Air Fryer Zucchini Fries

I coat my air fryer zucchini fries in a double-seasoned breadcrumb crust until they are crisp and golden, then serve them with a creamy lemon garlic aioli for dipping. The zucchini stays tender inside while the smoky chipotle seasoning and tangy aioli make these zucchini fries hard to stop eating.

Air Fryer Zucchini Fries with Lemon Garlic Aioli

It’s that time of year when zucchini begins its annual hostile takeover of the garden, and after you’ve already baked it and grilled it, it’s time to make something that feels completely different. No one has ever complained when these air fryer zucchini fries replaced the potato version next to their burger or sandwich, or when they showed up on an appetizer platter instead. They definitely grow on you, even the French fry purists.

My own attachment to fried zucchini started sometime in the early 1980s, when Carl’s Jr. began selling these thick breaded zucchini coins with ranch dressing. Everyone else wanted French fries, which meant everyone also expected to share them with each other. I wanted the zucchini, no one wanted any of mine, and I considered that one of the best arrangements.

I always liked zucchini. My mom usually sautéed the ones from the garden with cherry tomatoes and onions, and I would happily eat that too. But when the fried version came out, it was a completely different kind of craving. They were crisp on the outside with a soft middle, and they came with a container of cold ranch for dipping. It became the thing I ordered every time we went.

For years, though, it stayed mostly in the category of something I ate away from home. Frying zucchini myself felt like more trouble than I wanted for what was supposed to be a snack. Then along came the air fryer and it changed that. It gives me the same contrast I liked with the Carl’s Jr. version, but without a pan of oil, and the thicker fry shape holds together much better than thin slices once it’s breaded and cooked.

My recipe is more seasoned than the one I grew up eating, with seasoning in both the flour and breadcrumbs and chipotle powder for smoky heat. I traded the ranch for lemon garlic aioli, although the entire idea is still the same with crisp zucchini, a creamy dip, and still no obligation to share with anyone.

What Makes This Recipe Different

• I season both the flour and the breadcrumbs because I don’t want all the flavor sitting on the very outside. Every layer gets something, so every bite tastes seasoned instead of just the crust.
• I use Lawry’s Total Seasoning because it already has the garlic, onion, herbs, and salt I want without turning this into a pantry inventory. I use it in my corn succotash too, and the more I cook with it, the more I like how much flavor it adds without needing a laundry list of spices.
• Chipotle chile powder is here for its smoky warmth. It’s not enough to make the fries hot, but it keeps the coating from tasting like plain breadcrumbs wrapped around zucchini.
• The zucchini does best when it’s cut into thicker fry-shaped pieces instead of thin strips or coins. This way, the outside gets crisp while the center stays soft and creamy instead of drying out.
• Spraying them with olive oil before cooking and again after flipping is key. The second spray is what gets rid of the pale breadcrumb patches air fryers sometimes leave behind.
• The lemon garlic aioli is an upgrade from ranch dressing. I like it so much with my fried artichokes hearts that I use it here too. The sour cream keeps it tangy enough to balance the crispy coating without overpowering the zucchini.

Ingredients

• Zucchini – Medium-sized zucchini are the easiest to cut into fry-shaped sticks. The very large ones tend to have softer centers and more seeds, so I cut those a little thinner when that’s what I have.
• All-purpose flour – This is the first layer of the coating. It gives the egg something to grab onto, which helps keep the breadcrumbs from coming off later.
• Eggs – They connect the flour to the breadcrumbs. I start with two and beat a third if I need it rather than wasting one.
• Plain breadcrumbs – They give the zucchini an even coating. Panko works too, but the coating will be crunchier and less even.
• Lawry’s Total Seasoning – Most of the flavor comes from this. It gives me garlic, onion, herbs, and salt without having to measure half the spice cabinet.
• Ground black pepper and chipotle powder – The black pepper adds bite, while the chipotle adds smoky warmth to the coating without making the fries spicy.
• Olive oil spray – This is how you get the golden color instead of that pale and dusty look. I use an olive oil mister, but olive oil cooking spray works too.
• Sour cream and mayonnaise – Sour cream adds tang to the aioli, while the mayonnaise adds body.
• Fresh lemon juice and zest – The juice gives the aioli acidity, and the zest makes the lemon flavor much more pronounced without thinning the sauce.
• Garlic – Grate it into a paste so it disappears into the aioli instead of leaving raw pieces behind.
• Dry mustard, sea salt, and white pepper – The dry mustard does its thing in the background, while the white pepper adds flavor without leaving visual black specks in the aioli.

