Air-Fryer Parmesan Zucchini Fries

The zucchini fry is the rare vegetable preparation that translates fully into the kid-food vernacular. Cut into chip-shaped sticks, breaded with panko and parmesan, fried until crisp, served with red dipping sauce — the format is exactly the same as a chicken finger or a mozzarella stick, which means kids who would otherwise refuse the underlying vegetable will eat them happily. Adults, too. It's not that the zucchini is hidden; it's that it's been put into a structurally familiar context.

The technique is straightforward but has two critical steps. First, salt the zucchini sticks for 10 minutes to draw out moisture (then pat dry) — this prevents soggy fries. Second, the breading needs to be heavy on parmesan, which adds umami AND provides the crisp golden surface. Pre-grated parmesan (the green-can stuff) doesn't work; use real Parmigiano-Reggiano, grated coarsely.

The dredge sequence: flour, then egg, then a generous mix of panko + parmesan + Italian seasoning + garlic powder. Press firmly into the breading; don't be gentle. Spray with olive oil. Air-fry at 400°F for 10 minutes. The result is fries that crunch on the outside, with a tender (not mushy) zucchini interior.

The photo shows them piled in a small oval dish — a tangle of golden-bronze zucchini sticks coated in visible parmesan flecks. Cracker-crisp at first bite, vegetal in the middle. The fries you make when you want to serve a vegetable without anyone realising they're eating a vegetable.