Pin it
This low-carb alternative to traditional fries satisfies that craving for something crispy and savory without derailing your keto lifestyle. The Parmesan cheese creates an addictively crunchy coating while the zucchini stays tender inside.
I first made these during my transition to keto eating when I desperately missed restaurant french fries. These zucchini fries became an instant family favorite and have been on our weekly rotation ever since.
Ingredients
- Fresh zucchini: the foundation of this recipe; choose medium ones for the best texture and flavor
- Egg whites: they help the coating stick perfectly to the zucchini, creating that crucial binding agent
- Parmesan cheese: creates that incredible crispy crust; use freshly grated for best results
- Cajun seasoning: adds a kick of flavor that elevates these beyond basic fries; adjust amount to your spice preference
Step-by-Step Instructions
- Prep the zucchini:
- Cut your zucchinis into uniform thin strips resembling french fries. Make them about 1/4 inch thick for the best balance of crispiness and tenderness. Allow them to air dry for 15 minutes or gently pat with paper towels. This crucial step removes excess moisture that would otherwise make your fries soggy.
- Create your dipping stations:
- In a shallow bowl, whisk together the egg whites with 1 teaspoon of Cajun seasoning until frothy. In a separate shallow bowl, combine the Parmesan cheese with 1 tablespoon of Cajun seasoning, mixing thoroughly to distribute the spices evenly.
- Coat the zucchini:
- Dip each zucchini strip first into the seasoned egg white mixture, ensuring complete coverage. Then dredge in the Parmesan mixture, pressing gently to adhere the coating to all sides. Place on a parchment-lined baking sheet in a single layer with space between each piece.
- Bake to perfection:
- Bake in a preheated 425°F oven for approximately 30 minutes. Carefully flip each fry halfway through baking to ensure even browning and maximum crispiness on all sides. They should be golden brown and crispy when done.
Pin it
The Cajun seasoning is my secret weapon in this recipe. I discovered it by accident when I ran out of Italian seasoning one day and had to improvise. The slight heat and complex flavor profile turned these from good to absolutely craveable.
Avoiding Soggy Fries
The biggest challenge with zucchini fries is managing their high water content. After cutting your zucchini sticks, let them sit with a light sprinkle of salt for 15-20 minutes. This draws out excess moisture, which you can then pat away with paper towels. This extra step might seem tedious but makes the difference between soggy disappointments and crispy delights.
Serving Suggestions
These zucchini fries pair wonderfully with a variety of dipping sauces beyond the Cajun aioli. Try a simple garlic aioli, ranch dressing, or even a spicy sriracha mayo. They make an excellent appetizer for gatherings, a side dish with burgers, or even a standalone snack while watching movies. I like to serve them in paper cones lined with parchment for a fun presentation that mimics restaurant-style fries.
Make Ahead Tips
You can prepare these fries up to the coating stage and refrigerate them for up to 12 hours before baking. Simply arrange them on a baking sheet, cover loosely with plastic wrap, and refrigerate. When ready to cook, remove directly from the refrigerator to the hot oven. This makes them perfect for entertaining when you want to minimize last-minute preparation.
Pin it
Frequently Asked Questions
- → How do I get my zucchini fries crispy?
Ensure the zucchini strips are dry before coating. Bake them in a single layer and flip halfway through cooking for even crispiness.
- → Can I make these zucchini fries without Parmesan?
Yes, you can use almond flour or crushed pork rinds as a lower-carb alternative to Parmesan.
- → What can I serve with zucchini fries?
They pair beautifully with Cajun aioli, ranch dressing, or marinara sauce for dipping.
- → Can I make these zucchini fries ahead of time?
These fries are best served fresh. However, you can prep the zucchini strips and coating ahead, then bake when ready to serve.
- → How do I avoid soggy zucchini fries?
Pat the zucchini dry thoroughly and avoid overlapping them on the baking sheet to prevent steaming.