Parmesan Crusted Zucchini Fries Recipe

Zucchini: A versatile vegetable that serves as the base for the fries.

Vegan parmesan cheese: A dairy-free alternative to traditional parmesan, adding a cheesy flavor.

Breadcrumbs: Provides a crispy coating for the fries.

Garlic powder: Adds a savory depth of flavor.

Onion powder: Enhances the overall taste with a hint of sweetness.

Paprika: Adds a mild spice and vibrant color.

Almond milk: A plant-based milk used to create the batter.

Flour: Forms the base of the batter, helping the coating adhere to the zucchini.

When coating the zucchini fries, ensure they are evenly covered in the batter before dipping them into the breadcrumb mixture. This helps the vegan parmesan and breadcrumbs adhere better, resulting in a crispier texture. Use one hand for the wet ingredients and the other for the dry to keep the process clean and efficient.

• vegan parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a common vegan substitute for parmesan cheese.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a similar crunchy texture and are a gluten-free alternative.

• almond milk - Substitute with soy milk: Soy milk has a similar consistency and neutral flavor, making it a good substitute for almond milk.

• flour - Substitute with chickpea flour: Chickpea flour is a gluten-free option that also adds a slight nutty flavor and good binding properties.

• Allow the zucchini fries to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled fries in an airtight container. For best results, use a container with a tight-fitting lid to maintain their crispiness.

• If you plan to consume them within a few days, store the container in the refrigerator. They should stay fresh for up to 3 days.

• To reheat, preheat your oven to 375°F (190°C). Spread the fries on a baking sheet and bake for 10-15 minutes, or until they are heated through and crispy again.

• For longer storage, consider freezing the zucchini fries. Arrange them in a single layer on a baking sheet and place in the freezer for about 1-2 hours, or until they are frozen solid.

• Once frozen, transfer the fries to a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, preheat your oven to 400°F (200°C). Place the frozen fries on a baking sheet and bake for 20-25 minutes, or until they are heated through and crispy.

• Avoid microwaving the zucchini fries as this can make them soggy. The oven method ensures they retain their delightful crunch.

• For an extra burst of flavor, consider sprinkling a bit more vegan parmesan cheese on top before reheating.

• Preheat your oven to 375°F (190°C). Spread the zucchini fries on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through to ensure they get evenly crispy.

• If you're in a hurry, use a toaster oven. Set it to 375°F (190°C) and place the zucchini fries on the rack. Toast for about 8-10 minutes, checking frequently to avoid burning.

• For a quick fix, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the zucchini fries in a single layer and cook for 5-7 minutes, shaking the basket halfway through.

• If you prefer using a microwave, place the zucchini fries on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method might not retain the crispiness as well as the others.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of olive oil and place the zucchini fries in the skillet. Cook for 3-5 minutes, turning occasionally until they are heated through and crispy.

• Oven: Used to bake the zucchini fries at 425°F (220°C) until they are golden and crispy.

• Knife: Essential for cutting the zucchinis into fry shapes.

• Cutting board: Provides a stable surface for cutting the zucchinis.

• Mixing bowl: Needed for mixing the flour and almond milk to create the batter.

• Mixing bowl: Another bowl is required to combine the vegan parmesan, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.

• Measuring cups: Used to measure out the ingredients like vegan parmesan, breadcrumbs, almond milk, and flour.

• Measuring spoons: Necessary for measuring the garlic powder, onion powder, and paprika.

• Baking sheet: Used to place the coated zucchini fries for baking.

• Parchment paper: Lined on the baking sheet to prevent the zucchini fries from sticking and to make cleanup easier.

• Tongs: Helpful for dipping the zucchini fries in the batter and then coating them with the breadcrumb mixture.

• Spatula: Useful for transferring the zucchini fries onto the baking sheet.

Pre-cut zucchinis: Slice zucchinis in advance and store them in the fridge to save time.

Use pre-made batter: Prepare the flour and almond milk batter ahead of time and refrigerate it.

Pre-mix dry ingredients: Combine breadcrumbs, vegan parmesan, and spices in a container beforehand.

Line baking sheet: Always have parchment paper ready to quickly line your baking sheet.

Batch process: Dip all zucchini fries in the batter first, then coat them all with the breadcrumb mixture to streamline the process.