Updated: by Vera Morgan · This post may contain affiliate links · 43 Comments
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Vegan Zucchini Fries: raw zucchini sticks dipped in eggless batter, rolled in a flavourful bread coating and baked to crispy perfection. Deliciously simple vegan appetizer perfect any time, game day, potluck you name it! They will send your taste buds into overdrive!
And easy zucchini recipe with phenomenal flavours and crispy texture
Wait until you taste my zucchini fries recipe! OMG! The BEST crunchy crispy oven baked zucchini fries that are vegan- made without egg batter or dairy milk, instead I used a dairy free eggless batter and Italian seasoned Panko bread crumbs.
Now you don’t need to miss out on Red Robin or Denny’s fried zucchini sticks. You can make your vegan version at home without a deep fryer and they taste just as good or better- not kidding!
The crunchy coating is so good you will be amazed! And it’s only 15 minute of prep time and they’re baking in the oven, ready to be devoured!
They honestly taste like they’ve been deep fried but they are so much healthier and no messy oil to deal with! and the breading does not fall off! My kids and grandkids LOVE them!
These are best served with my 5 minute vegan ranch dressing and or warm marina sauce for dipping! Ketchup always goes over well with the kiddos too!😊
So if you have fresh garden zucchini to use up this is a great way to do it! Make zucchini fries! Definitely a crowd favourite and so easy to make!
How to make vegan zucchini fries:
Preheat oven to 425° Line a large baking sheet with parchment paper and generoulsy spray with cooking oil spray, set aside.
Cut zucchini in half lengthwise and then into sticks, about 1 inch or so thick and approximately 4 inches long.
Add the wet batter ingredients to a medium size mixing bowl and whisk to combine
Mix the dry breading ingredients in a shallow plate (I use my pie plate)
Dip zucchini into the batter, making sure it is fully coated, the batter will be thick. Now dredge in the Panko bread mixture, gently pressing to coat. Repeat with remaining zucchini
Place zucchini on prepared baking sheet. Spray tops with cooking oil spray. Bake for 20 minutes, until golden brown and crispy, flipping halfway through cooking time.
Enjoy! Serve with my 5 minute vegan ranch dressing and or a side of warm marinara sauce. Ketchup is a great dipper too! For full recipe ingredients and instructions see recipe card below.
Pro tips for perfect crispy oven baked zucchini fries:
- don't cut the zucchini sticks to small or they might become overcooked and soggy in the oven!
- don't over bake them or you'll run into the same problem - overcooked zucchini
- completely coat them in the batter -that will become the crispy coating when they're done baking
- Panko is a must for this recipe as it gives such a great crunchy crust to the fries
- use small to medium sized zucchini that are firm. Larger zucchini will have soft centres that will be mushy when cooked.
Thesezucchini fries are:
the best
vegan
oven baked not fried
crispy and crunchy
kid friendly
super tasty
easy to make
perfect for dipping
Healthy
Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Want more Easy Vegan Appetizers and dips? Check these out:
- Vegan Pinwheels (Tortilla Roll Ups)
- Vegan Spinach Artichoke Dip (Best Dairy Free Dip!)
- Easy Vegan Cheese Ball
- Best Vegan Chicken Nuggets (Tofu) (Oven Baked)
- Vegan Nachos Supreme! (Fully Loaded)
- Best Vegan Nacho Cheese Sauce (or Dip) (Gluten Free)
- Easy Homemade Roasted Garlic Hummus – So Creamy!
- Vegan Cauliflower Buffalo Wings (Frank’s Red Hot)
- 5 Minute Vegan Ranch Dressing (or dip)
- Pico de Gallo Recipe (Mild or Spicy)
- Easy Homemade Guacamole
- Restaurant Style Salsa Recipe
Crispy Baked Vegan Zucchini Fries (Easy Recipe)
- Author: Verna
- Total Time: 40 minutes
- Yield: 6 appetizer servings 1x
- Diet: Vegan
Description
Vegan Zucchini Fries: raw zucchini sticks dipped in eggless batter, rolled in a flavourful bread coating and baked to crispy perfection. Deliciously simple vegan appetizer perfect any time, game day, potluck you name it! They will send your taste buds into overdrive!
Ingredients
Scale
- 2 small to medium firm zucchini (about 1 and ½ lbs)
- cooking oil spray for baking sheet and zucchini tops
Batter:
- 1 cup unsweetened non dairy plant milk, any variety- almond milk, soy, etc...
- 1 cup all purpose flour*
- 1 tablespoon yellow mustard
- ½ teaspoon salt
Seasoned bread crumbs:
- 1 and ½ cups panko breadcrumbs
- 3 tablespoons nutritional yeast
- ¾ teaspoon seasoning salt or ½ teaspoon regular salt
- ½ teaspoon Italian seasoning
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ½ teaspoon chili powder
For serving:
- 5 minute vegan ranch dressingfor dipping (optional but highly recommended!😊)
- and or warm marinara sauce
Instructions
To make zucchini fries:
- Preheat oven to 425° Line alarge baking sheetwith parchment paper and generously spray with cooking oil spray, set aside.
