Crispy Accordion Zucchini Fries with Herb Yogurt Dip

These accordion zucchini fries are the ultimate crunchy snack: golden, shatteringly crisp, and seasoned with Parmesan and Italian herbs. The clever accordion cut creates hundreds of crispy edges, and the cool, herb-flecked yogurt dip is the perfect creamy contrast. Fun to make, fun to eat, and ready in under 30 minutes.

Accordion zucchini fries are a playful twist on classic fries, made by slicing zucchini in a way that lets it stretch open like a concertina.

The result is a vegetable side or appetizer that is impossibly crispy on the outside and tender inside, with every nook and cranny catching the savory Parmesan seasoning. Paired with a bright, cooling Greek yogurt dip, these are perfect for parties, game day, or a satisfying snack.

Ingredients

Why this recipe works

The accordion cut is the secret to the extraordinary crispiness. By slicing the zucchini into thin, connected ribbons, you dramatically increase the surface area that gets exposed to hot air in the air fryer.

This means more edges turn golden and crunchy, while the center stays moist and tender. The chopstick method ensures the cuts are even and the zucchini stays intact, so it stretches open beautifully.

The Parmesan and Italian seasoning cling to every exposed surface, creating a savory, umami-packed crust that contrasts with the cool, tangy yogurt dip. Air frying at high heat quickly evaporates moisture from the surface, promoting browning and crispness without deep frying. The result is a snack that feels indulgent but is made with minimal oil.

Notes and substitutions

Choose medium, firm zucchinis that are straight and about 7-8 inches long. Avoid overly large or soft zucchinis, as they can be watery and may not hold up to the cutting and air frying.

The chopsticks act as a guide to prevent cutting all the way through, so any pair of wooden chopsticks works well; if you don't have chopsticks, you can use wooden skewers or even the handles of wooden spoons.

Grated Parmesan from a block is best for flavor and melting, but pre-grated will work. For a dairy-free version, use nutritional yeast.

The herb yogurt dip is versatile—you can swap the dill and mint for other fresh herbs like parsley, chives, or basil. If you don't have an air fryer, you can bake the zucchini at 425°F (220°C) for 20-25 minutes, turning once.

• Parmesan cheese: Nutritional yeast for a dairy-free version, or Pecorino Romano for a sharper flavor.
• Greek yogurt: Plain whole-milk yogurt or sour cream for a tangier dip.
• Fresh dill and mint: Use 1 teaspoon dried dill and 1 teaspoon dried mint, or substitute fresh parsley and chives.
• Italian seasoning: A mix of dried oregano, basil, and thyme.

Equipment

• Air fryer
• 2 chopsticks
• Sharp chef's knife
• Cutting board
• Pastry brush
• Small bowl
• Measuring spoons
• Serving platter