Ingredients
Zucchini Fries
- 3 medium zucchini, cut into 3-inch sticks (about 40-45 pieces)
- 3 tbsp (45 ml) olive oil, applied with a mister or cooking spray
- ½ cup (63 g) all-purpose flour
- 2 tbsp (18 g) Lawry's Total Seasoning, divided
- 1 tsp (2 g) ground black pepper, divided
- 1 cup (110 g) plain breadcrumbs
- 1 tsp (2 g) chipotle chile powder
- 2-3 large eggs, beaten
Lemon Garlic Aioli
- ½ cup (120 g) full-fat sour cream
- ½ cup (120 g) full-fat mayonnaise
- Zest of one lemon
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, grated into a paste
- ¼ tsp (0.5 g) dry mustard
- ¼ tsp (1.5 g) fine sea salt, plus more to taste
- ¼ tsp (0.5 g) white pepper
Instructions
- Prepare the Aioli: Stir together the sour cream, mayonnaise, lemon zest, lemon juice, olive oil, grated garlic, dry mustard, sea salt, and white pepper until smooth. Cover and refrigerate for at least 15 minutes before serving. For more developed lemon and garlic flavors, chill for 30 minutes or overnight.
- Cut the Zucchini: Cut each zucchini in half lengthwise, then each half in half again. Slice each quarter lengthwise to make eight long wedges per zucchini, then cut each wedge crosswise to create approximately 3-inch zucchini fries. Lightly spray the zucchini pieces with olive oil using a mister or cooking spray.
- Prepare Coatings: In one shallow bowl, whisk together the flour, half of the Lawry’s Total Seasoning, half of the black pepper, and half of the chipotle chile powder. In a second shallow bowl, combine the breadcrumbs with the remaining Lawry’s Total Seasoning, black pepper, and chipotle powder. Place the beaten eggs in a third shallow bowl.
- Coat the Fries: Coat each zucchini fry first in the seasoned flour, then dip into the beaten eggs, and finally press into the seasoned breadcrumb mixture ensuring even coverage on all sides.
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes to ensure even cooking and crispiness.
- Arrange and Cook: Arrange the coated zucchini fries in a single layer in the air fryer basket, leaving some space between each piece for air circulation. Lightly spray them with olive oil. Air fry for 10 to 12 minutes, flipping the fries halfway through, and spraying lightly again with olive oil. Cook until the coating is crispy and golden and the zucchini is tender.
- Serve: Serve the zucchini fries immediately alongside the chilled lemon garlic aioli for dipping.
Notes
- For best results, do not overcrowd the air fryer basket to ensure even cooking and maximum crispiness.
- The amount of eggs may vary; use 2 eggs first and add an additional egg if needed for coating.
- You can adjust the chipotle chile powder according to your preferred spice level.
- Leftover aioli can be refrigerated for up to 3 days.
- Substitute gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
