Baked Zucchini Fries
User Reviews
5
Baked Zucchini Fries
Description
This recipe transforms zucchini into crispy fries by cutting into ¼-inch-thick strips, coating them with egg white, then dredging in an almond flour seasoning mix including kosher salt, black pepper, garlic powder, paprika, and cayenne pepper. Baking at 425°F crisps the fries without pre-salting the zucchini, preserving texture and flavor.
The use of almond flour creates a crunchy coating that is grainy but pleasant, avoiding breadcrumbs for a gluten-free option. Light olive oil spray before baking aids browning. The zucchini retains firmness if chosen fresh and firm, preventing sogginess during cooking.
Baked zucchini fries are best served fresh for optimal texture. They can be refrigerated for up to four days and reheated in a 350°F oven to restore crispness. Patting with paper towels before storing helps maintain dryness.
The recipe keeps some almond flour unused after coating but includes it for nutritional info. Handling the fries with one hand coated in egg whites and the other dredging in almond flour reduces stickiness and ensures even coating.
Ingredients
- olive oil spray form
- 2 egg large, whites
- 1 cup almond flour
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 2 zucchini unpeeled (1 pound, large
Instructions
- Preheat your oven to 425°F. Line a rimmed baking sheet with heatproof parchment paper and spray the paper with olive oil.
- In a shallow bowl, whisk the egg whites until frothy.
- In another bowl, mix the almond flour, kosher salt, black pepper, garlic powder, paprika, and cayenne. Divide the mixture between two shallow bowls - this will help prevent the almond flour coating from becoming soggy.
- Trim the zucchini ends and cut them into ¼-inch-thick fries. Pat them dry using paper towels.
- Place the zucchini fries in the bowl with the beaten egg whites to coat. Dredge each zucchini strip in the seasoned almond flour, gently pressing to help it adhere. To prevent a sticky mess, it's best to use one hand to pick each zucchini strip up from the egg whites and the other hand to dredge it in the almond flour.
- Place the coated zucchini strips on the prepared baking sheet, arranging them in a single layer. Lightly spray the zucchini strips with olive oil.
- Bake the fries in the preheated oven for 15 minutes.
- Remove the baking sheet from the oven. Carefully flip the fries (I use two spoons) and spray them again with oil.
- Return the pan to the oven. Bake the fries until browned and crispy, for 10-15 more minutes.
- Serve immediately, with a dipping sauce if desired.
Notes
- Firm zucchini should be used to avoid soggy fries without needing to salt beforehand.
- Using almond flour instead of breadcrumbs keeps the fries gluten-free, but breadcrumbs can be substituted if preferred.
- Leftover fries keep for up to 4 days refrigerated; reheat at 350°F for about 10 minutes for best texture.
- Arrange fries in a single layer and lightly spray with olive oil before baking to enhance crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 0.3recipe | |
| Calories | 235kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 1g | 5% |
| Sodium | 414mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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