Baked Zucchini Fries with Vegan Sour Cream

These Baked Zucchini Fries with Vegan Sour Cream are HEALTHY, EASY AND SO DELICIOUS! They are crispy on the outside, tender and juicy on the inside.

Enjoy them on their own or dip them in the yummiest vegan sour cream. So good!

These crispy bites are a great appetizer you can share with your friends and family. But they can also be a nutritious snack or side dish. They require just a few simple ingredients and minimal cooking.

To keep this snack as healthy as possible I used whole wheat sourdough breadcrumbs and baked these in the oven with very little olive oil (you can even skip the oil), but you can shallow fry or deep fry your zucchini sticks if you prefer them that way (not healthy, though).

These vegan zucchini fries are such a wonderful treat and I hope you love them as much as we do. If you try them let us know what you think, leave a comment or tag us on Instagram @mondaydreamsblog. We love hearing from you!

Baked Zucchini Fries with Vegan Sour Cream

These vegan Baked Zucchini Fries are crispy on the outside and tender and juicy on the inside. They are healthy, easy and so delicious.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 4

Ingredients

  

ZUCCHINI FRIES:

• 1 big zucchini
• 2 Tbsp chickpea flour
• 2 Tbsp tapioca starch
• ¼ tsp thyme
• ¼ tsp garlic powder
• ¼ tsp sea salt
• ¼ cup water
• 1 tsp apple cider vinegar or lemon juice
• ½ cup whole wheat bread or gluten-free crumbs
• Olive oil for cooking optional

VEGAN SOUR CREAM:

• ½ cup cashews - soaked for at least 3 hours, preferably overnight*
• ¼ cup water
• 1 ½ Tbsp lemon juice
• 1 tsp apple cider vinegar
• ¼ tsp onion powder
• ¼ tsp sea salt

Instructions

 

• ZUCCHINI FRIES:
• Preheat the oven to 425 F / 215 C.
• Spray a baking sheet with a little olive oil. This step is optional, you can omit it if you follow an oil-free diet.
• Cut the zucchini into medium size sticks or wedges. About 3 ½ inches (9 centimeters) long and ½ inch (1 – 1,5 centimeters) thick.
• Add chickpea flour, tapioca starch, thyme, garlic powder, sea salt, water and apple cider vinegar to a medium shallow bowl. Whisk until well combined.
• Place the breadcrumbs in another shallow bowl.
• Dip a zucchini stick in the chickpea mixture, toss to coat. Then coat the zucchini in the breadcrumbs and transfer to the baking sheet.
• Repeat this process with the rest of the zucchini pieces. You can spray the coated zucchini pieces with a little more olive oil, completely optional.
• Bake for 25 – 30 minutes, flipping them halfway through, until the fries are golden on the outside and tender on the inside.
• Serve immediately with vegan sour cream (recipe below) and enjoy!
• VEGAN SOUR CREAM:
• Drain and rinse cashews.
• Add all ingredients, including cashews, to a high-speed blender and blend until smooth and creamy.
• Transfer to a small bowl.
• Enjoy!

Notes

* Soaking nuts overnight makes them a whole lot healthier (you can read more about it here). But if you want to make this now, soak the cashews in boiling water for 20 - 30 minutes. This will soften them quickly.