Crispy Zucchini Fries Recipe (Vegan) Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 10 mins
3 large zucchinis
1 cup flour
1 tsp paprika
1 tsp garlic powder
1/4 cup nutritional yeast
1 cup breadcrumbs
1 cup plant based milk
1 cup cashews, soaked for 4 hours or simmered for 15 minutes
1/2 cup vegan cheese, grated
1/2 cup plant based milk
3 cloves garlic
2 tsp miso paste
1Cut the zucchini either into fries or circles. To cut the zucchini into fries, firstly remove the ends, then half the zucchini horizontally. Then, proceed to cut each half into 4 segments. You can proceed to half these once more for thinner fries.
2Add the flour, paprika, garlic powder, breadcrumbs and nutritional yeast to a large mixing bowl and whisk together.
3Dip each zucchini fry into plant based milk, then into the breading. Make sure that it's evenly-coated, and shake off any excess plant based milk before dipping it into the breadcrumb mixture.
4Heat a thin layer of olive oil in a large frying pan over a medium-high heat for around 30 seconds. Next, add the zucchini fries and cook for around 3-4 minutes, rotating around once every minute using kitchen tongs, until crispy and golden brown on all sides. Transfer to a plate lined with paper towels before moving onto the next batch.
5Make the dip. Add the cashews, plant based milk, vegan cheese, garlic and miso paste to a blender or food processor and blend until smooth. Serve immediately with the fries.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.