Vegan Crispy Fried Courgette
Indulge in the ultimate snackable delight with our **Vegan Crispy Fried Courgette**, a plant-based twist on a comfort food classic! These golden, crunchy zucchini rounds are coated in a seasoned batter infused with garlic, onion, paprika, and a hint of black pepper, then finished with a crispy layer of panko breadcrumbs. Deep-fried to perfection, each slice boasts a satisfying crunch and a tender, juicy center. With just 15 minutes of prep time, this recipe is quick, easy, and perfect as an appetizer, side dish, or guilt-free indulgence. Serve these irresistible bites with your favorite vegan dipping sauce for a crowd-pleasing treat that’s sure to become your new go-to comfort food. Keywords: vegan fried courgette, crispy zucchini bites, vegan snacks, plant-based appetizers, quick vegan recipes.
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Recipe Information
Ingredients
- 2 medium courgette (zucchini)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 cups panko breadcrumbs
- 2 cups neutral oil (for frying)
Instructions
Wash and slice the courgettes into 1/4-inch thick rounds. Pat dry with a paper towel to remove excess moisture.
In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, pepper, and salt.
Gradually add the water to the dry ingredients, whisking until a smooth batter forms with no lumps.
Place the panko breadcrumbs into a shallow dish.
Dip each courgette slice into the batter, ensuring it is fully coated.
Then, dredge the battered courgette slices in the panko breadcrumbs, pressing gently to adhere the breadcrumbs.
Heat the oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C).
Carefully add the courgette slices in batches to the hot oil. Fry for 2-3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to transfer the fried courgette to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining courgette slices, ensuring the oil returns to temperature between batches.
Serve immediately with your favorite vegan dipping sauce.
Nutrition Facts
Calories |
5174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.5 g | 615% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.1 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
