Have you ever had zucchini fries? They are delicious and super easy to make. Baking these makes them oil free, crispy and definitely healthier than frying them. However, frying them is absolutely delicious as well. But I really think they’re the perfect summer appetizer or snack!
This recipe is not gluten free, but can easily be made gluten free. Just sub out the whole wheat flour and breadcrumbs for gluten free flour or cornstarch and gluten free breadcrumbs.
INGREDIENTS
2 big zucchini or 3 small
1 cup panko breadcrumbs
¼ cup vegan parmesan cheese
¼ tsp salt
¼ tsp paprika
¼ tsp seasoning salt
½ tsp garlic powder
¼ tsp dried parsley
½ cup plain plant milk
⅓ cup whole wheat flour
Maple Tahini Dipping Sauce:
¼ cup tahini
2 tbsp maple syrup
2 tbsp water
Crack of sea salt
¼ tsp garlic
½ lemon for juice
Spicy Tomato:
½ cup favorite pasta sauce
½ tbsp red pepper flakes
METHOD
- Preheat oven to 450F or 230C.
- Wash the zucchini. Chop up zucchini into long fry like shapes. Keep the fries in a similar size so the cooking time is even. You can also cut it into circles or very thin shoestring fries, whatever you like the best.
- Mix breadcrumbs, vegan parmesan, salt, paprika, seasoning salt, garlic powder and dried parsley together. Place into a bowl or flat dish.
- In a bowl add the whole wheat flour and in a separate bowl add the almond milk.
- Take one of the zucchini fries coat it in flour, then in the almond milk and finally in the breadcrumbs. Place on a baking sheet lined with parchment paper.
- Once all the zucchini are coated, place in the oven for 20 minutes. Flip after the 20 minutes and cook for an additional 10 minutes.
- Make the maple tahini sauce by adding all ingredients into a bowl and whisking well to combine. For the spicy tomato do the same.
- Once the zucchini are cooked and crispy feel free to serve with lemon, sprinkle with vegan parmesan cheese and add fresh parsley if you like.
Serves 2-4 as an appetizer.
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