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Vegan kitchen, gluten-free vegan fried zucchini

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Offering appetizing snacks to please vegans and non-vegan alike doesn’t have to be a daunting task. Everybody loves fried food once in a while, and non-vegans will be less uncomfortable if there are snacks that can connect to conventional American culture. In short, crispy, fried treats can do the trick at any lunch or dinner gathering. The following recipe for fried zucchini is easy to make and will please the most cantankerous carnivore as well as it will please a vegan who is particular.


Two medium zucchinis, prepared breading and vegan egg substitute (recipe is easily multiplied)

Two tablespoons of olive oil

Ingredients for the breading

1 cup of gluten-free flour

1 Tsp. salt

¼ cup of nutritional yeast

Vegan Egg Substitute

2 Tbs. flax seed powder

6 Tbs. warm water

Prepping and cooking instructions

You can slice the zucchini any way you wish. Slicing lengthwise means less work and makes bigger pieces. It all depends on your preferred visual presentation. Whether you choose long or short slices, make sure they are less than a quarter inch thick, or else they won’t cook through without burning the breading.

Mix the vegan egg substitute as soon as the zucchini is sliced and heat the oil to a medium heat in a large skillet.

Mix the breading ingredients well in a medium-size mixing bowl.

Dunk and coat each slice of zucchini in the vegan egg substitute and then coat with the breading mixture. Cook in the skillet on each side until golden brown, then place slices on a paper towel to allow to cool.


Notes on ingredients

If you are not gluten-averse, you can use regular flour, but in the Brighton Examiner’s vegan kitchen, we’ve found that gluten-free flour is quite excellent for beading of vegetables as well as friend tofu, and one of our recently-published recipes, vegan eggplant parmesan.



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