One summer afternoon, I found myself staring at a pile of garden zucchini, wondering how to make something crispy without deep frying. That’s when I discovered the magic of almond flour and herbs. These zucchini fries became an instant favorite—crispy on the outside, tender on the inside, and bursting with flavor. Perfect for guilt-free snacking or a wholesome side dish!
📝 Ingredients:
2 medium zucchinis, cut into fry-size strips
1 cup almond flour
1 tsp garlic powder
1 tsp dried oregano
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 large eggs, beaten
Optional: grated Parmesan for extra crispiness
🔥 Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix almond flour, garlic powder, oregano, thyme, salt, and pepper in a shallow bowl.
Dip each zucchini strip in the beaten eggs, then coat in the almond flour mixture.
Place coated fries on the baking sheet in a single layer. Lightly spray with cooking oil for extra crisp.
Bake for 20–25 minutes, flipping halfway, until golden brown.
Serve warm with your favorite dip—garlic aioli or marinara work great!
Note:
To make it even crispier, broil the fries for the last 2–3 minutes—just keep an eye on them!
