Vegan Zucchini Fries

4.56 from 61 votes

It's zucchini season, and zucchini fries are a great way to enjoy summer zucchini. With their crispy exterior and soft delicate inside, this recipe is a great appetizer, side dish, or main dish! Kid friendly and easy to make in under 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 124kcal

Author: Kathy Carmichael

Ingredients

2 medium firm zucchinis skin on, cut into long wedges, then into fries ½ inch
¾ cup unsweetened, unflavored plant-based milk
3 Tablespoons Dijon Mustard
¾ cup Bread Crumbs
½ cup Nutritional Yeast
Salt generous amount for zucchini prep.

Instructions

Prepare Zucchini:

Preheat oven to 400 degrees.
Wash and cut zucchini into the same side wedges, leaving the skin on.
Salt the zucchini generously and lay on paper towels for 15 minutes.
Rinse with water and dry on the paper towel again.

Bread Crumb/Almond Milk Wash Bowls:

In one bowl, combine Panko bread crumbs and nutritional yeast.
In the second bowl, whisk almond milk and mustard.

Breading Zucchini:

Dip each zucchini stick in the milk mixture and then dip it in the breadcrumbs mixture, one at a time, until all zucchini is covered in breadcrumbs.
Lay them on a baking sheet, separated from each other, on a silicone mat or parchment paper.
Bake at 400 degrees for 35 minutes.
Serve with ketchup, dijon mustard, or add a little fire by adding a small amount of Sriracha to the ketchup.

Air-fry Cooking Option

Place a single layer of breaded zucchini fries in the base of the air-fryer.
Cook at 370 degrees for 10 minutes; using a spatula to turn them halfway through cooking (5 minutes)
Repeat in batches until all the zucchini fires are air-fried.

Notes

For those who avoid salt for health purposes, the salt used in this recipe is only used while preparing the zucchini. However, before making the vegan zucchini fries recipe, the salt is washed off, and the zucchini is dried before dipping into the mixture in the bowls.
Because zucchini is 95% water, salting helps to reduce moisture and sogginess when cooking. That is how you achieve crispy vegan zucchini fries instead of soggy ones.
Make sure zucchini is cut into similar-sized fries so they cook at the same rate.
Thicker fries will take longer, while thinner fries will cook more quickly.
I like vegan ranch dressing for dipping, like Sriracha ketchup or Dijon mustard mixed with maple syrup. For a southwestern flavor, try vegan southwest dressing.

Nutrition