Low Carb Zucchini Fries with Parmesan and Almond Flour

If you’re missing fries on the keto diet, then I feel confident that these low carb zucchini fries will satisfy your cravings. Pair them with your favorite low-sugar or sugar-free marinara sauce, and you’ve got a tasty snack or a wonderful appetizer to serve at a party.

Low Carb Zucchini Fries with Parmesan and Almond Flour

We all know that zucchini, a member of the summer squash family, is one of the low carb vegetables that are great to add to our meal plans. This ensures we get the vegetables we need without blowing our daily carb count. So transforming them into delicious, crispy, savory fries is a special treat. Because we’re using almond flour as the breading, each serving has only 5 g net carbs.

Ingredients

• 1/2 cup almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 2 large eggs
• 2 tablespoons water
• 1/2 cup parmesan cheese freshly grated
• 2 small firm zucchinis halved and cut into 1/2-inch thick slices
• Sea salt and black pepper to taste

Instructions

1. Preheat the oven to 400 F. Place a metal rack inside a large, rimmed baking sheet. Set aside.
2. In a pie pan or shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika and Italian seasoning. Season with salt and black pepper, to taste. Set aside.
3. In a second pie pan or shallow bowl, gently whisk together the eggs and water until frothy and set aside.
4. Add the freshly grated Parmesan cheese to a third bowl and set aside.
5. Dredge zucchini pieces in the seasoned almond flour before dipping into the egg mixture. Allow excess egg to drain off each piece before transferring to the bowl with the parmesan cheese. Turn to evenly coat each piece of zucchini before transferring to the prepared rack. Season with additional salt and black pepper, if desired.
6. Place baking sheet into a preheated oven and roast until golden and crisp, around 20-25 minutes. Flip the fries once halfway through the cooking time. Once done, remove and serve with your favorite marinara sauce.

Notes

This recipe calls for using baby zucchinis. You may find them in your supermarket produce aisle in a package of two or more. I choose them because they tend to have fewer seeds than regular zucchini.

It can be challenging to get zucchini fries, no matter how you make them, to come out crispy. That’s because zucchinis naturally have a high water content. So the secret is to cut them to the size you want your fries, and then leave them to dry on paper towels for at least 20 minutes before you season and bake them. This will help draw some of that extra water out.

Like the avocado fries in the air fryer, you can easily adapt this recipe for the air fryer. However, you’ll want to halve the cooking time in the air fryer. So still bake at 400 F but do it for only 10-12 minutes or you will burn your zucchini fries.

In this recipe you are using freshly grated parmesan cheese. If you can’t find a block of parmesan to grate, the shredded parmesan is OK. If you’re really desperate, you can use parmesan cheese out of a shaker but you won’t get the melty effect on the fries.