Ingredients
For the Zucchini Fries:
- 2 medium zucchinis, cut into fries/wedges
- 1 large egg, beaten (or 2 tbsp heavy cream)
- 1/2 cup grated Parmesan cheese (the powdery kind works best for coating)
- 1/2 cup almond flour (or crushed pork rinds for an extra crunch and protein boost)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
For the Garlic Herb Dip:
- 1/2 cup sour cream or plain Greek yogurt (for extra protein)
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tsp fresh dill or chives, finely chopped
- 1 tsp lemon juice
Instructions
- Prep the Zucchini: Slice the zucchinis into even stick shapes. Pat them completely dry with a paper towel to remove excess moisture (this is the secret to making them crispy!).
- Set Up the Coating Station: In a shallow bowl, whisk the egg. In a second shallow bowl, combine the Parmesan cheese, almond flour (or pork rinds), garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
- Coat the Fries: Dip each zucchini stick into the egg, letting any excess drip off, then roll it in the Parmesan mixture until fully coated.
- Cook to Perfection:
- Air Fryer Method: Pre-heat to 400°F (200°C). Spray the basket lightly with olive oil. Arrange the fries in a single layer (don't overcrowd) and air fry for 8–10 minutes, flipping halfway through, until golden and crisp.
- Oven Method: Pre-heat to 425°F (220°C). Line a baking sheet with parchment paper, arrange the fries, and bake for 15–20 minutes, flipping halfway, until beautifully browned.
- Make the Dip: Stir all the dipping sauce ingredients together in a small bowl while the fries are cooking.