This recipe for crispy baked zucchini fries is a great low-carb alternative to traditional potato fries. They are quick and easy to prepare, healthy, low-calorie, low-fat and so delicious!
Zucchini is one of my favorite veggies in summer! It is not only super healthy and low in calories but also very versatile! Whether I’m making quick Asian noodles, a simple gnocchi vegetable stir-fry, vegan pad thai, or a creamy risotto – you can really use the good old zucchini for all kinds of dishes!
Homemade crispy veggie fries
Now I had some zucchini left over and wanted to try something new. And because I like fries so much, I spontaneously came up with the idea to make some zucchini fries. The recipe is super easy, really tasty and also diet-friendly – How does it get any better than this? 😛
I baked the zucchini fries in the oven, but you can also cook them in the Air fryer if you have one. Unfortunately, I can’t say if you can deep fry them the traditional way in oil because I haven’t tried it yet. But if you do try it, I’d be happy if you can share your experience in the comments below!
Ingredients for zucchini fries
For the best results, I always recommend sticking to the original recipe. However, there are also some substitutions that work just as well.
- Zucchini: I use 2 medium sized. Please make sure your zucchini is fresh and crunchy and not old and soft.
- Panko: Instead of panko breadcrumbs, you can use regular or gluten-free breadcrumbs or coarse polenta (cornmeal).
- Flour: For example, all-purpose or spelt flour. You can also use a gluten-free flour blend or other gluten-free flours such as rice flour or chickpea flour.
- Plant milk: unsweetened soy or almond milk works best. If you’re not vegan, you could use a beaten egg instead as traditional zucchini fries recipes call for.
- Seasonings: I use an Italian herb blend of dried oregano, basil, thyme. Also I add a little garlic powder, salt, pepper and a pinch of turmeric for color. However, you can replace the spices with others or omit some of them – just as you like!
Do you love parmesan fries?
If you love the taste of cheese, you can add some nutritional yeast flakes or vegan parmesan to the breading mixture for a cheesy flavor. However, I find the low carb zucchini fries taste delicious as they are.
How to make crispy zucchini fries
As always, I recommend checking out these step-by-step instructions first. Then you can find the full recipe with exact measurements in the recipe card below!
Step 1: Prepare oven and breading
First, preheat the oven to 425 °F (200 °C) and make the breadcrumb mixture. To do this, mix panko, Italian herbs, garlic powder, turmeric, some salt and pepper in a bowl. Add the flour and the soy or almond milk in two separate bowls.
Step 2: Cut and coat the zucchini
Cut the zucchini into sticks about 3-inch (7.5 cm) long. Now work in batches: First dredge zucchini sticks in flour, then dip into the plant milk and lastly dredge in the panko mixture, pressing to coat.
Step 3: Bake
Line a baking sheet with parchment paper and place a greased cooling rack on it. Then arrange the breaded zucchini sticks on top, spray with a little cooking spray (to make them crispier) and bake for about 20-25 minutes until golden brown and crispy. Serve immediately while they’re still hot and crisp! 😛
Vegan dips for fries
When you serve your crispy baked zucchini fries, you can’t miss the dip. Here are some popular recipes for vegan dips and sauces that are all incredibly delicious:
- Herb Dip
- Cashew dip
- Vegan Mayonnaise
- Indian Raita
- Vegan Tzatziki
- Thai Sweet Chili Sauce
- Vegan Cheese Sauce
Meal Prep Tips
You can cut the Zucchini into sticks ahead of time. Then place on paper towels and store in an airtight container in the refrigerator. The paper towels will absorb the moisture from the zucchini so they won’t get too soggy.
How can I store leftover fries?
Baked zucchini fries are best served straight away. However, if you’ll have any leftovers you can store them in an airtight container in the refrigerator for one or two days, though they will soften after a while. Before eating, simply reheat them briefly in a preheated oven or air fryer until warm and crisp.
I recommend not freezing them, as zucchini have a high water content and freezing them will make them too watery.
This recipe for crispy baked zucchini fries is:
- Naturally vegan
- Breaded without eggs
- Can be made gluten-free
- Easy to make
- Baked instead of fried
- Low carb
- Low fat
- Perfectly seasoned
- Perfect as a snack, appetizer or side dish!
More easy vegan snacks you might like
Looking for more recipes for easy entertaining this weekend? Then be sure to check these out!
- Crispy Polenta Fries
- Vegan Burrito Samosas
- Turkish Borek
- Vegan Quesadillas
- Scallion Pancakes
- Aloo Paratha
- Sweet Potato Falafel
- BBQ Pulled Jackfruit Burger
- Sweet Potato Fries
If you try this easy recipe for crispy baked zucchini fries, feel free to leave me a comment and a star rating! And if you take a photo of your delicious low carb snack fries and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun trying ! 🙂
Crispy Baked Zucchini FriesAuthor:
- 2 medium zucchini cut into sticks
- 1 cup panko breadcrumbs
- 1 tsp dried Italian herbs I use a mix of oregano, basil, thyme
- ½ tsp garlic powder
- 1 tsp salt or to taste
- ¼ tsp pepper or to taste
- pinch of turmeric optional for color
- ¼ cup flour all-purpose, spelt, rice, chickpea or other gluten-free flour
- ⅓ cup soy or almond milk unsweetened
- cooking spray optional
*Note: Feel free to check out the recipe video + step-by-step photos in the blog post above.
- Preheat the oven (or air fryer) to 425 °F (200 °C). Line a baking sheet with parchment paper and place a lightly greased cooling rack on it (see recipe video or step-by-step pictures in the blog post above).
- In a bowl, mix panko, Italian herbs, garlic powder, turmeric, a little salt and pepper. Set aside.
- Add the flour and the soy or almond milk in two separate bowls.
- Cut the zucchini into sticks about 3-inch (7.5 cm) long. Working in batches, first dredge zucchini sticks in flour, then dip into the plant milk and lastly dredge in the panko mixture, pressing to coat.
- Arrange the breaded zucchini sticks on the prepared cooling rack, leaving enough space between each stick. Spray with a little cooking spray (this will make them crisper) and bake in the preheated oven for about 20-25 minutes until golden brown and crispy (if cooking them in an air fryer, they take about 15 minutes).
- While the zucchini fries are baking, prepare your favorite dip.
- Serve your zucchini fries immediately with the dip while they are still hot and crispy.
- Seasonings: These can be varied as you like. If you like it cheesier, you can also add some nutritional yeast flakes or vegan parmesan to the panko mixture.
- Meal Prep: Zucchini fries are best served straight away. However, you can cut the zucchini into sticks ahead and store them on paper towels in an airtight container in the refrigerator.
- More details, tips and information about the recipe are mentioned in the blog post above!
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