Air Fryer Zucchini Fries
Golden, crispy zucchini fries are air-fried to perfection and paired with a creamy lemon-tarragon aioli. These healthy, fiber-rich fries offer all the satisfaction of traditional fries with less oil and fewer carbs. Perfect for snacking, entertaining, or adding a nutritious side to any meal.
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.
