Prep the zucchini: Wash and dry the zucchini well. Trim the ends and cut into fry-shaped sticks about 3–4 inches long and 1/2 inch thick. Pat thoroughly dry with paper towels to remove moisture.
Set up your dredging station: Place flour in one shallow bowl. Beat eggs in a second bowl. In a third bowl, combine breadcrumbs, Parmesan, garlic powder, onion powder, smoked paprika (if using), salt, and pepper.
Preheat the air fryer: Heat to 400°F (200°C) for 3–5 minutes. A hot basket helps the coating crisp quickly.
Dredge the zucchini: Coat each piece in flour (shake off excess), dip in egg, then roll in the breadcrumb mixture until well covered. Press gently so the coating adheres.
Arrange in the basket: Lightly spray the air fryer basket with oil. Place zucchini fries in a single layer, leaving a little space between each. Lightly mist the tops with oil spray for extra crunch.
Air fry: Cook at 400°F (200°C) for 8–10 minutes, flipping halfway. They’re done when golden brown and crisp. Thicker fries may need another 1–2 minutes.
Season and serve: Sprinkle with a pinch of salt right out of the air fryer. Serve hot with your favorite dip.
Work in batches: If needed, repeat with remaining fries. Avoid stacking to keep the coating crisp.
