Air Fryer Zucchini
Equipment
- 2 Mixing bowls
- 1 baking sheet
- 1 Chef's knife
- 1 cutting board
Ingredients
- 2 medium zucchini
- ⅔ cup almond flour superfine and blanched
- ½ cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs beaten
- Olive oil cooking spray
- Chopped parsley to garnish
Instructions
- Wash the zucchini under running water and pat dry with a paper towel. Using a vegetable peeler, peel it only if you don’t enjoy the peel; otherwise, skip the peeling process.
- Cut the zucchini in half crosswise and then cut each half into 2 halves lengthwise. Cut each halve into three sticks about ½-inch thick and 3-4 inches long. Each zucchini yields about 12 batons or fries.
- In a bowl, combine the almond flour, grated parmesan, Italian seasoning, garlic powder, salt, and black pepper. Mix until combined and reserve.
- In a separate bowl, whisk the eggs until beaten.
- Dredge the zucchini sticks in the egg wash and then coat in the flour mixture. Place on a large baking sheet or platter lined with parchment paper in a single layer. Generously spray them with olive oil cooking spray.
- Working in small batches (depending on the air fryer size), place the zucchini fries in a single layer in a preheated air fryer and air fry at 400℉ (200℃) for 8-10 minutes or until crispy and golden brown outside and soft inside (but not soggy).
- Serve them with chopped parsley on top as a side dish or with a mixture of ketchup and heavy cream (see notes) or with your favorite keto sauce as an appetizer.
Recipe Notes
Nutrition
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