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.
Cut the zucchini into sticks no more than 1/2 inch thick and 3 inches long.
Add the flour to a shallow bowl. In a separate shallow bowl whisk the egg and season with salt and pepper. In a third shallow bowl, combine the panko, bread crumbs, parmesan cheese, olive oil and cumin.
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 egg, garlic, and lemon juice in a blender or food processor. With the motor running, slowly drizzle in the canola oil until emulsified.
Transfer to a medium bowl. Whisk the aioli while slowly drizzling in the olive oil. Fold in the tarragon leaves and lemon zest and season with salt and pepper, to taste.
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.