Make crispy zucchini fries with a dairy-free garlic cashew dip for an incredible snack or appetizer. They are incredibly crispy, made in under 30 minutes with simple ingredients, and great for summer. They can easily be either fried or baked.

Crispy zucchini fries recipe vegan

Let’s talk about zucchini for a second. Like many vegetables, it doesn’t have the best reputation. And I’m not surprised: on it’s own, it’s pretty bland and boring. Even though I’m not a fussy eater at all (I’ll eat pretty much anything as long as it’s vegan), I wouldn’t bring myself to eat plain zucchini.

But depending on how you prepare it, zucchini can be completely transformed and turned super delicious. As proof, I’ve already made zucchini bread and zucchini fritters. I even have a savory oatmeal recipe featuring this vegetable! As you can see, it’s incredibly versatile and works well in so many recipes.

Closeup of crispy zucchini in a bowl with a garlic dip

This recipe for zucchini fries is no exception. Over the past few weeks, I’ve made these countless times, and each time they disappear within minutes and that’s no exaggeration. If you’re looking for a new way to make vegetables taste good and love salty, savory snacks, this is the perfect idea for you! And you won’t believe how straightforward they are to make, too.

Amazing crispy zucchini fries

I am sure that you will love these vegan zucchini fries as much as I do! They are:

Fried zucchini in a bowl
  • Perfectly crunchy.
  • Easy and beginner-friendly.
  • Made using simple ingredients.
  • Ready in under 30 minutes.
  • A delicious way to cook zucchini.
  • Ideal for warm weather.

You can serve them either as a snack, a side dish or an appetizer. Vegetable fries like this are great for BBQs and outdoor gatherings: they will certainly impress vegans and non-vegans alike. Even people who usually don’t like vegetables will change their mind!

How to make vegan fried zucchini

Prepare the zucchini

Zucchini on a wooden board

You have a couple of options here. You can either cut the zucchini into fries, or into circles. Both options work well. 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.

Make the breading

Making the breading is very easy. Simply add flour, paprika, garlic powder, breadcrumbs and nutritional yeast to a large mixing bowl and whisk together. The nutritional yeast is optional, but does help to add a cheesy flavor. You can also add any other spices of your choice depending on personal preference.

Ingredients for vegan zucchini fries

Bread the zucchini

Dip 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.

Fry the zucchini

Zucchini fries in a pan

Heat 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.

Garlic cashew dip

I served these vegan zucchini fries with a quick homemade garlic cashew dip. It’s so easy to make, and great if you’re in a rush. And it’s incredibly good, too, with a smooth texture and a cheesy garlicky flavor.

You need just 5 ingredients: soaked cashews, plant based milk, vegan cheese, garlic and miso paste. Simply blend all the ingredients in a blender or food processor until smooth and serve with the fried zucchini for ultimate deliciousness!

Tips for success

  • This recipe also works really well with other vegetables, such as carrots and bell peppers.
  • Make sure that the fries are even-sized so that they all cook at the same time.
  • Avoid overcrowding the pan – it’s much better to work in batches.
  • Add more oil to the pan as necessary to ensure that the zucchini fries don’t burn or stick.
  • To ensure the best crispiness, these fries are best eaten straight away. But you can keep them in the fridge for up to 2-3 days in an airtight container. Reheat in the oven at 200 degrees C (400 F) for around 10 minutes.
Bowl with breaded zucchini and a vegan garlic dip

How to bake zucchini fries

Crispy zucchini is just as easy to make in the oven, and is just as tasty. Simply preheat the oven to 200 degrees C (400 F) and line a large baking tray with parchment paper. Arrange the breaded zucchini on the baking tray, making sure not to overcrowd. Bake for around 25-30 minutes until crispy and golden brown, rotating half way through using kitchen tongs.

Can these be made in the air fryer?

Fried zucchini chips in a bowl with rice

These zucchini fries can definitely be made in the air fryer! Simply place them into the air fryer basket in a single layer and fry for 15 minutes at 200 degrees C (400 F). Work in batches until you use up all the zucchini.

How to make zucchini fries gluten-free

There’s a number of ways you can make this recipe gluten-free. Firstly, you can use gluten-free breadcrumbs, but if you can’t find any, ground almonds make a great alternative. For the flour, you can use an all-purpose gluten-free flour mix, or another gluten-free flour of your choice. The chickpea and buckwheat varieties work well for this recipe.

Fried zucchini in a bowl with a garlic cashew dip

Serving suggestions

If you want to switch up the garlic cashew dip for something else, you can also serve them with:

Bowl with fried zucchini, avocado, chickpeas and rice

Other delicious vegan snack recipes

Crispy zucchini fries in a bowl with a garlic cashew dip

If you give this crispy zucchini fries recipe a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below together with a star rating! I love hearing from you.

Pin this for later
Vegan zucchini fries recipe
Crispy zucchini fries recipe vegan

Get the Recipe: Crispy Zucchini Fries Recipe (Vegan)

These crispy zucchini fries are perfect for an easy vegan snack or appetizer. They are super crunchy, ready in under 30 minutes, and great for the summer! Serve with a delicious 5-ingredient garlic cashew dip.

Ingredients

Zucchini fries

  • 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

Garlic cashew dip

  • 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

Equipment

  • Mixing bowl
  • Frying pan

Instructions 

  • Cut 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.
  • Add the flour, paprika, garlic powder, breadcrumbs and nutritional yeast to a large mixing bowl and whisk together.
  • Dip 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.
  • Heat 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.
  • Make 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.

Video

Notes

Tips for success
  • Make sure that the fries are even-sized.
  • Avoid overcrowding the pan.
  • Add more oil to the pan as necessary to ensure that the zucchini fries don’t burn or stick.
  • To ensure the best crispiness, these fries are best eaten straight away. But you can keep them in the fridge for up to 2-3 days in an airtight container. Reheat in the oven at 200 degrees C (400 F) for around 10 minutes.
Baking instructions
  • Preheat the oven to 200 degrees C (400 F) and line a large baking tray with parchment paper. Arrange the breaded zucchini on the baking tray, making sure not to overcrowd. Bake for around 25-30 minutes until crispy and golden brown, rotating half way through using kitchen tongs.
 
Calories: 522kcal, Carbohydrates: 68g, Protein: 19g, Fat: 21g, Saturated Fat: 4g, Sodium: 596mg, Potassium: 1022mg, Fiber: 7g, Sugar: 10g, Vitamin A: 734IU, Vitamin C: 44mg, Calcium: 235mg, Iron: 6mg