Crispy Zucchini Fryer (Print Version)
# Ingredients:
→ Main Ingredients
01 -
About 1¼ pounds of small to medium zucchini (3 pieces)
02 -
1½ tablespoons olive oil (extra virgin)
03 -
2 tablespoons Parmesan (or use nutritional yeast for a plant-based option)
04 -
2 tablespoons panko crumbs
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1 tablespoon white whole wheat flour (or regular flour works too)
06 -
¼ teaspoon black pepper, ground
07 -
½ teaspoon salt (kosher kind)
08 -
¼ teaspoon onion seasoning
# Instructions:
01 -
Slice zucchini into four lengthwise pieces, then cube into half-moons about ¾-inch thick. Add them to a big bowl.
02 -
Pour some olive oil over the zucchini, mixing it around so everything's completely covered.
03 -
Combine the panko, Parmesan, flour, salt, onion powder, and pepper in a different bowl. Sprinkle this mixture onto the zucchini and toss again to coat.
04 -
Turn the air fryer to 400°F. Cook the zucchini chunks in a few batches for about 7-9 minutes. Give it a shake now and then! They'll be golden and tender—not soggy when done.
# Notes:
01 -
Keep warm at 200°F in the oven while cooking batches.
02 -
It stays good for up to 4 days in the fridge.
03 -
Reheat using the air fryer or in a 350°F oven.
04 -
Skip freezing. Thawed zucchini turns pretty mushy.