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Crunchy outside, soft inside – these air fryer zucchini sticks turn ordinary summer squash into an addictive low-carb snack that hits all your fried food cravings without any regrets. These golden sticks give you that awesome crunch you're after, while keeping all the natural sweetness that makes fresh zucchini so good.
I stumbled on this method during last year's zucchini overload, and now we make them every week. Even my picky teens ask for these instead of potato fries, which I count as a huge win in my house.
Key Ingredients and Shopping Advice
- Zucchini: Go for smaller ones (6-8 inches long) for better taste and fewer seeds. Look for bright green ones without any soft spots
- Panko Breadcrumbs: These Japanese breadcrumbs make everything extra crispy in ways regular breadcrumbs just can't. Get the plain ones so you can control how salty they are
- Freshly Grated Parmesan: Don't bother with the pre-shredded kind - grab a block of real Parmigiano-Reggiano instead. It melts better and tastes way more flavorful
- Italian Seasoning: This mix of dried basil, oregano, rosemary and thyme adds great flavor. You can use fresh herbs if you want, but they might not stick as well
- Garlic Powder: Gives nice flavor without burning like fresh garlic might. Try to get good quality powder for the best taste
Simple Cooking Method
- 1. Get Your Zucchini Ready
- Slice zucchini into 3-inch long, ¼-inch thick sticks, Wipe them completely dry with paper towels to get rid of moisture, Shake them with flour in a zip bag until they're all covered
- 2. Make Your Coating
- Beat eggs with a tiny bit of water until they're smooth, Combine Panko, fresh Parmesan, and all your spices in a flat dish, Take each floured stick, dunk it in egg, then roll it in your Panko mix
- 3. Air Fry Until Done
- Heat your air fryer to 350°F for the best results, Put zucchini sticks in one layer with room between them, Give them a light spray with olive oil so they brown evenly, Cook for 7-12 minutes, turning them over halfway
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We really love how zucchini gets slightly sweet when it's air fried – it's totally different from the sometimes bitter taste when it's raw. These fries have worked wonders for getting the fussy eaters in my house to actually enjoy veggies.
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After trying tons of different batches, I can honestly say these air fryer zucchini fries are the ultimate healthy snack that doesn't feel like you're missing out on anything. The way the Parmesan gets all crispy while the zucchini stays tender inside is just amazing. Whether you're trying to cut carbs or just want to eat more veggies, this recipe shows that healthy food can taste incredible and leave you totally satisfied.
Frequently Asked Questions
- → How can I keep the coating from coming off?
- Start with a good flour coat, follow it with egg, then cover with panko. Press the coating tightly and spritz with oil before frying to make it stick better.
- → Can I prepare these in advance?
- They taste best fresh, while crispy. You can prepare the sticks and coating ahead, but only coat them just before frying.
- → What can I do to keep them crunchy?
- Avoid crowding the air fryer basket; cook them in small batches if needed, and eat them right away before they go soft.
- → Is there a way to make these gluten-free?
- Absolutely! Swap regular flour and panko with gluten-free versions. Check labels to ensure everything else is gluten-free too.
- → Why do my zucchini fries turn out soggy?
- Cutting even sticks helps. Flour them well first to soak up moisture. Lastly, ensure there’s room in the air fryer to crisp them properly without overcrowding.