Vegan Crispy Fried Zucchini Slices
Indulge in the irresistible crunch of Vegan Crispy Fried Zucchini Slices—a plant-based twist on a classic favorite! These golden zucchini rounds are perfectly seasoned with a flavorful breadcrumb mixture featuring nutritional yeast, garlic powder, and paprika. Coated in a homemade vegan buttermilk and double-dipped for extra crispiness, each slice is fried to perfection in a skillet for a tantalizing texture that's crispy on the outside and tender on the inside. Ideal as a snack, appetizer, or party dish, this quick recipe comes together in just 30 minutes and pairs beautifully with your favorite vegan dipping sauce. Elevate your vegan comfort food game with this crowd-pleasing, crispy delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Cornmeal
- 1 cup Panko breadcrumbs
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable oil
Instructions
Begin by slicing the zucchinis into 1/4-inch thick rounds. Set them aside on a paper towel to help absorb excess moisture.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let sit for about 5 minutes to create a vegan buttermilk.
In a separate shallow dish, mix together the all-purpose flour, cornstarch, and a pinch of salt. This will be your dry mixture for coating.
In another shallow dish, combine the cornmeal, panko breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, 1 teaspoon of salt, and black pepper. Mix well.
Heat the vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C).
Dip each zucchini slice into the flour mixture, then into the vegan buttermilk, and finally into the breadcrumb mixture, pressing gently to help the crumbs adhere.
Carefully place each coated zucchini slice in the hot oil, cooking them in batches to avoid overcrowding. Fry each side for about 2-3 minutes, or until golden and crisp.
Once fried, remove the zucchini slices from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve immediately, garnished with a sprinkle of additional salt if desired and with your favorite vegan dipping sauce.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 135.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6600 mg | 287% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 31.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 540 mg | 42% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1507 mg | 32% | |
*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.
