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Air Fryer Zucchini Fries with Garlic Aioli Recipe
Ben Carraoli

Air Fryer Zucchini Fries with Garlic Aioli Recipe

I recently tried making my own version of Air Fryer Zucchini Fries with Garlic Aioli, and let me tell you—it was a total winner! Crunchy on the outside, tender on the inside, and that creamy garlic aioli just took it to the next level. I found myself sneaking them while cooking and sneaking even more once they were on the plate.
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • ¾ cup mayonnaise — this creates a creamy base that lets the garlic shine.
  • 3 cloves garlic minced — fresh garlic gives a real punch, so skip the pre-minced jar if you can.
  • 2 tablespoons lemon juice — a little brightness balances the richness of the mayo.
  • ¾ teaspoon salt or to taste — helps round out the flavours in the aioli.
  • 1 large zucchini — slice into “fries”; using fresh zucchini gives a better texture than frozen.
  • Salt enough to cover fries generously — this is used to “sweat” the zucchini, removing moisture so the breading crisps up.
  • 1 cup panko breadcrumbs — panko gives extra crunch compared to regular breadcrumbs.
  • 1 tablespoon Italian seasoning — adds herb flavour without extra effort.
  • ½ cup freshly grated parmesan cheese — freshly grated gives better melt and flavour than pre-grated.
  • ½ teaspoon garlic powder — layers in more garlic flavour beyond the aioli.
  • 1 pinch salt to taste — fine-tunes the breading seasoning.
  • 1 pinch freshly ground black pepper to taste — adds subtle heat and depth.
  • 2 large eggs — these help the bread stick to the zucchini fries.

Method
 

  1. In a small bowl, whisk the mayonnaise, minced garlic, lemon juice, and salt until smooth and creamy. Cover and refrigerate the aioli while you prepare the zucchini. Chilling allows the flavours to meld, giving you a richer, more balanced dip.
  2. Slice the zucchini into sticks about ½-inch thick and ¾-inch long. Toss them with salt in a large bowl and let them sit at room temperature for 30 minutes. This step helps the zucchini release excess water, so the fries turn crisp instead of soggy. Once done, blot them dry thoroughly with paper towels.
  3. Preheat the air fryer to 400°F. In one bowl, combine panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. In another bowl, whisk the eggs until smooth. This setup makes the coating process faster and cleaner.
  4. Dip each zucchini stick into the beaten eggs, letting excess drip off, then roll it in the breadcrumb mixture until well coated. Use one hand for the egg wash and one for the crumbs to prevent clumping. The double coating creates that perfect crispy texture.
  5. Spray the air fryer basket lightly with cooking spray. Arrange the breaded zucchini fries in a single layer without overcrowding. Spray a little oil on top of the fries for an even golden finish. Air fry for 10 minutes, flip with tongs, and cook for another 5 minutes until golden and crisp. Work in batches if needed.
  6. Once the fries are golden, transfer them to a serving plate and bring out the chilled garlic aioli. Dip the hot, crispy zucchini fries into the creamy sauce and enjoy right away for the best crunch and flavour.

Notes

  • Dry the zucchini well — moisture is the enemy of crispiness. Even a little water can make the coating slip off.
  • Don’t skip the preheat — preheating the air fryer helps the fries cook evenly and crisp faster.
  • Lightly spray with oil — a small spritz gives a golden, fried look without needing extra oil.
  • Work in small batches — overcrowding leads to soft fries because air can’t circulate properly.
  • Serve immediately — these fries taste best hot and fresh. If you wait too long, they’ll soften.