Crunchy parmesan-coated zucchini sticks. Salt draws out excess moisture first, then the breadcrumb-parmesan coating creates a crispy shell in the air fryer.
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🧂 Ingredients
- 3
- 1 tsp
- 100 g
- 50 g
- 1 tsp
- 2
- 50 g
📝 Instructions
Step 1
Cut zucchini into finger-sized sticks. Sprinkle with salt and let sit 10 minutes on paper towels.
💡 Salt draws out water. Dry zucchini = crispy coating.
Step 2
Pat zucchini sticks completely dry.
Step 3
Set up three bowls: flour, beaten eggs, breadcrumbs mixed with parmesan and Italian seasoning.
Step 4
Coat each stick: flour → egg → breadcrumb mixture. Press coating firmly.
Step 5
Arrange in single layer in air fryer. Spray lightly with oil.
Step 6
Cook at 200°C (400°F) for 10-12 minutes, flipping halfway, until golden and crispy.
🔬 The Science
Zucchini is 95% water, which is the enemy of crispiness. Salting first triggers osmosis — water moves from inside the cells to the salty surface, where you can blot it away. The three-stage coating (flour-egg-crumb) creates layers: flour absorbs remaining surface moisture, egg acts as glue, and the breadcrumb-parmesan shell crisps in the hot air.
FAQ
❓ Coating not sticking?
Zucchini wasn't dried enough after salting. Pat each stick individually with paper towels.