Crispy Air Fryer Zucchini Fries with Parmesan Dip

• 2 medium zucchinis (about 12 oz)
• 3/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 tablespoon olive oil
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese (for dip)
• 1 teaspoon dried Italian seasoning

Instructions

1. Wash and dry the zucchinis. Cut each zucchini into evenly sized sticks, about 3 inches long and 1/2 inch thick to ensure even cooking.
2. In a shallow bowl, whisk the eggs lightly. In a separate bowl, combine panko breadcrumbs, 1/4 cup Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Mix well.
3. Dip each zucchini stick into the egg mixture, allowing excess to drip off. Then coat thoroughly in the breadcrumb mixture. For extra crunch, double dip by repeating the egg and breadcrumb steps once more.
4. Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with olive oil spray or brush with a little olive oil to prevent sticking.
5. Place the coated zucchini fries in the air fryer basket in a single layer, ensuring they are not overcrowded. Lightly spray fries with olive oil to help crisp them up.
6. Cook at 400°F for 10-12 minutes, shaking the basket halfway through cooking to ensure even browning and crispiness. Fries should be golden brown and tender but not mushy.
7. While fries cook, prepare the parmesan dipping sauce by mixing Greek yogurt, mayonnaise, lemon juice, 1/4 cup Parmesan cheese, and Italian seasoning in a small bowl. Stir until smooth and refrigerated until serving.
8. Serve the crispy zucchini fries warm alongside the creamy parmesan dipping sauce.

Chef tips

• For best results, use firm zucchinis with minimal moisture. You can pat them dry with paper towels before coating.
• If you don’t have panko breadcrumbs, crushed cornflakes or regular breadcrumbs can be used, but panko yields the crispiest texture.
• To make this recipe vegan, substitute eggs with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes) and use vegan mayo and yogurt alternatives for the dip.
• Avoid overcrowding the air fryer basket; cook in batches if necessary to allow proper air circulation and achieve maximum crispiness.