Reminiscent of an appetizer from a red sauce Italian-American diner, these thick-cut zucchini fries deliver a satisfying crunch that gives way to the wafting flavors of Parmesan cheese, dried herbs, and garlic powder. And with three cooking methods to get you there, they can be yours, however you want them.
A large skillet with a modest amount of oil is all it takes to make perfectly crisp zucchini fries. But if you are an air-fryer fanatic, we’ve got you covered there too. And if you’re an oven loyalist, you’ll be happy to learn that these work exceptionally well when baked.
The key to oven-crisped zucchini fries is to start by heating your baking sheet first. This, along with a light coating of oil, will help produce golden brown baked zucchini fries with an audible crunch. If you’re going with a traditional fry, remember to lay the zucchini in the oil away from you to prevent splattering. A mesh spider or even a simple pair of tongs works well for handling the fries and keeping you at a safe distance from the hot oil.
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What you’ll need
Deep-Fry Thermometer
$29 $16 At Amazon
Tongs
$21 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Large Straight-Sided Skillet
$200 At Amazon
Recipe information
Total Time
45 minutes, if frying; 1 hour, if baking; 30 minutes if air-frying
Yield
4 servings
Ingredients
2
½
¼
1½
¾
3
1½
1½
2¼
2¼
Special Equipment
Preparation
Step 1
Cut 2 large zucchini (about 1¼ lb.), trimmed, in half crosswise. Cut each section in half lengthwise to get four quarters. Halve each quarter lengthwise to create 16 sticks total.
Step 2
Stir zest of 1 lemon, ½ cup labneh or plain whole-milk Greek yogurt, ¼ cup finely chopped tender herbs (such as dill, parsley, and/or basil), 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, a large pinch of freshly ground pepper, and 2 Tbsp. water in a small bowl until smooth. Cover herby yogurt and chill.
Step 3
Whisk ¾ cup all-purpose flour and ¼ tsp. Diamond Crystal or Morton kosher salt in a shallow bowl to combine. Lightly whisk 3 large eggs and ¼ tsp. Diamond Crystal or Morton kosher salt in another shallow bowl. Place 1½ cups panko in a third shallow bowl. Using your hands or a measuring cup, crush panko into slightly finer pieces (you don’t need an even consistency, just some finer and coarser bits). Add 1½ oz. Parmesan, finely grated (about ¾ cup), 2¼ tsp. dried oregano, 2¼ tsp. garlic powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and a large pinch of freshly ground pepper to panko; mix to combine.
Step 4
Working with a few pieces at a time, dredge zucchini sticks in flour, shaking off excess. Dip in egg, letting excess drip back into bowl, then coat in panko mixture, pressing gently to adhere. Transfer to a wire rack set inside large rimmed baking sheet.
Step 5
If frying: Pour vegetable oil into a medium high-sided skillet fitted with thermometer to come ¾" up sides (2–3 cups) and heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° between batches, fry zucchini in a single layer, turning occasionally, until golden brown and crisp on all sides, about 3 minutes. Transfer zucchini fries back to wire rack; lightly season with salt.
If baking: Place a rack in lower third of oven and set a rimmed baking sheet on rack; preheat to 400°. When oven is hot (or after 10 minutes), carefully pour ½ cup vegetable oil onto hot baking sheet, carefully tilting baking sheet to coat evenly. Arrange zucchini, flat side down, on baking sheet in a single layer. Bake, turning halfway through, until golden brown and crisp, 30–35 minutes. Lightly season zucchini fries with salt.
If air-frying: Heat air fryer to 400°. Generously coat air fryer basket with nonstick vegetable oil spray. Working in batches if needed, arrange zucchini in basket in a single layer and cook until golden brown and crisp on top, 6–8 minutes. Turn zucchini and coat with nonstick spray. Cook until brown and crisp on other side 6–8 minutes. Lightly season zucchini fries with salt.
Step 6
Transfer zucchini fries to a large plate or platter. Uncover herby yogurt and top with more herbs and lemon zest. Serve with zucchini fries for dipping.