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.
Servings 6
Calories 428kcal
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.
Nutrition
Serving: 215g | Calories: 428kcal | Carbohydrates: 28g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Cholesterol: 113mg | Sodium: 744mg | Potassium: 403mg | Fiber: 3g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 3mg