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These courgette (zucchini) fries are a great way to get everyone to eat their greens. Courgette batons are breaded and baked until perfectly golden and crisp. Even courgette haters will be requesting batch after batch of them.
I tend to use 'courgette' and 'zucchini' interchangeably on this site so I apologise if it gets confusing. Growing up in Scotland, I always referred to it as courgette, but after living in the USA and Australia, and having kids who have grown up here, I now more often hear zucchini.
Whatever you call them, once you've tried these fries, be sure to explore our other courgette/zucchini recipes, including roasted courgette, courgette soup, zucchini bites, zucchini muffins, and zucchini fritters.
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Reasons to Love this Recipe
- Oven/ Air Fryer Cooking: Less oil compared to if you were to deep fry.
- Texture: Crispy on the outside and tender on the inside.
- Kid-Friendly: A great way to serve courgettes to little ones
- Taste: Arguably one of the tastiest ways to enjoy courgettes!
Ingredient Information (and Alternative Suggestions)
- Courgettes/Zucchini: Choose firm ones that are not overripe.
- Egg: Used for dipping before coating. For a vegan option, try aquafaba, flax egg, or a mixture of 1 ½ tablespoon oil with 1 ½ tablespoon water. (not tested)
- Panko Breadcrumbs: Provides a crunchy texture. Regular breadcrumbs can be substituted, but the coating will be denser. For gluten-free, use gluten-free breadcrumbs.
- Parmesan Cheese: Adds flavour. For a dairy-free/vegan option, use vegan hard cheese or skip it and enhance flavour with spices or herbs. Omit for babies.
- Flour: Plain flour/all-purpose flour, used for coating. Substitute with gluten-free flour or cornflour (not tested for adherence).
- Italian Herbs: Adds flavour. Omit if desired.
- Salt & Black Pepper: Omit for babies/young children. A little salt for adults and older children really enhances the flavour.
See recipe card for quantities.
Step-by-Step Instructions (with Images)
- Prepare Courgettes: Slice courgettes into long and thin strips, approx. 1 cm x 8 cm and set aside.
- Prepare Coating Station: In a small bowl whisk eggs until. In a large plate, add your breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper and stir to mix well.
- Pat dry any excess moisture on the zucchini batons. Place in a large bowl and sprinkle with flour. Toss until evenly coated.
- Dip courgette in the egg wash, allowing the excess to drip off, followed by the breadcrumb mixture, and place on a wire rack / lined sheet. Bake until the courgette fries are crispy and golden.
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
Top Tips
- Dry Courgettes: Ensure courgettes are dry before coating to enhance crispiness. Allow courgette sticks to sit on paper towel as you prepare your other ingredients then pat dry with kitchen paper to remove excess moisture.
- Cut your courgettes evenly: Keep batons uniform in size for even baking.
- Use Finely Grated Parmesan: A fine grate is best for adherence. Use a microplane or fine part of a grater.
- Use different hands: Use one hand for egg dipping and the other for breadcrumb coating to stop clumps of coating on your fingers.
- No wire rack?: The wire rack allows airflow underneath to help with crispiness. If you don't have one line a large baking sheet (or two smaller ones) with parchment paper. Arrange fries in a single layer with space between the fries to prevent steaming. Flip your fries halfway through baking for even crispness on both sides.
- Cooking Times: Not all ovens are the same and depending on the size of your zucchini fries you may have to cook for a little longer.
Recipe FAQs
Courgette fries can be a suitable finger food for babies once they have started solids and are developmentally ready, typically 6 months plus.
However, when preparing them for babies, it's important to omit the parmesan and salt to keep sodium levels low. You can easily portion off and prepare a few fries before mixing in the cheese and seasoning for the rest of the family.
It's important to note that these fries contain egg, wheat, (and dairy), which should be introduced safely and separately before serving them to babies.
For an alternative, consider roasted courgette spears which have no breading and are cut into bigger pieces for easy grasping.
As with all new foods, ensure a safe eating environment and supervise your baby closely during mealtimes.
Not personalised advice - for informational purposes only. Consult with your paediatrician regarding the introduction of solid foods and any potential allergy risks for your baby.
Courgette fries are best enjoyed immediately, as they tend to lose their crispiness and become soft and limp upon cooling. I do not recommend storing them. However, if you have leftovers, refrigerate them in an airtight container and you could try crisping them up in an air fryer. Keep in mind that reheating may not achieve the same crispy texture as freshly cooked fries.
Soggy courgette fries can occur due to excess moisture, overripe courgettes and overcrowding during cooking. For crispy courgette /zucchini fries -
- use fresh courgette and make sure to dry the courgette sticks before coating them.
- use a wire rack or arrange the sticks in a single layer on the baking tray or air fryer basket, leaving space between each baton.
- Enjoy them straight away, as they can quickly become soft and limp as they cool.
Serve these fries with your favourite dipping sauce such as pizza sauce, garlic aioli or ketchup.
These fries also make a great side dish.
More Veggie Fries
Full Recipe
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Courgette Fries (Zucchini Fries)
Equipment
- Oven or Air-Fryer
Ingredients
- 2 medium courgettes approx. 500g / 1.1lb
- 2 eggs
- ¼ cup (30g) Parmesan cheese, finely grated *do not add if serving a baby
- 1 cup (67g) Panko breadcrumbs
- 2 teaspoon Italian seasoning
- ½ teaspoon salt * Do not add if serving to a baby/young child.
- 2 tbsp plain (all-purpose) flour
Instructions
- Preheat oven to 200C (fan) / 400F and line a large baking tray (or two smaller trays) with parchment paper. Top with a wire rack.
- Slice the courgettes into thin batons approx. 1cm x 8cm long. Place fries on paper towel to allow excess moisture to be absorbed.
- In a small, shallow bowl, add the eggs and whisk until combined. In a separate shallow bowl/plate, add the panko breadcrumbs, Parmesan cheese, Italian seasoning and salt (if adding) and stir together.
- Pat dry any excess moisture on the zucchini fries using a paper towel. Place in a large bowl and sprinkle with flour. Toss until evenly coated.
- Dip the zucchini in the egg mixture, allowing the excess to drip off, followed by the breadcrumb mixture, and place on the wire rack or prepared baking sheet. Repeat the process until all the zucchini has been used up.
- Bake the zucchini fries for 20-25 minutes or until golden brown and crispy. If you do not have a wire rack make sure to regularly turn them so they become extra crispy. Serve immediately.
Air Fryer Method
- Place fries in a single layer in the air-fryer basket. Air fry at 200C / 400F for around 12-15 minutes, shaking halfway.
Jill
Another courgette / zucchini family (moved from UK to Chicago). I’ll always say courgette though. Really tasty.