Baked Zucchini Fries

The main trick is to remove moisture from the zucchini first: salt the sticks, leave for 10 minutes and pat completely dry with paper towel. Second: use a wire rack on the baking sheet so hot air circulates underneath. Third: don't overcrowd — fries touching each other steam instead of crisp.

Yes. Crushed cornflakes give an even crunchier coating. Almond flour works for a gluten-free version. Grated Parmesan alone (without breadcrumbs) makes a low-carb keto option. Panko breadcrumbs give the best result among classic options — they're lighter and crispier than regular.

The breading falls off when the surface is wet or the coating sequence is wrong. The correct order: flour (dries the surface) → egg (glue) → breadcrumbs. Press the breadcrumbs firmly onto each stick. And don't turn the fries too soon — wait until the coating has set, about 15 minutes into baking.

Marinara (tomato sauce with garlic and basil) is the classic pairing. Tzatziki (Greek yoghurt with cucumber and garlic) works perfectly for a lighter option. Ranch dressing is the American go-to. Aioli (garlic mayo) makes them richer. All four are quick to prepare and complement the mild flavour of zucchini well.

Yes, and the result is even crispier. Air fryer temperature: 200°C (390°F), cooking time: 10–12 minutes, flip halfway through. The key difference from the oven: place fries in a single layer without overlapping. Cook in batches if needed. Spray lightly with oil before cooking for an even golden crust.