Baked Vegan Zucchini Fries

Fries

-Heather Millbach

Baked Vegan Zucchini Fries

Ingredients:

  • 2 cups plain almond or soy milk
  • 3 tablespoons dijon mustard
  • 2 cups Panko breadcrumbs
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 cup whole wheat flour
  • 1 lb zucchini, cut into 4-5-inch long sticks, about 1/2-inch wide
  • Marinara sauce for serving

Instructions:

  1. Preheat the oven to 425 degrees F.  Line a 12×18-inch baking sheet with parchment paper.
  2. Whisk the almond or soy milk and mustard together until combined in a shallow pie dish or bowl.  In another shallow pie dish or bowl (glass baking dishes work great too), stir the breadcrumbs, salt, pepper, garlic powder, and cayenne pepper together until well-blended.  Set both dishes aside.
  3. Place the flour in a large zipper bag (gallon-size works best) and toss in all of the zucchini sticks.  Seal the bag well and shake up the zucchini until all of the sticks are coated with flour.
  4. Taking a few sticks at a time, roll them around in the milk-mustard mixture then coat them in the breadcrumbs, lightly patting the breadcrumbs onto the zucchini if needed.  Try to not to handle the zucchini too much at this point or the breading with fall off.  Carefully transfer the sticks to the baking sheet, spacing them about 1/2-inch apart.  You’ll be able to fit the entire pound of zucchini on a 12×18-inch baking sheet, so push them close together if needed.  Repeat with remaining zucchini sticks.
  5. Bake for 18-22 minutes until golden brown and delicious-looking.  Serve with ranch dressing or marinara sauce.
  6. The best way would be to reheat leftovers would be to pop them in a 375 degree oven for 5-7 minutes until they are heated through.

(loosely based on this recipe from Smells Like Home)

Categories: Appetizers, Heather Millbach, Side Dishes, Snacks | Tags: , , , , , , , , , , , , , , , , , , | 9 Comments

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9 thoughts on “Baked Vegan Zucchini Fries

  1. This sounds delicious! I can’t wait to try it!

  2. Pingback: Baked Vegan Zucchini Fries | What2Cook

  3. Pingback: Finally a Vegan Mac and Cheese Worth Making!!! | veggieinspiredjourney

  4. Reblogged this on The Blunt Instrument and commented:
    I’m going to make this, because we planted a dozen zucchini plants this year. Which is about 11 too many, really.

  5. E

    I made these last night. they were really good BUT i would suggest a few things… first being that i found they were really spicy! use less cayenne.. also if you leave the skin on the mixture has a hard time sticking to the skin so you may want to peel them first.. lastly I had LOTS of milk and breading left over.. you may want to use 1 cup milk and 1.5 cups of panko. They were REALLY good tho!

  6. Jaime

    This is a delicious recipe, but I agree – way too many breadcrumbs and milk were left over and I used more than a pound of zucchini. This might be good with eggplant too! I didn’t find it to be too spicy – so that’s definitely preference.

  7. Katey

    Do you have a suggestion for making this gluten-free? Is there a type of flour that would work best?? Thanks! I can’t wait to try them.

  8. Ber

    To make this gluten free I would run some rice crackers though a processor and use them in place of panko. Ha, the answer to to much breading left… go get more zucchini! lol

  9. Starr

    This was good stuff. I followed with other people mentioned about the batter and using less of it so that part worked out. I will use a less watery vegetable next time like an eggplant. It was a little to wet when I bit into it. But overall it was good.

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