Crispy on the outside and tender within, these Air Fryer Zucchini Fries with Lemon Tarragon Aioli are a wholesome twist on classic fries.
Packed with fiber, plant-based nutrients, and healthy fats, they deliver crunch without excess oil.
This quick, 25-minute snack is light, flavorful, and air-fried to perfection—ideal for everyday cooking, guilt-free snacking, or meal prepping with a zesty, herb-infused dip that elevates every bite.
Air Fryer Zucchini Fries
Equipment
- 1 Air Fryer
- 3 Shallow Bowls
- 1 blender or food processor
Ingredients
For the Zucchini Fries:
- 2 medium zucchini
- ½ cup all-purpose flour
- 3 large eggs
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ cup panko breadcrumbs
- ½ cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
For the Lemon Tarragon Aioli:
- 1 large egg
- 2 garlic cloves minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup canola oil or light olive oil
- 2 tablespoons finely minced fresh tarragon
- Kosher salt and black pepper to taste
Instructions
- Prepare the zucchini for frying: Wash the zucchini thoroughly under cool running water to remove any dirt or debris. Pat dry completely with a clean kitchen towel or paper towels to remove excess moisture, which helps the coating stick better and ensures crispiness. Trim both ends of each zucchini, then slice lengthwise into sticks about ½ inch thick and 3 inches long. Keep the pieces uniform in size so they cook evenly. If your zucchini is very watery, blot them lightly with paper towels before proceeding.
- Set up the coating station: Arrange three shallow bowls in a row for a smooth coating process. In the first bowl, place ½ cup all-purpose flour, which will act as the base layer to help the coating adhere. In the second bowl, whisk together 3 large eggs with a pinch of kosher salt and freshly ground black pepper until smooth. In the third bowl, combine ½ cup panko breadcrumbs, ½ cup Italian-style breadcrumbs, ¼ cup grated Parmesan cheese, and 1 tablespoon extra-virgin olive oil, mixing well to evenly coat the crumbs with oil for extra crispness. This setup will make the breading process organized and efficient.
- Dredge the zucchini sticks: Take each zucchini stick individually and roll it in the flour, shaking off any excess. Dip the floured zucchini stick into the egg mixture, ensuring it’s fully coated. Finally, press it into the breadcrumb mixture until all sides are completely covered. Lay each breaded stick on a clean plate or baking sheet to avoid sticking together. Repeat until all zucchini sticks are coated. Avoid stacking them to ensure the coating stays intact.
- Preheat and prepare the air fryer: Preheat the air fryer to 400°F (200°C) for about 3–5 minutes to ensure an even cooking temperature. Lightly spray the air fryer basket with nonstick cooking spray or brush it with a small amount of oil to prevent sticking. Preheating is crucial to ensure the coating sets immediately and results in a crisp finish.
- Air fry the zucchini fries: Arrange the coated zucchini sticks in a single layer inside the preheated air fryer basket. Avoid overcrowding, as proper air circulation is necessary for even crisping. Depending on the size of your air fryer, you may need to cook the fries in batches. Air fry at 400°F (200°C) for 8–10 minutes, flipping or shaking halfway through cooking for even browning. The fries should turn golden brown and crisp on the outside while remaining tender inside. Remove them from the basket and season with kosher salt immediately while they are warm.
- Prepare the lemon tarragon aioli: While the fries are cooking, prepare the aioli for dipping. In a blender or food processor, combine 1 large egg, 2 minced garlic cloves, and 1 tablespoon fresh lemon juice. Turn the blender on low, then slowly drizzle in ½ cup canola oil in a steady stream to allow emulsification and create a creamy texture. Once blended, add 1 teaspoon lemon zest and 2 tablespoons minced fresh tarragon. Blend briefly to combine, then season with kosher salt and freshly ground black pepper to taste. If the aioli is too thick, add a small amount of warm water or extra lemon juice to achieve the desired consistency.
- Plate and serve: Arrange the zucchini fries on a platter for serving. Pour the Lemon Tarragon Aioli into a small dipping bowl and place alongside the fries. Garnish with extra lemon zest or fresh tarragon leaves for visual appeal and flavor enhancement. Serve immediately to enjoy the fries while they are warm and crispy for the best taste and texture.
- Reheating and storage tips: If you have leftovers, let the zucchini fries cool completely before storing. Reheat them in the air fryer at 400°F (200°C) for 3 minutes to regain crispiness. Avoid microwaving, as it will make them soggy. Store the Lemon Tarragon Aioli separately in an airtight container in the refrigerator for up to 2 weeks, stirring before use to refresh the flavor and texture.
