Summer is the best time of year to load up on fresh-harvested zucchini, so there's no better time than now to try a new zucchini recipe! This recipe requires an air fryer and only about 10 minutes of work. Your air fryer will take care of the rest! They're vegan, Paleo-friendly and Whole30 compliant making them the quintessential side dish or healthy snack. You're going to want to add this recipe to your list of ways to use up that bounty of summer zucchini!
I've had my air fryer since Christmas, and I can honestly say it's my most utilized kitchen appliance. It does practically everything an oven can do without turning my small kitchen into a sweltering sauna. It preheats and cooks everything way quicker than an oven. Despite taking up quite a bit of counter space, it's incredibly convenient. Shout out to my boyfriend for getting me one for Christmas! Hi Chris!
This recipe is probably one of my easiest. Aside from cutting the zucchini and dredging them in a flavorful coconut flour mixture, there really isn't much left for you to do. Your air fryer is where all the magic happens. They'll come out crunchy on the outside and tender on the inside - perfect for dunking! This recipe is beyond easy and beyond good!
Before we talk strategy, I want to talk a little bit about whether these fries are appropriate for your round of Whole30. These could easily fall into the SWYPO category, so I need you to tread lightly if you're on a round. If you're serving a few of these alongside a delicious lettuce-wrapped burger, these fries have the potential to fit perfectly within your Whole30. On the contrary, if you intend to make this recipe and devour every last bit of it by yourself, you might want to save it for after your round. See the difference? Appropriate serving size, GOOD. Four servings in one sitting, BAD.
Okay, now that we're past that -let's talk ingredients. I scored two giant zucchinis to make this, but three to four small ones will work just as well (especially if you're making this when zucchini isn't in season). For the flour mixture, I chose coconut flour as the base because as far as Paleo-friendly flours go, it's my favorite. It clings well to whatever is being coated in it, and it turns a beautiful golden brown in the air fryer (or oven). The rest of the ingredients are pretty straightforward. If you're having a hard time finding nutritional yeast or you can tolerate dairy, grated Parmesan cheese will work as well (but not Whole30).
Here's how to make them!
- Begin by getting your air fryer nice and toasty. Certain models of air fryers have a preheat function. Mine does not. So in order to preheat my air fryer, I manually set it to 400 degrees for 10 minutes and leave it be until I'm ready to put food in it.
- As always, wash and dry your zucchini. To cut them into a wedge shape, cut off both ends of the zucchini, cut them in half and then cut each half into quarters (or eighths depending on the size of the zucchini).
- Next, mix all of the dry ingredients in a large mixing bowl until very well combined. You could also mix everything in a gallon-size plastic bag, but I can't urge you enough to avoid using SUP (single-use plastic). We're all adults here, so I'll let you make that decision for yourself (use the bowl).
- Now all you have to do is toss each zucchini wedge into the coconut mixture and let the air fryer do the rest of the work.
- Carefully place the zucchini wedges in a single-layer in the fryer basket. For ultimate crispiness, do not overlap the wedges. Depending on the size of your air fryer, you may need to work in batches.
Easy, right? 🙂
6. Last but not least, let the air fryer do it's thing at 400 degrees for about 15 minutes. Not all air fryers are created equal so it may take a little longer for the fries to turn golden brown.
If you don't have an air fryer, I can't urge you enough to get one BUT in the meantime, you can bake these in a 425 degree oven for 30 to 35 minutes or until golden and crispy!
These are great served with sugar-free ketchup, marinara or my personal favorite - PIZZA SAUCE! My recipe for Paleo All-Purpose Sauce would also be great for dipping!
I know you're going to love this tasty and delicious alternative to french fries! In summary, you should be taking advantage of the abundance of summer zucchini by making these zucchini fries, dipping them in whatever you're feeling and enjoying the heck out of it! You can always pin this post for later by clicking on any of the images and clicking the Pinterest button! Don't forget to share the zucchini love on Instagram by using the hashtag #paleoishkristaeats!
Pin Now! Make Later!
Air Fryer Zucchini Fries
- 2 zucchinis large
- ¼ cup coconut flour
- 1 tablespoon nutritonal yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- Preheat air fryer to 400 degrees.
- Wash and dry zucchini. Cut the ends off and then cut each zucchini in half. Cut each half into ½ inch thick wedges.
- In a large mixing bowl, combine coconut flour, nutritional yeast, garlic powder, onion powder, salt, pepper and Italian seasoning. Mix thoroughly.
- Working in batches, toss zucchini wedges in coconut flour mixture until evenly coated.
- Arrange zucchini wedges in a single layer in fryer basket, skin side down. Do not overlap wedges. Depending on the size of your air fryer, you may need to work in batches.
- "Fry" in 400 degree air fryer for 15 minutes or until wedges are crispy and golden brown (no longer than 20 minutes).