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When I need something crunchy and salty but want to keep it light, I always make crispy air-fried zucchini sticks. Whip these up quick for lunch, a side, or a snack. They’re a breeze on busy nights and usually a hit with everyone.
The first batch I ever made, my kids devoured instantly. Nobody waited long enough for them to cool down!
Tasty Ingredients
- Chili powder and paprika: Add a little heat to the fries. Smoked paprika gives even more flavor.
- Breadcrumbs: Gives a satisfying crunch outside. Choose panko for extra crisp.
- Dried rosemary or thyme: Sprinkles in those herby notes. Make sure your dried herbs are still fragrant and colorful.
- Black pepper: Brings a gentle kick and balances zucchini’s mildness.
- Salt: Pulls water out and cranks up the flavor. Kosher salt works great here.
- Fresh zucchini: The star here. Look for medium, unbruised ones that feel firm.
- Olive oil or cooking spray: Lets them brown up and not stick. Just a little goes a long way to cut calories.
- Finely grated Parmesan cheese: Gives a salty, cheesy punch. Grate fresh from a block for best taste.
- Garlic powder: Key for that garlic-parm coating. Grab the good stuff for solid flavor.
Easy How-To
- Serve and Enjoy:
- Take the sticks out ASAP. Dig in while they're still sizzling and don't forget your dip!
- Air Fry the Zucchini:
- Put the coated strips in a single layer in the basket. Ten to twelve minutes is all it takes; shake once halfway through.
- Season and Toss:
- Spray or drizzle a bit of oil on zucchini. Shake on any combo of seasoning you like—herby, cheesy, spicy, you name it—and toss them to get every bit covered.
- Salt and Drain:
- Give the pieces a salt shower and chill for ten or fifteen minutes so the moisture leaks out. Pat everything bone dry; this step is a must for that real crunch.
- Prep the Zucchini:
- Scrub and dry your squash. Cut into long sticks or chips. Even cuts mean every piece cooks right.
- Preheat the Air Fryer:
- Crank your air fryer to three seventy-five and let it heat up three to five minutes. Hot basket = max sizzling.
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I love making these loaded with real garlic and a heap of fresh Parmesan. That smell always brings back days picking zucchini in my aunt’s backyard on summer mornings.
Easy Storage
Pop leftover fries into an airtight container then stash them in the fridge. They're tastiest straight out of the fryer, but a couple minutes in the air fryer brings back that crunch. Skip the microwave unless you want them soggy.
Swap Options
Nutritional yeast works instead of Parmesan if you want to skip the dairy. No breadcrumbs? Crushed cornmeal or rice crackers add crunch, too. Change up the seasoning blend anytime you feel adventurous.
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Ways To Serve
Dunk them in a yogurt dip, try with zesty marinara, or just give 'em a squeeze of lemon. They’re awesome beside grilled salmon or chicken or set out as a snack for a get together.
Recipe FAQs
- → How do I make zucchini fries crispier in the air fryer?
If you want extra crunch, salt the cut zucchini and let it sit to pull out some water, then pat really dry. Toss them in oil and spice, then put them in the air fryer in a single layer. Don’t crowd them for the best results!
- → Which coatings work best for zucchini fries?
You can’t go wrong mixing breadcrumbs, garlic powder, and Parmesan. If you’re into herbs, toss in rosemary or thyme. For a kick, try chili powder or paprika.
- → Can I make the fries without oil?
Skip pouring oil and use a quick spritz of cooking spray instead. Just make sure every piece is covered so your fries turn out nice and crisp with the coating.
- → How should I store and reheat leftovers?
Cool them off first, then stick the fries in a sealed container and keep in the fridge. Pop them back in the air fryer at 300°F (150°C) for a couple minutes to get the crunch back.
- → What can I serve with zucchini fries?
Dunk them in ranch, warm marinara, or even a yogurt dip. Pick what you like best to jazz up the flavor!