Crispy Vegan Zucchini Fries

Crispy vegan zucchini fries with dipping sauce

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Crunchy zucchini fries without dairy or eggs - vegan, keto, and low iodine friendly!

Prep Time15

Cook Time30

Course: Appetizer, Side Dish

Cuisine: American

Keyword: dairy free, snack, summer, vegan

Servings:

Calories: 387kcal

Equipment

food processor
wire baking rack optional

Ingredients

2 medium zucchini
cooking spray
¾ cup plant-based milk almond, oat, not soy
½ tsp salt non iodized for LID, divided
½ tsp ground black pepper divided
1 cup walnuts unsalted
1 sheet matzo cracker or ½ cup breadcrumbs
¼ cup nutritional yeast
1 clove garlic peeled
⅓ cup olive oil

Instructions

Cut the zucchini into sticks (fry shapes), about 3 inches long and ½ inch thick.
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Place wire baking sheets on top and spray with non stick cooking spray.
Combine milk, ¼ tsp salt, and ¼ tsp pepper in shallow bowl.
In a food processor, chop walnuts and matzo (if using) until small pieces. Add remaining salt and pepper, nutritional yeast, and breadcrumbs (if using). Process until all is the consistency of breadcrumbs.
Heat olive oil in a small fry pan over medium-low heat. When warm, add whole clove of garlic. Cook until fragrant. Remove garlic from oil.
Add breadcrumb/nut mixture to oil. Toast until golden brown. Remove from heat, and place in a shallow dish.
Dip zucchini fries in milk, then in breadcrumb mixture. Press gently to ensure crumbs stick. Place carefully on prepared wire rack, ensuring fries do not touch.
Bake at 425 for 20-30 minutes, until crumbs are crispy and golden brown.

Notes

To cook in the air fryer: Preheat air fryer to 400. Spray lightly with cooking spray, fry for 5 minutes. Remove basket, shake fries, spray again with cooking spray, and cook for 5 more minutes, or until desired level of crispness.

See the post for recommendations for LID friendly milk and breadcrumbs.

Nutrition