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I whipped this up one summer when my zucchini crop got totally out of hand and I wanted something crunchy. Those fries blew me away—super crisp thanks to the panko, but the zucchini inside was nice and soft. Since then, I make these anytime I need a quick snack from the garden that everyone (yep, even the kids) wants to eat.
Tasty Way to Crunch Without Guilt
We're hooked on these zucchini fries at my house. They're crunchy but I don't have to pull out the deep fryer. Super fast to throw together. Plus, I can switch up the spices or make them keto with pork rinds if I want. Honestly, this is the easiest way I've found to sneak some extra veggies to dinner.
Grab These Ingredients
- Panko Breadcrumbs: Gives the crunchiest texture. For keto swaps, smash up some pork rinds.
- Egg: This holds the coating together every time.
- Seasonings: Try everything bagel taco or Italian blends—pick your favorite.
- Parmesan Cheese: Use freshly grated parm for the best flavor.
- Zucchini: Choose ones that are firm and fresh so your fries turn out right.
- Flour: Just a little dusting helps your coating stay put.
- Olive Oil: Brushing on a tad bit helps the outside brown up nicely.
Easy Crispy Zucchini Method
- Air Fry Option:
- Want them extra crunchy? Pop them in your air fryer at 375°F and let them crisp up.
- Bake:
- Put the sticks on a baking sheet covered with parchment and bake at 425°F. Flip to brown both sides.
- Bread Zucchini:
- Cover each piece first with flour dip in egg next then finish with the panko and cheese mix.
- Mix Batter:
- Combine your panko parmesan and seasonings. Get a bowl of flour and crack an egg into another.
- Prepare Zucchini:
- Slice your zucchini into sticks—make sure you get all the moisture off with a paper towel.
Top Zucchini Fry Tricks
Make sure your zucchini is super dry or you won't get that crispy texture. Panko makes it super crunchy—if you want low carb pork rinds are awesome too. Always cover your pan with parchment paper to keep things from sticking. We never skip the dip—marinara ranch or garlic aioli are winners at our place.
Leftovers Made Crunchy Again
Got extras? Stick them in the fridge for up to 3 days. When you're ready, spray them with a little oil and heat them up in the air fryer or under the broiler to get them crisp again. Don't use the microwave unless soft fries don't bother you.
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Frequently Asked Questions
- → How can I avoid soggy zucchini?
Make sure to coat them in flour—this keeps the moisture down. Also, don't overcrowd the baking tray so they have space to crisp up.
- → Can I prep them in advance?
It's better to cut and bread them right before baking. Zucchini tends to release water over time, ruining the coating.
- → What's so special about panko?
Panko breadcrumbs deliver that signature crunch you crave, way better than regular ones. It's worth the swap!
- → Do they taste good reheated?
Fresh is best, but the oven can bring back their crisp. Skip the microwave unless you like them soft and soggy.
- → Can I try these in an air fryer?
Sure thing! Cook them at 375°F for about 8-10 minutes, shaking the basket halfway. They'll turn extra crispy.