Crispy Zucchini Fries with Herbal Dip
Gang/Type: Main Dish, Snack
Ergibt/Yield: 1 - 2 Servings
For the zucchini fries:
  • 1 zucchini
  • 2 tbsp (golden) flaxseed, ground
  • 3 tbsp bread crumbs
  • 3 tbsp vegan parmesan, grated
  • 1 tsp oregano
  • salt
  • pepper
  • some oil
For the herbal dip:
  • 75 g Crème VEGA
  • 75 g non-dairy yoghurt
  • 1 clove garlic
  • 2 tbsp dill, chopped
  • 2 tbsp parsley, chopped
  • salt
  1. Preheat the oven to 200 °C (390 °F) and cover a baking sheet with parchment paper.
  2. Whisk the flaxseed in a deep plate with 6 tablespoons of water. Mix breadcrumbs, parmesan, oregano, salt and pepper in a second deep plate. Cut the zucchini into sticks.
  3. First turn the zucchini sticks in the flax-egg and then roll in the breading. Place on the baking sheet and spray with oil. Bake in the oven for 12-15 minutes until the fries are golden-brown.
  4. While the zucchini fries are baking, prepare the dip. Mix all ingredients and let steep.
  5. Serve the fries warm or cold with the dip.
To spread less oil better and especially to dust breaded dishes with oil, I bought an oil spray some time ago. It works wonderfully.
Recipe by Blueberry Vegan at