dipping options are endless! Serve these with your favorite dipping sauce.
Ingredients:
- zucchini, cut into fries
- almond flour
- eggs
- milk - Use plant milk to make this recipe dairy free.
- gluten free panko bread crumbs - If you're not gluten free, use regular panko bread crumbs.
- grated parmesan cheese - Swap out the parmesan cheese for nutritional yeast to make this recipe dairy free.
- garlic powder
- salt
- ground black pepper
- olive oil spray
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make zucchini fries in the air fryer?
This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.
Preheat your air fryer.
Cut two zucchini into fry shapes. To do this, slice each zucchini lengthwise down the middle. Then, cut each half lengthwise down the middle. Next, cut each of those pieces lengthwise down the middle. Lastly, cut each in half horizontally. You should have 32 zucchini sticks.
Set up three bowls. In one bowl, add almond flour. In another bowl, crack two eggs, add in milk and whisk. In the third bowl, combine bread crumbs, garlic powder, cheese, salt and pepper.
Coat each piece of zucchini in the almond flour, then the egg mixture and then the bread crumb mixture.
When breading the zucchini, use one hand for the wet ingredients and one hand for the dry ingredients. This will keep your fingers from getting sticky with breading.
Remove zucchini one at a time and transfer them into an air fryer sprayed with olive oil. Do not overcrowd the air fryer with the zucchini. I complete this recipe in two batches.
Once you have put the breaded zucchini into the air fryer, spray them with olive oil. Air fry them at 380 degrees F for about 7-11 minutes. Mine were perfect around the 9 minute mark.
While you air fry the second batch, leave the first batch on a wire cooling rack. This will keep them nice and crispy.
Dip these crispy pieces of zucchini into your favorite sauce! I made a yogurt sauce to pair with them with Greek yogurt, lemon juice, extra virgin olive oil, Dijon mustard, paprika, garlic powder, salt and pepper.
Recipe pro tips:
I recommend preheating your air fryer for even cooking.
You do not need to peel the zucchini for this recipe.
When breading the zucchini, use one hand for the wet ingredients and one hand for the dry ingredients. This will keep your fingers from getting sticky with breading.
Don't stack the breaded zucchini sticks on top of each other in the air fryer. They will not crisp nicely. Make this recipe in two batches.
I love THIS AIR FRYER!
Recipe FAQs:
If you don't have an air fryer, place the breaded zucchini on a baking sheet lined with parchment paper. Bake for 25-30 minutes at 425 degrees F or until the zucchini fries are golden and crispy. I recommend flipping halfway through.
If you stack the breaded zucchini on top of each other in the air fryer, they will not get crispy.
What to Serve with zucchini fries?
- Dip, obviously! I made a super simple yogurt sauce with Greek yogurt, lemon juice, extra virgin olive oil, Dijon mustard, paprika, garlic powder, salt and pepper.
- If you want to enjoy these fries for dinner, serve them alongside Easy Blackened Chicken, Healthy Chicken Burger Patties or Air Fryer Turkey Meatballs.
Storage and reheating instructions:
Store them in an airtight container in the fridge for up to 3 days.
To reheat the fries, place them in the air fryer at 350 degrees F for about 3 minutes, or until warm.
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Air Fryer Zucchini Fries
Equipment
- Air Fryer
Ingredients
- 2 zucchini, cut into fries
- ⅓ cup almond flour
- 2 eggs
- 2 tablespoons almond milk
- 1 cup gluten free panko bread crumbs - If you're not gluten free, use regular panko bread crumbs.
- 2 ½ tablespoons grated parmesan cheese - Swap out the parmesan cheese for nutritional yeast to make this recipe dairy free.
- ½ teaspoon garlic powder
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon ground black pepper
- olive oil spray
Instructions
- First, preheat your air fryer. If your air fryer has a preheating option you can preheat your air fryer. If you don’t have that option, you can run the machine at 380 degrees F for 2-5 minutes. Leave the machine running for about 3 minutes for smaller air fryers. Leave the machine running for about 5 minutes for larger air fryers.
- Cut two zucchini into fry shapes. To do this, slice each zucchini lengthwise down the middle. Then, cut each half lengthwise down the middle. Next, cut each of those pieces lengthwise down the middle. Lastly, cut each in half horizontally. You should have 32 zucchini sticks. Refer to the photo above in the post.
- Set up three bowls. In one bowl, add almond flour. In another bowl, crack two eggs, add in milk and whisk. In the third bowl, combine bread crumbs, garlic powder, cheese, salt and pepper.
- Coat each piece of zucchini in the almond flour, then the egg mixture and then the bread crumb mixture. When breading the zucchini, use one hand for the wet ingredients and one hand for the dry ingredients. This will keep your fingers from getting sticky with breading.
- Remove zucchini one at a time and transfer them into an air fryer sprayed with olive oil. Do not overcrowd the air fryer with the zucchini. I complete this recipe in two batches. Once you have put the breaded zucchini into the air fryer, spray them with olive oil. Air fry them at 380 degrees F for about 7-11 minutes. Mine were perfect around the 9 minute mark.
- While you air fry the second batch, leave the first batch on a wire cooling rack. This will keep them nice and crispy.
- Dip these crispy pieces of zucchini into your favorite sauce! I made a yogurt sauce to pair with them with Greek yogurt, lemon juice, extra virgin olive oil, Dijon mustard, paprika, garlic powder, salt and pepper.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
TALIA
Warning, these are sooooo addictive! Pretty sure I ate an entire batch by myself (then had to make more for my boyfriend lol). There's definitely a trick to battering the fries that I haven't quite mastered, but still yummy. Paired with air fried delicata squash and chicken wings for a perfect game day!
OOO that sounds like the perfect game day spread! 🙂 I suggest ensuring the zucchini are not wet so the breading sticks well. - Krista <3
BS
Any suggestions for substitutions for someone with an egg allergy?
I'm not sure - maybe an egg replacer, but I haven't tried to guarantee the same results.