Crispy Zucchini Fries Recipe (Vegan)
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5.0
3 reviews
Excellent
Crispy Zucchini Fries Recipe (Vegan)
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These crispy zucchini fries are perfect for an easy vegan snack or appetizer. They are super crunchy, ready in under 30 minutes, and great for the summer! Serve with a delicious 5-ingredient garlic cashew dip.
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Ingredients
Zucchini fries
- 3 large zucchinis
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- ¼ cup nutritional yeast
- 1 cup breadcrumbs
- 1 cup plant based milk
Garlic cashew dip
- 1 cup cashews soaked for 4 hours or simmered for 15 minutes
- ½ cup vegan cheese grated
- ½ cup plant based milk
- 3 cloves garlic
- 2 tsp Miso paste
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Instructions
- Cut the zucchini either into fries or circles. To cut the zucchini into fries, firstly remove the ends, then half the zucchini horizontally. Then, proceed to cut each half into 4 segments. You can proceed to half these once more for thinner fries.
- Add the flour, paprika, garlic powder, breadcrumbs and nutritional yeast to a large mixing bowl and whisk together.
- Dip each zucchini fry into plant based milk, then into the breading. Make sure that it's evenly-coated, and shake off any excess plant based milk before dipping it into the breadcrumb mixture.
- Heat a thin layer of olive oil in a large frying pan over a medium-high heat for around 30 seconds. Next, add the zucchini fries and cook for around 3-4 minutes, rotating around once every minute using kitchen tongs, until crispy and golden brown on all sides. Transfer to a plate lined with paper towels before moving onto the next batch.
- Make the dip. Add the cashews, plant based milk, vegan cheese, garlic and miso paste to a blender or food processor and blend until smooth. Serve immediately with the fries.
Equipments used:
Notes
- Tips for success
- Baking instructions
- Make sure that the fries are even-sized.
- Avoid overcrowding the pan.
- Add more oil to the pan as necessary to ensure that the zucchini fries don't burn or stick.
- To ensure the best crispiness, these fries are best eaten straight away. But you can keep them in the fridge for up to 2-3 days in an airtight container. Reheat in the oven at 200 degrees C (400 F) for around 10 minutes.
- Preheat the oven to 200 degrees C (400 F) and line a large baking tray with parchment paper. Arrange the breaded zucchini on the baking tray, making sure not to overcrowd. Bake for around 25-30 minutes until crispy and golden brown, rotating half way through using kitchen tongs.
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
68g
(23%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Sodium
596mg
(25%)
Potassium
1022mg
(29%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
734IU
(15%)
Vitamin C
44mg
(49%)
Calcium
235mg
(24%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 68g | 23% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Sodium | 596mg | 25% |
| Potassium | 1022mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 44mg | 49% |
| Calcium | 235mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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