Candida Diet Friendly Air Fryer Zucchini Fries
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Learn more →Ingredients
4 servings
- 2 medium zucchini (about 1 lb total)
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- ¾ cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - ½ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ½ tsp italian seasoning
- olive oil spray
For serving
- marinara sauce, for serving (optional)
Instructions
- 1
Trim the ends from the zucchini and cut each one in half crosswise, then cut each half into spears about 3 inches long and 1/2 inch thick — aim for roughly uniform pieces so they cook evenly.
- 2
Set up a three-bowl breading station: in the first bowl, whisk together the flour, garlic powder, onion powder, salt, and black pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the panko, grated Parmesan, and Italian seasoning.
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