Crispy Zucchini Fries with Garlic Aioli
These Crispy Zucchini Fries with Garlic Aioli are baked at 425°F (220°C) until golden and crunchy, coated in Parmesan and panko, and served with a bold, creamy garlic dip. An easy, oven baked or air fryer zucchini recipe that delivers real crisp without deep frying.
Servings: 6
Calories: 280kcal
Ingredients
- 3 medium zucchinis cut into sticks (3–4 inches long)
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- ½ cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- olive oil spray for baking or air frying
For the garlic aioli:
- ½ cup mayonnaise
- 1 clove garlic finely grated or minced
- 1 teaspoon lemon juice
- 1 Pinch salt and pepper
Instructions
- Cut zucchinis into sticks. Pat dry with paper towels (removes excess moisture for crispier fries).
- Place flour in one shallow bowl, beaten eggs in another, and a mixture of panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper in a third.
- Dredge each stick in flour, then egg, then panko mixture, pressing gently so crumbs stick.
- Oven: Place on a parchment-lined baking sheet, spray lightly with olive oil. Bake at 425°F (220°C) for 18–20 minutes, flipping halfway, until golden and crispy.
- Air Fryer: Arrange in a single layer, spray with oil, and cook at 400°F (200°C) for 8–10 minutes, flipping halfway.
- Stir together mayonnaise, garlic, lemon juice, salt, and pepper. Chill until ready to serve.
- Serve warm zucchini fries with garlic aioli for dipping.
Notes
- Pat the zucchini dry before breading. Zucchini holds a lot of moisture, and drying it properly is key to getting that crisp coating.
- Do not overcrowd the pan or air fryer basket. Give the fries space so they roast instead of steam.
- Flip halfway through baking so both sides brown evenly.
- A light spray of olive oil helps the coating turn deeply golden.
- These are best served immediately. If you need to reheat, use the oven or air fryer at 400°F (200°C) for a few minutes to bring back the crunch.
- If increasing the Parmesan, taste your crumb mixture first and adjust the salt slightly so it does not get too salty.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 19g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 76mg | Sodium: 558mg | Potassium: 332mg | Fiber: 2g | Sugar: 3g | Vitamin A: 369IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 2mg
