The Crunchiest Baked Zucchini Fries
I discovered this recipe during summer when my garden was overflowing with zucchini and I was craving something crispy. These fries turned out to be such a delicious surprise with their golden panko coating and tender zucchini inside. Now they're my go to solution for transforming garden fresh zucchini into an irresistible snack that even the kids devour.
A Healthier Way to Satisfy Crunchy Cravings
My family loves these zucchini fries because they deliver that satisfying crunch without any deep frying. The prep is so simple you can have them ready in no time. I love that I can customize the seasonings and even make them keto friendly when needed. They've become our favorite way to sneak more veggies onto the table.
Your Shopping List
- Zucchini: Pick firm fresh ones for the best texture.
- Panko Breadcrumbs: These make everything extra crispy or use crushed pork rinds for keto.
- Parmesan Cheese: Fresh grated adds amazing flavor.
- Seasonings: Get creative with Italian taco or everything bagel seasoning.
- Flour: Just enough to help the coating stick.
- Egg: This holds everything together beautifully.
- Olive Oil: A light coating helps achieve that golden crunch.
Let's Make Some Fries
- Prepare Zucchini:
- Cut your zucchini into nice fry shapes and pat them really dry.
- Mix Batter:
- Stir together your panko parmesan and seasonings then set up your flour and egg stations.
- Bread Zucchini:
- Give each piece a good coating starting with flour then egg and finally that crispy panko mix.
- Bake:
- Spread them on your lined baking sheet and bake at 425°F turning once to get both sides golden.
- Air Fry Option:
- Pop them in your air fryer at 375°F for the crispiest results.
My Best Fry Making Tips
Getting those zucchini sticks really dry before starting is key to crispy results. Panko breadcrumbs make the crunchiest coating but I love using pork rinds when I'm keeping things low carb. Always line your baking sheet with parchment to prevent sticking. We love dipping these in marinara ranch or my homemade garlic aioli.
Saving Some For Later
If you have any leftovers they'll keep in the fridge for about 3 days. Just give them a quick spray of oil and pop them under the broiler or in your air fryer to crisp them back up. Skip the microwave unless you don't mind losing that wonderful crunch.
Frequently Asked Questions
- How do I keep them from getting soggy?
Don't skip the flour step - it helps the coating stick and keeps moisture away. Also spread them out well on the pan so they can get crispy.
- Can I cut them ahead of time?
Cut and bread them just before baking. Zucchini releases water as it sits, which can make the coating soggy before it even hits the oven.
- Why use panko instead of regular breadcrumbs?
Panko gives you that extra crispy texture that regular breadcrumbs just can't match. It's worth getting the right stuff.
- Do these reheat well?
They're best fresh, but you can crisp them up again in the oven. Skip the microwave unless you like them soft.
- Can I air fry these?
Absolutely! Cook at 375°F for about 8-10 minutes, shaking halfway through. They get super crispy this way.