Notes
- Cut the zucchini into even-sized sticks to ensure uniform cooking and crispiness.
- Lightly coat the breadcrumb mixture with olive oil for that golden, crunchy exterior.
- Avoid overcrowding the air fryer basket; cook in batches for perfect texture.
- Use freshly grated Parmesan for maximum flavor and better melting.
- Reheat leftover fries in the air fryer, not the microwave, to restore crispiness.
- The aioli’s flavor improves after a few hours—make it ahead for best results.
- Substitute tarragon with basil, parsley, or dill if you prefer a milder herb flavor.
- For a lighter coating, use only panko crumbs instead of the panko-breadcrumb mix.
- Serve immediately after cooking for the crispiest bite.
- Store the aioli separately to prevent sogginess when reheating leftovers.
Chef’s Secrets for Perfect Crispiness
The key to truly crisp air fryer zucchini fries lies in controlling moisture and layering texture.
Start by drying the zucchini thoroughly—moisture is the biggest enemy of crunch.
Even a quick blot with paper towels makes a difference.
Using both panko and Italian breadcrumbs gives the fries a double crunch factor panko adds airy crispness, while Italian crumbs bring flavor and structure.
Mixing a small amount of olive oil into the coating before air frying helps create a golden, evenly browned finish that rivals deep frying—without the extra grease.
Finally, always preheat your air fryer.
That initial blast of hot air ensures the coating sets immediately, locking in both texture and flavor.
Serving Suggestions for Flavorful Enjoyment
These zucchini fries shine as an appetizer, snack, or even a side dish for casual dinners.
Serve them fresh from the air fryer with the Lemon Tarragon Aioli for a restaurant-style experience at home.
The herbaceous dip pairs beautifully with the mild sweetness of zucchini, while the lemon adds a bright, refreshing lift.
For a fun twist, offer additional dipping sauces such as spicy sriracha mayo, garlic yogurt sauce, or creamy ranch.
They also make an excellent side to grilled chicken, baked fish, or veggie burgers.
For entertaining, arrange the fries on a platter lined with parchment and garnish with lemon wedges and extra tarragon for a vibrant, inviting presentation.
Storage Tips for Freshness and Reheating
To store leftovers, let the fries cool completely before transferring them to an airtight container lined with paper towels to absorb moisture.
They will keep well in the refrigerator for up to 2 days.
When ready to enjoy again, reheat them in the air fryer at 400°F (200°C) for about 3 minutes, which restores their crispiness without overcooking the inside.
Avoid reheating in the microwave, as it makes the coating soggy.
The Lemon Tarragon Aioli should be stored separately in a tightly sealed jar or container in the refrigerator for up to 2 weeks.
Stir before serving to refresh the texture and flavor.
For meal prep, you can coat the zucchini sticks in advance and refrigerate them for up to 4 hours before air frying.
Frequently Asked Questions
1. Can I make these zucchini fries without an air fryer?
Yes! You can bake them in a conventional oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Arrange the coated zucchini in a single layer and bake for 20–25 minutes, flipping halfway through. They may not get quite as crisp as in an air fryer, but they’ll still be delicious and golden brown.
2. How can I make the fries gluten-free?
To make the recipe gluten-free, use certified gluten-free flour and panko breadcrumbs. You can also substitute crushed cornflakes or gluten-free crackers for the breadcrumb mixture.
The coating will still crisp beautifully while keeping the recipe accessible for those with dietary restrictions.
3. Can I use another oil instead of canola in the aioli?
Absolutely. Light olive oil, avocado oil, or grapeseed oil are excellent alternatives that yield a smooth, mild aioli.
Avoid extra-virgin olive oil on its own, as its strong flavor can overpower the delicate notes of lemon and tarragon.
4. How do I prevent soggy zucchini fries?
The biggest secret is moisture control. Always pat the zucchini dry before coating, and never skip preheating the air fryer.
Additionally, arrange the fries in a single layer and cook in batches if necessary. Letting them rest briefly on a wire rack after cooking helps keep the coating crisp by allowing air to circulate.
5. Can I make the aioli ahead of time?
Yes, and it’s actually recommended! The aioli tastes even better after a few hours in the refrigerator, as the flavors of lemon and tarragon have time to meld.
Prepare it up to two days in advance, store it in a sealed container, and give it a quick stir before serving for the perfect creamy consistency.
