Vegan Crispy Fried Zucchini Slices

Transform your zucchini into a show-stopping appetizer with these Vegan Crispy Fried Zucchini Slices! Perfectly golden and irresistibly crunchy, these are coated in a seasoned blend of panko breadcrumbs, cornmeal, and nutritional yeast for a rich, cheesy flavor—entirely plant-based. A quick vegan buttermilk, made by mixing almond milk with apple cider vinegar, ensures each slice is tender on the inside while the crispy coating adds the perfect crunch. These zucchini rounds are shallow-fried to perfection, making them a crowd-pleasing treat ideal for sharing. Serve them hot with your favorite vegan dipping sauce for a snack that’s both satisfying and indulgent. With just 15 minutes of prep time, this easy vegan recipe will become your go-to for impressing friends and family. Keywords: vegan crispy zucchini, fried zucchini slices, plant-based appetizer, easy vegan snack.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 cup All-purpose flour
• 0.25 cup Cornstarch
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 0.5 cup Cornmeal
• 1 cup Panko breadcrumbs
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Vegetable oil

Directions

Step 1

Begin by slicing the zucchinis into 1/4-inch thick rounds. Set them aside on a paper towel to help absorb excess moisture.

Step 2

In a small bowl, combine the almond milk and apple cider vinegar. Stir and let sit for about 5 minutes to create a vegan buttermilk.

Step 3

In a separate shallow dish, mix together the all-purpose flour, cornstarch, and a pinch of salt. This will be your dry mixture for coating.

Step 4

In another shallow dish, combine the cornmeal, panko breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, 1 teaspoon of salt, and black pepper. Mix well.

Step 5

Heat the vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C).

Step 6

Dip each zucchini slice into the flour mixture, then into the vegan buttermilk, and finally into the breadcrumb mixture, pressing gently to help the crumbs adhere.

Step 7

Carefully place each coated zucchini slice in the hot oil, cooking them in batches to avoid overcrowding. Fry each side for about 2-3 minutes, or until golden and crisp.

Step 8

Once fried, remove the zucchini slices from the skillet and place them on a plate lined with paper towels to drain excess oil.

Step 9

Serve immediately, garnished with a sprinkle of additional salt if desired and with your favorite vegan dipping sauce.

Nutrition Facts

Serving size	(1184.6g)

Amount per serving	% Daily Value*
Calories	3100.0

Total Fat 220.3g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 135.4g
Cholesterol 0mg	0%
Sodium 6599.6mg	0%
Total Carbohydrate 264.9g	0%
Dietary Fiber 19.2g	0%
Total Sugars 31.9g
Protein 39.1g	0%

Vitamin D 87.8IU	0%
Calcium 540.2mg	0%
Iron 14.1mg	0%
Potassium 1507.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.0%

Protein: 4.9%

Carbs: 33.1%