Snack / American
Crispy Baked Zucchini Fries
Zucchini batons get a light vegan batter and seasoned breadcrumb coating, then bake until golden. Serve fresh for their best crisp texture.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 25 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in breadcrumbs, vegan, all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Pat zucchini batons dry.
Whisk flour and oat milk in one bowl. Mix breadcrumbs, garlic powder, paprika and salt in another.
Dip zucchini in batter, then crumbs, and place spaced apart on a lined tray. Drizzle with oil.
Bake for 20–25 minutes, turning halfway, until golden and tender. Serve immediately.
0 of 4 steps complete
A little kitchen know-how
- Use a light batter coating so the crumbs stay crisp rather than gummy.
Make it yours & keep it well
Use gluten-free flour and breadcrumbs for a wheat-free version.
Storage: Best freshly baked; refrigerate for 2 days and reheat in the oven.
Estimated nutrition per serving
240 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Best freshly baked; refrigerate for 2 days and reheat in the oven.
Can I adapt this plant-based recipe?
Use gluten-free flour and breadcrumbs for a wheat-free version.
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