Air Fryer Smoked Paprika Zucchini Fries
Zucchini fries are a family favorite in our house. They’re crunchy, full of flavor, and made in the air fryer, which makes them a lighter choice too. They’re nothing like the breaded zucchini fries you get at fast food restaurants, which are deep fried and heavy with grease. My version uses just a light spray of olive oil and still delivers that satisfying crunch in every bite.
I make these air fryer smoked paprika zucchini fries most often in the summer, when my garden is overflowing with zucchini and I’m always looking for new ways to use it up. A panko and Parmesan coating with a hint of smoked paprika turns simple zucchini strips into something everyone reaches for.
My favorite way to serve them is with warm marinara for dipping, but ranch dressing is delicious too.
How to Make Air Fryer Smoked Paprika Zucchini Fries
Line up three shallow bowls before you start, and the whole process moves quickly. The first bowl holds the flour, the second holds beaten eggs, and the third holds the crunchy coating: panko breadcrumbs, grated Parmesan, smoked paprika, kosher salt, and Italian seasoning, stirred together until evenly mixed. The smoked paprika gives the coating a warm, subtle smoky flavor and a beautiful golden color.
Slice the zucchini in half lengthwise and scoop out the seeds with a spoon. This small step makes a big difference. The seedy center holds most of the moisture, and removing it helps the fries stay crisp instead of turning soft. Cut each half crosswise, then slice into even strips so they all cook at the same pace.
Toss each zucchini strip in the flour, shaking off the excess, then dip it into the egg and let any extra drip back into the bowl. Finish by pressing it into the panko mixture, turning it until it’s coated on every side. The flour helps the egg cling, and the egg helps the crumbs stick, so every fry gets a full, even crust.
Arrange the coated strips in a single layer in your parchment-lined air fryer basket, giving them a little space so the hot air can circulate. A light mist of olive oil spray over the tops is all they need. Air fry until the coating turns deep golden brown and crunchy, working in batches if needed so the basket isn’t crowded.
These fries are at their crunchiest straight out of the air fryer, so serve them right away.
Air Fryer Smoked Paprika Zucchini Fries
Ingredients
Equipment
Method
- Place 1/2 cup flour in a shallow bowl.1/2 cup all-purpose flour
- In a second shallow bowl, whisk 2 eggs until smooth.2 large eggs
- In a third shallow bowl, stir together 1 cup plain panko breadcrumbs, 1/4 cup Parmesan cheese, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1 tsp Italian seasoning.1 cup plain panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1/2 tsp smoked paprika, 1 tsp Italian seasoning, 1/2 tsp kosher salt
- Halve 2 zucchini lengthwise and scoop out the seeds. Cut each half crosswise, then slice into strips about 1/2 inch thick.2 medium zucchini
- Dredge each strip in flour, shaking off the excess. Dip it in the beaten egg, letting any extra drip off, then press it into the breadcrumb mixture to coat evenly on all sides.
- Line the air fryer basket with parchment paper and arrange the strips in a single layer, leaving a little space between them.
- Lightly coat the tops of the strips with olive oil spray.Olive oil spray
- Air fry at 400°F for 10 minutes, until the coating is golden brown and crisp.
Nutrition
Notes
- Work in batches: Don’t overcrowd the basket. Strips need space around them to crisp evenly.
- Parchment safety: Only put the parchment in the basket once the zucchini is on it. Loose parchment can lift into the heating element.
- Serving: These are best served right away while crispy. Marinara, garlic aioli, or ranch make good dipping sauces.
