Description
Deliciously crispy baked keto zucchini fries that are low-carb and perfect as a healthy snack or side dish. Coated with a flavorful almond flour and Parmesan crust, these fries bake to golden perfection in just 25 minutes.
Ingredients
Units
Scale
Vegetables
- 2 medium zucchinis
Coating
- 1/2 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Egg Wash
- 2 large eggs
Instructions
- Preheat 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 Zucchini: Wash the zucchinis thoroughly and slice them into uniform fry-shaped sticks, about 3-4 inches long for even cooking.
- Mix Ingredients: In one bowl, beat the two large eggs to create the egg wash. In a separate bowl, combine almond flour, grated Parmesan cheese, garlic powder, salt, and pepper to build the crispy coating mixture.
- Coat Zucchini: Dip each zucchini fry into the beaten eggs, allowing excess to drip off, then roll it thoroughly in the almond flour mixture until fully coated.
- Arrange Fries: Place the coated zucchini fries in a single layer on the prepared baking sheet, ensuring they do not overlap for even crisping.
- Bake: Bake in the preheated oven for 20-25 minutes until golden brown and crispy. Flip the fries halfway through baking to ensure both sides brown evenly.
Notes
- For extra crispiness, lightly spray the fries with cooking oil before baking.
- Make sure to slice zucchinis evenly to ensure uniform baking.
- Serve with low-carb marinara sauce or garlic aioli for dipping.
- Store leftover fries in an airtight container in the refrigerator and reheat in the oven to maintain crispiness.
