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Back when summer was in full swing and my zucchini plants just wouldn't quit, I accidentally put together these insanely crunchy fries. Trust me, I was shocked at how awesome they were with their crispy outside and melt-in-your-mouth zucchini inside. Now whenever I need a fun snack, these are my first pick to use up all that fresh zucchini—my kids gobble them up every time.
Tasty Crunch Without The Guilt
Everyone at my house gets excited for these zucchini fries because you get that deep-fried crunch without dropping them in oil. They're super fast to throw together with barely any fuss. I mix up the spices all the time and even swap out the crumbs to keep it low carb. Honestly, it's our favorite sneaky way to load up on veggies.
Grab These From The Store
- Olive Oil: Toss them lightly to help them crisp up in the oven.
- Egg: Use this to help all the toppings stick.
- Flour: Just a bit so everything clings perfectly.
- Seasonings: Shake on Italian, taco, or everything bagel blends for extra flavor.
- Parmesan Cheese: Grate it fresh for a big punch of taste.
- Panko Breadcrumbs: Don't skip these—or use pork rinds for a carb-free swap.
- Zucchini: Try to pick firm ones for that perfect bite.
Simple Crispy Zucchini Guide
- Air Fry Option:
- Slide them into your air fryer at 375°F if you want them at their crispiest.
- Bake:
- Lay the coated fries out on a baking tray and bake them at 425°F, flipping halfway so both sides brown evenly.
- Bread Zucchini:
- Dip each piece in flour first, then egg, then roll them in the panko blend for a thick crunchy layer.
- Mix Batter:
- Combine all your panko, parmesan, and flavorings, then get your egg and flour ready in their own bowls.
- Prepare Zucchini:
- Slice zucchini into fry-like sticks and blot them really well to soak up extra moisture.
My Top Crunchy Zucchini Tricks
Blotting the zucchini dry is the real secret to fries that actually crisp, not go soggy. Pork rinds are a cool swap for panko if you don't want carbs. Always line your tray with parchment or things will stick like crazy. Our house dips these fries in ranch, marinara, or garlic mayo—so good.
Keeping Extras Fresh
Got leftovers? They'll stay good in the fridge for three days. A quick spray of oil and a few minutes under the broiler or in an air fryer will bring the crunch right back. Forget using the microwave unless you like them a little soft.
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Frequently Asked Questions
- → How do I keep them crispy?
Make sure you coat them lightly with flour first so the crust stays on and moisture stays out. Also, space them out on the tray to let them crisp evenly.
- → Can I prep them ahead?
It’s best to coat and bake them right before cooking. If zucchini sits too long, it'll release water, which ruins the crispy coating.
- → Why is panko better?
Panko breadcrumbs give a crunchier texture compared to regular ones—they really make a difference!
- → Do they reheat nicely?
Fresh is best, but you can re-crisp them in the oven. Avoid the microwave—it makes them soft and soggy.
- → Can these be air fried?
Definitely! Set your air fryer to 375°F and cook for 8-10 minutes. Shake the basket halfway for even crisping.