Keto Baked Parmesan Zucchini Fries (Printable Version)
Golden crispy Parmesan zucchini fries baked to perfection. Low-carb keto snack or side.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini (about 14 oz), cut into fry-shaped sticks
→ Coating
02 - 1 cup grated Parmesan cheese (about 3 oz)
03 - 1/2 cup almond flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Egg Wash
09 - 2 large eggs, beaten
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone baking mat.
02 - Cut zucchini into fry-shaped sticks approximately 1/2 inch thick. Pat thoroughly dry with paper towels to remove excess moisture.
03 - Beat eggs in a medium bowl until combined.
04 - In a separate bowl, combine Parmesan cheese, almond flour, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper.
05 - Dip each zucchini fry into egg wash, then coat thoroughly with Parmesan mixture, pressing gently to ensure adherence.
06 - Place coated zucchini fries in a single layer on prepared baking sheet, ensuring pieces do not touch.
07 - Bake for 22 to 25 minutes, flipping halfway through, until golden brown and crispy.
08 - Serve immediately, optionally with keto-friendly dipping sauce such as sugar-free marinara, ranch, or aioli.
# Expert Advice:
01 -
- You get that satisfying crunch of regular fries without the heavy carbs or greasy aftermath
- The coating actually stays put instead of sliding off like some failed experiments Ive had
02 -
- Dry your zucchini thoroughly or the coating will slide right off in the oven
- Dont crowd the baking sheet or theyll steam instead of getting crispy
03 -
- Pop them under the broiler for one to two minutes at the end for restaurant level crispiness
- Use coconut flour instead of almond but only one quarter cup since it absorbs more liquid