Print

Crispy Parmesan Zucchini Fries Recipe with Easy Garlic Aioli Dip

crispy parmesan zucchini fries - featured image
Print Recipe

Crispy, golden, cheesy zucchini fries paired with a creamy, garlicky aioli dip. A quick and easy snack or appetizer that is lighter than traditional fries but just as satisfying.

Ingredients

Scale
  • 3 medium zucchinis, washed and cut into fry-sized sticks (about 1/2 inch thick)
  • 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 cup panko breadcrumbs (gluten-free if needed)
  • 1/2 cup all-purpose flour (or almond flour for gluten-free option)
  • 2 large eggs, beaten (room temperature)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • About 2 cups olive oil or vegetable oil for frying
  • For the Garlic Aioli Dip:
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional: a pinch of smoked paprika

Instructions

  1. Wash and dry the zucchinis thoroughly. Cut off the ends, then slice each into sticks about 1/2 inch thick and 3 inches long. Pat dry with paper towels to remove excess moisture.
  2. Set up your breading station: In one bowl, mix flour with salt, pepper, and garlic powder. In a second bowl, beat the eggs until smooth. In a third bowl, mix panko breadcrumbs with grated Parmesan cheese.
  3. Working in batches, dredge each zucchini stick first in the flour mixture, shaking off excess, then dip into the egg wash, and finally coat thoroughly in the Parmesan-panko mixture. Press gently to ensure crumbs stick well. Place coated fries on a plate or tray without crowding.
  4. Pour oil into a frying pan to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C). Test by dropping a small breadcrumb; it should sizzle immediately.
  5. Fry the zucchini sticks in batches, avoiding overcrowding. Cook for about 2-3 minutes per side until golden brown and crispy. Use tongs to flip gently. Remove fries and place on a wire rack to drain excess oil.
  6. While frying, mix mayonnaise, minced garlic, lemon juice, salt, pepper, and smoked paprika (if using) in a small bowl. Chill until ready to serve.
  7. Serve the fries immediately with the garlic aioli dip. Leftovers can be reheated in an oven or air fryer at 375°F (190°C) for 5-7 minutes.

Notes

Pat zucchini dry thoroughly to avoid soggy fries. Maintain oil temperature at 350°F (175°C) for best crispiness. Press breadcrumb mixture firmly onto zucchini sticks. Drain fries on a wire rack instead of paper towels to prevent sogginess. Leftovers reheat well in oven or air fryer. Garlic aioli tastes better after sitting overnight.

Nutrition

Keywords: zucchini fries, parmesan fries, garlic aioli, crispy zucchini, appetizer, snack, gluten-free option, easy recipe

Find it online: https://cheerycrisp.com/crispy-parmesan-zucchini-fries-recipe-with-easy-garlic-aioli-dip/