Crispy Accordion Zucchini Fries with Herb Yogurt Dip Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Rinse and dry the zucchinis. If using fresh herbs, chop them finely.

Make sure the air fryer is clean and ready. Have the chopsticks, knife, and cutting board within reach. The dip can be made ahead and refrigerated for up to 2 days.

Instructions

Cut and Season

1. 1Cut the Accordion Zucchini
   Place one zucchini between two chopsticks on a cutting board. Using a sharp knife, make straight vertical cuts across the zucchini, about 1/4 inch apart, stopping when the knife touches the chopsticks. Flip the zucchini over and make diagonal cuts at a 45-degree angle, again stopping at the chopsticks. Repeat with the remaining zucchinis.
   Look for The zucchini should stretch open like a concertina, with cuts that do not go all the way through.
   Tip Keep the cuts evenly spaced for a uniform crisp texture.
2. 2Season the Zucchini
   Brush the accordion-cut zucchini with olive oil on all sides, making sure to get into the cuts. In a small bowl, mix the grated Parmesan, Italian seasoning, garlic powder, and salt. Sprinkle the seasoning mixture evenly over the zucchini, pressing gently between the slices.
   Look for The zucchini should be lightly coated with oil and evenly dusted with the cheese mixture.
   Tip Use your fingers to separate the slices slightly so the seasoning reaches the inside.

The zucchini should be neatly cut with straight and diagonal slits that allow it to stretch open like an accordion.

The seasoning should be evenly distributed, with Parmesan and herbs visible in the crevices. The zucchini should look vibrant and well-coated, with no bare spots.

Air Fry to Crisp

3. 3Air Fry the Zucchini
   Preheat the air fryer to 400°F (200°C). Place the seasoned zucchini in the air fryer basket in a single layer, leaving space between each. Air fry for 14 minutes, turning halfway through, until the edges are deep golden brown and crispy.
   Look for The accordion edges should be golden brown and blistered, with a shatteringly crisp texture.
   Tip Work in batches if needed to avoid overcrowding, which can make them steam instead of crisp.

During air frying, the kitchen will fill with the warm, savory aroma of Parmesan and herbs. The zucchini edges will turn golden brown and blistered, and you'll hear a gentle crackle. The fries should be crisp to the touch and hold their shape when lifted.

Dip and Serve

4. 4Make the Herb Yogurt Dip
   In a small bowl, stir together the Greek yogurt, lemon juice, chopped fresh dill, and chopped fresh mint until well combined.
   Look for The dip should be smooth, creamy, and flecked with green herbs.
   Tip Chill the dip while the zucchini air-fries to keep it cool and refreshing.
5. 5Serve and Enjoy
   Transfer the hot, crispy zucchini fries to a serving platter. Serve immediately with the herb yogurt dip on the side for dunking.
   Look for The fries should be crisp and hot, with steam rising as they are served.
   Tip For the best crunch, serve right away—they soften as they sit.

The herb yogurt dip should be smooth and creamy, with a bright, tangy aroma. The fries should be hot and crisp, with steam rising. When you bite into a fry, it should produce a loud, satisfying crunch, and the dip should be cool and refreshing, balancing the savory fries.

Common mistakes

One common mistake is cutting the zucchini too deeply, which can cause it to break apart. Use the chopsticks as a guide and press the knife gently.

Another is overcrowding the air fryer basket, which traps steam and makes the fries soggy. Cook in batches if necessary. Finally, be careful not to overseason—the Parmesan is salty, so taste before adding extra salt.

How to tell it’s done

The zucchini fries are done when the edges are deep golden brown and crisp, and the interior is tender. They should be easily pierced with a fork but still hold their shape.

If you like them extra crispy, air fry for an additional 1-2 minutes, watching carefully to avoid burning. There is no protein in this recipe, so no internal temperature check is needed.