Keto Baked Parmesan Zucchini Fries (Printer-friendly)
Golden Parmesan-coated zucchini sticks baked to crispy perfection. A simple low-carb snack ready in 40 minutes.
# What you'll need:
→ Vegetables
01 - 2 medium zucchini (about 14 oz), cut into fry-shaped sticks
→ Coating
02 - 1 cup (90 g) grated Parmesan cheese
03 - 1/2 cup (50 g) almond flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Egg Wash
09 - 2 large eggs, beaten
# Method:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - Cut the zucchini into fry-shaped sticks about 1/2 inch thick. Pat dry thoroughly with paper towels to remove excess moisture.
03 - Beat the eggs in a medium bowl until well combined.
04 - In a separate bowl, combine the grated Parmesan cheese, almond flour, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. Mix until evenly distributed.
05 - Dip each zucchini fry into the egg wash, allowing excess to drip off, then press firmly into the Parmesan mixture to coat thoroughly on all sides.
06 - Place the coated zucchini fries in a single layer on the prepared baking sheet, leaving space between each piece so they do not touch.
07 - Bake for 22 to 25 minutes, turning the fries halfway through cooking, until golden brown and crispy.
08 - Serve immediately while hot and crispy, with a keto-friendly dipping sauce if desired.
# Expert Tips:
01 -
- You get that satisfying crunch without any breadcrumbs or deep frying
- They come together in under 15 minutes of active prep time
02 -
- Drying the zucchini thoroughly before coating prevents soggy fries
- For extra crunch broil for 1 to 2 minutes at the very end of baking
03 -
- You can swap almond flour for coconut flour but reduce the amount to 1/4 cup
- Serve immediately because these do not keep their crunch as well as regular fries