Crispy Zucchini Fries
- 3 Zucchini cut into ¼ - ½ in thick sticks, about 3 inches in length (This time the zucchini were not too large so I cut the whole zucchini in half width-wise, then again lengthwise, then cut each quarter into 4 strips, so each zucchini yielded 16 fries)
- 2-3 large Eggs (depending on how big the zucchini are) Start with 2, you can always add more as needed
- ¾ cup Gluten-free Panko bread crumbs we like Aleia's GF Amazon Affiliate link
- ¾ cup Parmesan cheese or dairy-free Parmesan**
- ½ tsp salt or to taste
**Dairy-Free, Nut-Free Parm, recipe from The Vegan Six
- ⅔ cups roasted salted pepitas
- 2 heaping tablespoons nutritional yeast
- ½ teaspoon garlic powder
- Blend on high in a small blender or food processor. Store in the refrigerator.
Quick Marinara Dipping Sauce
- 2- 2½ tablespoons olive oil
- 1 teaspoon dried minced garlic
- ¼ -½ teaspoon salt if using Pomi Marinara Sauce, I skip the salt
- 1 26 oz container Pomi Finely Chopped Tomatoes or Marinara Sauce
Preheat oven to 425 degrees F or preheat your fryer if using one. Line 2 baking sheets with parchment paper.
Lightly bread the zucchini
- Set up an assembly line with 2 bowls. In one bowl, whisk eggs. In the other bowl mix bread crumbs, parmesan cheese and salt.
- Dip zucchini in egg letting excess drip off. Then dip in panko/ cheese mixture to coat and set aside on baking sheet, leaving some space between each breaded zucchini for maximum crispness when baking. Repeat until zucchini are all breaded.
- Bake at 425° for 15-18 minutes or until golden brown
- If zucchini are cut thick or not tender enough in center, cover baking sheet lightly with foil, return to oven and bake an additional 5 minutes.
- Serve with your favorite dipping sauce.
- Preheat Fryer to 350 degrees.
- In batches, lay breaded zucchini strips in the fry basket and bake for 4-5 minutes (depending on the thickness of the zucchini)
Quick Marinara Dipping Sauce
- In a medium sauce pan, heat olive oil until shimmering, not burning.
- Add garlic and saute for 30 seconds to a minute until fragrant and browning.
- Carefully add tomatoes (they may splatter if you add too quickly!). Season with salt and let simmer for 20 minutes or more.
10 thoughts on “Crispy Zucchini Fries”
So excited to make these I will let you know how they turn out in my air fryer. I just wanted to thank you for these recipes. I am always struggling to find a good gluten free flour sometimes they don’t work. I have tried to make cinnamon buns 3 times and they never rise.
Thank you so much Sabrina! First, please let me know how they turn out in an air fryer– I don’t own one and so many people have been asking about this recipe and an air fryer! So, Thank you!! And I’m so happy you’re enjoying our recipes! A great gluten-free flour is challenging to find but we have been really happy with GF Jules for years (full disclosure, I am an affiliate for her flour BUT it has allowed us to make all our favorite recipes so we truly LOVE it!)
Just made these by baking them. We used Aleia’s, but ran out and use Ian’s as well. Worked just as great. Used to eat these all the time at a local restaurant and was soooo nice to have them again. Super easy and quick as well.
So happy you love them too Gabby! Thanks for sharing!
I air fried these at 400 for 9-10 minutes and they’re great!
Yay! Thanks for sharing!
Just wanted you to know this recipe is not vegan, it contains eggs.
Yes, I am quite aware! I don’t think I say anywhere that it is vegan, I just offer a dairy-free option.
I made these fries last night for my family and we loved them. My favorite part is they were super easy to make with ingredients that were already in my pantry. The fries came out so crispy and delicious, and were perfect with a store-bought marinara sauce! Thank you for this recipe – it’s definitely one I will make again!
Happy you all loved them! Thank you!