- Cut zucchini in half lengthwise and then into sticks, about 1 inch or so thick and approximately 4 inches long.
- Add the wet batter ingredients to amedium size mixing bowland whisk until smooth
- Mix the dry breading ingredients in a shallow plate (I use my pie plate)
- Dip zucchini into the batter, making sure it is fully coated, the batter will be thick. Now dredge in the Panko bread mixture, gently pressing to coat. Repeat with remaining zucchini
- Place zucchini on prepared baking sheet. Spray tops and sides with cooking oil spray. Bake for 2o minutes, until golden brown and crispy, flipping halfway through cooking time. For step by step photos see above post.
- Enjoy! Serve with my5 minute vegan ranch dressingand or a side of warm marinara sauce. Ketchup is a great dipper too! This recipe will serve 6 as an appetizer, approximately 4-5 fries per person.
Notes
- For gluten free zucchini fries: I have not tried this recipe using gluten free ingredients. My suggestion would be to use a gluten free flour blend or rice flour in place of all purpose flour and gluten free panko instead of regular. As I said I have not tested this though. If you try it let me know how it goes for you😊
- Can these be frozen? have not tried freezing we usually just eat em up when they're fresh out of the oven!
- Panko is a Japanese style bread crumb and can be found in most grocery stores along side regular breadcrumbs
Pro tips for perfect crispy oven baked zucchini fries:
- don't cut the zucchini sticks to small or they might become overcooked and soggy in the oven!
- don't over bake them or you'll run into the same problem - overcooked zucchini
- completely coat them in the batter -that will become the crispy coating when they're done baking
- Panko is a must for this recipe as it gives such a great crunchy crust to the fries
- use small to medium sized zucchini that are firm. Larger zucchini will have soft centres that will be mushy when cooked.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Snacks & Sides, 30 Minute Vegan Recipes
- Method: Oven baked
- Cuisine: American, Canadian
Keywords: zucchini fries, vegan zucchini fries, vegan appetizers, game day, super bowl, baked zucchini fries, zucchini fries vegan, crispy, fried zucchini without eggs and milk, breaded zucchini vegan
More Snacks & Sides
- Vegan Buffalo Cauliflower Tacos
- Vegan Pesto Couscous Salad
- Greek Tortellini Pasta Salad
- Creamy Vegan Chocolate Pudding with Avocados
Reader Interactions
Comments
Brigitte
Your breading recipe is to die for !! I went with chickpea flour , vegan milk and a tbs of yellow mustard to dip before the coating . I added more chili and 1/2 tsp smoked paprika and reduced the nutritional yeast to 2tbs , it seems I made lots of changes but still your recipe is adaptable and easy to adjust to our own taste . The salt 1/2 tsp was spot on I don’t like salty it was perfect , I have never done zucchini sticks it’s so so so good , I have company coming I will have those on the menu thank you !!
★★★★★
Reply
Trudy Post
Would this work without the cooking oil spray?
Reply
Katie Hale
Yes. The spray helps them to brown, but it is just as good without.
Reply
Beth
Hi, I just made your recipe and I used bobs red mill one to one gluten-free flour, and for the breadcrumbs I used canyon bakehouse seven grain gluten-free bread that I ground up for the crumbs, and it is delicious! Just what I wanted, thank you very much
★★★★★
Reply
Verna Rindler
Yay! So glad you enjoyed the recipe! 🙂 Thanks so much for the awesome feedback!
Reply
Michele Martin
This is a truly excellent recipe. My whole family loved it. What a delicious way to eat zucchini! Accidentally left out the mustard in the batter. I'm sure it would be even better with it. I made your 5 minute vegan ranch dressing too. It was absolutely delicious.! I made a slight change and used 1/2 cup mayo and 1/2 cup unsweetened cashew yogurt to reduce the fat. It gave it a really nice silky consistency. Thanks for 2 great recipes!!
★★★★★
Reply
Verna
I am thrilled you enjoyed the recipes Michele. Thank you for an absolute wonderful review the feedback is so helpful!! 🙂
Reply
Connie
This is a recipe keeper!! I used Bob 1 to 1 gluten free flour with extra unsweetened almond milk and it is delicious!!!! Thank you for sharing this with us!
★★★★★
Reply
Verna
Yay! So happy you all enjoyed the recipe. Thanks so much Connie for your wonderful feedback it is so helpful 🙂
Reply
Kelly
Made using gluten free Panko crumbs and king Arthur’s gluten free flour. Also used coconut milk since its what I had, but had to thin out the batter. Still turned out great! Especially liked with the warm marinara as suggested. Thanks for a delightful recipe!
★★★★★
Reply
Verna
Glad you enjoyed it! Thanks for your wonderful review the feedback is very helpful:)
Reply
Laura
These are absolutely delicious! I was craving them from the moment I saw the photo, and it did not disappoint!
★★★★★
Reply
Verna
Thanks you! Thrilled you enjoyed them I so appreciate your wonderful review 🙂
Reply
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