The secret to making air fryer zucchini super crispy is a generous amount of olive oil in the breading. The oil helps to mimic the same crunchy crust you’d get from deep-frying, but without the mess. We like to serve fried zucchini with warm marinara sauce, but these bites would be equally delicious (and a bit more indulgent) dipped in creamy ranch dressing or your favorite aioli.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup all-purpose flour
- Kosher salt
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 3/4 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons extra-virgin olive oil
- 1/3 cup grated Parmesan (about 1.2 ounces)
- 3 medium zucchini (about 1 1/2 pounds), cut into 3/4-inch-thick half-moons
- Warm marinara sauce, for serving
Instructions
- Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs until smooth in a second shallow bowl. Combine the panko, granulated garlic, onion powder, dried oregano, crushed red pepper and 3/4 teaspoon salt in a third shallow bowl. Drizzle the olive oil into the panko mixture and use your hands to toss and coat the panko. Add the Parmesan and stir until well combined.
- Set a wire rack on top of a baking sheet. Working in small batches, season the zucchini liberally with salt, then dredge first in the flour and then in the eggs. Finally, dredge in the breadcrumb mixture, pressing the mixture gently into the zucchini to ensure it adheres, and shake off any excess. Arrange the breaded zucchini on the wire rack and repeat with the remaining zucchini.
- Arrange half of the breaded zucchini in the basket of a 6-quart air fryer in a single layer. Cook at 390 degrees F for 8 minutes, then flip the zucchini and continue to cook until crispy and browned all over, another 3 to 7 minutes (see Cook’s Note). Remove to a serving plate and season with a good pinch of salt. Repeat with the remaining breaded zucchini. Serve immediately with warm marinara sauce for dipping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 342 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 99 mg |
| Sodium | 665 mg |
| Serving Size | 1 of 4 servings |
| Calories | 342 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 99 mg |
| Sodium | 665 mg |
Reviews
Very easy recipe and definitely makes them crunchy. Adding oil to the panko will be my go-to method for making crunchy air fryer vegetables that require a dredge.
Delicious and great for an easy appetizer. Adding the oil to the breadcrumbs was such a great idea.
Yummy
This was very good. The zucchini was crispy, not soggy like some other recipes. I air fried them at 400 degrees for 8 minutes and then turned them over and continue cooking for another 5 minutes. Served with pizza sauce. Time consuming but quite tasty.