Crispy Baked Keto Zucchini Fries Recipe
These Crispy Baked Keto Zucchini Fries are an easy and delicious low-carb side dish made with just four simple ingredients. Perfectly seasoned with Cajun spice and coated in Parmesan cheese, they bake to a golden, crunchy perfection without any frying. Serve them with a creamy Cajun aioli dip for an irresistible snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Zucchini Fries
- 3 medium zucchinis
- 2 egg whites mixed with 1 teaspoon Cajun seasoning
- 1 cup Parmesan cheese mixed with 1 tablespoon Cajun seasoning
For the Cajun Aioli (optional)
- 1/2 cup mayonnaise
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon Cajun seasoning
- 2 egg yolks, beaten
Instructions
- Prepare the zucchini: Cut your zucchinis into thin, fry-like strips. Allow them to air dry for 15 minutes or pat gently with paper towels to remove excess moisture, which helps achieve crispiness.
- Preheat the oven: Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Mix coatings: In a shallow bowl, combine the egg whites with 1 teaspoon of Cajun seasoning. In another shallow bowl, mix the Parmesan cheese with 1 tablespoon of Cajun seasoning.
- Coat the zucchini: Dip each zucchini strip first into the egg white mixture, then dredge thoroughly in the Parmesan and Cajun seasoning mixture. Ensure even coating for the best texture.
- Arrange and bake: Place the coated zucchini strips in a single layer on the prepared baking sheet, making sure not to overcrowd them to avoid steaming. Bake for 30 minutes, flipping the fries halfway through to crisp both sides evenly.
- Make the Cajun aioli (optional): In a saucepan over medium heat, warm the mayonnaise, heavy cream, lemon juice, and Cajun seasoning until heated through. Remove from heat and slowly temper in the beaten egg yolks, adding one teaspoon at a time while stirring vigorously until fully incorporated. This creates a creamy, flavorful dipping sauce.
- Serve: Plate the crispy zucchini fries and serve warm with the Cajun aioli on the side for dipping.
Notes
- Use uniform strips: Cutting the zucchini into similarly sized strips ensures even cooking and consistent crispiness.
- Don’t stack them: Place fries in a single layer on the baking sheet to avoid steaming. Bake in batches if necessary.
- Flip halfway: Turning the fries over halfway through baking helps them crisp up evenly on all sides.
