Zucchini Fries Recipe

Meet your new favorite snack or side dish: crispy zucchini fries. Coated in a seasoned blend of garlic, smoked paprika, oregano, and crunchy panko breadcrumbs, these plant-based zucchini fries deliver irresistible flavor and a satisfying crunch. The tender, juicy zucchini inside contrasts beautifully with the golden, crispy exterior. Paired with a smoky, tangy dipping sauce or your favorite plant-based condiment, these fries offer a delightful medley of flavors sure to have you reaching for seconds. Enjoy them baked or air-fried for a guilt-free, flavor-packed treat!

Ingredients

Fries

2 medium zucchinis, cut into strips (optional: round the ends)
1/2 cup cornstarch
1 1/4 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon cayenne pepper
1 cup plant-based milk (e.g., almond, oat)
1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
1 1/2 cups panko breadcrumbs
Cooking oil spray

Dipping Sauce

1/2 cup ketchup
1/3 cup agave nectar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce (plant-based)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Cut the zucchinis into uniform fries (1/4 inch thick strips). Sprinkle them with salt and let them sit for 10 minutes. Pat dry to remove excess moisture.

In a saucepan, combine all dipping sauce ingredients. Cook over medium heat until the mixture starts to bubble. Lower the heat and simmer for 5 minutes. Remove from heat and set aside.

Preheat the oven to 425°F (220°C) or air fryer to 400°F (200°C).

First bowl: Mix flour, garlic powder, onion powder, oregano, smoked paprika, salt, pepper, Italian seasoning, and cayenne pepper.

Second bowl: Mix plant-based milk with the flax egg.

Third bowl: Place the panko breadcrumbs.

Dredge each zucchini strip in cornstarch. Dip into the milk-flax egg mixture, then coat thoroughly in the seasoned flour. Dip back into the milk-flax egg mixture and coat with panko breadcrumbs. Place the coated zucchini strips on a parchment-lined baking sheet.

Spray the zucchini fries with cooking oil spray. Bake for 12-15 minutes or airfry for 8-10 minutes (until crispy), flipping halfway through.

Serve the zucchini fries with the dipping sauce.