Ingredients:

  • Medium Zucchini (approx. 500g), ends trimmed and sliced into 1/2-inch batons
  • Kosher salt
  • Cornstarch
  • Large Eggs
  • water
  • Panko breadcrumbs
  • Grated Parmesan cheese
  • Garlic powder
  • Smoked paprika
  • Black pepper
  • Olive oil spray

Instructions:

  1. Slice the zucchini into uniform 1/2-inch batons. Toss them with 1/2 tsp kosher salt in a colander and let them sit for 10 minutes to draw out excess moisture. Pat the zucchini extremely dry with paper towels until the surface is no longer slick.
  2. Prepare three shallow bowls for dredging. Station 1: Cornstarch. Station 2: Eggs beaten with 1 tbsp water. Station 3: Mix Panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, and black pepper.
  3. Dredge each zucchini baton first in cornstarch (shake off excess), then dip in the egg wash, and finally press firmly into the Panko-Parmesan mixture until fully coated.
  4. Preheat air fryer to 400°F (200°C). Arrange the fries in a single layer in the basket, ensuring they do not touch. Lightly spray the tops with olive oil.
  5. Air fry for 8–10 minutes, flipping halfway through, until the exterior is golden-brown and rigid. Remove and serve immediately.