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Overhead close up of zucchini fries on platter.

Air Fryer Zucchini Fries

Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 433kcal
Author: Platings and Pairings
Air Fryer Zucchini Fries with Lemon Tarragon Aioli are perfect for snacking. Strips of zucchini, coated in panko cook up perfectly crispy in the air fryer. Dip them in an easy-to-prepare creamy aioli flavored with tarragon and lemon. 
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Equipment

Ingredients

Zucchini Fries

Lemon Tarragon Aioli

Instructions

Zucchini Fries:

  • Cut the 2 medium zucchini into sticks no more than 1/2 inch thick and 3 inches long.
  • Add the 1/2 cup flour to a shallow bowl. In a separate shallow bowl whisk the 3 eggs and season with salt and pepper. In a third shallow bowl, combine the 1/2 cup panko bread crumbs, 1/2 cup Italian bread crumbs, 1/4 cup parmesan cheese and 1 Tablespoon extra virgin olive oil.
  • Dredge zucchini in flour, then eggs, then Panko mixture.
  • Heat air fryer to 400 degrees.
  • Working in batches, place the zucchini fries in a single layer in the air fryer. Cook for 8-10 minutes, until crispy. Season with kosher salt while warm.

Lemon Tarragon Aioli:

  • While the fries cooking, prepare the aioli.
  • Combine 1 egg, 2 cloves garlic, and 1 Tablespoon lemon juice in a blender or food processor. With the motor running, slowly drizzle in the 1/2 cup canola oil until emulsified.
  • Fold in the 2 Tablespoons minced fresh tarragon leaves and lemon zest and season with salt and pepper, to taste.

Video

Notes

Zucchini Fries can be reheated in the air fryer at 400 degrees for 3 minutes. 
Lemon Tarragon Aioli can be stored in a sealed container in the refrigerator for up to 2 weeks.

Nutrition

Calories: 433kcal | Carbohydrates: 21g | Protein: 9g | Fat: 35g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 285mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 13.3mg | Calcium: 108mg | Iron: 2.3mg