Keto Baked Parmesan Zucchini Fries (Printable)
Golden, crispy zucchini fries coated with Parmesan and aromatic spices, baked until perfectly crisp for a satisfying low-carb snack.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, cut into fry-shaped sticks about 1 cm thick
→ Coating
02 - 1 cup grated Parmesan cheese
03 - 1/2 cup 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
# How-To Steps:
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 cm 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 thoroughly.
05 - Dip each zucchini fry into the egg wash, allowing excess to drip off. Press firmly into the Parmesan mixture, ensuring complete coverage on all sides.
06 - Place the coated zucchini fries in a single layer on the prepared baking sheet, leaving space between each piece to ensure even cooking.
07 - Bake for 22-25 minutes, flipping halfway through cooking, until golden brown and crispy.
08 - Serve hot while crispy, optionally paired with sugar-free marinara, ranch, or aioli for dipping.
# Expert Suggestions:
01 -
- Satisfies that deep fried craving without a drop of oil or any carbs to speak of
- The coating stays put and gets perfectly crispy, no soggy bottoms here
02 -
- Excess moisture on zucchini will make the coating soggy, so pat them dry thoroughly
- Crowding the pan creates steam instead of crunch, so give each fry some breathing room
03 -
- Coconut flour works in a pinch, but use only 1/4 cup since it absorbs way more moisture
- Let the fries cool for just 2 minutes on the pan before serving to firm up that coating