Go Back
–+ servings
Golden gluten-free breaded zucchini fries with green zucchini edges, smoky cashew dip and lemon wedges on a rustic ceramic platter.
Rachelle Johnson

Crispy Air-Fryer Zucchini Fries with Smoky Cashew Dip

No ratings yet
Tender zucchini batons wear a crisp gluten-free panko-and-almond coating, then cook in the air fryer until their edges turn golden. A velvety cashew dip with lemon and smoked paprika makes every bite a little special. The secret is drying the zucchini well and leaving space between fries.
Print Recipe
Share Recipe Save Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting 10 minutes
Total Time 50 minutes
Servings: 4 side servings
Course: Side Dish, Snack
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Zucchini fries
  • 2 medium zucchini about 1 lb, cut into 1/2-inch sticks
  • ½ tsp fine sea salt for draining
  • ⅓ cup cornstarch
  • ⅓ cup unsweetened dairy-free milk
  • ¼ cup chickpea flour
  • 1 cup certified gluten-free panko breadcrumbs
  • ¼ cup almond flour
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tsp neutral oil or avocado-oil spray
Smoky cashew dip
  • ½ cup raw cashews
  • ⅓ cup hot water plus more to blend
  • 1 ½ tbsp fresh lemon juice
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp fine sea salt
To finish
  • Fresh lemon wedges optional

Equipment

  • Air Fryer
  • bowls
  • clean towels
  • whisk
  • Blender

Method
 

  1. Pour boiling water over raw cashews and soak 20 minutes, then drain. Set aside for the dip while preparing zucchini.
  2. Cut zucchini into evenly sized 1/2-inch sticks. Toss with salt in a colander and rest 10 minutes, then press very thoroughly dry with clean towels.
  3. Set up three shallow bowls: cornstarch in the first; dairy-free milk whisked with chickpea flour in the second; and gluten-free panko, almond flour, garlic powder and smoked paprika in the third.
  4. Coat each zucchini stick lightly in starch, dip in chickpea batter and press into crumbs. Arrange coated sticks on a plate while preheating the air fryer to 400°F.
  5. Place sticks in a single layer in the air fryer with space around them and spray lightly with oil. Air-fry 9–10 minutes, turning gently midway, until coating is browned and zucchini is tender. Repeat for the remaining batch; do not overcrowd.
  6. Blend drained cashews with 1/3 cup hot water, lemon juice, smoked paprika, garlic powder and salt until velvety, adding a little more water only if needed.
  7. Serve the warm zucchini fries immediately with smoky dip and lemon wedges. Avoid covering the plate because trapped steam softens the crumb.

Nutrition

Calories: 333kcalCarbohydrates: 43gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 461mgPotassium: 521mgFiber: 4gSugar: 5gVitamin A: 518IUVitamin C: 23mgCalcium: 70mgIron: 2mg

Notes

A dry zucchini matters: Salting briefly helps draw out surface moisture. Pat firmly on all sides; wet zucchini can release steam into its breadcrumb coating.
Crumb adhesion: Use only a thin layer of cornstarch and chickpea batter; thick batter will cook up doughy. Press crumbs gently on all sides so they hold through turning.
Two-batch timing: Many home air fryers fit only half the batch at a time. Count the full 18–20 minutes of cook time rather than assuming both rounds finish in ten minutes.
Dip texture: Soak cashews until softened, then blend thoroughly with hot water. A powerful blender creates the smoothest sauce; add extra water by teaspoons, not a generous pour.
Allergen and gluten notes: Cashews and almonds are tree nuts. For a nut-free variation use seed-based dip and replace the almond flour with an extra 1/4 cup gluten-free panko; check all packaged crumbs.
Storage: Best freshly cooked. Refrigerate leftovers up to 2 days and refresh fries in the air fryer at 375°F for 3–5 minutes. Refrigerate leftover dip up to 3 days.

Made this?

We’d love to see it — tag @OurSoulfulTable on Instagram.
QR Code linking back to recipe