I don’t have an air fryer. Can I cook these in the oven?

Yep! Instead of an air fryer, place the dredged zucchini on a parchment-covered baking sheet sprayed with oil. Spray the tops with oil as well and bake in a preheated 400ºF oven for 20 minutes; then flip and bake for another 5 to 8 minutes until golden.

Should I peel zucchini when making zucchini fries?

No. The skin actually makes the fries more sturdy and gives them a better texture. Plus, it’s where all the antioxidants, micronutrients, and fiber are.

How should I reheat zucchini fries?

The best way to reheat these to revive some of their crunchy texture is in the air fryer.

Air Fryer Zucchini Fries

Description

These vegan zucchini fries are ultra crunchy and made with basic pantry staples.

Ingredients

Scale

For the Zucchini + Batter

3/4 cup plant-based milk (oat, cashew, and soy work best here)
3/4 cup all-purpose flour* (see note below)
2 teaspoons Dijon or brown mustard
1/2 teaspoon fine sea salt
2 small zucchini (3/4 to 1 pound), cut into 1/2-inch-thick batons
Cooking oil spray

For the Breadcrumbs

1 1/2 cups panko breadcrumbs*
2 tablespoons nutritional yeast
2 teaspoons garlic powder
1 teaspoon dried oregano
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat the air fryer to 375ºF.
Make the batter: In a medium shallow bowl, combine the milk, flour, mustard, and salt. Whisk until smooth. (It may seem too thick, but don’t be alarmed.)
Prep the breadcrumbs: In a separate shallow bowl, combine the panko, nutritional yeast, garlic, oregano, salt, and pepper. Toss with your fingers to combine.
When the air fryer is ready, spray the basket with cooking spray.
Working with one piece at a time, dip a zucchini baton into the batter and tap off the excess. Then transfer to the breadcrumbs and dredge, gently pressing the crumbs on if needed. Transfer the zucchini to the basket. Continue dredging until the basket is full. The zucchini should be arranged in a single layer and not touching – do not overlap them.
Generously spray the fries with oil and air fry until deeply golden, about 11 minutes. (No need to flip them during cooking.)
Transfer fries to a plate and continue cooking the remaining zucchini.
Serve with spicy mayo* or warm marinara for dipping.

Notes

For gluten-free fries, sub with an all-purpose gluten-free flour blend like Bob’s Red Mill.
For gluten-free fries, look for GF panko breadcrumbs.
To make spicy mayo, whisk together 1/2 cup mayo, 1 tablespoon ketchup, 1 to 2 tablespoons Sriracha (or another hot sauce), and 1/4 teaspoon chili powder.

Nutrition

Serving Size: 1/4 of the recipe
Calories: 252
Sodium: 490 mg
Fat: 4.3 g
Carbohydrates: 39 g
Fiber: 2.8 g
Protein: 8.3 g