There’s nothing quite like the crunch of a perfectly baked fry, and these Crispy Baked Keto Zucchini Fries hit just right. They are golden brown and wonderfully savory. I promise, these fries are a total game-changer.
I often whip these up for a quick weeknight side. My family devours them every time. They really are a simple pleasure.
Why I Love This Recipe
I absolutely adore these Crispy Baked Keto Zucchini Fries! They are truly a perfect solution for busy weeknights. I love how quick they come together. Moreover, their flavor is just amazing. They satisfy those fry cravings without any guilt. Plus, they always impress my guests. Seriously, what’s not to love about a crispy, healthy snack? They fit so many needs!
Crispy Baked Keto Zucchini Fries Ingredients
Creating these delightful Crispy Baked Keto Zucchini Fries is super simple. It really comes down to a few fresh ingredients. These ingredients work together to create incredible flavor and texture.
- Zucchini: The star of our show! It turns surprisingly crisp when baked just right.
- Egg Whites: These are like the glue. They help the coating stick to your zucchini.
- Parmesan Cheese: Ah, the secret to that golden crisp. It also adds a salty, savory yumminess.
- Cajun Seasoning: This spice blend truly brings the flavor. It gives a nice little kick.
Substitutions and Tips
Now, let’s chat about a few kitchen tricks! Sometimes we don’t have everything on hand. And that’s totally okay.
- For the Cajun Seasoning: If you’re out, try onion powder, garlic powder, and paprika. A pinch of cayenne pepper also adds a nice heat.
- Cheese Swaps: Pecorino Romano could also work here. It gives a similar salty crunch.
- For Even Fries: Pick zucchinis that are similar in size. This ensures they cook at the same pace.
- The Cajun Aioli: This creamy dip is optional. But oh, it adds so much! It’s great for dipping.
- Egg Yolk Trick: Don’t toss those extra yolks! They are perfect for the aioli. It’s a great way to reduce food waste.
Remember, exact measurements are waiting for you. Just check out the printable recipe card below!
How to Make Crispy Baked Keto Zucchini Fries
Making these Crispy Baked Keto Zucchini Fries is truly a breeze. I promise you’ll find it quite easy. Just follow these steps for the best results.
Preparing Your Zucchini for Crispy Baked Keto Zucchini Fries
First, grab your medium zucchinis. I like to slice them into thin strips. Think of them like traditional French fries. Uniform sizes are best for even cooking. Then, let those zucchini strips air dry. About 15 minutes should do the trick. You can also gently pat them with paper towels. This step removes extra moisture. It’s key for crispy fries later. Next, preheat your oven to 425°F. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy.
Coating the Zucchini
Now, let’s get those zucchini ready for their cheesy coat. In a shallow bowl, whisk your egg whites. Mix in 1 teaspoon of Cajun seasoning. That’s for our adhesion. In another shallow bowl, combine the Parmesan cheese. Add 1 tablespoon of Cajun seasoning to it. This becomes our crispy coating. Dip each zucchini strip into the egg white mixture. Let any excess drip off. Then, dredge it well in the Parmesan mixture. Make sure it’s fully coated. That’s how we get amazing Crispy Baked Keto Zucchini Fries.
Baking for Perfect Crispy Baked Keto Zucchini Fries
Arrange the coated zucchini strips on the prepared baking sheet. Make sure they are in a single layer. Don’t crowd them too much. If they’re too close, they’ll steam, not crisp. You might need to bake them in batches. Bake them for about 30 minutes. Be sure to flip them halfway through. This helps them get golden and crispy all over. Keep an eye on them for that perfect crunch.
Crafting the Cajun Aioli
While your Crispy Baked Keto Zucchini Fries are baking, make the aioli. It’s totally optional but so good! In a saucepan, warm the mayo and heavy cream. Add the lemon juice and 1 tablespoon of Cajun seasoning. Heat gently, but don’t boil. Remove it from the heat once warm. Slowly temper in the two beaten egg yolks. Add them one teaspoon at a time. Whisk vigorously as you add. This makes a rich, creamy sauce. Serve this delightful Cajun aioli with your hot zucchini fries. It’s truly a delicious pairing.
How to Store Crispy Baked Keto Zucchini Fries
Once you’ve made these delicious Crispy Baked Keto Zucchini Fries, you might have some left over. It’s best to store them in an airtight container. Keep them in the refrigerator. They will stay fresh for about 3-4 days. When reheating, I like to use a toaster oven. A regular oven works great too. This helps them regain some of their crispiness. The microwave can make them a bit soggy. So, I tend to avoid that. Enjoy them again later!
