Low Carb Zucchini Fries with Parmesan and Almond Flour

Plate of breaded zucchini fries next to a bowl of marinara sauce with two basil leaves, served on a white rectangular dish.

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Low Carb Zucchini Fries with Parmesan and Almond Flour

This is an easy recipe for making low carb zucchini fries using almond flour and parmesan cheese. You can easily adapt it to bake in an air fryer if you don't want to bake in the oven. Serve with your favorite low-sugar marinara sauce.

Prep Time15

Cook Time23

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 185kcal

Author: Leah Ingram

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 zucchini halved and cut into 1/2-inch thick slices
Sea salt and black pepper to taste

Instructions

Preheat the oven to 400 F. Place a metal rack inside a large, rimmed baking sheet. Set aside.
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.
In a second pie pan or shallow bowl, gently whisk together the eggs and water until frothy and set aside.
Add the freshly grated Parmesan cheese to a third bowl and set aside.
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.
Place baking sheet into 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.

Nutrition