Description
Crispy baked Keto Zucchini Fries with an almond flour and parmesan coating. An easy, cheesy, gluten-free low-carb side or appetizer ready in about 45 minutes.
Ingredients
3 medium zucchini (about 1½ lb), cut into ⅜-inch sticks
2 large eggs, beaten
½ cup almond flour
¾ cup finely grated parmesan
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
Olive oil spray
Instructions
1. Heat oven to 425°F and line a large rimmed baking sheet with parchment. A wire rack set on top is an optional upgrade for extra airflow.
2. Trim the ends off the zucchini, halve crosswise, then cut into ⅜-inch sticks. Pat them thoroughly dry with paper towels.
3. In one shallow bowl, beat the eggs. In a second bowl, whisk together the almond flour, parmesan, garlic powder, Italian seasoning, salt, and pepper.
4. Keeping one hand wet and one dry, dip each fry in egg, let the excess drip off, then press it into the coating on all sides.
5. Arrange the fries in a single layer with space between each one, then lightly mist the tops with olive oil.
6. Bake for 22–25 minutes, flipping halfway, until the coating is golden and the edges are crisp-set and the fries lift cleanly off the parchment.
7. Rest about 5 minutes, then serve hot for the crispest texture.
Notes
Drying the zucchini is the key to crispness. Don’t crowd the pan. These are best served immediately, as zucchini softens as it cools. Uses raw egg in the breading station, so wash hands and surfaces after handling.
Nutrition
- Serving Size: ¼ batch (about 10–12 fries)
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 110mg