Ingredients
- 1 medium zucchini (approx. 8 oz), quartered lengthwise
- 3/4 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup plain Greek yogurt
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- 1 tablespoon fresh lemon juice
Tips Before Cooking
A medium zucchini is ideal for this recipe, but if you have a larger or smaller one, cut it into sticks that measure 1/2 by 4 inches after removing the seeds.
This recipe uses kosher salt; if using table salt, remember to halve the measurements.
Prepare the Zucchini
Quarter 1 medium zucchini lengthwise and use a vegetable peeler to remove the seeds. Cut each quarter in half lengthwise, then slice crosswise into two pieces, making 16 fries in total.
Make the Coating
In a bowl, mix 3/4 cup panko breadcrumbs with 2 tablespoons extra-virgin olive oil until thoroughly coated.
Microwave the mixture on high, stirring every 30 seconds, until it turns lightly golden, around 1-3 minutes. Transfer the panko to a shallow dish, let it cool slightly, then stir in 1/2 cup finely grated Parmesan cheese.
In a second shallow dish, whisk together 1 large lightly beaten egg, 2 tablespoons all-purpose flour, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
Coat the Zucchini Fries
Working in batches, dip each zucchini piece into the egg mixture, letting any excess drip off, then press into the panko mixture to coat. Transfer the coated pieces to a plate.
Air-Fry the Zucchini
Preheat the air fryer to 400°F and lightly spray the basket with oil. Arrange the zucchini fries in a single layer (you might need two batches) and air-fry until they are golden and crisp, about 10-12 minutes, shaking the basket halfway through the cooking time.
Make the Lemon-Yogurt Dip
While the fries are cooking, whisk together 1/2 cup plain Greek yogurt, 1 teaspoon finely grated lemon zest, 1 tablespoon fresh lemon juice, and a pinch each of salt and pepper until the mixture is smooth.
Serve
Transfer the fries to a serving platter and serve immediately, alongside the lemon-yogurt dip.
Air Fryer Zucchini Fries
Ingredients
- 1 medium zucchini approx. 8 oz, quartered lengthwise
- 3/4 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely grated Parmesan cheese
- 1 large egg lightly beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried oregano crushed
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup plain Greek yogurt
- 1 teaspoon finely grated lemon zest from 1 lemon
- 1 tablespoon fresh lemon juice
Instructions
- Quarter and seed 1 medium zucchini. Slice into 16 fries.
- Toss ¾ cup panko with 2 Tbsp olive oil; microwave until golden, 1–3 minutes. Let cool, stir in ½ cup Parmesan.
- Whisk 1 egg with 1 Tbsp flour, ½ tsp oregano, ½ tsp salt, and ¼ tsp pepper.
- Dip zucchini in egg mixture, then coat with panko mixture.
- Preheat air fryer to 400°F. Spray basket with oil. Air-fry zucchini in single layer for 10–12 minutes, shaking halfway.
- Whisk ½ cup yogurt with ½ tsp lemon zest, 1 Tbsp lemon juice, salt, and pepper.
- Serve fries immediately with lemon-yogurt dip.