Why This Recipe Works

As summer’s bounty of zucchini rolls in, being able to whip up a quick batch of these crispy, salty zucchini fries—a refreshing alternative to their starchier cousins—may be reason enough to keep your air fryer within arm’s reach. A combination of toasted panko bread crumbs and grated Parmesan gave us a delightfully crackly and delicate exterior. To adhere the panko mixture to the zucchini, we used a combination of flour and egg seasoned with oregano, salt, and pepper. Zucchini is notoriously watery, so preventing moisture from sogging out the crust was key. Our solution: We cut the zucchini into spears and used a vegetable peeler to quickly remove the watery inner seed pulp. Arranging the fries in a “Lincoln log” pattern in the basket allowed for maximum air circulation. We love these zucchini fries with a simple, bright sauce of yogurt and lemon, but feel free to substitute your favorite marinara sauce.

Before You Begin

This recipe works best with a single medium zucchini, but larger or smaller zucchini can be used; simply cut the zucchini into 1/2 by 4‑inch sticks (after removing the seeds).

Instructions

Using vegetable peeler, shave seeds from inner portion of each zucchini quarter. Halve each quarter lengthwise, then cut in half crosswise. (You should have 16 pieces.)

Toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Transfer to shallow dish, let cool slightly, then stir in Parmesan. Whisk egg, flour, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in second shallow dish. Working with several pieces of zucchini at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere; transfer to large plate.

Lightly spray base of air-fryer basket with vegetable oil spray. Arrange half of zucchini pieces in prepared basket, spaced evenly apart. Arrange remaining zucchini pieces on top, perpendicular to first layer. Place basket in air fryer and set temperature to 400 degrees. Cook until zucchini is tender and crisp, 10 to 12 minutes, gently shaking basket to loosen pieces halfway through cooking.

Meanwhile, whisk yogurt, lemon zest and juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in small bowl. Transfer zucchini to serving platter and season with salt and pepper to taste. Serve with yogurt sauce.