Ingredients:
- 2 zucchini, about 1 lb. (500 g) total, cut into spears 2 1/2 inches (6 cm) long
- Kosher salt, to taste
- 2 Tbs. olive oil
- 3/4 cup (1 oz./30 g) panko bread crumbs
- Aioli for serving
Directions:
Sprinkle the zucchini spears with salt and let stand at room temperature for 10 minutes.
Preheat a Philips air fryer to 390°F (199°C).
Gently blot the zucchini with paper towels to remove any excess moisture. Place in a large bowl, drizzle with the olive oil and gently toss. Spread the panko on a plate. Roll the zucchini in the panko, coating all sides and pressing firmly so the crumbs adhere.
Working in batches, place the zucchini in the fry basket and insert into the air fryer. Cook until the zucchini is slightly crisp and golden brown, about 10 minutes, turning the spears over halfway through cooking.
Transfer the zucchini to a platter and sprinkle with salt. Serve immediately with aioli. Serves 4.
Williams-Sonoma Test Kitchen
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