Crispy Baked Keto Zucchini Fries with Lemon Aioli
User Reviews
5
Crispy Baked Keto Zucchini Fries with Lemon Aioli
Description
This recipe uses medium-sized zucchini sliced into fries and coated first with whisked eggs, then a breadcrumb-like mix of almond flour, ground flaxseed, Parmesan cheese, garlic powder, and optional Italian herbs. The fries are baked at a high temperature until crisp, turning partway through for even browning. Olive oil drizzle or spray enhances the crisp texture.
The lemon aioli combines mayonnaise, fresh lemon juice, lemon zest, minced garlic, salt, and pepper, adding a bright and creamy complement to the earthy, savory fries. The Parmesan and almond-flax coating gives a nutty flavor and firm crust, contrasting the zucchini's moisture.
These fries are suitable for low-carb diets and provide a vegetable-focused snack or side dish. They pair well with the lemon aioli dip and can be served fresh or reheated briefly. The recipe yields multiple servings, making it practical for sharing or meal accompaniment.
Best eaten fresh, but can be refrigerated for a couple days then reheated. The lemon aioli stores well separately up to a week. The coating mixture can be varied slightly by omitting Italian seasoning or adjusting salt and pepper to taste.
Ingredients
- 3 zucchini 650g / 23 oz, medium
- ½ cup / 50g almond flour or ground almonds
- ½ cup / 55g Flaxseed ground
- 1 cup / 90g Parmesan Cheese freshly grated is best, grated
- 2 egg large
- ½ teaspoon garlic powder
- ⅓ teaspoon salt or to taste
- ¼ teaspoon black pepper cracked
- Italian seasoning optional; 2 teaspoon
- 2 tablespoon extra virgin olive oil
Lemon Aioli
- ⅓ cup mayonnaise keto
- 1 tablespoon lemon juice fresh
- ½ teaspoon lemon zest
- 1 garlic minced, small clove
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste, cracked
- parsley chopped, optional, 1 tablespoon, fresh
Instructions
- Preheat the oven to 425F / 220C / 200C fan.
- Remove the ends from the zucchinis and slice into 1.5 - 2cm fries.
- Line three baking trays with parchment.
- Whisk the eggs with a fork and place in one shallow bowl. In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs.
- Dip each courgette/zucchini fry in egg, shake off the excess then dip into the ‘breadcrumb’ mix. Do this in small batches of 3 - 4 fries at a time to prevent too much clumping.
- Place on baking tray and repeat until all the fries are used up. Depending on the size of your trays, you'll need 2 or 3 trays. Drizzle with olive oil or generously spray. Bake for about 25 minutes until crisp, turning after 20 minutes.
- Meanwhile make the lemon aioli. To do this simply whisk all the ingredients together until combined. This can be stored in a sealable glass jar or airtight container in the fridge for up to 1 week.
- Remove the keto zucchini fries from the oven and allow to cool slightly to crisp up and serve with lemon aioli or your favourite dip.
Notes
- Serves 5 with about 10 fries per person; yields 50 fries total.
- Best consumed fresh; refrigerated leftovers can be reheated.
- Lemon aioli stores in the fridge for up to one week in an airtight container.
- Adjust seasoning in coating mix or omit Italian herbs to preference.
- Use freshly grated Parmesan for best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Total Carbohydrates | 10.7g | 4% |
| Protein | 15g | 30% |
| Fat | 22.7g | 35% |
| Saturated Fat | 5.3g | 27% |
| Fiber | 5.8g | 23% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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