How to Make Air Fryer Zucchini Fries

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the aioli)
  Make the lemon garlic aioli first so it has time to sit while you work on the zucchini. Stir together the sour cream, mayonnaise, lemon zest, lemon juice, olive oil, grated garlic, dry mustard, sea salt, and white pepper until it’s smooth. Cover it and put it in the refrigerator for at least 15 minutes, although 30 minutes is better, and overnight is even better if you’re thinking ahead.
• Step Two (prepare the zucchini)
  Cut each zucchini in half lengthwise, then cut each half in half again. Cut those quarters crosswise so you end up with sturdy fry-shaped pieces about 3 inches long. Set up three shallow bowls: one with the flour and half of the Lawry’s Total Seasoning, black pepper, and chipotle powder, one with the beaten eggs, and one with the breadcrumbs and the remaining seasonings. Coat each zucchini fry in the seasoned flour, dip it into the egg, then press it into the breadcrumbs, turning it as needed so you don’t end up with bare patches.
• Step Three (air fry the zucchini fries)
  Preheat the air fryer to 400°F for about 5 minutes. Line the zucchini fries up in a single layer like little soldiers. A snug double row is fine. They don’t need much space between them as long as they aren’t piled on top of each other. Give them a light spray with olive oil and air fry for 10 to 12 minutes, flipping halfway through and spraying the second side lightly with oil. They are ready when the coating is golden and crisp and the zucchini can be easily pierced with a fork.
• Step Four (serve)
  Serve the zucchini fries right away with the chilled lemon garlic aioli, while the coating still has the crunch.

Recipe Tips

• Start with room temperature zucchini. Cold zucchini will lower the temperature inside the air fryer and slow the browning.
• Cut the zucchini into fries, but adjust as you go. If one end is much thicker than the other, cut that part a little thinner so everything finishes at about the same time.
• You might not need the third egg, depending on the size of the zucchini and how heavily you coat them. Two are often enough.
• Press the breadcrumbs onto the zucchini instead of giving them a quick roll and hoping for the best. The better the coating is attached before they go into the air fryer, the more of it will still be there when they come out.
• Don’t skip the olive oil. I spray the breaded zucchini before they start cooking and once more after flipping. That is what helps the breadcrumbs brown instead of looking pale and unappetizing.
• Keep the zucchini in a single layer instead of stacking them. They can sit fairly close together, but once they are piled on top of each other, the coating underneath will not brown.
• Let the aioli sit for at least 15 minutes before serving. The lemon and garlic taste much better once they have had time together, and it’s even better made the day before.
• Serve the zucchini fries as soon as they come out. The coating is at its crunchiest right away, and the zucchini will naturally soften as it sits.

Storage

• Keep leftover zucchini fries in an airtight container in the refrigerator for up to two days. They will soften in the refrigerator, but the air fryer brings them back better than anything else. Reheat them at 375°F for a few minutes, just until the coating is crisp again and the center is hot.
• You can also reheat them in the oven, but I would skip the microwave unless a soft breadcrumb coating sounds appealing.
• Store the lemon garlic aioli separately in a covered container in the refrigerator for up to four days. Give it a stir before serving.
• You can freeze them after cooking in a single layer first, then transfer them to a freezer bag once they’re solid. Reheat them from frozen in the air fryer until hot and crisp. The texture will be softer than a fresh batch, but the air fryer gives you the best chance of getting some of the coating crisp again.

