Ready in about 40 minutes, they are surprisingly easy to make! You can serve them as an appetizer, a snack, or a side dish. These fries are so good. They are crispy and flavorful and go well with several dips, although they are also excellent on their own. They are one of my favorite ways to prepare zucchini. Other good zucchini recipes include zucchini lasagna, zucchini chips, and zucchini noodles. Grilled zucchini and roasted zucchini are excellent, too.
Ingredients
Recipe Card
Olive oil spray: Used to coat the zucchini strips before baking them. Egg whites: They enable the almond flour to adhere to the fries. They also help to crisp them up. Almond flour: I don’t use breadcrumbs in the coating, opting for almond flour instead. However, if you wish, you can substitute breadcrumbs (regular or gluten-free) for the almond flour, keeping in mind that the nutritional info will change. 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.
Slice zucchinis into ¼-inch-thick strips. Whisk egg whites until frothy and season almond flour with spices. Dip the zucchini strips in egg whites, then dredge them in the seasoned almond flour. Bake the fries in a hot (425°F) oven for 10-15 minutes per side, until golden. You can also serve them with sour cream dip, yogurt dip, cream cheese dip, ranch dressing, or blue cheese dressing. I sometimes serve them bistro-style, in a paper cone, as shown in the photo below: When I serve these fries 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:
Paprika salmon Baked chicken legs Baked cod Baked salmon Blackened salmon Keto chicken parmesan Parmesan-crusted chicken Roasted rack of lamb Keto chicken cordon bleu
Place them on paper towels to absorb any extra moisture. Reheat them in a 350°F oven for about ten minutes or until heated through.
