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.
- 2 lbs 900 g zucchini
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 5 oz. 140 g 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 240 ml mayonnaise
- 1 tsp 1 tsp tomato paste
- ½ tsp ½ tsp tabasco or cayenne pepper
- salt and ground black pepper to taste
This recipe has been added to the shopping list.
Making low carb simple
- Mix together the ingredients for the tomato mayo and refrigerate.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Crack the eggs into a shallow bowl and whisk until smooth.
- Mix almond flour, parmesan cheese and spices in another bowl.
- Cut the zucchini into sticks. Remove the seeds (or leave them—your choice).
- 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.
- 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.
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.
Choose "1" serving (in drop-down menu, above ingredients header).
Nutritional info for mayo should be included.
Baked for about 25 mins. On one side next time 10 mins ea. side
225ml of parmesan cheese is approximately 75g. Unfortunately, the use of mililiters comes from converting the recipe from the American version, where cups/volume is frequently used to measure dry goods in recipes.
Sorry they didn't work out for you, but glad you discovered the spicy mayo!
The zucchini itself and the almond flour are likely the largest contributor to the carb counts for this recipe.
So sorry these didn't work for you!
Hi, Mary! You will use it to drizzle over the zucchini sticks before baking. (See Step 7.)
My fingers and my cheese dredge was a gloppy mess by the time I got to my last zucchini's, I was walking around like a surgeon.
I also cut them into steak fry size, so had many more to cover.
For my oven, (as we all know, time is a guide on a recipe not set in stone) my oven runs lower temp than standard so I had to cook them longer to get them crisp).
They were good, I liked the dip ( I jazzed it up a bit with peppers and spices), Im looking forward to cooking them again.
Thank you for having so many interesting vegetarian keto dishes. I really appreciate it.
Thank you for sharing your tips.
The texture of these was pretty good, but unfortunately I don't think zucchini is the right vegetable for it. When cooked they go quite soft inside and because it's such a mild flavoured vegetable even with the extra flavour in the breading they just tasted a bit boring. After 4/5 of them I was sick of the bland flavour and couldn't finish them.
There are some recipes zucchini works great for (usually as a pasta sub) but unfortunately I think for fries I'll stick to turnip/rutabaga. The breading might be great to make halloumi fries though, I think I'll try that next week.
Thanks for your feedback!