Crispy Baked Keto Zucchini Fries (Print Version)
Golden crunchy fries with almond flour coating. Perfect low-carb snack ready in 40 minutes.
# What You Need:
→ Vegetables
01 - 2 medium zucchini, cut into fries
→ Coating
02 - 1 cup almond flour
03 - 1/2 cup grated Parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper
→ Breading Station
08 - 2 large eggs
→ Optional Garnish
09 - 2 tbsp chopped fresh parsley
# Preparation Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.
02 - Cut zucchini into fries approximately 1/2 inch thick and pat dry with paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together almond flour, Parmesan, garlic powder, paprika, salt, and pepper.
04 - In another bowl, beat the eggs.
05 - Dip each zucchini fry first into the beaten eggs, then coat evenly with the almond flour mixture.
06 - Arrange coated fries in a single layer on the prepared baking sheet.
07 - Lightly spray the fries with olive oil spray for extra crispiness.
08 - Bake for 20-25 minutes, flipping halfway through, until fries are golden and crisp.
09 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve hot.
# Expert Advice:
01 -
- That crunch is absolutely addictive, making you forget you are eating vegetables
- The entire family actually gets excited about zucchini, which feels like a serious parenting win
02 -
- Patting the zucchini completely dry is not optional, and I learned this the hard way when my first batch turned out soggy
- Crowding the baking sheet will steam the fries instead of crisping them, so use two sheets if needed
03 -
- Sometimes I add crushed pork rinds to the coating mixture for extra protein and crunch
- If the coating is not sticking well, try double dipping the fries back into the egg and then the coating again