Zucchini Fries with a Panko-Parmesan Coating
It’s so easy to make these zucchini fries. They’re delightfully crispy on the outside and tender and juicy on the inside. In this recipe, I’ve included instructions for both shallow-frying and air-frying the zucchini fries, depending on your preference.
As a snack or appetizer, pair them with this lemon-basil aioli to dip the fries in. As a side, you can serve them with all kinds of mains, including any of these burgers or these crispy panko and prosciutto-wrapped chicken tenders.
What You’ll Need
To make the zucchini fries, you’ll first need the following ingredients:
- Zucchini – 3 zucchini (courgette), about 7oz or 200 grams each zucchini and about 7-8 inches long
- Flour – 1/2 cup plain / all-purpose flour
- Eggs – 2 eggs + 1 tbsp of water
- Panko – 2 cups panko breadcrumbs
- Parmesan – 1/3 cup finely grated parmesan
- Garlic Powder – 1/2 tsp garlic powder
- Salt – 1 tsp kosher salt
- Black Pepper – 1/2 tsp ground black pepper
- Oil – 1 cup oil for frying or 1-2 tbsp oil for the air-fryer. Pick a neutral oil like sunflower oil.
Instructions with Photos
Step 1. Prep the zucchini fries.
Cut the ends off the zucchini, and then cut the zucchini in half crosswise (so you’ll get zucchini fries that are about 3.5-4 inches or 8-10 cm in length). Cut in half lengthwise and then into sticks that are about 1/2 inch thick on the thickest side.
Pat the zucchini sticks dry. This is important so that the breading sticks to them.
Step 2. Bread the zucchini fries.
First, set up the breading station. Whisk the eggs with a tablespoon of water and a pinch of salt. Season the flour with a pinch of salt. Add the Parmesan, remaining salt, pepper, and garlic powder to the panko breadcrumbs.
Next, bread each zucchini stick first in flour, then in egg, then in panko breadcrumbs. If you have leftover breadcrumbs and egg wash, double-bread them by dipping first into the egg wash and then into breadcrumbs.
Step 3. Cook the zucchini fries.
Shallow-Frying Method: To a large skillet over medium-high heat, add 1 cup of oil. Once the oil is hot, add the breaded zucchini fries in batches so the skillet is not crowded. You can check if the oil is hot by dropping a couple of the breadcrumbs in and seeing if the oil bubbles around them. Or you can put the end of a wooden spoon in the oil and see if it bubbles. Cook the zucchini fries for 1-2 minutes per side, turning them, until they’re golden.
Once they’re cooked, remove them to a wire rack so that they stay crispy.
Air-Fryer Method. Preheat the air fryer to 400°F/200°C. Spray the breaded zucchini with oil or gently brush the oil on with a pastry brush (carefully so you don’t displace the breadcrumbs). Put them in the air fryer basket in a single layer. Depending on the size of the air fryer, you may have to cook them in batches. Air fry for 14-18 minutes, flipping them halfway. Cooking times vary between air fryers, so start checking after 12 minutes to make sure you don’t burn them.
Step 4. Serve immediately while they’re warm with this lemon basil aioli dip or your favorite aioli.
Recipe Card
Ingredients
- 3 zucchini courgettes, about 7oz or 200 grams each zucchini and about 7-8 inches long
- 1/2 cup flour plain / all-purpose
- 2 eggs
- 2 cups panko breadcrumbs
- 1/3 cup finely grated parmesan
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp oil if cooking them in the air fryer or 1 cup oil for frying a neutral oil like sunflower oil or canola oil.
Instructions
- Prep the zucchini fries. Cut the ends off the zucchini, and then cut the zucchini in half crosswise (so you’ll get zucchini fries that are about 3.5-4 inches in length or 8-10 cm). Cut in half lengthwise and then into sticks that are about 1/2 inch thick on the thickest side. Pat the zucchini sticks dry.
- Bread the zucchini fries. First, set up the breading station. Whisk the eggs with a tablespoon of water and a pinch of salt. Season the flour with a pinch of salt. Add the Parmesan, remaining salt, pepper, and garlic powder to the panko breadcrumbs. Next, bread each zucchini stick first in flour, then in egg, then in Panko breadcrumbs. If you have leftover breadcrumbs and egg wash, double-bread them by dipping first into the egg wash and then into breadcrumbs.
- Cook the zucchini fries. Shallow-Frying Method: To a large skillet over medium-high heat, add 1 cup of oil. Once the oil is hot, add the breaded zucchini fries in batches so the skillet is not crowded. You can check if the oil is hot by dropping a couple of the breadcrumbs in and seeing if the oil bubbles around them. Or you can put the end of a wooden spoon in the oil and see if it bubbles. Cook the zucchini fries for 1-2 minutes per side, turning them, until they’re golden. Once they’re cooked, remove them to a wire rack so that they stay crispy.Air-Fryer Method. Preheat the air fryer to 400°F/200°C. Spray the breaded zucchini with oil or gently brush the oil on with a pastry brush (carefully so you don’t displace the breadcrumbs). Put them in the air fryer basket in a single layer. Depending on the size of the air fryer, you may have to cook them in batches. Air fry for 14-18 minutes, flipping them halfway. Cooking times vary between air fryers, so start checking after 12 minutes to make sure you don’t burn them.
- Serve immediately while they’re warm with a lemon basil aioli dip or your favorite aioli.
Finally, don’t forget to save this recipe to one of your sides or appetizer idea boards.
