FreeKeto
Crispy Baked Parmesan Zucchini Fries
Zucchini sticks coated in a parmesan-almond flour crust and baked until golden, a lighter take on fries.
Servings
4 servings
Prep
15 min
Cook
20 min
Dredging zucchini sticks in egg and then a parmesan-almond flour mixture gives them a genuinely crisp crust in the oven, no deep fryer required. Patting the zucchini dry first is the step that keeps them from turning soggy.
Because almond flour and parmesan stand in for breadcrumbs, these fries stay keto-friendly while still delivering the crunch you'd want from a fry. A light spray of olive oil before baking helps the coating brown evenly, and flipping halfway through makes sure both sides get equally golden. Serve them hot, straight off the baking sheet, with a sugar-free marinara or ranch for dipping.
Ingredients
- 2 medium zucchini — cut into fries
- 2 large eggs — beaten
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste salt and pepper
- 1 tablespoon olive oil spray — for baking
Instructions
- 1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
- 2Cut zucchini into fry-shaped sticks and pat dry with a paper towel to remove excess moisture.
- 3In one bowl, beat the eggs. In another bowl, mix almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- 4Dip each zucchini fry into the egg mixture, then coat with the almond flour-Parmesan mixture. Place on baking sheet.
- 5Lightly spray coated zucchini fries with olive oil for extra crispiness.
- 6Bake for 18–22 minutes, flipping halfway, until golden and crispy.
- 7Serve immediately with sugar-free marinara or ranch dipping sauce.
Nutrition
262
Calories
14g
Protein
7g
Carbs
20g
Fat
4g
Fiber