Baked Vegan       Zucchini Fries


4 servings


50 minutes


Zucchini. It's best to use small to medium sized zucchini. Yellow squash works as well. – Panko breadcrumbs. Panko is a must here. Regular breadcrumbs don't crisp quite as nicely. Batter:Flour. All-purpose flour. – Oat Milk. Or other non-dairy milk. – Paprika.Onion powder.Salt & Pepper.

1. Cut the zucchini in half and then in half again, creating medium sized sticks (each one about 2 inches long).

2. Prepare the batter. In a medium bowl, whisk the flour, oat milk, paprika, onion powder, salt, and pepper until smooth.

3. Dip the zucchini sticks into the batter and then cover them with Panko breadcrumbs.

4. Place the zucchini fries onto a large parchment-lined baking tray and bake at 400°F for about 35 minutes.

Choose the right zucchini. Small to medium sized zucchini are best because they are firmer than larger ones, which tend to get mushy when cooked.

Don't cut the zucchini too small. Cut them on the thicker side to avoid overcooking or soggy zucchini fries.

Use Panko breadcrumbs. These crisp up better than other breadcrumbs, so use them to get the ultimate crunch.

These are best served immediately, but you can store any leftovers once cool in an airtight container in the refrigerator for 2 to 3 days.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes