These crispy air fryer zucchini fries are crispy and actually healthy! You won’t believe how delicious these zucchini fries can be until you’ve made them in the air fryer. The texture is totally spot on. Just like mozzarella sticks, only better! Savory, addictive, and animal-free!
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Side
Cuisine: American
Servings: 20+ fries
Calories: 30kcal
Author: Gina House | World of Vegan
Ingredients
1mediumzucchini
2tablespoonsground flaxseed
6tablespoonswater
¼cupcornstarchor arrowroot powder
¼cupflour
½teaspoonbaking soda
1teaspoonsaltor to your taste
1teaspoonblack pepper
½teaspoongarlic powder
½teaspoononion powder
¼teaspooncayenne pepper
1cupdairy-free panko breadcrumbsor ½ cup each panko and plain
Spray OilWe used avocado, but olive oil would also work.
Instructions
For this recipe, we are air frying batches of 20. You can keep making more batches or save the rest in a covered container in the fridge for up to 3 days. If making the entire batch, make sure to double (or triple) the dry coating ingredients so that you’ll have enough.
Rinse and peel the zucchini.
Cut the ends off of the zucchini and slice in half lengthwise into 2 even sections. Slice each section again lengthwise so that you have 4 sections. Cut each of the 4 sections in half lengthwise two more times so that you have a total of 16 thin lengths of zucchini. Cut each of these 16 slices in half widthwise two times so that each of the 16 slices has 4 pieces. 64 pieces total. Each fry should be approximately 2” long and ⅜” thick.
In a shallow bowl, add in the ground flaxseed and water. Mix well with a fork and set aside for 5 minutes until it slightly thickens.
Measure out the cornstarch, flour, baking soda, salt, and spices. Add to a shallow bowl or high-edged plate. Mix well with a fork. Put aside for now.
Measure out the breadcrumbs and also place in a shallow bowl. Keep the last fork handy to use with this bowl. Keep each fork with its own mixture for applying the coating.
Line up the bowls so that you have the flour mixture first, then the flaxseed mixture, and then the breadcrumbs. Place a plate in the fourth spot.
Place 2-4 fries into the flour mixture, making sure that every side is coated. Using the fork, take the fries out and lower into the flax “egg”. Using a different fork, moisten all sides of each fry with this flaxseed mixture. Lastly, drop each fry into the breadcrumb mixture. Using that fork, cover all sides with breadcrumbs and then place on the plate.
Once you have all the fries coated, lightly spray with oil. Preheat air fryer at 400 degrees for 5 minutes.
Using one of the forks, set the fries slightly apart into the air fryer basket and cook at 400 degrees for around 10 minutes, turning gently (with a fork, not hands) halfway through cooking. (See Cooking Time in Notes section.) Enjoy immediately while still warm.
Notes
Cooking Time - Because some air fryers are different, it might take you a little more or less than 10 minutes for the fries to be done. Check on the fries halfway to see how they’re doing. When golden brown and crispy, it’s time to take them out.
Peeling Is Optional - Peeling is not absolutely necessary, but I found that the batter sticks better when the zucchini is peeled. Keep the peel on if you want some extra nutrition and fiber and don’t mind less coating.
SizeMatters - It’s important to keep the fries a uniform shape and size. I found that fries that measure less than ½” cook more evenly and make the fries the perfect consistency when done. Thicker than this and they will need a few minutes more frying time.