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