Air Fryer Zucchini Fries

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Inside: Learn how to make super crisp, healthy zucchini “fries” in an air fryer or hot oven without using breadcrumbs or flour. No hot oil is necessary for this tasty snack.

These air fryer zucchini fries are crisp, golden, and gluten-free thanks to a light coating of fine-ground cornmeal. Pair this air fryer recipe with a simple aioli dipping sauce for an easy snack, appetizer, or side dish full of flavor without the fryer.

A platter of zucchini fries with aioli dipping sauce.

If you’ve ever planted zucchini, you know how quickly it goes from a few blossoms to an onslaught of squash. When summer gardens peak, it can feel overwhelming–in fact, I remember my mother canning GALLONS of ratatouille in a vain effort to use up her plot of zucchini, yellow squash and eggplant.

Ratatouille was a daily side dish then, but that can get monotonous, so to keep it fresh (and hot and crispy), I’m sharing this easy recipe for zucchini fries made in the air fryer, so you’ll have a bit more variety for the squash in your vegetable garden.

The air fryer is essentially a portable smaller version of a convection oven, creating a swirl of super-heated air around the food. Because of the basket, the steamy vapors surround the food, top, bottom and sides, cooking and crisping.

That said, it’s a big appliance, and if you aren’t blessed with a basement or garage-full of storage space (I’m not), fear not; your oven will work fine–even if it doesn’t have the convection feature.

Why this recipe works:

Quick and easy: The recipe comes together fast, making it perfect for a weeknight snack or side dish.
Gluten-free coating: Fine ground cornmeal adds texture for crispy zucchini fries without needing breadcrumbs or flour.
Air fryer method: Using the air fryer keeps the fries light and crunchy without extra oil or mess, but it also works in a regular oven.
Great use for garden zucchini: It’s a creative way to tackle the summer zucchini surplus.

Ingredients:

Zucchini–Look for younger squash that’s about 1½-2″ in diameter and about 6-7 inches long. It should be smooth and firm without blemishes.
Finely Ground Cornmeal–This gives the air fryer zucchini fries their crusty edges and crunch, but be sure to use finely ground meal–the medium grind will be too coarse.
Salt–Iodized salt will blend seamlessly with the cornmeal, but you can also use fine sea salt.
Black Pepper–freshly ground will give you the most vibrant flavor.
Cayenne Pepper–for a bit of heat. You can adjust the amount to your tastes.
Egg Whites–this is the binder that adheres the cornmeal crust to the zucchini squash.
Vegetable Spray–to prevent the zucchini fries from sticking to the air fryer.
Red Pepper Aioli–or other dipping sauce, optional.

Step-by-step instructions:

Whisk the egg whites in a small bowl until light and frothy, for about 1-2 minutes.

2. Trim the stems and slice zucchini into planks about 3″ long and ¼”-½” thick.

3. In a separate bowl combine the cornmeal, salt, pepper and cayenne and whisk to combine.

4. Arrange your workspace to create a flow for dipping and dredging the zucchini sticks.

5. Working in batches, dip the zucchini fries into the frothy egg whites to coat.

6. Transfer the zucchini to the cornmeal and dredge, patting lightly so the cornmeal coats the squash.

7. Spray the air fryer basket with vegetable spray and arrange the zucchini fries inside so they don’t touch. Lightly spray the fries with vegetable spray to help promote browning. “Fry” the zucchini planks in a preheated 400° air fryer for 9 minutes.

8. Roll or flip the zucchini fries and spray with additional vegetable spray. Air-fry for an additional 9 minutes or until the coating is crisp and golden and the fries are tender, but not mushy.

Pro-Tips:

It’s best to use young, tender zucchini for these fries. Larger, older squash tends to be more seedy and has a more spongy texture that’s not as firm as the young vegetables.
To ensure a crispy texture, whisk the egg whites well until soft and foamy. The more air incorporated into the whites, the better they will cling to the zucchini fries without adding excess moisture that can make them soggy rather than crisp.
For really crispy fries, ensure the zucchini is arranged in a single layer, so they’re not touching.

Swaps and Variations:

For an Italian variation, add ½ cup of grated parmesan cheese and ½ teaspoons of Italian seasoning, garlic powder or onion powder to the cornmeal dredge. If your Italian seasoning contains salt, eliminate the salt called for in the recipe.
If you don’t have fine cornmeal, substitute dried breadcrumbs or panko. To make it gluten-free, use gluten-free bread crumbs.
Serve with your favorite dipping sauce. I like it with a red pepper aioli (shown), but it’s also delicious with a homemade garlic aioli, ranch dressing or creamy garlic dressing or (in the case of the Italian-style zucchini fries, dip them in warm marinara sauce. Even a simple Pesto with Pine Nuts works.
Slice zucchini into thin rounds (about ½” thick) for air fryer zucchini chips instead.

FAQs

How do I make zucchini fries in the oven?

Preheat a regular oven to 425° F. and line a baking sheet with a wire oven rack. Spray the rack with vegetable spray (to prevent sticking) and arrange the zucchini fries in a single layer on the rack so they don’t touch. Bake for 20-22 minutes, flipping halfway through.

Why is my zucchini soggy in the air fryer?

Zucchini is full of moisture, and usually it’s apparent when you slice the squash. If yours seems particularly wet, pat the zucchini planks dry with paper towels to remove the excess liquid before coating them with the egg whites.

Why did my zucchini turn to mush?

If the squash is older and more seedy, the flesh won’t be as firm and can get soft, quickly when cooked. Use young tender squash that are no more than 1½-2″ in diameter. Ensure the squash is smooth and blemish-free.

How to draw out moisture from zucchini?

Sprinkling the planks with salt will draw out any excess moisture. Be sure to dry the zucchini fries with a paper towel before dredging them in the egg white and cornmeal to ensure the crust is crisp when cooked.

Storage:

These air fryer zucchini fries are best served straight from the air fryer for the best taste and texture, however, if you have leftovers, wrap them loosely in tin foil and store in the refrigerator for 1-2 days.

Reheating:

To reheat, heat the air fryer (or oven) to 400° F and bake for 4-6 minutes or until the fries are heated through and lightly crispy. (They won’t be as crisp as the first time, though).

Freezing:

I don’t recommend freezing zucchini fries.

More zucchini recipes you’ll love:

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