FAQs

• Can I make these zucchini fries in the oven?
  Yes. Arrange them on a wire rack set over a baking sheet, spray them well with olive oil, and bake at 425°F until golden and crisp, flipping halfway through. They will take longer than they do in the air fryer. If your oven has a convection setting, use 400°F instead.
• Can I prepare the zucchini fries ahead of time?
  You can cut the zucchini and mix the aioli ahead, but I would wait to bread the fries until you are close to cooking them. Once the coating sits on the zucchini, moisture starts working its way into the breadcrumbs.
• Do I need to peel the zucchini?
  No. The skin helps the fries hold together, and it softens as the zucchini cooks.
• Why didn’t my zucchini fries get crispy?
  Usually, they needed more oil, the basket was not fully preheated, or the breading had bare patches. Spray them lightly before cooking and again after flipping, and press the breadcrumbs on well before they go into the air fryer.

From My Kitchen Notes

Small observations from the margins.

• I have been choosing zucchini over French fries since the early eighties, which should have warned everyone I was never going to be easy to feed.
• Nobody wanted to share my fried zucchini, and I learned very young that rejection occasionally comes with benefits.
• There’s freedom in ordering the thing nobody else wants. And the reward for choosing alone is that nobody asks for half.
• And wanting something nobody else wants is not the same as wanting the wrong thing.
• In fact, sometimes nobody wants what you chose until they see you enjoying it without them.
• I’m rarely interested in the approved version of anything.
• Some of the best decisions in my life began with everyone else saying, “Really?”
• There are things I picked out before I had the language to defend them.
• The air fryer didn’t change my feelings about fried zucchini. It removed the final excuse for not making it often.
• Zucchini has spent its entire life being told it needs to become bread before anyone pays attention.
• There is a difference between being mild and having nothing to say.
• Zucchini is underestimated by people who only met it under poor circumstances. The same could be said for people.
• The zucchini everyone ignored became much more interesting once it stopped asking to be chosen.
• Some things stay together better once they’ve been coated in enough layers.
• The ones with the roughest edges usually crisped the best.

More Things to Do with All That Zucchini

• Tuscan Chicken Zucchini Casserole – Cheesy chicken, zucchini, and tomatoes.
• Chocolate Zucchini Cake – Orange zest cream cheese frosting.
• Honey Zucchini Bread – Cinnamon-spiced and lightly sweet.
• Bisquick Zucchini Pie – Roasted peppers and salty cheese.
• Zucchini Pistachio Cupcakes – Lime icing and crunchy pistachios.

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Air Fryer Zucchini Fries

Air Fryer Zucchini Fries have a seasoned flour and breadcrumb coating with smoky chipotle throughout, then cook in the air fryer until crisp outside and tender in the center. The chilled lemon garlic aioli adds fresh lemon, grated garlic, and a creamy tang taste.

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: air fryer appetizer, air fryer side dish, air fryer zucchini fries, breaded zucchini fries, chipotle zucchini fries, crispy zucchini fries, garli aioli, zucchini sticks

Servings: 6

Calories: 428kcal

Author: Cathy Pollak

Equipment

• Air Fryer For cooking the zucchini fries until crispy.
• mixing bowls For the flour, eggs and breadcrumb topping. Also, for making the aioli.
• microplane grater or fine grater. For zesting the lemon and grating the garlic into a paste.

