Air Fryer Zucchini Fries with Herb Ranch

Ingredients

• 3 Zucchini, cut into batons
• 1 cup Panko breadcrumbs
• ⅜ cup Parmesan cheese, grated
• 1 tsp Garlic powder
• ½ tsp Smoked paprika
• 2 Eggs (large), beaten
• ¼ cup All-purpose flour
• ½ tsp Kosher salt
• ¾ cup Plain nonfat Greek yogurt
• 2 tbsp Olive oil mayonnaise
• 2 tbsp Fresh dill, chopped
• 2 tbsp Chives, snipped
• ½ Lemon

Method

1. Toss the zucchini batons with the flour and salt. Dip in egg, then press into the panko mixed with parmesan, garlic powder and paprika.
2. Air fry at 400°F for 10-12 minutes in a single layer, shaking once, until golden and crisp.
3. Stir the yogurt, mayonnaise, dill, chives and lemon juice into a ranch with a pinch of salt.
4. Serve straight from the basket. They soften as they cool, so this is a stand-at-the-counter food.

Notes

✨ The restaurant touch

Parmesan in the crumb, not on top. It browns into the crust and does the salting for you.

🧒 For the kids

This is the entire point of the recipe. Call them fries, serve them with ranch, say nothing about zucchini.

🌿 From the garden

One zucchini plant produces more than a household can eat. This recipe and the grill are the two answers.

🥡 Leftovers

Eat immediately. The ranch keeps 5 days and is good on everything.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.