We're nearing the summer months when zucchini seems to grow like weeds, and I'm here for it. If you haven't hopped on the air fryer train yet, summer is the perfect time to do it—it makes delicious snacks without deep frying or heat radiating from the oven. These crispy zucchini sticks have a satisfying crunch with a light filling. Sprinkle some extra spices in the panko for an added kick or flash of heat, or serve with spicy mayo. You really can't go wrong.
Ingredients
2 large zucchini
1 cup flour
1 cup panko breadcrumbs
4 eggs
1 tablespoon plus 1 teaspoon garlic powder, divided
1/2 teaspoon black pepper
2 1/2 teaspoons salt, divided
1 teaspoon water
Sprayolive oil
Directions
Line the basket of your air fryer with parchment paper.
Set up your drenching station with three medium bowls. In one bowl, add flour. In another bowl, add the panko. In the third, add the eggs.
Add 1 tablespoon garlic powder, 1/2 teaspoon black pepper, and 1 1/2 teaspoons of salt to the flour. Season the panko with 1 teaspoon salt and 1 teaspoon garlic powder.
Add 1 teaspoon of cold water to the eggs and whisk.
Cut the zucchini into long sticks (or your favorite shape—these crinkle cutters are particularly fun).
Dredge each stick in the flour, then eggs, then breadcrumbs. Make sure the zucchini is evenly coated on all sides. Tip: Pressing the breadcrumbs into the zucchini will help it stick!
Place the coated zucchini on the parchment paper and spray with olive oil.
Air fry at 375°F for 5 minutes and then flip. Cook for another 5 minutes and flip again. Cook for 5 more minutes. The final product should be golden brown and crispy.
As tempting as it is, DO NOT bite into the zucchini immediately—all of the water inside is HOT. Let cool for several minutes, and serve with your favorite dipping sauce. Enjoy!
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