I adore Lolita, our air-fryer, and use it often. It does a wonderful job on many vegetables, and it is our default choice when we make cauliflower, butternut squash or sweet potatoes. Zucchini is a bit tricky, unless sliced super thin and air-fried in very small batches. But now I finally found a method to make it shine… Crispy, tender, and a reasonable amount can be divided in just two portions without turning the pieces into mush. If you don’t own an air-fryer, check the comments after the recipe.
CRISPY AIR-FRIED ZUCCHINI
(adapted from several sources)
3 medium zucchini
1 + 1/2 tablespoons grapeseed oil
2 tablespoons panko breadcrumbs
2 tablespoons nutritional yeast (vegan friendly) or grated Parmigiano cheese
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a small bowl, mix Panko, nutritional yeast (or cheese), salt and pepper. Reserve.
Trim off the ends of the zucchini and cut into quarters lengthwise, then cut crosswise into 3/4-inch thick pieces. Place in a large mixing bowl. Drizzle the zucchini with the oil. Toss to coat.
Sprinkle the flour mix over the zucchini slices and mix gently to coat them.
Air-fry in two batches at 390F or as high as your fryer goes, for about 9 minutes, until golden brown. Shake the basket every once in a while. Once the first batch is done, air-fry the second portion, then join them both and air-fry for a minute or so together, just to heat the first batch again. You can also place the first portion in a low-oven to keep warm, but I found that not to be needed.
to print the recipe, click here
Comments: I used nutritional yeast simply because I love to play with ingredients and wanted to give it a try. It is salty and sharp, making it a very good substitute for cheese, so if you need to entertain a vegan guest, this recipe is for you. I am now finally satisfied with a method to air-fry zucchini, and suspect this will be a regular appearance in our meals. If you don’t own an air-fryer, use a 420F oven, spread the zucchini over a large baking sheet lined with parchment, and roast until golden brown, probably 20 to 25 minutes.
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