Low Carb Keto Zucchini Fries Recipes

KETO ZUCCHINI FRIES

Steps:

• Preheat your oven to 220C/420F. Line a cookie sheet with parchment paper and set aside.
• Slice the zucchini into fries. We find it best to cut them in half, then cut each half lengthwise into 2 or 3 slices, and each slice into 2-4 thick matchsticks.
• In a small bowl, whisk together the egg and cream.
• In another bowl add the almond flour, parmesan, garlic, herbs, and salt. Mix well.
• Bread each of the zucchini fries but first dipping in the egg mixture and then pressing into the almond flour mixture.
• Place the breaded fries onto your prepared cookie sheet and spray generously with olive oil.
• Bake for 25-30 minutes, turn over about halfway through.
• Serve hot with a side of Garlic Aioli, or Feta Cheese Dip!

CRISPY ZUCCHINI FRIES (KETO + LOW CARB)

Steps:

• Prehat oven to 400 degrees
• Slice two zucchini into fry shapes (as shown in video)
• Pat the zucchini dry
• Set up your breading station by setting up two shallow bowls and a baking sheet with a silicone baking sheet or sprayed well with cooking spray.
• In the first bowl combine the egg and the ranch dressing, mix until completely combined
• In the second bowl combine the almond flour, spices and paremsan, mix well.
• Dredge the zucchini in the egg then the almond flour crust and place on the pan.
• Lightly spray the breaded zucchini fries with cooking spray to help crisp them.
• Bake 15 minutes, turn carefully with a fork and bake for 10 minutes more or until golden brown and crisp.
• Dip in ketchup or ranch dressing!

LOW CARB (KETO) ZUCCHINI FRIES

Steps:

• Preheat oven to 425°F.
• Whisk eggs in a small bowl. In a separate bowl, combine parmesan cheese, almond flour, Italian seasoning, parsley, and salt & pepper.
• Cut zucchini into wedges. Dip in beaten egg and then in parmesan cheese mixture.
• Place on a pan and bake 20-25 minutes or until crisp.
• Serve with low carb tomato sauce.

LOW CARB ZUCCHINI FRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid.
• Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels.
• Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet.
• Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.