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Supreme Crunchy Zucchini Fries
Summer hit and my garden exploded with zucchini. Craving something crispy, I threw these together and wow, that panko crunch with soft zucchini inside blew me away. Whenever I have extra zucchini, this is my quick snack fix—kids go nuts for them too.
Smarter Way to Tackle Snack Attacks
No one misses the fryer with these crunchy zucchini fries. They're stupid simple to make—takes way less time than you'd think. I switch up the spices and even swap in pork rinds for low-carb days. It's hands down our top trick for sneaking in more greens.
Your Must-Grab Ingredients
- Olive Oil: Drizzle just enough to help things crisp up.
- Egg: Coats it all and keeps things stuck together.
- Flour: Gives the crust something to grip to.
- Seasonings: Try taco, everything bagel, or Italian blends—whatever you like best.
- Parmesan Cheese: Spring for fresh grated if you can.
- Panko Breadcrumbs: Super crispy, or use ground pork rinds for keto days.
- Zucchini: Pick ones that feel solid and look bright.
Quick Zucchini Fries How-To
- Air Fry Option:
- Bump air fryer to 375°F for mega crunch.
- Bake:
- Space the fries on parchment and bake hot at 425°F, flip halfway for even gold.
- Bread Zucchini:
- Start with flour, dunk in egg, then go for a heavy panko coat.
- Mix Batter:
- Combine parmesan, breadcrumbs, spices; set up bowls of flour and egg close by.
- Prepare Zucchini:
- Slice up the zucchini into fries, then dry each one well.
Tips For Next-Level Crunch
Drying out the sticks first is the secret to max crunch. Either panko or pork rinds work for a crispy finish. Always cover your pan with parchment so nothing sticks. Dip them in marinara, ranch, or go wild and whip up a quick garlic aioli.
Keeping 'Em Fresh
Stash extras in the fridge—they hold up for three days. To bring back the crunch, spritz them with a little oil and hit the broiler or air fryer. Skip microwaving unless you're fine with soggy fries.
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Frequently Asked Questions
- → How do I stop these from turning soggy?
Don’t skip rolling them in flour—it keeps the outsides nice and dry so they’ll crisp up better. Also, don’t crowd the tray. Give them room to breathe while they bake.
- → Is it okay to prep them in advance?
If you slice and bread zucchini too early, it’ll get watery and mess up the coating. Just do it all right before you put them in the oven.
- → What's better about panko than regular breadcrumbs?
Panko crumbs are lighter and give a much crunchier bite. If you want that snap, grab the panko!
- → Any tips if I want to reheat leftovers?
Pop them back on a baking sheet in the oven to get the crunch back. Microwaving just makes them limp, so skip that.
- → Can these go in the air fryer?
You bet! Toss them in at 375°F and flip them after a few minutes. They'll turn out super crispy in about 8 to 10 minutes.