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Crispy Air Fryer Zucchini Tenders (Almond Flour)

Zucchini sticks salt-drained, given a thin mustard tacky layer, and coated in a sandy almond flour and starch mix for a naked, breadcrumb-free crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 1.25 lb, cut into 1/2 by 3-inch sticks
  • 1 tsp kosher salt for draining, plus 1 tsp for the coating
  • 1 cup fine almond flour
  • 1/2 cup cornstarch or tapioca starch
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 tsp avocado or light olive oil
  • 1 tbsp Dijon or yellow mustard
  • 2 tbsp water
  • oil spray

Equipment

  • Air fryer
  • Two bowls
  • Paper towels

Method
 

  1. Toss the sticks with 1 tsp salt and lay on towels 15 minutes. Pat very dry, rolling to remove surface moisture.
  2. Rub the almond flour, starch, 1 tsp salt, garlic powder, paprika, pepper, and 2 tsp oil together with your fingers until evenly sandy.
  3. Whisk the mustard and water in a large bowl. Add the zucchini and toss lightly so they look barely damp.
  4. Sprinkle the dry mix over the zucchini, toss and shake to cover every side, and press gently. Shake off the excess.
  5. Preheat to 400°F. Mist the sticks, arrange in a single layer, and cook 12 to 15 minutes, flipping at 7, until deep golden.

Notes

A barely-damp tacky layer: too heavy and the coating turns patchy.
Pale and soft after 12 minutes? Crowded basket or low temp.
Bitter crust means the almond flour scorched from too much surface oil — mist lightly.