Description
Air Fryer Parmesan Zucchini Fries are a crunchy, savory snack. Learn how to make these easy, low-carb zucchini fries with a personal touch from Mama Tessa.
Ingredients
Scale
- Main Ingredients:
- 2 medium zucchinis (about 1.5 lbs)
- 1 large egg, whisked
- Breading Mix:
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
- For Air Frying:
- Cooking spray
- Optional Finishing Touches:
- Fresh chopped parsley (for garnish)
- Marinara sauce or ranch dressing (for dipping)
Instructions
- Prep Your Zucchini for Fry Perfection: First things first, wash those zucchinis and trim off the ends. Now, cut them into fry-sized sticks, about 3-4 inches long and a quarter-inch thick. I usually slice them in half lengthwise, then into quarters, and then cut those into sticks. Don’t make them too thin, or they’ll disappear, and too thick, they won’t get crispy. This is where I always get a little messy, zucchini juice everywhere! Just embrace the chaos, hon.
- Set Up Your Breading Stations: Grab two shallow bowls. In the first, whisk your egg until it’s nice and uniform. In the second, combine your almond flour, grated Parmesan, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Give it a good whisk to mix everything evenly. This is where I almost always get my fingers covered in flour, but it’s part of the fun, right? Make sure your seasoning blend smells aromatic and delicious!
- Coat Those Zucchini Sticks: Working in small batches, dip each zucchini stick into the egg wash, letting any excess drip off. Then, transfer it to the flour mixture, tossing gently to coat completely. Press the coating onto the zucchini to make sure it sticks. I usually use my dry hand for the flour and wet hand for the egg to avoid a clumpy mess. Lay the coated sticks on a wire rack while you finish the rest. It gives them a moment to “set” a bit.
- Preheat Your Air Fryer: Time to get that air fryer ready! Preheat it to 375°F (190°C) for about 5 minutes. This step is crucial for getting that initial crisp. Honestly, I used to skip preheating, thinking it wouldn’t matter, and the results were always less than stellar. Don’t be like me; preheat it!
- Air Fry in Batches for Crispiness: Lightly spray the air fryer basket with cooking spray. Arrange the coated zucchini fries in a single layer, making sure not to overcrowd the basket. This is the golden rule, my friend! Overcrowding leads to steamy, sad fries. You want air to circulate. Air fry for 10-12 minutes, flipping halfway through, until they’re golden brown and wonderfully crispy. You’ll hear that satisfying sizzle!
- Serve ‘Em Up Hot and Fresh: Once they’re done, immediately transfer your glorious Air Fryer Parmesan Zucchini Fries to a serving platter. They’re best enjoyed hot, straight from the air fryer. They’ll be golden, fragrant with garlic and parmesan, and have that perfect crunch. Honestly, they smell so good, I usually grab one right off the rack before they even hit the plate. Serve them with your favorite dipping sauce, or just as they are!