Vegan Zucchini Clouds
Vegan Zucchini Clouds 🥒
These Vegan Zucchini Clouds are thin zucchini rounds in a light batter that fries up lacy and golden around the edges. They stay tender in the middle and crisp on the rim — like little vegetable chips that puff instead of going heavy. No eggs. No dairy. Just a bowl you keep reaching into.
I love these as a snack or a side. Slice, dip, fry, salt. They’re gone before they cool. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Zucchini Clouds 💚
- 🌱 Completely vegan
- 🥒 Thin zucchini slices
- ☁️ Lacy, cloud-like edges
- 🔥 Crisp and golden
- 🧂 Perfect with salt and lemon
- ⏱️ Fast skillet snack
The Secret to Clouds Instead of Soggy Rounds
Slice the zucchini thin and pat it dry. A thin batter is the point — thick batter makes pancakes. Sparkling water or a little extra liquid keeps the coating light. Hot oil and small batches give you those frilly edges. Salt them the second they come out.
Frequently Asked Questions ❓
Can I bake or air-fry them? 🔥
Yes. Spray with oil and cook at 425°F (220°C) until golden, flipping once. They won’t be quite as lacy.
Why is my batter sliding off? 🥄
The zucchini was wet. Pat the slices dry before dipping.
What dip goes with them? 🍋
Lemon, vegan ranch, garlic yogurt, or marinara.
🌱 Vegan Zucchini Clouds
Ingredients 🛒
- 2 medium zucchini, sliced into thin rounds
- ½ cup all-purpose flour or chickpea flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt, plus more for finishing
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½–⅔ cup sparkling water or plain water
- Oil, for frying
- Lemon wedges, for serving
Instructions 👩🍳
- Pat the zucchini slices dry with a towel.
- Whisk the flour, cornstarch, baking powder, salt, garlic powder, and pepper. Add sparkling water until you have a thin pancake batter.
- Heat ½ inch of oil in a skillet over medium-high heat.
- Dip each slice, let excess drip off, and fry 1–2 minutes per side, until the edges are lacy and golden.
- Drain on paper towel and salt immediately.
- Serve hot with lemon.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 160 |
| Protein | 3g |
| Net carbohydrates | 16g |
| Total carbohydrates | 18g |
| Fiber | 2g |
| Total fat | 9g |
| Sodium | 310mg |
Estimates based on a light batter and pan-frying oil. Exact numbers may vary by oil amount.
Notes & Tips 💡
- Don’t overcrowd the pan or the oil cools and the coating gets greasy.
- A pinch of paprika or nutritional yeast in the batter is excellent.
- Eat them right away — they soften as they sit.
- If the batter thickens while you fry, loosen it with a splash of water.
These Vegan Zucchini Clouds are lacy, salty, and gone in minutes. Thin zucchini rounds with crisp edges. 🥒🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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