Crispy Baked Keto Zucchini Fries

Name: Crispy Baked Keto Zucchini Fries with Lemon Aioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 medium zucchini / courgettes (650g / 23 oz); 1/2 cup / 50g almond flour (or ground almonds); 1/2 cup / 55g ground flaxseed; 1 cup / 90g grated parmesan (freshly grated is best); 2 large eggs; 1/2 tsp garlic powder; 1/3 tsp salt (or to taste); 1/4 tsp cracked black pepper; optional 2 tsp Italian seasoning; 2 tbsp extra virgin olive oil; 1/3 cup keto mayonnaise; 1 tbsp fresh lemon juice; 1/2 tsp lemon zest; 1 small clove garlic (minced); 1/8 tsp salt (or to taste); 1/8 tsp cracked black pepper (or to taste); Optional 1 tablespoon fresh parsley (chopped)

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These crispy baked keto zucchini fries are the ultimate side dish, snack or appetiser - crunchy on the outside and soft on the inside. Check out my secret coating ingredient that ensures your fries will NEVER be soggy! This tasty recipe is low carb and gluten free.

Zucchini fries on a baking sheet and a zucchini in a bowl with lemon aioli.

No one likes a soggy fry, am I right? These zucchini fries are crisp and crunchy on the outside and soft in the middle. You don’t need to fry (and possibly burn) them, either - they’re baked in the oven. Easy peasy!

I've tried many zucchini fry recipes and most of them come out disappointingly limp. This is because zucchini contains a lot of water.

That's why I added ground flax to the coating mix. Flax is brilliant at soaking up liquid and turns amazingly crisp when baked.

Combined with almond flour, parmesan and spices, you've got yourself a crazy tasty "breadcrumb" mix that's high in fibre at the same time. Win-win!

Serve with a simple lemon aioli. Alternatively, tzatziki or my easy 4 ingredient guacamole would work well, too.

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Ingredients
Instructions
Flavour Variations
Recipe FAQs
Storage
Related Recipes
Recipe

Ingredients

Check it out - below are the ingredients you'll need:

Ensure your zucchini are super fresh. If they feel soft and limp - don't use them.

Look for small to medium zucchini. Large zucchini tend to be more watery.

For the "breading", we need

Almond flour
Ground Flaxseed
Parmesan, finely grated
Seasonings: salt, pepper, garlic powder, Italian seasoning.

We also need 2 eggs and olive oil.

Ready to get going?

Instructions

It is easy to make crispy keto zucchini fries. Here are the basic steps. Scroll down to the recipe card for ingredient amounts, the detailed method and nutrition information.

sliced zucchini on a wooden board and a knife

1.) Remove the ends from the zucchinis and slice into 1.5 - 2cm thick fries. Then cut to the desired length.

almond flour and parmesan coating and a bowl with beaten eggs

2.) Whisk the eggs with a fork and place them in one shallow bowl. In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs.

Using shallow, open rimmed bowls for the eggs and crumb mixes allows you to dip more zucchini at once.

And this is something I will try next time: To further minimise wet clumps, separate the "breadcrumb mix" into 2 bowls. This way you'll have a fresh, dry non-eggy coating mix half way through!

zucchini sticks being coated in a cheese and almond flour mix and another bowl with zucchini sticks in an egg wash

3.) Dip each zucchini fry in egg.

Important: Shake off the excess egg and only then dip into the ‘breadcrumb’ mix. Do in small batches of 3 - 4 fries at a time to prevent too much clumping.

coated zucchini lined up on a baking tray before baking

5.) Place on a baking tray lined with parchment paper and repeat until all the fries are used up. Depending on the size of your oven, you'll need 2-3 trays.

Don't place the zucchini closer than shown in the image above - they need space to crisp up!

Drizzle with olive oil or generously spray. Bake for about 25 minutes until crisp, turning after 20 minutes.

Remove the keto zucchini fries from the oven and allow to cool slightly to crisp up. Then, serve with lemon aioli or your favourite dip.

hand dipping a baked zucchini into a bowl with mayo

Katrin's Top Tip

If you find that the zucchini sticks are feeling wet after slicing, pat them dry with a kitchen towel before dipping them into the egg wash!

Flavour Variations

Instead of Italian seasoning (a mix of marjoram, thyme, rosemary, sage, oregano and basil), why not try using cajun seasoning, homemade keto taco seasoning or my favourite Middle Eastern spice mix za'atar?

Recipe FAQs

Can you make this recipe in the air fryer?

Absolutely! Set the air fryer to 200 C / 400 F and arrange the zucchini in a single layer. Cook for around 10 minutes or until crispy.
You may need to do this in 2 batches.

Can I fry keto zucchini chips in a frying pan?

Yes, this also works well. Use a deep frying pan and fry in batches so the zucchini do not clump together. Remove with a slotted spoon and put the fries on kitchen paper to soak up the excess oil.

Which mayonnaise is keto?

Most mayonnaise brands contain inflammatory vegetable oils and added sugars.
For the lemon aioli, use a keto-friendly brand made with avocado oil. In the UK go for Hunter & Gather, in the US you could choose Sir Kensington’s.
Prefer to make your own? It’s simple – you just need egg yolk, avocado / olive / walnut oil, lemon juice or apple cider vinegar, mustard and pepper and salt. Here is my recipe for keto mayonnaise.

Can I make a larger batch of the keto breadcrumbs and store it?

Yes! Here is my recipe for keto bread crumbs.