Keto zucchini fries with spicy tomato mayo

Keto zucchini fries with spicy tomato mayo

Oh, yeah. Dig into these crispy keto oven-fried delights! The batter adds just the right touch of flavor and crunch. And our sauce is boss, so don't forget to dip 'em.
May 13 2017 by , (Photo) in Recipes, Side dish

Keto zucchini fries with spicy tomato mayo

Oh, yeah. Dig into these crispy keto oven-fried delights! The batter adds just the right touch of flavor and crunch. And our sauce is boss, so don't forget to dip 'em.
USMetric
4 servingservings

Ingredients

Zucchini fries
  • 2 lbs 900 g zucchini
  • 1 cup 225 ml (110 g) almond flour
  • 1 cup 225 ml grated parmesan cheese
  • 1 tsp 1 tsp onion powder
  • ½ tsp ½ tsp ground black pepper
  • 2 2 eggeggs
  • 3 tbsp 3 tbsp olive oil
Spicy Tomato Mayo
  • 1 cup 225 ml mayonnaise
  • 1 tsp 1 tsp tomato paste
  • ½ tsp ½ tsp tabasco or cayenne pepper
  • salt and ground black pepper to taste

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Mix together the ingredients for the tomato mayo and refrigerate.
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Crack the eggs into a shallow bowl and whisk until smooth.
  4. Mix almond flour, parmesan cheese and spices in another bowl.
  5. Cut the zucchini into sticks. Remove the seeds (or leave them—your choice).
  6. Dredge the zucchini sticks in the almond flour mixture until they are completely covered. Dip them in the egg batter and then again in the almond flour mixture.
  7. Place the zucchini sticks on the baking sheet and drizzle on the olive oil. Bake in the oven for about 20-25 minutes or until the fries have browned nicely. Serve with the spicy tomato mayo.

Tip!

Open your mind to all the veggie fry possibilities... asparagus, green beans, and wax beans are yummy options. All add a festive side of 'crunch' to our tasty hamburger.

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17 comments

  1. 1
    Sarah
    May 13 2017
    These look amazing! Guess what we are having for dinner tomorrow!
  2. 2
    Elle
    May 13 2017
    I'm looking forward to trying this recipe and I love all the different mayo recipes you have created, many thanks.
  3. 3
    Anne
    May 13 2017
    My daughter has a nut allergy but is doing LCHF with me. We have quinoa flour, hemp flour and chickpea flour. Which would be the lowest carb substitute for the almond flour? (We also have coconut flour, which she can have, but find it imparts too much of a flavour to work with Parmesan.) Ideas for substitutions?
    Reply: #4
  4. 4
    Reply to comment #3 by Anne
    Deanna
    May 19 2017
    They say peas and quinoa(grains) are not good for lchf. I only know of the coconut flour and almond flour. Did you text it with the coconut flour?
  5. 5
    Ana
    August 9 2017
    They look good (and smell even better), but the taste is extremely bland and unsatisfying. I really wanted to like these but it simply felt like I was eating poached asparagus. I gave the recipe two stars- one because of the aspect of the "fries", and the second one because I like DietDoctor too much.
  6. 6
    Jesika
    January 26
    How do you know how many a serving is?
  7. 7
    Dave
    May 7
    These are spectacular. Ana here remarked they were bland so I kicked 'em up by adding some powdered garlic and cayenne to the coating mix. Skipped this sauce and instead used up my leftover spicy sauce from the shrimp cocktail recipe. I cut zucchini chunky so they'd still have some body after cooking. Wow - delicious! Thank God with these very adaptable recipes, I can still engage my passion for cooking and do still lose weight with keto.
  8. 8
    Jan
    May 10
    Have to say, I have been having an amazing time trying out all these new recipes ? I tried these for supper this evening and they were okay. I’m sure they would have been much better if I hadn’t substituted coconut flour for the almond flour (ran out). Should have read the comments before I started☹️ Not a great flavour combination. Will also add some spicy seasonings next time as well.
  9. 9
    Amber
    June 11
    Mirroring another commenter - what is a serving size? Also does the nutritional information include the information for the mayo?
    Reply: #10
  10. 10
    Reply to comment #9 by Amber
    Peter Biörck Team Diet Doctor
    June 11
    Hi Amber!

    Serving size:
    Choose "1" serving (in drop-down menu, above ingredients header).

    Nutritional info for mayo should be included.

    Mirroring another commenter - what is a serving size? Also does the nutritional information include the information for the mayo?

  11. 11
    Peta Parkhouse
    July 4
    Wow this sit e has some awesome recipes I didn’t realize I could eat on low carb especially the veg options

    Thanks
    Peta

  12. 12
    Linda G
    July 11
    Had these tonight with freshly made bacon cheddar hamburgers Walmart but I sliced them into chips and loved the one crispy side, next time I’m flipping them for extra crispy! A little bland but surgarfree ketchup wasn’t to bad with them
    Baked for about 25 mins. On one side next time 10 mins ea. side
  13. 13
    Lisa W
    July 28
    Those that have made these... would adding seasoning directly on the zucchini help give the flavor a punch, before dredging? I want to try these but I need lots of flavor in order to like/enjoy anything.
  14. 14
    Chris
    August 13
    These were awesome. Yes, by themselves the zucchini steaks are bland but they are a perfect match for a flavored mayo. I did my mayonnaise with chili powder ( I don’t like heat but use enough to flavor), onion powder and lime juice.
  15. 15
    Sheila Bock
    September 17
    Amazing without the almond flour, when just coated with fresh shredded parm(not bagged) and spices. Still crispy and great with the sauce. I don’t even want regular French fries after these!
  16. 16
    Kayla
    October 23
    I do wonder, Can these be deep fried or pan fried for additional crispiness?
  17. 17
    Charlene
    October 28
    Does anyone know the nutritional value without the mayo dip?

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