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air fryer zucchini fries with garlic aioli
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air fryer zucchini fries with garlic aioli

Air Fryer Zucchini Fries with Garlic Aioli are a lighter twist on classic fries, offering a crisp, golden bite with a tender interior. Coated in seasoned breadcrumbs and cooked to perfection in the air fryer, these fries make a satisfying snack, appetizer, or side dish. Dip them in homemade garlic aioli for a bold, savory finish that takes the flavor to the next level.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer
Calories: 220
Ingredients Method Notes

Ingredients
  

  • For the Zucchini Fries:
  • 2 medium zucchinis cut into fry-sized sticks
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup seasoned breadcrumbs or panko for extra crunch
  • ½ cup grated Parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp paprika
  • Salt and pepper to taste
  • Olive oil spray
  • For the Garlic Aioli:
  • ½ cup mayonnaise
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Method
 

  1. Cut the zucchini into sticks, about 3–4 inches long and ½ inch thick. Pat them dry with a paper towel to remove excess moisture.
  2. Place flour in one bowl, beaten eggs in another, and mix the breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in a third.
  3. Dredge each zucchini stick in flour, dip in egg, then coat with the breadcrumb mixture. Press gently to ensure an even coating.
  4. Preheat your air fryer to 400°F (200°C). Lightly spray the zucchini fries with olive oil and place them in a single layer in the air fryer basket. Cook for 10–12 minutes, flipping halfway, until golden and crispy.
  5. In a small bowl, whisk together mayonnaise, garlic, lemon juice, salt, and pepper. Chill until ready to serve.
  6. Serve the zucchini fries warm with garlic aioli on the side for dipping.

Notes

 
  • Refrigerator: Store leftover fries in an airtight container for up to 3 days.
  • Reheat: Reheat in the air fryer at 375°F for 3–5 minutes to restore crispiness.
  • Freezing: Not recommended, as zucchini may become soggy after thawing.