Name: Air Fryer Curly Zucchini Fries
Prep time: 15 min
Cook time: PT-487093H11S
Total time: PT-487093H11S
Ingredients: 2 zucchini, cut into ½‑inch‑thick, 4‑inch‑long sticks (or spiralized curls); ½ cup all‑purpose flour; Kosher salt, to taste; Freshly ground black pepper, to taste; ½ cup panko bread crumbs; ¼ cup freshly grated Parmesan cheese; ½ tsp smoked paprika (optional); 2 eggs (one whole egg plus one yolk; discard extra white); Oil spray for air fryer basket

I’ve crafted a fun twist on veggie fries—spiralized zucchini coated in seasoned flour, egg, and a crispy parmesan‑panko layer, then air‑fried until golden and tender. They’re a guilt‑free side or snack with big personality.

Air Fryer Curly Zucchini Fries

Why You’ll Love This Recipe

I love how these fries satisfy the crunch without deep frying. The curly shape makes them playful and perfect for dipping, while the blend of Parmesan and panko gives a flavorful crisp that I never get tired of. Plus, I can whip them up quickly, and they make veggies feel like a treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Spiralized zucchini (or cut into fry sticks)
• All‑purpose flour
• Large egg (or egg + yolk)
• Panko breadcrumbs
• Freshly grated Parmesan cheese
• Smoked paprika (optional)
• Kosher salt & freshly ground black pepper
• Olive oil or cooking spray

directions

I preheat the air fryer to 400 °F (about 200 °C).
I set up three shallow dishes: seasoned flour (salt, pepper), beaten egg (or egg + yolk), and a mixture of panko, Parmesan, and paprika if using.
I coat each zucchini spiral/stick in flour, dip into the egg wash, then dredge thoroughly in the panko‑Parmesan mix.
I arrange the coated zucchini in a single layer in the air fryer basket, making sure not to crowd them.
I spritz with olive oil or cooking spray on both sides (an oil mister works best to preserve the breading).
I air fry at 400 °F for about 5 minutes, then carefully flip and spray again, cooking for another 5 minutes until golden and crispy.
I serve immediately—still hot and crunchy.

Servings and timing

Makes about 4 servings (approximately 4 cups of fries).
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes

storage/reheating

I find it’s best to eat these hot—but I can store leftovers in an airtight container in the fridge for up to 24 hours. Reheating in the air fryer at about 360 °F for 2–3 minutes restores some crispiness. Oven reheat works, too, but may soften the coating.

Variations

I sometimes mix in garlic powder, cayenne pepper, or dried oregano into the flour for extra flavor.
For a low‑carb version, I swap panko breadcrumbs for crushed pork rinds.
I can add fresh herbs or lemon zest to the panko mixture for brightness.
Instead of curly spirals, I use zucchini cut into stick fries.

FAQs

How do I keep the coating crisp?

I make sure not to overcrowd the basket and I spritz twice: before cooking and after flipping. That helps the breading brown evenly without sogginess.

Can I peel the zucchini or leave the skin on?

I usually leave the skin on—it adds texture and saves time. Peeling is optional if you’re not a fan of the skin.

What dipping sauces go well with these fries?

I enjoy dipping them in ranch dressing, yogurt-herb sauce, BBQ sauce, or a garlic‑parmesan aioli.

Can I bake them instead of air frying?

Yes—I have baked them in a fully preheated oven at the same temperature (400 °F) for a bit longer until crisp, though the air fryer delivers a better crunch.

How do I spiralize zucchini properly?

I trim the ends, then use a spiralizer to create long curls. If I don’t have a spiralizer, I cut the zucchini into sticks—it still works well.

Conclusion

I find these Curly Zucchini Fries to be a playful, flavorful way to enjoy veggies—with the familiar crunch of fries and the lightness of zucchini. They’re quick, easy, and especially crowd‑pleasing as an appetizer or side. Every time I make them, they go fast—so I always end up making more.