Keto Baked Parmesan Zucchini Fries (Printable)
Golden, crispy zucchini coated in Parmesan-almond breading. Perfect low-carb snack or side for keto diets.
# What You Need:
→ Vegetables
01 - 2 medium zucchini (approximately 14 oz), cut into fry-shaped sticks
→ Coating
02 - 1 cup grated Parmesan cheese (approximately 3 oz)
03 - 1/2 cup almond flour (approximately 2 oz)
04 - 1 teaspoon garlic powder
05 - 1 teaspoon Italian seasoning blend
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
→ Egg Wash
09 - 2 large eggs, beaten
# How To Make It:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
02 - Cut the zucchini into uniform fry-shaped sticks, approximately 1/2 inch thick. Use paper towels to pat the pieces thoroughly dry, removing as much surface moisture as possible to promote crispiness.
03 - Crack the eggs into a medium bowl and beat them with a fork or whisk until the yolks and whites are thoroughly combined.
04 - In a separate medium bowl, combine the grated Parmesan cheese, almond flour, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. Mix thoroughly to ensure even distribution of all spices.
05 - Working with one piece at a time, dip each zucchini fry into the beaten egg, allowing excess to drip off. Immediately press the piece into the Parmesan mixture, turning to coat all sides and pressing gently to help the coating adhere.
06 - Place the coated zucchini fries on the prepared baking sheet in a single layer, leaving space between each piece to allow for even air circulation and browning. Avoid overcrowding the pan.
07 - Bake for 22 to 25 minutes, flipping the fries halfway through the cooking time using tongs. The fries are done when they are golden brown and the coating is crispy. For extra crunch, broil for 1 to 2 minutes at the end of baking, watching closely to prevent burning.
08 - Transfer the zucchini fries to a serving platter while hot. Serve immediately with your choice of keto-friendly dipping sauce such as sugar-free marinara, ranch dressing, or garlic aioli. These fries are best enjoyed fresh from the oven.
# Expert Suggestions:
01 -
- You get all the satisfaction of crispy fries without the heavy carb crash afterwards
- The Parmesan creates this incredible savory crust that actually stays crunchy
02 -
- Drying the zucchini thoroughly is the most important step, any water left on the surface will steam the fries instead of crisping them
- Do not overcrowd the baking sheet or they will steam each other and end up soggy instead of crispy
03 -
- Cut your zucchini sticks as uniformly as possible so they all finish cooking at the same time
- Press the coating firmly onto each fry with your fingers, this helps it adhere better during baking