Crispy Baked Keto Zucchini Fries (Print version)

Golden, crunchy zucchini fries with almond flour coating. Perfect low-carb snack or side dish.

# What goes in:

01 - 2 medium zucchini (approximately 14 oz), cut into fries

02 - 1 cup almond flour

03 - 1/2 cup grated Parmesan cheese

04 - 1 tsp garlic powder

05 - 1 tsp paprika

06 - 1/2 tsp salt

07 - 1/4 tsp ground black pepper

08 - 2 large eggs

09 - 2 tbsp chopped fresh parsley

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.

02 - Slice zucchini into fries approximately 1/2 inch thick and pat thoroughly dry with paper towels to eliminate excess moisture.

03 - In a shallow bowl, combine almond flour, Parmesan, garlic powder, paprika, salt, and pepper until well blended.

04 - Beat eggs in a separate bowl until uniform.

05 - Dip each zucchini fry into beaten eggs, then press into almond flour mixture, ensuring even coating on all sides.

06 - Place coated fries in a single layer on the prepared baking sheet without overcrowding.

07 - Lightly mist fries with olive oil spray to promote crispiness.

08 - Bake for 20-25 minutes, flipping halfway through cooking, until fries achieve golden color and crispy texture.

09 - Transfer to serving platter, garnish with fresh parsley if desired, and serve immediately.

01 -

That addictive crunch comes from a smart almond flour Parmesan combo that actually stays crispy
They come together in under 40 minutes but taste like you worked way harder on them

02 -

Extra moisture is the enemy here, so don't skip patting those zucchini dry before coating them
Letting them cool slightly on the baking sheet for just 2 minutes after baking helps them firm up even more

03 -

Use the smallest holes on your grater for the Parmesan so it incorporates smoothly into the coating
If your coating isn't sticking well, try adding a tablespoon of water to your beaten eggs to thin them slightly