Ingredients

Zucchini Fries:

• 3 medium zucchini cut into 3-inch sticks (about 40-45)
• 3 tbsps (45 ml) olive oil applied with a mister or cooking spray
• ½ cup (63 g) all-purpose flour
• 2 tbsps (18 g) Lawry's Total Seasoning divided
• 1 tsp (2 g) ground black pepper divided
• 1 cup (110 g) plain breadcrumbs
• 1 tsp (2 g) chipotle chile powder
• 2-3 large eggs beaten

Lemon Garlic Aioli:

• ½ cup (120 g) full-fat sour cream
• ½ cup (120 g) full-fat mayonnaise
• zest of one lemon
• 2 tbsps (30 ml) fresh lemon juice
• 1 tbsp (15 ml) olive oil
• 2 cloves garlic grated into a paste
• ¼ tsp (0.5 g) dry mustard
• ¼ tsp (1.5 g) fine sea salt plus more to taste
• ¼ tsp (0.5 g) white pepper

Instructions

• Stir together the sour cream, mayonnaise, lemon zest, lemon juice, olive oil, grated garlic, dry mustard, sea salt, and white pepper until smooth. Cover and refrigerate for at least 15 minutes before serving. For a more developed lemon and garlic flavor, chill for 30 minutes or overnight.
  ½ cup (120 g) full-fat sour cream, ½ cup (120 g) full-fat mayonnaise, zest of one lemon, 2 tbsps (30 ml) fresh lemon juice, 1 tbsp (15 ml) olive oil, 2 cloves garlic, ¼ tsp (0.5 g) dry mustard, ¼ tsp (1.5 g) fine sea salt, ¼ tsp (0.5 g) white pepper
• Cut each zucchini in half lengthwise, then cut each half in half again. Slice each quarter in half lengthwise to make eight long wedges per zucchini, then cut each wedge in half crosswise to create approximately 3-inch (7.5-centimeter) zucchini fries. Lightly spray the zucchini with olive oil.
  3 medium zucchini, 3 tbsps (45 ml) olive oil
• Whisk together the flour, half of the Lawry’s Total Seasoning, half of the black pepper, and half of the chipotle powder in one shallow bowl. Combine the breadcrumbs with the remaining Lawry’s Total Seasoning, black pepper, and chipotle powder in a second shallow bowl. Place the beaten eggs in a third shallow bowl.
  ½ cup (63 g) all-purpose flour, 2 tbsps (18 g) Lawry's Total Seasoning, 1 tsp (2 g) ground black pepper, 1 cup (110 g) plain breadcrumbs, 1 tsp (2 g) chipotle chile powder, 2-3 large eggs
• Coat each zucchini fry in the seasoned flour, dip it into the beaten eggs, then press it into the seasoned breadcrumbs until evenly coated on all sides.
• Preheat the air fryer to 400°F (200°C) for 5 minutes.
• Arrange the zucchini fries in a single layer in the air fryer basket, leaving space between each piece. Lightly spray with olive oil and air fry for 10 to 12 minutes, flipping halfway through and spraying lightly with olive oil again, until the coating is crisp and golden and the zucchini is tender.
• Serve immediately with the chilled lemon garlic aioli.

Notes

• Cut unusually large zucchini into slightly thinner sticks so the centers become tender before the breadcrumb coating browns too much.
• Cook the zucchini fries in batches rather than overcrowding the air fryer basket. Space between the fries allows the hot air to circulate around the coating.
• Spray the breadcrumb coating lightly before cooking and again after flipping. Pale or dry-looking areas usually need a little more oil.
• Serve the zucchini fries immediately. The coating is crispiest straight from the air fryer, and the zucchini softens as it cools.
• Store leftover zucchini fries in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer at 375°F (190°C) for 3 to 5 minutes. Microwaving will soften the breadcrumb coating.
• Store the lemon garlic aioli separately in an airtight container in the refrigerator for up to 3 days. Do not freeze the aioli.

 

 

If you’re making these Air Fryer Zucchini Fries, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Air Fryer Zucchini Fries

Amount Per Serving (215 g)

Calories 428 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 7g44%

Polyunsaturated Fat 11g

Monounsaturated Fat 12g

Cholesterol 113mg38%

Sodium 744mg32%

Potassium 403mg12%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 5g6%

Protein 9g18%

Vitamin A 85IU2%

Vitamin C 22mg27%

Calcium 95mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Air Fryer Zucchini Fries? I’d love to hear how they turned out – leave a comment below and let me know.

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