Crispy Air Fryer Panko Zucchini Fries with Garlic Herb Dip
These golden, crispy panko-coated zucchini fries are perfectly air-fried to achieve maximum crunch without the guilt. Served with a creamy garlic herb dipping sauce, they're the ultimate spring snack or side dish.
Ingredients
- 3 medium zucchini, cut into 8cm batons
- 100g panko breadcrumbs
- 50g plain flour
- 2 large eggs, beaten
- 50g grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
- 120g Greek yoghurt
- 1 clove garlic, minced
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
Instructions
Pat zucchini batons dry with kitchen paper to remove excess moisture, which ensures crispier results.
Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, garlic powder, Italian herbs, paprika, salt and pepper in the third.
Dip each zucchini baton first in flour, shaking off excess, then into the egg, and finally coat thoroughly in the panko mixture, pressing gently to adhere.
Preheat the air fryer to 200°C for 3 minutes.
Arrange the coated zucchini fries in a single layer in the air fryer basket, ensuring they don't touch. Work in batches if necessary.
Spray the tops lightly with olive oil spray and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
While fries are cooking, prepare the dip by combining Greek yoghurt, minced garlic, chives, dill and lemon juice in a small bowl. Season with a pinch of salt.
Serve the crispy zucchini fries immediately with the garlic herb dip on the side.
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