Description
A refined take on a familiar snack, these crispy baked zucchini fries feature a golden, Parmesan-almond crust and a bright lemon-herb aioli.
Ingredients
Scale
- 3 medium zucchini, cut into 3–4-inch batons
- 2 large eggs, room temperature and lightly beaten
- 1 cup finely ground almond flour
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp fine sea salt, plus more to finish
- 1/4 tsp freshly ground black pepper
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 1 tbsp lemon juice, freshly squeezed
- 1 small garlic clove, grated
- 1 tbsp fresh parsley, finely chopped
- Olive oil spray or 1–2 tbsp olive oil for brushing
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and set a wire rack on top.
- Prepare the zucchini by trimming ends and cutting into uniform batons. Pat each piece dry with paper towels.
- Combine the almond flour, grated Parmesan, garlic powder, smoked paprika, salt, and pepper in a shallow bowl.
- Place beaten eggs in a second shallow bowl. Dip each zucchini baton into the egg, then press into the almond-Parmesan mix to coat.
- Lightly spray or brush the coated fries with olive oil.
- Bake for 14–18 minutes, turning once, until golden and crisp.
- Whisk together the mayonnaise, lemon zest, lemon juice, grated garlic, and chopped parsley for the aioli.
- Remove the fries from the oven and let them rest on the rack for 2 minutes. Sprinkle with flaky salt and chopped parsley before serving.
Notes
Chill the aioli for at least 15 minutes to let flavors marry and always keep zucchini dry for optimal crispness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg