Description

Deliciously crispy baked keto zucchini fries that are a perfect low-carb snack or side dish. These zucchini fries are coated in a savory almond flour and Parmesan mixture, then baked to golden perfection for a healthy, guilt-free treat.

Ingredients

Units Scale

Vegetables

2 medium zucchinis

Breading

1/2 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste

Wet Ingredients

2 large eggs

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Prepare the zucchinis: Wash the zucchinis thoroughly and slice them into uniform fry-like sticks to ensure even baking.
Make the coatings: In one bowl, beat the two large eggs to create an egg wash. In another bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, salt, and pepper to form the dry coating mixture.
Coat the zucchini fries: Dip each zucchini fry first into the beaten eggs, allowing excess to drip off, then thoroughly coat each piece in the almond flour and Parmesan mixture.
Arrange for baking: Place the coated zucchini fries in a single layer on the prepared baking sheet to ensure they cook evenly and get crispy all around.
Bake until crispy: Bake in the preheated oven for 20-25 minutes, flipping the fries halfway through the baking time to allow even browning and crispiness, until they are golden brown and crispy.

Notes

For extra crispiness, pat the zucchini fries dry with a paper towel before coating to reduce moisture.
You can substitute almond flour with crushed pork rinds for a different texture and flavor compatible with keto.
Serve with your favorite low-carb dipping sauce such as ranch or garlic aioli for added flavor.
Ensure uniform size when slicing the fries to promote even cooking.