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Crispy Parmesan Keto Zucchini Fries - Golden, Cheesy, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchini, ends trimmed
  • 2 large eggs
  • 1 cup finely grated Parmesan cheese (not pre-shredded, if possible)
  • 1/2 cup super-fine almond flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Olive oil spray or avocado oil spray
  • Optional for serving: sugar-free marinara, ranch, garlic aioli, lemon wedges, fresh parsley

Method
 

  1. Prep the zucchini: Cut each zucchini in half crosswise, then slice into fry-shaped sticks about 1/2 inch thick. Pat the sticks dry with paper towels to remove excess moisture.
  2. Set up the breading station: In one shallow bowl, whisk the eggs. In another, mix Parmesan, almond flour, garlic powder, onion powder, paprika, salt, and pepper.
  3. Coat the fries: Dip each zucchini stick in egg, let the excess drip off, then roll in the Parmesan-almond mixture. Press gently so the coating sticks well.
  4. For baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment and set a wire rack on top if you have one. Lightly spray the rack or parchment. Arrange fries in a single layer without crowding. Mist the tops lightly with oil.
  5. Bake: Cook for 15–18 minutes, flipping halfway, until golden and crisp. If needed, broil for 1–2 minutes at the end to boost browning. Keep an eye on them so they don’t burn.
  6. For air frying: Preheat air fryer to 400°F (205°C). Spray the basket. Arrange fries in a single layer (cook in batches). Air fry 8–10 minutes, turning once, until crisp and browned.
  7. Season and serve: Sprinkle with a pinch of salt while hot. Add chopped parsley or a squeeze of lemon if you like. Serve immediately with your favorite dip.