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A plate of crispy, breaded zucchini fries on a white dish, with more fries on a wooden board nearby, set on a green tiled surface. Fork and yellow napkin are visible.
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5 from 3 ratings

Crispy Baked Zucchini Fries (Vegan)

Say goodbye to soggy fries! These crispy zucchini fries are easy to make and perfectly golden (and tested to get a crunchy coating that actually sticks).
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizers, Snacks
Cuisine: American, Mediterranean
Diet: Diabetic, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: air fryer appetizer, air fryer zucchini fries, baked zucchini fries, baked zucchini sticks, crispy zucchini, crispy zucchini spears, low carb fries, panko-coated zucchini, vegetable fries, veggie fries, zucchini appetizer, zucchini fries, zucchini recipes, zucchini snack
Servings: 6 servings
Author: Sarah Bond

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).
    A plate of raw zucchini sticks next to a large knife on a green tiled surface.
  • 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.
    A glass measuring cup with liquid next to a clear bowl containing flour, yellow powder, and black pepper on a green tiled surface; a whisk lies nearby.
  • 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.
    Two bowls on a green tiled surface: one with a pale batter and a spoon, the other with bread crumbs coating a piece of food; a baking sheet is nearby.
  • 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).
    Breaded zucchini sticks arranged in rows on a parchment-lined baking sheet, ready to be baked, with the tray placed on a green tiled surface.
  • 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.
    A baking tray with rows of golden-brown, breaded zucchini fries arranged on parchment paper.

Video

Notes

To make these in the air fryer, cook at 400°F (204°C) for 8 to 10 minutes.
Storage: These are best enjoyed immediately, but they will last for up to 2 days in an airtight container in the fridge.

Nutrition

Serving: 1serving | Calories: 118kcal | Carbohydrates: 22g | Protein: 5.1g | Fat: 1.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 224mg | Potassium: 234mg | Fiber: 2.3g | Sugar: 1.8g | Vitamin A: 150IU | Vitamin C: 8.3mg | Calcium: 70mg | Iron: 1.1mg
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