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Crispy Baked Keto Zucchini Fries

Crispy, golden baked zucchini fries coated in a parmesan and almond flour breading, low-carb and gluten-free without sacrificing crunch.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Fries
  • 3 medium zucchini cut into fry-shaped sticks
  • 1 tsp salt for drawing out moisture
  • 1/3 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • Olive oil spray
For Serving
  • Chopped parsley
  • Sugar-free ranch or garlic aioli

Method
 

  1. Cut zucchini into sticks, toss with salt, and let sit in a colander for 15 to 20 minutes.
  2. Press dry with paper towels or a kitchen towel.
  3. Combine almond flour, parmesan, garlic powder, smoked paprika, and pepper in a shallow dish. Add beaten eggs to a second dish.
  4. Dip zucchini sticks in egg, then coat in the parmesan-almond flour mixture. Place on a wire rack over a baking sheet.
  5. Preheat oven to 425°F, spray fries lightly with olive oil, and bake 18 to 22 minutes until golden and crisp.
  6. Garnish with parsley and serve immediately with dipping sauce.

Notes

  • Salting and drying the zucchini thoroughly is essential for crispy, not soggy, fries.
  • Use a wire rack, not a bare sheet pan, so both sides crisp without flipping.
  • Best eaten fresh; reheat in the oven or air fryer rather than the microwave.