Description
Craving crispy, savory fries without the carbs? These baked keto zucchini fries are incredibly easy to make and deliver an irresistible crunch with every bite.
Ingredients
- 2 medium zucchinis (about 1 lb), firm and fresh
- 1 tsp salt, plus more for seasoning
- 1 large egg
- 1 tbsp water or unsweetened almond milk
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Pinch of cayenne pepper (optional)
- Freshly ground black pepper, to taste
Instructions
- Prep Zucchini: Wash and trim zucchinis. Cut into 1/4 to 1/2 inch thick fry sticks. Lay on paper towels, sprinkle with 1 tsp salt, and let sit for 15-20 minutes to draw out moisture. Thoroughly pat dry with more paper towels.
- Preheat Oven & Prep Dredging Station: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. In one shallow dish, whisk egg and water/milk. In a second shallow dish, combine almond flour, Parmesan, garlic powder, onion powder, smoked paprika, and cayenne (if using). Mix well.
- Coat Zucchini: Dip each zucchini stick first into the egg wash, letting excess drip off, then into the almond flour mixture, pressing to coat completely. Place coated fries on a clean plate.
- Arrange & Bake: Arrange coated zucchini fries in a single layer on the prepared baking sheet, ensuring space between each. Bake for 15-20 minutes.
- Flip & Finish: Flip each fry and bake for another 10-15 minutes, or until golden brown and crispy. Serve immediately with your favorite keto-friendly dipping sauce.
- Prep Time: 20 mins
- Cook Time: 30 mins