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Air fryer zucchini fries for one ingredient prep: raw zucchini slices on a cutting board before being cut into sticks.

Air Fryer Zucchini Fries for One

Air fryer zucchini fries for one have a golden panko crust without a leftover egg wash. Get exact amounts, drying tips and doneness cues.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 1 snack or vegetable side
Course: Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small zucchini about 6 oz or 170 g, cut into half-inch-wide sticks
  • 2 teaspoons mayonnaise about 10 g
  • 2 tablespoons plain panko breadcrumbs about 10 g
  • 1 tablespoon finely grated Parmesan about 5 g
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fine salt or to taste

Equipment

  • 2-quart or larger basket air fryer
  • cutting board
  • knife
  • Clean kitchen towel
  • Two small bowls
  • measuring spoons
  • tongs

Method
 

  1. Wash zucchini under running water, trim and cut into approximately half-inch-wide sticks. Pat cut faces dry. Preheat the air fryer to 375 F (190 C) if the model calls for it.
  2. Put mayonnaise in one bowl. Combine panko, Parmesan, garlic powder and salt in another. Lightly coat dry sticks with mayonnaise, then press on crumbs; do not pile on loose coating.
  3. Place in one layer with gaps. Air fry at 375 F (190 C) for an estimated 10 to 12 minutes, turning carefully halfway. Check from 8 minutes and remove when golden outside and tender inside; avoid burning cheese.
  4. Transfer with tongs, cool briefly and serve the full portion to one person while warm.

Notes

Typical mayonnaise contains egg, panko wheat and Parmesan milk. Check labels and do not present this recipe as allergen-free.
Dry cut zucchini, use a thin binder, leave gaps and cook promptly. The center will be softer than potato fries.
Cooking/nutrition are estimates, not kitchen-tested measurements. The stock photo shows raw zucchini rounds before cutting, not finished fries.
Refrigerate leftovers within 2 hours, or 1 hour above 90 F/32 C; use within 3 to 4 days and reheat to 165 F/74 C.