Crispy Accordion Zucchini Fries with Parmesan Herb Aioli

These accordion zucchini fries are a playful twist on classic fries, cut so they stretch open like a concertina. Air-fried until the edges are golden and shatteringly crisp, they’re seasoned with parmesan, Italian herbs, and garlic, then dunked into a cool, creamy parmesan herb aioli.

The contrast of hot, crunchy zucchini and cool, herby dip is irresistible. This recipe turns simple zucchini into a fun, satisfying snack or appetizer that’s perfect for sharing.

Accordion zucchini fries are a clever way to turn everyday zucchini into a showstopping snack. The accordion cut creates dozens of crispy edges, maximizing surface area for seasoning and crunch. Tossed with olive oil, parmesan, and Italian seasonings, then air-fried to golden perfection, each bite is a satisfying snap.

The parmesan herb aioli adds a cool, creamy contrast that makes these fries irresistible. Serve them as an appetizer, game-day snack, or fun side dish. They’re easy to make and even more fun to eat, especially when you stretch them open before dipping.

Ingredients

Why this recipe works

The accordion cut is the secret to these fries’ incredible texture. By slicing the zucchini almost all the way through in a crosshatch pattern, you create dozens of thin, exposed surfaces.

When air-fried, these surfaces crisp up beautifully, giving you a fry that’s crunchy on the outside and tender on the inside. The chopstick guides ensure you don’t cut all the way through, so the zucchini holds together while still opening up like a fan.

Air frying at high heat is key to achieving that shatteringly crisp exterior without deep frying. The hot circulating air crisps the edges and evaporates moisture quickly, while the parmesan and seasonings form a savory crust. The result is a fry that’s light, crunchy, and packed with flavor. Pairing it with a cool, herby aioli balances the richness and adds a fresh, garlicky kick.

Notes and substitutions

Choose firm, medium-sized zucchinis that are straight and even in thickness. Avoid overly large or soft zucchinis, as they can be watery and won’t crisp as well. The parmesan should be finely grated so it melts and clings to the zucchini.

Fresh herbs for the aioli make a big difference, but dried herbs can be used in a pinch. The aioli is essentially a flavored mayonnaise, so use a good-quality mayo you enjoy.

An air fryer is the recommended method, but you can also bake these in a conventional oven. If baking, place them on a wire rack set over a baking sheet and bake at 425°F (220°C) for 20-25 minutes, flipping halfway. The chopsticks are essential for the accordion cut, but you can also use wooden skewers. Make sure your knife is sharp for clean cuts.

• fresh dill: Use 2 teaspoons dried dill, or substitute with fresh parsley or chives.
• fresh basil: Use 2 teaspoons dried basil, or substitute with fresh oregano or thyme.
• mayonnaise: Use plain Greek yogurt for a tangier aioli, though it will be less rich.
• parmesan cheese: Use pecorino romano or asiago for a sharper, saltier flavor.

Equipment

• Air fryer
• Cutting board
• Chef's knife
• Pastry brush
• Small bowl