Crispy Air Fryer Zucchini Fries

Instructions:

1. Slice the zucchini into uniform sticks, roughly 3 inches long and ½ inch thick.
2. Toss the zucchini sticks with ½ tsp (3g) kosher salt in a bowl and let them sit for 10 minutes to draw out moisture.
3. Pat each zucchini stick thoroughly dry with paper towels.
4. Set up a breading station with three shallow bowls: bowl one with ½ cup (65g) all-purpose flour; bowl two with 2 beaten large (100g) eggs; and bowl three with a mixture of 1 cup (60g) Panko breadcrumbs, ½ cup (50g) grated Parmesan cheese, 1 tsp (2g) garlic powder, ½ tsp (1g) smoked paprika, and ¼ tsp (1g) black pepper.
5. Dredge a zucchini stick in the flour, shaking off the excess.
6. Dip the floured stick into the beaten egg wash until fully coated.
7. Press the stick firmly into the Panko-Parmesan mixture, ensuring the coating adheres to all sides; repeat for all remaining sticks.
8. Preheat the air fryer to 400°F (200°C).
9. Place the fries in a single layer in the basket, leaving space between each for airflow; cook in batches if they don't fit in one layer.
10. Lightly mist the tops of the fries with 1 tbsp (15ml) olive oil spray.
11. Cook for 7–8 minutes, shaking the basket halfway through, until the fries reach a chestnut brown glow and feel firm.