1/3cupalmond milkcan substitute with any unsweetened plant-based milk
1/4cuprice flourcan substitute with all-purpose flour
1-1.5cuppanko breadcrumbs
1teaspoonsalt
1/2teaspoongarlic powder
1/4teaspoonpaprika
1/4teaspoonpepper
Instructions
Preheat oven to 450 degrees Fahrenheit.
Cut zucchini into fries.
Combine rice flour and seasonings into a shallow bowl and mix well. Pour the almond milk into a shallow bowl, and pour 1/2 cup of panko breadcrumbs on a plate.
Set up your "work stations": Flour mixture, almond milk, and panko breadcrumbs.
Take a zucchini fry and roll in the flour mixture until coated. Dunk in the almond milk, then coat in the panko breadcrumbs.
Transfer to your baking sheet and repeat with all the zucchini fries. Tip: Use one hand as your dry hand and the other hand for dipping in the almond milk. This helps to keep things clean! Add more panko breadcrumbs when the plate gets empty.
Bake the zucchini fries for 20 minutes. Optional; broil them for 2-3 minutes to get them nice and golden brown! Serve warm with ketchup or your favorite dipping sauce.
Video
Notes
To reheat zucchini fries, it's best to heat them in the oven at 350F for about 10 minutes. You can microwave them, but they will be soft and not crispy.
Store zucchini fries in an airtight container in the fridge for 3-5 days.