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Crispy Baked Keto Zucchini Fries with Lemon Aioli Recipe

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Enjoy these Crispy Baked Keto Zucchini Fries, a healthy and flavorful low-carb snack or side dish. Coated in a crunchy almond flour and parmesan crust and baked to perfection, served with a zesty homemade lemon aioli for a delightful keto-friendly treat.

Ingredients

Zucchini Fries

  • 3 medium zucchini / courgettes (650g / 23 oz)
  • 1/2 cup / 50g almond flour (or ground almonds)
  • 1/2 cup / 55g ground flaxseed
  • 1 cup / 90g grated parmesan (freshly grated is best)
  • 2 large eggs
  • 1/2 tsp garlic powder
  • 1/3 tsp salt (or to taste)
  • 1/4 tsp cracked black pepper
  • Optional: 2 tsp Italian seasoning
  • 2 tbsp extra virgin olive oil

Lemon Aioli

  • 1/3 cup keto mayonnaise
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1 small clove garlic (minced)
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp cracked black pepper (or to taste)
  • Optional: 1 tablespoon fresh parsley (chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F / 220°C / 200°C fan to prepare for baking the fries.
  2. Prep Zucchini: Remove the ends from the zucchinis and slice each into 1.5 - 2cm thick fries for even cooking.
  3. Prepare Baking Trays: Line two to three baking trays with parchment paper to prevent sticking and for easy cleanup.
  4. Mix Coating: In one shallow bowl, whisk the eggs with a fork. In a second bowl, combine almond flour, ground flaxseed, garlic powder, grated parmesan, salt, cracked black pepper, and optional Italian seasoning.
  5. Coat Zucchini Fries: Dip each zucchini fry into the egg mixture, shaking off the excess, then coat thoroughly in the dry 'breadcrumb' mix. Work in small batches of 3-4 fries to prevent clumping.
  6. Arrange and Oil: Place coated fries on the lined baking trays. Drizzle with extra virgin olive oil or spray generously to help them crisp up during baking.
  7. Bake Fries: Bake for approximately 25 minutes, turning the fries after 20 minutes to ensure even crispiness and browning.
  8. Make Lemon Aioli: While the fries bake, whisk together the keto mayonnaise, fresh lemon juice, lemon zest, minced garlic, salt, cracked black pepper, and optional chopped parsley until well combined.
  9. Serve: Once fries are done, let them cool slightly to crisp up further. Serve warm with the lemon aioli or your favorite dip for a tasty keto-friendly snack or side dish.

Notes

  • For best results, use freshly grated parmesan for optimal flavor and texture.
  • Cooking times may vary slightly depending on your oven, so watch for a golden, crispy exterior.
  • You can swap almond flour with ground almonds, but ensure they are finely ground for a better coating.
  • Store leftover lemon aioli in an airtight container in the fridge for up to 1 week.
  • For extra crispiness, use a convection fan oven if available.
  • Feel free to add different herbs or spices to the coating mix to customize flavor.

Find it online: https://recipefeastful.com/crispy-baked-keto-zucchini-fries-with-lemon-aioli-recipe/