Make crispy, low-carb zucchini fries coated in parmesan cheese using an air fryer for the best texture.
Author:Ahazzam
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:4 servings
Category:Appetizer
Method:Air Frying
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 medium zucchini
1 large egg
1/4 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
Instructions
Preheat your air fryer to 400°F (200°C).
Wash and trim the ends of the zucchini. Cut each zucchini lengthwise into quarters, then cut those quarters into fry-sized sticks.
Place the zucchini sticks on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture. Pat them very dry with more paper towels. This step is key for crispiness.
Set up a dredging station with three shallow bowls. In the first bowl, whisk the egg. In the second bowl, mix the almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
Dip each zucchini stick first into the egg, letting excess drip off.
Next, press the stick firmly into the almond flour and Parmesan mixture until fully coated. Press the coating onto the zucchini to help it adhere.
Lightly spray the air fryer basket with cooking spray. Arrange the coated zucchini fries in a single layer, working in batches if necessary to avoid overcrowding.
Spray the tops of the fries lightly with cooking spray.
Air fry for 10 to 12 minutes, flipping them halfway through, until they are golden brown and crispy.
Serve immediately with your favorite keto dipping sauce.
Notes
For extra crispiness, you can double-coat the zucchini: dip in egg, coat in flour mix, dip back into the egg, and coat again in the flour mix.
Do not skip drying the zucchini; excess water prevents crisping.
If you do not have an air fryer, bake on a wire rack over a baking sheet at 425°F (220°C) for 15-20 minutes, flipping halfway.