Air fryer zucchini fries recipe
These air fryer zucchini fries are crispy, garlicky, and totally gluten-free—coated in almond flour and parmesan, with a rich homemade garlic aioli for dipping.
Servings: 4 servings
Ingredients
For the zucchini fries:
- 16 oz zucchini 2 medium
- 1 large egg
- Pinch ground black pepper
- 6-8 tbsp rice flour or gluten-free flour
- ½ cup almond flour or more (can also use panko)
- ¼ tsp coarse sea salt plus a touch more
- 1.5 tsp garlic powder
- 8 tbsp grated parmesan cheese
- Avocado oil spray
For the garlic aioli:
- 1/2 cup Kewpie mayo
- 2 cloves garlic finely minced
- 1.5 tbsp fresh lemon juice
- ½ tsp coarse sea salt
- ½ tsp garlic powder
- 1 tbsp extra virgin olive oil
Instructions
- Garlic aioli sauce: 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 sticks: Slice the zucchini into fries by cutting each zucchini in half crosswise, then quartering each piece lengthwise to create long French fry shapes. Pat them dry with a clean paper towel.
- Dipping bowls: Whisk the egg with a touch of salt and pepper in one bowl; set the flour in a second bowl; then combine the almond flour, salt, garlic powder, and parmesan cheese in a third bowl.
- Preheat your air fryer to 400°F (204°C).
- Bread the zucchini: Dip the zucchini sticks in the flour and dust off the excess, then dredge in the egg, followed by the almond flour and parmesan cheese mixture. Make sure each piece is coated well on all sides. Rest the coated zucchini over a large sheet pan or plate as you work through the batch.
- Air fryer time and temperature: Spray the air fryer basket with avocado oil, then carefully place the zucchini spears into the basket with space between each piece. Spray more oil over the top. Make sure each piece is lightly coated evenly so they crisp up evenly. Air fry at 400°F for 8 to 10 minutes. (Check after 8 minutes.)
- Rest and cooling: Rest the zucchini fries on a cooling rack so they don’t turn soggy while you finish cooking the remaining batch.
- How to serve it: Serve the fries right away with the garlic aioli while they’re at their crispiest.
Notes
- Flour choices: You can use all-purpose flour if you’re not sensitive to gluten. For a low-carb option, use whey protein isolate.
- Oven method: Bake on a parchment-lined sheet at 425°F for 20 minutes.
- Breading tip: I use a pair of chopsticks for the wet ingredients (egg) to keep my hands dry for dipping in the flour and coating.
- Avoid over crowding the basket: Leave some space between each zucchini sticks in the air fryer. Cook them in separate batches if needed.
- Make the garlic aioli first—it needs time for the flavors to come together and chill.
- Storage: Pack the sauce and fries separately. The fries stay fresh for up to 3 days in an airtight container. The aioli keeps well for up to one week in the fridge.
- To reheat: Air fry the leftover fries at 350°F for 5 minutes.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 10g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 378mg | Potassium: 368mg | Fiber: 3g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 18mg | Calcium: 210mg | Iron: 3mg
