Cracker Crusted Zucchini Fries

Oven- baked zucchini fries coated in cracker crumbs! These oil-free, gluten-free, and plant-based fries make a delicious appetizer or snack. 

Is it fry-day yet?

Wow, what a week it’s been. 

Since we last spoke we have a new President of the United States.

It was snowing here while the Inauguration ceremony broadcast on my TV in all of it’s patriotic pomp and circumstance.

The giant white flakes flying across my peripheral vision felt symbolic of a brave new beginning. 

My eyes welled up with tears as I watched Kamala Harris repeat the oath of office and become the first female, black, and south-Asian Vice President of the United States of America. 

I squeezed M’s hand in recognition of such a pivotol moment of progress, for me, for us, for the world. 

President Biden’s speech about unity left me optimistic and hopeful that we can get through all of this stuff- this heavy, hard, imperative, polarizing stuff- together. 

If you’re feeling done with American politics and election coverage, that’s cool, because it’s snack time here at F&V. 

Here’s to a new unity that I’ve been personally working on these past few week– crackers and zucchini. 

Ditch the breading and make these Cracker Crusted Zucchini Fries that are grain-free and oil-free and made with just three ingredients! 

Want to know a secret? 

These zucchini fries started as mushroom fries. 

With an excess of portobello mushrooms, M had the wild idea to make fries. 

I approached the recipe with great apprehension and was pleasantly surprised when they turned out delicious.

But, obviously, this isn’t a post or recipe about portobello mushrooms fries. 

After the portobello mushroom fry success (which I intend to share with you– all in good time!), I decided to see what else we might “fry”.

Enter zucchini, a super versatile squash that works wonderfully to hold the form and flavor of FRIES! 

You need:

• zucchini
• ground flaxseed 
• Hu Kitchen Everything Grain-Free Crackers

That’s it! 

The secret ingredient of these fries really is the 1-ingredient cracker coating made from Hu Kitchen Everything Grain-Free Crackers.

These flavorful grain-free crackers are gluten-free, oil-free, paleo, and vegan!

They’re made magically without gluten and grains, oils, lecithins and gums, tapioca, dairy and soy, maltodextrin, or refined sugars and starches. 

OK, so hopefully you grabbed a box of my favorite crackers.

Go ahead and preheat the oven to 375°F and line a baking sheet with parchment paper.

While the oven is preheating, prepare the zucchini. 

Rinse the zucchini, trim the ends, and slice into long 1/4 inch “fries”.

There’s no need to remove the zucchini skins for this recipe– leave them on! 

I recommend cutting the zucchini in half and then slicing into short strips.

Smaller strips are better here to avoid the fries from getting too long and mushy.

Mix up the flax egg in a small mixing bowl and allow the mixture to sit for about five minutes to gel.

Meanwhile, crush the Hu Kitchen Everything Grain-Free Crackers by placing in a high speed blender or food processor and pulsing several times until you have a fine meal.

These 

You want the crackers to be the consistency of a rough flour. 

I like to set up my space before beginning.

Try setting up everything assembly line fashion with the zucchini, flax egg mixture, crushed crackers, and finally, the parchment lined baking sheet in a row left to right. 

Let’s put our assembly line to the test, shall we? 

It’s time to coat your zucchini fries!

Carefully dip the sliced zucchini “fries” into the flax egg mixture and swirl them around until they’re well covered. 

Next, coat with cracker crumbs, ensuring some stick to all sides of the fries.

Finally, place the fries on the prepared parchment lined baking sheet.

I recommend using two forks to dip the zucchini into the cracker mixture so it doesn’t stick to your fingers.

Trust me, things can get cracker-clogged quickly! 

Repeat this until all zucchini fries are coated.

Bake the zucchini fries for 20-25 minutes until they’re wonderfully  golden brown and crispy on the edges. 

I recommend flipping them at the halfway point for the most even baking. 

Serve them hot immediately for the best flavor with a dip of choice! 

If you can’t eat the fries all at once, no worries, you’ve got reheating options. 

Try reheating your zucchini fries in the oven at 375°F for ~10 minutes OR you pan-fry them on the stovetop for even more crispiness. 

Enjoy these Cracker Crusted Zucchini Fries as a delicious grain-free and oil-free snack!

They’re awesome to bake as a healthy afternoon snack, appetizer, or side to share. 

And, this recipe isn’t exclusive to fries!

Try slicing the zucchini into rounds before coating for a different fun shape with the same easy recipe. 

These fries are great with your favorite dip of choice, like ketchup, hummus, or guacamole. 

When I first tested these I made pasta and accidentally combined them on my plate, which turned out to be a happy accident! 

I actually love serving mine on top of pasta for a “zucchini parmesan” situation. 

Enjoy!

If you make these Cracker Crusted Zucchini Fries, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more fabulous fries, check out my Oil-Free Sweet Potato Fries with Lemon & Tahini, Oven-Baked Tofu Fries, and Golden Sesame Squash Fries.

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

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This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen