These crispy zucchini fries elevate zucchini into a flavorful, irresistible snack.
Ready in about 40 minutes, they are also surprisingly easy to make! You can serve them as an appetizer, a snack, or a side dish.
These zucchini fries are so good. They are crispy and flavorful and go well with several dips, although they are also excellent on their own.
They are one of my favorite ways to prepare zucchini. Other good zucchini recipes include zucchini lasagna, zucchini chips, and zucchini noodles. Grilled zucchini and roasted zucchini are excellent, too.
You'll only need a few simple ingredients to make these zucchini fries. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Olive oil spray: Used to coat the zucchini strips before baking them.
- Egg whites: They enable the almond flour to adhere to the fries. They also help to crisp them up.
- Almond flour: I don't use breadcrumbs in the coating, opting for almond flour instead. However, if you wish, you can substitute breadcrumbs (regular or gluten-free) for the almond flour, keeping in mind that the nutritional info will change.
- To season: I use kosher salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Zucchinis: For the best results, use firm zucchinis. The less water they contain, the better the fries will be.
- Sometimes, I add ¼ cup of grated parmesan cheese to the almond flour mixture.
- You can add more spices. I like to add ½ teaspoon of onion powder and dried thyme.
- A coarse almond meal is an acceptable substitution for almond flour in this recipe. It works just as well.
Zucchini Fries Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Slice zucchinis into ¼-inch-thick strips.
Whisk egg whites until frothy and season almond flour with spices.
Dip the zucchini strips in egg whites, then dredge them in the seasoned almond flour.
Arrange the fries on a rimmed, parchment-lined baking sheet. Spray them with olive oil.
Bake the fries in a hot (425°F) oven for 10-15 minutes per side, until golden.
Serve with a dipping sauce.
- As long as you pick firm zucchini, there's no need to salt it before baking. Salting helps draw water out, and it does have its place (for example, when making zucchini chips). But in this recipe, the high-heat baking takes care of that, so there's no need to pre-salt the zucchini.
- To prevent a sticky mess, it's best to use one hand to pick each zucchini strip up from the egg whites and the other hand to dredge it in the almond flour.
They're different from French fries, but they are very good. The high-heat baking removes excess water and any bitterness from the zucchini. The well-seasoned almond flour coating adds a delightful crunch. And the olive oil and spices add flavor.
Not everyone in my family shares my love of zucchini. But even my toughest food critic, the young Picky Eater, loves these tasty fries.
I don't recommend that. The almond flour coating doesn't always survive the process of frying and turning the zucchini strips in the pan. Baking is a gentler, hands-off method that works better in this recipe.
That's unnecessary. The peel is dark green and pretty, and it's thin enough that it won't interfere with eating the fries. And if there's any bitterness in it, the spices and high-heat baking take care of that.
I sometimes serve them bistro-style, in a paper cone, as shown in the photo below:
When I serve these fries as a side dish, I like to serve them with a main dish that I can cook in the same 425°F oven. So, I often serve them with one of the following:
Zucchini fries are best enjoyed fresh. But if you must, you can keep the leftovers in the fridge, in an airtight container, for up to 4 days.
Place them on paper towels to absorb any extra moisture. Reheat them in a 350°F oven for about ten minutes or until heated through.
More Zucchini Recipes
Baked Zucchini Fries
- Preheat your oven to 425°F. Line a rimmed baking sheet with heatproof parchment paper and spray the paper with olive oil.
- In a shallow bowl, whisk the egg whites until frothy.
- In another bowl, mix the almond flour, kosher salt, black pepper, garlic powder, paprika, and cayenne. Divide the mixture between two shallow bowls - this will help prevent the almond flour coating from becoming soggy.
- Trim the zucchini ends and cut them into ¼-inch-thick fries. Pat them dry using paper towels.
- Place the zucchini fries in the bowl with the beaten egg whites to coat. Dredge each zucchini strip in the seasoned almond flour, gently pressing to help it adhere. To prevent a sticky mess, it's best to use one hand to pick each zucchini strip up from the egg whites and the other hand to dredge it in the almond flour.
- Place the coated zucchini strips on the prepared baking sheet, arranging them in a single layer. Lightly spray the zucchini strips with olive oil.
- Bake the fries in the preheated oven for 15 minutes.
- Remove the baking sheet from the oven. Carefully flip the fries (I use two spoons) and spray them again with oil.
- Return the pan to the oven. Bake the fries until browned and crispy, for 10-15 more minutes.
- Serve immediately, with a dipping sauce if desired.
- Some of the almond flour (about ¼ cup) will remain in the bowl, but you need all of it to dredge the fries properly. The nutrition info reflects that.
- I don't use breadcrumbs in the coating, opting for almond flour. However, if you wish, you can substitute breadcrumbs (regular or gluten-free) for the almond flour, keeping in mind that the nutritional info will change.
- As long as you pick firm zucchini, there's no need to salt it before baking. Salting helps draw water out, and it does have its place. But in this recipe, the high-heat baking takes care of that, so there's no need to pre-salt the zucchini.
- Zucchini fries are best enjoyed fresh. But if you must, you can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Place them on paper towels to absorb any extra moisture. Reheat them in a 350°F oven for about ten minutes or until heated through.
Add Your Own Notes
Nutrition per Serving
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.