Crispy Baked Zucchini Fries: A Vegan Delight

Ingredients

• A dash of olive oil for a hint of richness
• A splash of water to bind the ingredients
• A sprinkle of soy flour for a touch of protein
• A generous portion of plain bread crumbs for texture
• A pinch of herbes de Provence for a French-inspired twist
• A hint of garlic powder for added flavor
• A touch of salt to enhance the taste
• Freshly ground black pepper for a flavorful kick
• A dash of cayenne pepper for a subtle heat
• Fresh zucchinis, cut into spears for a wholesome touch
• A dollop of vegan mayonnaise for creaminess (optional)
• A drizzle of ketchup for a tangy finish (optional)

Step 1

Begin by preheating your oven to a cozy 350 degrees F (175 degrees C) and generously coating a spacious baking sheet with fragrant olive oil.

Step 2

In a mixing bowl, blend together water and soy flour until a thick, luscious batter akin to a pancake's consistency forms.

Step 3

Next, combine bread crumbs with a delightful medley of herbes de Provence, garlic powder, salt, pepper, and a hint of cayenne pepper on a shallow plate for an extra burst of flavor.

Step 4

Taking each zucchini spear, dip it tenderly into the batter, then roll it gently in the seasoned bread crumb mixture until it is beautifully coated. Place the spears on the prepared baking sheet, ensuring they all face the same direction with their cut sides down.

Step 5

Slide the baking sheet into the preheated oven and let the zucchini spears bake until they achieve a lovely golden hue, which should take around 10 minutes. Turn each spear to the other cut side and bake for an additional 10 minutes. Finish by flipping the spears so that their skin sides are down and continue baking until they turn a delightful shade of brown, which should take about 5 minutes more.

Step 6

Once perfectly baked, transfer the zucchini spears to a charming platter. For a delectable serving suggestion, accompany them with creamy vegan mayonnaise and tangy ketchup. Enjoy this delightful dish!