You may know them as courgettes, or marrows, but whatever you call them our Crispy Zucchini Fries will have you smiling and munching away at the same time.
This 6-ingredient recipe only takes 30 minutes to prepare and serve. It’s a winner for 5 reasons. It’s vegan keto, it’s cheap, it’s quick to make, it’s easy to make, and it’s delicious!
But before we get to the recipe let’s find out some more about the zany zucchini that’s making waves in the vegan keto world of cooking.
The Story Behind Crispy Zucchini Fries
Zucchinis are part of the gourd family. And the gourd family is quite an extensive one. This little marrow is related to the squash, the pumpkin, and the butternut. You’ve heard of patty pans, Hubbard squash, acorn squash, summer squash, winter squash, gem squash and calabash. All related to the marrow! But unlike the marrow, you can’t turn them into crispy zucchini fries.
Zucchini are Italian (courgette is the french name for them). But why are they such fantastic additions to vegan keto cooking? As a stand-alone vegetable, they don’t have oodles of flavor, but this is part of their charm. They can be used to add substance to meals and absorb flavors from other ingredients, making them super versatile. Check out our Zoodle Pesto recipe here.
Our crispy zucchini fries are low carb, and when dusted with our hero ingredient, chickpea flour, they get baked in the oven until they turn brown and crisp. use a baking sheet or place them into a baking tray and add coconut oil., for extra crispiness.
How easy is this recipe to make?
Your 4-year-old could probably whack up a batch of these beauties in no time… Turning on the oven is probably the most technical aspect of the whole dish! But jokes aside, they are fast and easy to make. The perfect snack food or side dish.
Will it break the vegan keto bank?
Some versions of this recipe call for almond flour instead of chickpea flour and almond flour is quite expensive compared to chickpea. So this switch does reduce the cost. But even if you use almond flour, the amount you need is minimal. So it’s a winner in the dollar department!
Crispy Zucchini Fries Hero Ingredient
Chickpea flour: This is a gluten-free flour and although chickpeas themselves are borderline carb carriers, the flour ain’t. Chickpea flour, like our lovely zucchini, goes by many names. Look out for besan flour, gram flour, and my fave, garbanzo bean flour.
- Baking Tray
- Silicone Sheet or parchment paper (baking paper)
When you want to munch something light, but you also want to indulge in something reminiscent of the old potato wedge snack attack, you’d have to say the mood is one of anticipation. And then sheer delight!
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- Two medium zucchini
- 4 tbsp unsweetened almond milk
- 5 tbsp chickpea flour
- 2 tbsp nutritional yeast
- 2 tsp Italian spice
- 1/2 tsp salt
- Preheat oven to 425℉ or 220℃, line baking tray with parchment paper.
- Cut zucchini into fries and put them in a large bowl. Add milk on top and mix well.
- In separate bowl mix flour, nutritional yeast, Italian spice, and salt.
- Dip each slice of zucchini into the mixture to coat it evenly and place on a baking tray.
- Bake for 20-25 minutes.
- Serve hot with your favorite dip!
- Category: Snacks