By Lisa MarcAurele · · 45 Comments
There are plenty of vegetables other than potatoes to make fries. Discover how easy it is to make your own low-carb zucchini fries with this simple recipe.
Article Index
- Low Carb Zucchini Fries Recipe
- Recipe
While I'm covering long work shifts this month, I don't have as much time as I'd like to experiment in the kitchen. So, I've asked a few of my low carb blogger friends to share recipes on Low Carb Yum this month.
Today's recipe is from Georgina at Step Away from the Carbs. She's also authored a number of recipe books that you can purchase directly from her website. So, be sure to check those out! ~ Lisa
I love making fries from vegetables other than potatoes – I’ve tried Turnip Fries, Asparagus Friesand ZucchiniFries (which I used to dip into a soft-boiled egg!). I also *love* the crunch and flavor that pork rind crumbs gives to anything, so for this recipe I changed it from my original and made the coating a combination of pork rinds and Parmesan.
These low carb zucchini fries are so satisfying – my new-to-low-carbing friend was completely blown away by them, saying that they smelled like regular fries and nearly tasted like fries! You could serve them as a snack, maybe with a sour cream dipping sauce or low carb ketchup, or as an accompaniment to steak or a grilled fish.
Prepare the zucchini by removing each end, then cutting it in half. Cut each along the long edge, then slice those pieces into wide matchsticks. Try to ensure that each piece has at least some of the peel attached, as this helps the fries keep their shape.
Beat eggs and cream together in a bowl and set aside. You'll be using the mixture to dip the zucchini in before breading.
Make the pork rinds into breadcrumbs by whizzing them up in a food processor. I’ve tried being lazy in the past and bashed them around with a meat tenderizer, but having them fine is much better for this recipe!Add Parmesan to the pork rinds, and whizz again. Transfer the mixture to a second bowl.
Dip each zucchini stick into the egg mixture, and then into the pork rind mixture. Once breaded, place the low carb zucchini frieson a baking rack set inside a baking sheet. Repeat with the rest of the zucchini, then roast them in a preheated oven for 15-20 minutes until they start to turn crispy at the edges.
Serve immediately and enjoy this tasty low carb recipe! For another great veggie snack, try making simple zucchini chips!
Low Carb Zucchini Fries Recipe
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Low Carb Zucchini Fries - Gluten Free
4.50 from 14 votes
There are plenty of vegetables other than potatoes to make fries with. Discover how easy it is to make your own gluten free zucchini fries with this simple recipe.
Prep Time:10 minutes mins
Cook Time:20 minutes mins
Total Time:30 minutes mins
Course: Side Dish
Cuisine: American
Print Pin Review Recipe Save Recipe
Servings: 4 servings
Calories: 131
Video
Ingredients
- 2 medium zucchini approx. 430g
- 2 eggs
- 1 tbs heavy cream
- 2.5 oz pork rinds approx. 1 cup
- ½ cup grated Parmesan
US Customary - Metric
Instructions
Preheat the oven to 400F.
Cut the zucchini into matchsticks, ensuring that each stick has some peel left on.
Add the eggs and cream to a bowl and stir well.
Place the pork rinds in a food processor and process into breadcrumbs. Add the Parmesan, process again, then place them in a second bowl.
Dip each piece of zucchini into the egg mixture, then the pork rind mixture, and then place on a baking rack over a baking sheet.
Roast for 15-20 minutes until starting to crisp at the edges. Serve warm.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Serving: 1serving | Calories: 131 | Carbohydrates: 3g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 104mg | Sodium: 117mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 13.2mg | Calcium: 20mg | Iron: 0.7mg
Additional Info
Net Carbs: 2g | % Carbs: 6.5% | % Protein: 35.5% | % Fat: 58.1% | SmartPoints: 4
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
« Eggplant Burger Recipe - Filipino Style
Easy Low Carb Pizza Chicken Skillet »
Related Posts
Reader Interactions
Comments
Janet
Loved these! I used the Italian Keto Bread Crumbs and they were good. Next time I will cut out some of the seeds and cook them a little hotter to get crisp on the outside without being so soft.JeanC
Yum! I added some onion and garlic powder. First time using pork rind crumbs. I will definitely make this again! Thank you!!Reply
gwen
I really was expecting a veggie when cooked to have the structure of french fries...zucchini does not no matter how many pork rinds you coat them with. Alas, I enjoyed my zucchini but it wasnt french fries
Reply
Lisa MarcAurele
This recipe is not meant to have a texture like french fries.
