Easy Crispy Air Fryer Vegan Zucchini Fries
These crispy air fryer vegan zucchini fries are a quick, veggie-packed snack. Ready in under 30 minutes, they’re coated in seasoned panko and air-fried with minimal oil. Oven baking directions are included as well.
Servings: 4
Calories: 247kcal
Ingredients
- 2 medium zucchinis
- 1 cup aquafaba water from a can of chickpeas
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- 3 tablespoons nutritional yeast
- ¼ teaspoon salt
Instructions
Air Fryer Directions
- Cut the zucchinis in half and generously salt the cut sides. Let sit for 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels. Slice the zucchini into spears that are 1" thick and 3" long. Make sure they aren't too thin, or they will get mushy and cook too much.2 medium zucchinis
- In a large bowl, whisk together the batter mixture ingredients until the mixture reaches a pancake batter consistency.1 cup aquafaba, 1 cup all purpose flour, ½ teaspoon salt, ½ teaspoon black pepper
- In another large bowl, combine the panko bread crumbs and seasonings.1½ cups panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, ½ teaspoon smoked paprika, 3 tablespoons nutritional yeast, ¼ teaspoon salt
- Dip each zucchini spear into the batter, let the excess batter drip back into the bowl. Go over to the breadcrumb bowl, keep the zucchini spears above the bowl and sprinkle the panko mixture over it. Lightly press to ensure an even coating. I find that if I dip the battered spears into the breadcrumb bowl, it creates batter clumps in the bowl.
- Place the coated zucchini spears in a single layer in the air fryer basket. Spray a little bit of oil on top of the zucchini. Air fry at 380°F (190°C) for 10 minutes. Flip the spears and cook for an additional 8-10 minutes until crispy and golden brown.
- Serve hot with your favorite dipping sauce, such as vegan ranch or marinara.
Oven Directions
- The prep is all the same as above. After battering and coating the zucchini, place them on a baking sheet lined with a silicone baking mat, or oil the baking sheet. Bake at 425 degrees for 20-22 minutes, or until crispy and golden brown.
Notes
Don’t Skip Salting: This step is crucial to remove excess moisture and prevent soggy fries. If you're concerned about too much salt, don't worry—it rinses away.
Single Layer: Arrange the zucchini in a single layer in the air fryer basket for even cooking.
Press the Coating: Gently press the breadcrumb mixture onto the zucchini to ensure a crispy coating.
Variations
- For a gluten-free version, substitute the all-purpose flour with chickpea flour or almond flour, and use gluten-free panko.
- For an extra cheesy flavor, sprinkle vegan parmesan over the fries after cooking.
- Fridge: Store leftover zucchini fries in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to regain crispiness.
- Freezer: Not recommended, as freezing may affect the texture.
- Making Ahead: You can prep the zucchini spears and breading a few hours ahead, but coat and air fry them just before serving for the best results.
Nutrition
Calories: 247kcal | Carbohydrates: 47g | Protein: 11g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 610mg | Potassium: 475mg | Fiber: 5g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg