Vegan Fried Zucchini By Vegan Recipes  [11 more lists]

What you'll need:
1 cup soy milk
1 cup white or brown rice flour
1 tablespoon saffola oil
1 teaspoon cayenne pepper
1 teaspoon turbinado sugar
pinch of sea salt
2 large zucchini's
2 teaspoons vegan parmesan cheese, optional
1 large kitchen baggie
oil for frying (I prefer saffola oil)
1 1/2 teaspoons Ener-G Egg Replacer and 2 tablespoon water, optional

Directions:
In large bowl mix together 3/4 cup flour, cayenne pepper, turbinado sugar, vegan parmesan and salt. Blend in the soymilk and saffola oil (for a thicker/stickier batter mix 1-1/2 teaspoons of egg replacer with 2 tablespoon of water thoroughly, add to mixture). Set aside.

Wash, dry and slice zucchini into 1/4 inch slices. **Tip: It's best to freeze zucchini slices ahead of time, They will be easier to coat, batter and fry.**

Fill bag with 1/4 cup flour. Wet the frozen zucchini slices by giving them a quick dip in cold water and place in Ziploc bag with the flour. Shake and coat zucchini (this step will allow the batter to adhere to the zucchini better). Set aside.

Heat 1/2 inch of oil in skillet (350 degrees.). Dredge flour coated zucchini slices in flour mixture/batter and fry until golden brown. Place on paper towel lined cookie sheet.

TIP: For appetizers any time you want, instead of frying, place dredged/battered zucchini slices on wax paper inside a freezer safe storage container and the next time you want fried zucchini you just take them out and heat oil to 375 degrees, fry and enjoy.

Serves: 3-4

Preparation time: 25 min