Lightly breaded with Panko, these zucchini fries bake for 20 minutes at high heat (450°F) until golden brown. After 10 minutes in the oven, flip the zucchini sticks—it's the secret to zucchini fries that are wonderfully crispy, not soggy. Serve with a lemon-chili aioli dip, and dive in!
Ingredients
Fries:
3-4medium zucchini, sliced into ½ inch sticks (approx. 24 slices)
Cut zucchini into sticks by cutting off both ends, then vertically cutting into 3-4 ½-inch planks. Cut each plank into 3-4 ½-inch sticks, and cut those in half to make approximately 3-inch sticks, as desired.
Preheat oven to 450°F and line a large baking sheet with parchment paper. Combine panko, onion powder, garlic powder, and salt in a bowl and set aside. In another bowl, whisk eggs (you can start with just 1 if you're not sure you'll need 2).
In an assembly line fashion, dip the zucchini slices in the egg, letting any excess drip off before dipping them panko mixture, tossing and pressing the panko on to coat evenly. Place the fries on the prepared baking sheet, leaving room between each one.
Bake for 20-22 minutes, flipping halfway between cooking time, until golden and crispy. Serve with aioli immediately, preparing it while the fries bake.
Aioli: Whisk together mayo, lemon juice, chili garlic sauce, and salt. Add salt to taste, adjusting the other ingredients if needed. Store leftover aioli in an airtight container in the fridge for up to 5 days.
Notes
Air Fry Instructions: prepare zucchini fries as described above. Place on the crisper rack of your air fryer, leaving room between each stick. Air fry at 390F for 7-8 minutes until golden and crispy. If they air fryer is preheated, they will only need 5-6 minutes to cook.