🍟 Extra-Crispy Air-Fried Zucchini Fries 🌿

Zucchini is roughly 95% water. To prevent a soggy mess, toss your cut zucchini sticks with 1/2 teaspoon of salt in a colander and let them sit for 10 minutes. Watch as pools of water drain away. Rinse quickly with cold water, dump them onto a clean kitchen towel, and wring them completely bone-dry.

Set up three wide bowls in a neat assembly line. Bowl 1: The flour. Bowl 2: Whisk the eggs thoroughly with a tablespoon of water. Bowl 3: Combine the coarse Panko breadcrumbs, grated Parmesan cheese, garlic powder, and dried oregano.

Take a dry zucchini stick, dredge it completely in the flour, dip it entirely into the egg wash, and plunge it into the Panko-Parmesan matrix. Use your fingers to press the coarse crumbs firmly onto all sides to build a dense, uniform, dry shield. Repeat for all sticks.

Preheat your air fryer to 200°C (400°F). Arrange the coated zucchini fries in a single, uncrowded layer inside the basket, ensuring clear perimeter gaps between each stick. Spray the tops generously with cooking oil spray until all dry white spots vanish.

Air fry for 8 minutes, gently shaking the basket halfway through. Apply a quick micro-mist of oil spray after flipping to maximize the crunch. They are done when the crust locks into a rigid, deep-golden shell that cracks loudly. Serve instantly with the garlic herb dunk!