Zucchini is totally underestimated in its versatility, if you ask me. It is delicious simply seasoned, then baked or air fried. It is tasty in my vegan zucchini boats recipe. And of course, everybody loves to eat zoodles. It has been a true friend during my husband’s low carb journey, and we’re very thankful for it! This recipe is a variant from the classic family of fried appetizers that can be rather greasy and unhealthy. (Fried mushrooms, mozzarella sticks, etc…) With no strange ingredients, and my weekly produce delivery box, I always have everything needed to make this yummy side dish! I enjoy them with a side of cold marinara sauce, but you can get creative and use whatever you want for dipping!
Ingredients:
2 medium zucchini, cut into sticks
1 cup non dairy milk
3/4 cup all purpose flour
1 and 1/2 – 2 cups panko breadcrumbs
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
Directions:
Preheat oven to 450 degrees F
Line a baking sheet with a baking mat or greased foil. While I don’t like to use foil, parchment paper and some baking mats should only be used up to 425 F, so keep that in mind.
Cut your zucchini into sticks. You don’t want them too thick that they take forever to cook, but you don’t want them so skinny they fall apart. Try to get them uniform in size.
Add your flour and spices together in a bowl or shallow container, then mix until combined. (Aren’t they pretty?!)
Pour your non-dairy milk into another.
And your panko breadcrumbs into another.
Take a zucchini stick and roll it in your flour mixture first, until well coated.
Then, drop it into the milk, again being sure to coat the entire stick.
Finally, roll it in the panko mixture. I like to use a spoon to really pat some of the breadcrumbs down if they are loose.
Do the same for your remaining zucchini, lining sticks in a single layer. Add more panko to your supply, if needed.
Bake for 20 minutes or until the breadcrumbs are golden brown. I like them on the crispy side, so I turn the oven off, but leave them in a few extra minutes.
Serve alongside your favorite dipping sauce.
For a quick, spicy sidekick, mix a few tablespoons vegan mayo with sriacha until you reach your desired level of spiciness.
The Veg Table 