Zucchini Fries

Light and crispy fried zucchini is one of my favorite appetizers to order out. Having to fry them at home? Not so much. To make this classic app simple to whip up, I discovered a way to make zucchini fries without a single drop of oil. I first coat them in a cheesy, garlicky mixture before baking at a high heat, giving them an ultra-crispy crust, perfect for dunking in your favorite sauce. The best part? They’re so easy to whip up, only taking around 30 minutes for a delicious side that everyone will be grabbing for. Here's everything you need to know:

How To Make Zucchini Fries

INGREDIENTS

• Zucchini: I love enjoying this appetizer during the summer months when zucchini is at its peak. I used about 2 medium zucchini for this recipe, cut into matchsticks.
• Flour & Eggs: We’re going to dredge our zucchini fries in all-purpose flour then beaten eggs before coating in the panko and Parm. This will ensure our coating stays on our fries, creating that crispy crust.
• Panko & Parmesan: The panko-Parmesan not only gives these fries an extra-crispy bite and texture when baked, but the Parm adds a nutty, delicious flavor that really takes the fries up a notch.
• Garlic Powder: To really amp up the flavor, I’m adding a bit of garlic powder to the Parm-panko mixture.

STEP-BY-STEP INSTRUCTIONS

After preheating the oven to 425° and lining a baking sheet with parchment paper, slice your zucchini into matchsticks (I recommend around 1/2" wide and 3” long). Put them on a paper towel-lined plate, then pat dry to remove excess moisture. This will ensure that our coating stays on the zucchini.

Now, we’ll create our dredging station. Pour flour into one shallow bowl, then beat eggs in another shallow bowl to blend. In a third bowl, combine the panko, Parmesan, garlic powder, salt and pepper. Now you’re ready to dredge!

Toss the zucchini matchsticks in the flour, coating them evenly, before dipping into the eggs. Then, dredge in the panko mixture (again coating evenly), then arrange on the prepared baking sheet. Work in batches until all of your fries are coated.

Bake the fries, making sure to flip halfway though, until they are golden and crispy. This should take around 25 to 30 minutes, but make sure you keep on eye on them. Once done, transfer to a platter, and serve with your favorite dipping sauce.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• The secret to crispy zucchini fries. Two components are key to making crispy zucchini fries: the panko-Parmesan mixture we coat our zucchini in, and the high heat we bake our fries at. The panko-Parmesan makes these fries have an extra-crispy bite, and the high heat helps these fries really crisp up. Tip: Make sure to fully dredge and coat your fries for an all-over crunch.
• Can I make these in the air fryer? No prob! If you want to make these in the air fryer instead of the oven, make sure to spray or line the bottom of your air fryer so none of that delicious crust sticks to the bottom. Also, cook in batches in a single layer so every fry gets equally crispy. You can also follow our handy air fryer conversion guide for all the best tips and tricks on temp and time to convert practically any recipe to your trusty fave appliance.
• What dipping sauces can I use? The options are endless! We think almost anything pairs well with these. Caesar dressing, homemade marinara, and ranch dressing (even avocado ranch if you're feelin' ambitious) are all perfect options.

What To Serve With Zucchini Fries

These fries are the perfect addition to your spread, whether you serve them as an appetizer or a side dish. Add to your pasta night of pasta pomodoro and garlic bread, or serve alongside your Buffalo wings and nachos on game day.

Storage

These crispy fries are best served fresh, but store any leftovers in an airtight container for up to 3 days. When ready to eat, reheat the fries in the oven at 375°.