Ready in about 40 minutes, they are also surprisingly easy to make! You can serve them as an appetizer, a snack, or a side dish. I love zucchini! It’s obviously wonderful when in season, young and firm and almost sweet. But I’m often tempted to buy it when not in season, knowing full well that it will be less flavorful, more watery, and just not as good. Whether in season or not, these fries are fabulous. They are crispy and so very flavorful. So I find myself making them year-round, not just when zucchini is in season.
Ingredients
You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Egg whites: They enable the almond flour to adhere to the fries, and they also help to crisp them up. Almond flour: I don’t use bread crumbs in the coating, opting for almond flour instead. To season: I use kosher salt, black pepper, garlic powder, paprika, and cayenne pepper. Zucchinis: For the best results, use firm zucchinis. The less water they contain, the better the fries will be.
Instructions
Making these keto zucchini fries is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Slice zucchinis into strips.Dip the strips in egg whites, then dredge them in seasoned almond flour.Spray the fries with olive oil, then bake them in a hot (425°F) oven, 10-15 minutes per side, until golden.
Expert tip
As long as you pick firm zucchinis, there’s no need to salt them prior to baking. Salting helps draw water out, and it does have its place. But in this recipe, the high-heat baking takes care of that, so there’s no need to pre-salt the zucchini.
Frequently asked questions
Variations
Here are a couple of ways to vary the basic recipe:
Add ¼ cup of dry-grated parmesan cheese to the almond flour mixture.Add seasonings. Good options include onion powder and dried thyme.
Serving suggestions
You can serve these fries with unsweetened ketchup for dipping, or with a dip made from sour cream (¼ cup) and hot sauce (1 tablespoon). When I serve them as a side dish, I like to serve them with a main dish that I can cook in the same 425°F oven. So I often serve them with one of the following:
Smoked paprika salmonBaked chicken legsBaked cod
Storing leftovers
Zucchini fries are best enjoyed fresh. But if you must, you can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave on 50% power.
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Recipe card
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