Tips for Success
- Always dry your zucchini first. Less moisture means maximum crispiness.
- Don’t overcrowd your baking sheet. Use multiple batches if needed.
- Flip your fries halfway through baking. This ensures even browning.
- Uniform cuts are important. They will cook more evenly this way.
- Serve immediately for the best crispy texture. They are best fresh!
Kitchen Tools You’ll Need
- Baking Sheet: A standard baking sheet works great.
- Parchment Paper: This is a must for easy release.
- Shallow Bowls: You’ll need two for your dipping station.
- Whisk: Essential for mixing the egg whites and aioli.
- Sharp Knife: For cutting those perfect zucchini strips.
- Saucepan: For warming up that amazing Cajun aioli.
Serving Suggestions
- These fries are great as a side. They pair well with grilled chicken.
- Serve them as a low-carb appetizer. Add your favorite dipping sauce.
- Garnish with fresh parsley. A little green always looks nice!
- They’re wonderful with a light salad. It makes a complete meal.
- For a refreshing drink, try sparkling water with lemon. It’s perfect.
Frequently Asked Questions
Can I make Crispy Baked Keto Zucchini Fries ahead of time?
You can prep the zucchini a bit earlier. Cut and dry the strips about an hour before baking. However, I always recommend baking them right before serving. This ensures they stay wonderfully crispy.
What if I don’t have Cajun seasoning for the Crispy Baked Keto Zucchini Fries?
No worries at all! For a quick substitute, mix some garlic powder, paprika, and onion powder together. A pinch of cayenne pepper is great too for a little kick. This will still make super flavorful Crispy Baked Keto Zucchini Fries.
My Crispy Baked Keto Zucchini Fries aren’t getting crispy, what went wrong?
This often happens if the zucchini isn’t dry enough. Make sure to really pat those zucchini strips dry. Also, avoid crowding the baking sheet. Give each fry its space. This allows them to bake properly, not steam.
Can I use different cheeses for these Crispy Baked Keto Zucchini Fries?
Absolutely! Parmesan works so well here. However, you can certainly experiment. A hard, salty cheese like Pecorino Romano could also give great results. Just try to pick a cheese that gets nice and crispy when baked.
Conclusion
There you have it! These Crispy Baked Keto Zucchini Fries are truly a culinary triumph. They prove that healthy eating doesn’t mean sacrificing flavor. I absolutely love making these. My family can’t get enough of them. They combine that satisfying crispiness with wholesome ingredients. It’s a guilt-free indulgence, really. So, go on! Give this recipe a try. You’ll bring a little joy to your kitchen. I promise you won’t regret it.
Print
Crispy Baked Keto Zucchini Fries
- Diet: Low Carb
Description
This recipe provides instructions for making crispy baked keto zucchini fries, optionally served with a homemade Cajun aioli. It emphasizes tips for achieving crispiness, such as air drying the zucchini and baking in a single layer.
Ingredients
- 3 medium zucchinis
- 2 egg whites mixed with 1 teaspoon Cajun seasoning
- 1 cup Parmesan cheese mixed with 1 tablespoon Cajun seasoning
- 1/2 cup mayo
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
- 1 tablespoons Cajun seasoning
- 2 egg yolks beaten
Instructions
- Cut your zucchini into thin “fry-like” strips.
- Allow the zucchini strips to air dry for 15 minutes or pat gently with paper towels to release the excess moisture.
- Heat your oven to 425°F and line a baking sheet with parchment paper.
- In a shallow bowl, stir together the egg whites and Cajun seasoning.
- In another shallow bowl, stir together to Parmesan cheese and Cajun seasoning.
- Dip the zucchini strips in the egg whites then dredge in Parmesan.
- Arrange them on a baking sheet in a single layer and bake for about 30 minutes, flipping halfway through.
- Heat the mayo, heavy cream, lemon juice and Cajun seasoning in a saucepan over medium heat.
- Once warmed through, remove from heat.
- Slowly temper in the two egg yolks by adding them in one teaspoon at a time and stirring vigorously until incorporated fully.
- Serve with the Keto Zucchini Fries.
Notes
- Use uniform strips. Cut the zucchini into similar sized strips so that they cook evenly.
- Don’t stack them. Place the zucchini fries in a single layer on the baking sheet. If they are overcrowded they will steam rather than get crispy. Bake them in multiple batches if necessary.
- Flip halfway. Turn the fries over halfway through the baking time so that they get crispy all over.
- Category: Appetizer
- Method: Baking
