These zucchini curly fries with herbs, cheese, and panko crumbs are delicious. While most would try to salt zucchini to help remove excess moisture, I found it caused my zucchini fries to burn. I used a spiralizer fitted to my Kitchenaid and used the larger spiralizer plate.
Ingredients
- zucchini, ends: 1 piece (trimmed)
- egg: 1 piece
- butter: 0.25 cup (melted)
- all-purpose flour: 0.25 cup
- oregano: 1 tsp (dried)
- garlic powder: 1 tsp
- black pepper: (to taste, freshly ground)
- panko bread crumbs: 1 cup
- freshly grated Parmesan cheese: 0.25 cup
Metric Conversion
Stages of cooking
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Cut zucchini into two or three 3-inch pieces, then spiralize each piece.
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Whip egg in a shallow bowl until foamy. Carefully pour melted butter into egg and whip until blended.
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Combine flour, oregano, garlic powder, and pepper in a second shallow bowl. Stir together panko bread crumbs and Parmesan cheese in a third bowl.
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Dredge zucchini spirals in seasoned flour mixture, shaking off excess flour. Dip spirals in egg wash, allowing excess wash to drip off, and then dredge spirals in Parmesan-bread crumbs. Place on a clean sheet pan.
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Set air fryer temperature to 400 degrees F (200 degrees C). Set timer for 12 minutes. Transfer breaded zucchini fries into the air fryer basket in batches without crowding. Cook until crispy, about 12 minutes. Serve immediately.
