Servings
Font
Back
Crispy Baked Keto Zucchini Fries with Lemon Aioli
5 from 63 votes

Crispy Baked Keto Zucchini Fries with Lemon Aioli

Crispy Baked Keto Zucchini Fries are coated with a mixture of almond flour, ground flaxseed, Parmesan, and seasonings, then baked to a golden crisp. Served with a tangy lemon aioli, these fries offer a crunchy texture contrasting with tender zucchini interiors. The recipe emphasizes keto-friendly ingredients and fresh components for a flavorful snack or side.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 5
Calories: 295 kcal
Course: Appetizer
Cuisine: British

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

    Cup of Yum
  1. Preheat the oven to 425F / 220C / 200C fan.
  2. Remove the ends from the zucchinis and slice into 1.5 - 2cm fries.
  3. Line three baking trays with parchment.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 295

% 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.