Ingredients
Method
- Wash the zucchini, cut into fry-shaped sticks, and pat them very dry with a paper towel. This step is what makes them crispy, so don't rush it.
- Set up two bowls. Beat the egg in one. In the other, mix the breadcrumbs (or almond flour), Parmesan, garlic powder, and Italian seasoning.
- Dip each stick in the egg, then coat it fully in the breadcrumb mixture. Press gently so the coating grips.
- Preheat the air fryer to 390°F (190°C). Arrange the fries in a single layer, not touching.
- Cook for 8 to 10 minutes, flipping halfway, until golden and crisp. Serve hot with marinara, ranch, or a Greek yogurt dip.
Notes
- Salt to draw out water: For extra-crisp fries, toss the cut sticks with ½ tsp salt, let them sit in a colander for 15 minutes, then pat dry. Reduce the salt in the coating.
- Keto / gluten-free: Almond flour browns faster than breadcrumbs. Drop the temperature to 375°F and check at 7 minutes.
- Panko: Swap in panko for a lighter, crunchier coat.
- Egg-free: Brush the sticks with a thin layer of mayonnaise or olive oil instead of egg so the coating still sticks.
- Best eaten fresh: Zucchini is mostly water, so these soften as they sit. Reheat leftovers at 390°F for 3 minutes.