Vegan Crispy Baked Zucchini Fries
Crunchy, golden, and completely plant-based, these Vegan Crispy Baked Zucchini Fries are a guilt-free twist on the classic fry. Perfectly seasoned with a blend of nutritional yeast, garlic powder, smoked paprika, and oregano, these zucchini fries are coated in a light panko breadcrumb crust for irresistibly crispy results—without the need for deep frying. A quick vegan buttermilk, made with almond milk and apple cider vinegar, ensures a flavorful coating that sticks beautifully to each zucchini strip. Ready in just 45 minutes, this easy and healthy recipe is baked to perfection and ideal as an appetizer, snack, or side dish. Pair it with your favorite vegan dipping sauce, and you’ll have a crowd-pleasing treat that’s crunchy on the outside, tender on the inside, and bursting with flavor. Great for weeknight dinners or game day spreads, these fries are a must-try for anyone craving crispy comfort food with a plant-based twist!
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Ingredients
- 3 medium zucchini
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.75 cup almond milk (unsweetened)
- 1 tablespoon apple cider vinegar
- 1 cup panko breadcrumbs
- 0.25 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
Cut the zucchinis into fry-sized strips, approximately 3-4 inches long and 1/2 inch thick.
Step 3
In a small bowl, combine the almond milk and apple cider vinegar. Stir briefly and let it sit for 5 minutes to create a vegan buttermilk.
Step 4
In another bowl, whisk together the all-purpose flour and cornstarch.
Step 5
In a separate, shallow bowl, mix the panko breadcrumbs, nutritional yeast, garlic powder, onion powder, dried oregano, smoked paprika, salt, and black pepper.
Step 6
Dip each zucchini strip in the flour-cornstarch mixture, shaking off any excess. Then, submerge it into the vegan buttermilk, allowing any excess to drip off. Finally, coat the strip thoroughly with the seasoned breadcrumb mixture, pressing gently to adhere.
Step 7
Place the breaded zucchini strips on the prepared baking sheet in a single layer, ensuring they do not touch each other to allow for even crisping.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the zucchini fries are golden brown and crispy. Flip them halfway through the cooking time for even baking.
Step 9
Remove from the oven and let them cool slightly before serving. Enjoy them immediately for the best texture with your favorite vegan dipping sauce.
Nutrition Facts
| Serving size | (923.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 641.5 |
| Total Fat 6.3g | 0% |
| Saturated Fat 0.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1694.7mg | 0% |
| Total Carbohydrate 126.0g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 18.6g | |
| Protein 24.8g | 0% |
| Vitamin D 75.0IU | 0% |
| Calcium 500.3mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1902.4mg | 0% |
Source of Calories