These keto zucchini fries are oven-baked crispy, cheesy, low-carb fries to fix your fry cravings without the carbs! The best keto summer side dish to any grilled meat or burger.
Zucchini fries are very easy to make using just a few basics ingredients, including:
First, trim the ends of the zucchinis but keep the skin on. Therefore, it is preferable to clean the zucchinis well and dry them with a towel before cutting them into fries.
Always cut fries of medium size, about 0.6-inch diameter, and 3 inches long. If you cut your fries too thick, they stay soft and soggy.
If too thin, they dry out completely and taste like chips. Then, pat dry the cut zucchini fires in a towel or absorbent paper to remove any moisture on their surface.
Always pat dry the cut zucchini with paper towels or absorbent paper to prevent the fries from becoming soggy. It doesn’t have to be an intense dry. Rub the fries gently with paper towels, and it will be perfect.
Next step, prepare the dips into two separate bowls. Make sure you are using bowls wide enough to dip the length of each fry into it. One bowl will contain only egg white, while the other bowl contains all the dry ingredients.
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The most time-consuming part of this recipe is to dip each zucchini fry into the egg white then into the dry ingredients. My tip, always use one hand to dip the zucchini fries into the egg whites and the other hand to dip into the flour Parmesan mix.
In fact, if you were using the same hand, the dry ingredients would keep covering your wet fingers, and you would struggle to dip the fries evenly into the dry ingredients.
This is an oven-baked recipe. However, you can bake zucchini fries in an air fryer too. Below I am providing both baking options to make the best crispy zucchini fry recipe.
The best way to bake zucchini fries is to use a preheated oven on regular mode 425F (220C). First, prepare one large baking tray or two small ones, and cover them with sheets of parchment paper.
Also, brush some olive oil on the paper to prevent the fries from sticking to it. Then, place the fries on a single layer. It is important to leave half a cm between the fries.
To make crispy zucchini fries, it is a must to flip the fries after 20 minutes of baking and keep baking for 15-20 minutes. This process ensures that the fries are not soggy or soft and are crispy on all sides.
You can bake these fries in an air fryer too. Decrease the baking time by 20% and temperature by 25F. It means that you will air-fry the zucchini for only 15 minutes on both sides, so roughly 30 minutes in total, at 400F (200C).
These zucchini fries are obviously better dipped in sauce. Great news, there are many low-carb keto dipping sauces that you can eat on your keto journey. My favorite options are:
Zucchini fries are better fresh, straight out of the oven. In fact, zucchini fries get softer after 15 minutes. However, if you have leftover fries, you can store them in the fridge in an airtight container.
Then, rewarm in a hot oven 350F (180C) for 15 minutes. As before, lay the zucchini fries on a baking tray covered with greased parchment paper in a single layer. Bake until crispy and serve immediately.
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