Ingredients

The following ingredients have 5 Servings
  • 3 medium zucchini / courgettes (650g / 23 oz)
  • 1/2 cup / 50g almond flour (or ground almonds)
  • 1/2 cup / 55g ground flaxseed
  • 1 cup / 90g grated parmesan (freshly grated is best)
  • 2 large eggs
  • 1/2 tsp garlic powder
  • 1/3 tsp salt (or to taste)
  • 1/4 tsp cracked black pepper
  • optional 2 tsp Italian seasoning
  • 2 tbsp extra virgin olive oil
  • 1/3 cup keto mayonnaise
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1 small clove garlic (minced)
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp cracked black pepper (or to taste)
  • Optional 1 tablespoon fresh parsley (chopped)

Instruction

  • Preheat the oven to 425F / 220C / 200C fan.
  • Remove the ends from the zucchinis and slice into 1.5 - 2cm fries.
  • Line three baking trays with parchment.
  • Whisk the eggs with a fork and place in one shallow bowl. In the second bowl, mix the almond flour, ground flax, garlic powder, parmesan, seasoning and optional Italian herbs.
  • Dip each courgette/zucchini fry in egg, shake off the excess then dip into the ‘breadcrumb’ mix. Do this in small batches of 3 - 4 fries at a time to prevent too much clumping.
  • Place on baking tray and repeat until all the fries are used up. Depending on the size of your trays, you'll need 2 or 3 trays. Drizzle with olive oil or generously spray. Bake for about 25 minutes until crisp, turning after 20 minutes.
  • Meanwhile make the lemon aioli. To do this simply whisk all the ingredients together until combined. This can be stored in a sealable glass jar or airtight container in the fridge for up to 1 week.
  • Remove the keto zucchini fries from the oven and allow to cool slightly to crisp up and serve with lemon aioli or your favourite dip.