Breaded Zucchini Fries with Lemon Dill Aioli

I have tried all kinds of ‘zucchini fries’ at restaurants and cafes only to be disappointed by how oily and sloppy many of them are. Without going down the rabbit hole of explaining the science behind why inflammatory industrial vegetable and seed oils used in frying are so bad for us, let me just say that these are a welcome light change! With smokey flavors paired with my zingy Lemon Dill Aioli and with texture to live for these are hands down our fav fries!

Breaded zucchini fries with lemon dill aioli mise en place/ food prep

Fries like these make quarantine happier and healthier without buying you a ticket on the spike, crash and crave blood sugar rollercoaster! These grain, sugar, and dairy-free fries use nutritional yeast instead of parmesan cheese, which are full of B vitamins that have a direct impact on your brain function, energy levels, and cell metabolism. These are such a fun, easy, and low-carb twist on regular homemade potato fries. Zucchini has a high water percentage, which is great for weight management and also contains antioxidants vitamin C and A. These will make your next Netflix and chill a whole lot more enjoyable, I promise!

Note* I have left you with two options to either make these in your oven or air-fryer and have provided instructions for both below.

In the air-frier which crisps food up in half the time when compared to an oven.
You can also use your oven for this recipe.
The perfect side, or party table accompaniment

Breaded Zucchini Fries with Lemon Dill Aioli

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Recipe by Priscilla Soligo Course: Holidays, Mains, Snacks


Prep time


Cooking time




  • 320g 2 Medium Zucchini, sliced in ½ inch sticks

  • 55g 1 Large Egg

  • 53g ½ Cup Blanched Almond Flour

  • 10g 1 Tbsp Nutritional Yeast Powder

  • 4g 2 tsp Smoked Paprika

  • 2g 2 tsp Dried Italian Herbs

  • 2g 1 tsp Chipotle Powder (optional)

  • 1g ¼ tsp Unrefined Salt

  • 1 x Recipe Lemon Dill Aioli
    (for dipping)


  • For the oven:
    Preheat the oven at 205C/ 400F.

    For the air-fryer:
    Preheat the air fryer at 200C/ 392F.
  • In a small bowl, beat the egg using a fork. Set aside.
  • In a separate medium size bowl, mix the almond flour, nutritional yeast, smoked paprika, chipotle powder, dried Italian herbs and salt.
  • Dip each zucchini stick into the egg then dip into the flour mixture, coating well on all sides.
  • For the oven:
    On a prepared baking paper lined tray, layout the breaded zucchini sticks with spaces in between them. Bake at 205C/ 400F for 21-24 minutes or until golden crispy. I recommend flipping them halfway through around 7 minutes so they cook evenly.

    For the air-fryer:
    Line the breaded zucchini sticks into the preheated air fryer mesh tray and cook for 12-15 minutes or until golden crispy.
  • Remove zucchini fries from the oven or air-fryer and transfer onto a plate. Serve with my Lemon Dill Aioli. The perfect paired dip!


  • Storage: Zucchini fries are best consumed immediately. See storage instructions on the recipe for the aioli.

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