Air fryer zucchini fries recipe

5 from 7 votes

Air fryer zucchini fries with crispy zucchini sticks dipped in parmesan and serve with garlic aioli sauce. Simple ingredients & with low carb option!

Prep Time20

Cook Time8

Total Time28

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: Air fryer zucchini fries, Zucchini fries air fryer

Servings: servings

In a small bowl mix together the mayonnaise, garlic, lemon juice, salt, garlic powder, and olive oil.
Cover and refrigerate for at least 30 minutes before serving.

Slice the zucchini into fries by cutting it in half crosswise, then quarter each piece lengthwise so you have a long French fries shape. Pat them dry with a clean paper towel.
Whisk the eggs with a touch of salt and pepper in one bowl; set the flour (or whey protein isolate) in a second bowl; combine the almond flour, salt, garlic powder, and parmesan cheese in a third bowl.
Preheat your air fryer to 400°F (204°C).
Dip the zucchini in flour, dust off the excess, then dredge in eggs, then the almond flour parmesan cheese bowl. Make sure each zucchini stick is coated well on all sides. Rest it over a large sheet pan or plate as you work through the batch.
Spray the air fryer basket with avocado oil then carefully place the zucchini into the air fryer basket with some space between them. Spray with more oil on top. Make sure each piece is sprayed with oil so they crisp up evenly. Air fry at 400°F (204°C) for 8 to 10 minutes. (check after 8 mins.)
Rest the zucchini fries over a cooling rack so that they won’t turn soggy as you wait for the second batch to be ready. Repeat the process until you finish the whole batch.
Serve the fries right away with garlic aioli so that they will be the most crispy.

Flour substitute: you can also use all purpose flour if you re not sensitive to gluten.
Oven method: bake in the oven with a parchment-lined baking sheet at 425°F (218°C)for 20 minutes.
Almond flour substitute: Use panko or rice panko.
Technique for dipping the fries with less mess: I used a pair of chopsticks to handle the wet ingredients - whisked eggs - so I can keep my hands dry for dipping in the flour and the coating.
Make the garlic aioli first as it needs time for the flavor to come together and be chilled in the fridge.
Storage: Pack the sauce and the zucchini fries separately. The fries stay fresh for up to 3 days in an airtight container. The garlic aioli stays fresh for one week in the refrigerator.
To reheat the leftover fries, air fry at 350°F (177°C) for 5 minutes.