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Gone are the days of soggy homemade fries! These zucchini fries are ultra crispy, super easy to make, and the best way to use up this overflowing garden veggie. We’ve tested this recipe every which way to determine the best way to get a golden brown and crispy coating that actually sticks to the zucchini.
save this recipe!Like many folks, I plant zucchini every year. But the first year, I was severely underprepared for the sheer volume of zucchini a single plant produces. In my quest to utilize this summer vegetable, I’ve made everything from zucchini crisp to zucchini pasta, but one thing has always eluded me. Zucchini fries. But after rounds (ok, years) of testing, I’ve finally nailed it!
You’ll never want another zucchini fry
- Simple Ingredients: These fries don’t require much, just staples like panko breadcrumbs, corn starch, and some seasoning.
- Lower in Carbs: These are so crispy and delicious, you might actually prefer them over traditional French fries. I do!
Here’s what you’ll need
We like to keep things simple at Live Eat Learn, and this recipe is no different. Jump down to the recipe card for exact measurements.
- Zucchini: Grab 4 medium ones. If you’re growing your own, be aware that the smaller zucchinis are sweeter than the large ones.
- Flour: All-purpose works great here, but feel free to use a 1:1 gluten-free replacement flour as needed.
- Cornstarch: This is key for an ultra-crispy crust. Tapioca starch will work too.
- Nutritional Yeast: This adds a bit of nuttiness that would otherwise come from parmesan. It also keeps the recipe vegan!
- Spices: You’ll need salt, garlic powder, black pepper, and onion powder.
- Plant-based Milk: Oat or almond milk both work great here.
- Panko Breadcrumbs: These breadcrumbs are much larger than traditional breadcrumbs. This creates a better bite and more texture.
How to make zucchini fries
My favorite types of recipes are ones that don’t require a fuss, and that’s this recipe! Just chop, bread, and cook. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Cut the zucchini into spears.
- Make your batter with the spices, flour, cornstarch, and milk.
- Bread the zucchini fries.
- Let it rest while the oven heats up.
- Bake until crispy, and don’t forget to broil!
Let them rest!
Seriously, these fries need to rest for 15 full minutes after being breaded. This gives the batter time to grab onto the zucchini. Otherwise, the breading is likely to fall off.
Don’t make soggy fries
If you’re fries are soggy, it’s probably because they are overcooked. Be sure to cook them according to the time listed below and broil for that golden color if they aren’t browned at the end of the cook time.
Fries need a dip
No fries should be served alone! You need sauce to go with them. Here’s my favorite ones:
- Kefir Ranch is a gut-healthy way to enjoy this classic dip.
- Romesco Sauce is my go-to dip for zucchini fries.
- Yum Sauce is a copycat recipe that’s ultra creamy and packed with protein.
Crispy Baked Zucchini Fries (Vegan)
Ingredients
- 2 medium zucchini
- ⅓ cup all-purpose flour
- 2 Tbsp cornstarch
- 2 Tbsp nutritional yeast
- 1 tsp each salt, garlic powder, onion powder
- ½ tsp ground black pepper
- 1 cup plant-based milk, oat and almond are both great here
- 1½ cups panko breadcrumbs
- Cooking spray or oil to drizzle
Instructions
- Cut: Cut 2 medium zucchini into fries (cut in half lengthwise, then cut each half into 4 lengthwise spears. Cut the 8 spears in half widthwise to make 16 zucchini fries per zucchini).
- Batter: In a medium bowl stir together ⅓ cup all-purpose flour, 2 Tbsp cornstarch, 2 Tbsp nutritional yeast, 1 tsp each salt, garlic powder, onion powder, and ½ tsp ground black pepper. Stir in 1 cup plant-based milk to form a batter.
- Bread: Working in batches, use a fork to dip each zucchini fry into the batter and then into a bowl containing 1½ cups panko breadcrumbs. Transfer to an unlined nonstick baking sheet when finished.
- Rest: Once breaded, let zucchini fries rest for at least 15 minutes to help breading stick. During this time, preheat oven to 425°F (218°C).
- Bake: Before baking, either spray the zucchini fries liberally with cooking spray or drizzle each with olive oil (I prefer drizzling for deeper browning).Bake for 15 to 20 minutes, flipping once during cooking, until golden brown (if they haven't browned in this time, switch oven to "broil" and continue cooking for 1 to 2 minutes, watching closely to prevent burning.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can I use regular milk?
Yes! 🙂
Hello Ms Sarah
I’m thinking of making the fried zucchini, I’m not familiar with nutritional yeast, is it ok to leave it out? And can I use regular milk?
Also I made your chickpea and butter beans recipe. Delicious!
I eliminated the chicken soup stock and whatever other liquid was needed. It turned out well. I used 1 cup of water. Still it came out good.
Thank you
You can definitely leave out the nutritional yeast if you don’t have it, but it is so tasty and adds a really nice flavor. I would recommend you pick some up so that you can try it. Who knows, you might fall in love with it! You can also use regular milk 🙂
Thank you!
Do these work with gluten free flour?
Yes, this one should work well with gluten-free flour.
I made these yesterday and my husband devoured them, nice and crispy! I did use the brewers yeast but also added Parmesan to the breadcrumbs, we just loved them! I will definitely make these again
Nothing better than hearing this, thank you!
Love this! Have just made with LSA coating (linseed, almond, sunflower seed meal mix) instead of breadcrumbs! Great results. Big fan.
That breadcrumbs coating replacement sounds delicious. Thanks for letting us know how it went! Happy eating!