Reply
Delores
Try jicama fries. Has 11 carbs 6 fiber per 1 cup. Might be a little closer to the texture you are looking for.
Reply
Cécile West
This is the first time I have seen your recipes. They look delicious.
Reply
April
So it's just me and I would need to save the remaining 3 servings for other nights. What would you say is the best reheating method and for how long?
Reply
Lisa MarcAurele
I'd reheat in the oven on a low temp. When I reheat them, I put them in a toaster oven.
Reply
Kasa
I would love to know how long to cook in an air fryer & what temp?
Reply
Lisa MarcAurele
Try 400°F for 10-15 minutes.
Reply
Julie Furin
Made these last night.....YUM is right!! They were delicious!!
Reply
Emily
These are delicious. Followed recipe as written, but the amounts of pork rinds and Parmesan only coated one medium zucchini for me. Also, they stuck horribly to the baking rack...would recommend spraying oil on rack first.Reply
Lisa MarcAurele
Thanks for sharing your experience. I like shake the coating on mine by using a zipper bag.
Reply
Dara
Why use pork rinds for the breading? Wouldn't that be a very salty mixed with the parmesan cheese.
Reply
Lisa
It depends on the pork rinds. You can blend in a little finely ground almond flour if desired to cut back.
Reply
Yolanda
Are you all counting the whole two Zucchini as 1 serving for 2 net carbs?
Lisa
It's half a zucchini per serving.
June
I love these. I have made them as hors’dourves cutting the zucchini in rounds and dipping in egg and ground pork rinds with Parmesan,and frying them in avocado oil. They are great dipped in ranch dressing.Reply
Lisa
Love the idea of making these in fried rounds!
Reply
Tina
Can you fry them. Too hot to start oven.
Reply
Lisa
They are good in a air fryer. If you fry in oil, you need to be careful with the coating.
Reply
LianafromIndiana
Sounds delicious. Any recommendations on what to do with the leftover egg/cream and pork rind mixtures?
Reply
Lisa
I keep crushed pork rinds in the freezer to use like bread crumbs. I'm not sure if you'd want to save the leftover egg/cream.
Reply
Ileana Keller
You save pork rinds crushed in the freezer? I ll try to do it also
Where do I put it? In a container or in a plastic ziplock bag?Lisa
I keep them in a zipper bag, but a container works too.
Julie
This cooked really good in my air fryer! Nice and crisp.Reply
Lisa
Good to know! The air fryer is definitely the way to go in summer.
Reply
Lori
What temp and how long?
Reply
David Harmon
The pork rind flat bread is the best bread for low carb I have ever had! Sliced a piece in half to make a hamburger. Delicious !
Reply
Lisa
I'm so glad you love it. I'll have to try it with burgers.
Reply
David
Followed directions, had trouble getting the Portland mixture to coat he slices. After a few pieces the porkrind mixture got too wet to distribute to the slices. . In oven now. Hope will s tasty as looks. I use pork rinds to coat my chicken.Reply
Lisa
Hope it worked out for you.
Reply
Elizabeth Sherrell
Same here, it was fine in the beginning then it's to wet added flour not helping. What am I doing wrong? Love the idea but I'm obviously not doing it correctlyReply
Lisa
You could try sprinkling on instead of dipping so coating doesn't get too wet.
Jacqueline Hazel
recipe asks for 2.5 oz pork rinds. is that by weight? hiow much by dry measure when griund, please?
Reply
Lisa
It's about a cup size.
Reply
Miranda Cunningham
oh yum!!! pork rinds replace just about any breadcrumb needed in a recipe. A friend of mine was trying low carb and tipped me off to try this one night when we were cooking together. Me being gluten free due to necessity. Love this option. Far cheaper than the gf storebought stuff. Would make my own but at a high price for bread its no better. Our results were yum and I am more than happy to try them in this recipe too. Cant wait!
Reply
Mo
What can I replace the pork rinds with?
Reply
Lisa
You could try almond flour.
Reply
KetoKesh
I've tried Almond flour and it was good but next time im going to add some parmesan to the almond flour mix to make it a little crisper.Lisa
Parm is always a good add for low carb "breading"
Darcy
What is a serving size?
Reply
Lisa
It's half a zucchini worth and depends on how you slice them. For us, it was about 6 pieces.
Reply
Carolyn
Can I air fry these?
Lisa MarcAurele
Yes. Just use an air fryer calculator to adjust the time and temperature down.
