Amazing Crispy Keto Zucchini Fries

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If your house is anything like mine right now the zucchini is overflowing. Zucchini is a classic summer vegetable that reminds me of being at my Grandma’s house. Straight from the garden, cut in circles, breaded and skillet fried is how I best remember it. If you want a bit of nostalgia or just want to use up some of your abundance of zucchini then you will love this recipe for amazing crispy keto zucchini fries.

Ok, so these zucchini fries are not just like Grandma’s but, dare I say, absolutely as good and completely keto. Yes, they are fried in oil and yep, they are battered. Say what?? Stay with me here and I will let you in on the secret to making these battered amazing crispy keto zucchini fries!

Secret Ingredient for Crispy Keto Zucchini Fries

When it came down to making these zucchini fries, I wanted that slight crunch that was reminiscent of my Grandma’s zucchini. I knew the famous dunk in the white flour was out, but what could I use to replace that and keep it keto.

That’s where my secret ingredient comes in, I used pork panko! Pork panko is pork rinds crushed to the size of bread crumbs. They can be used plain or seasoned with spices or herbs, in this recipe I used an Italian style seasoning. Now, let’s see how to pull this all together.

Prepping and Cutting the Zucchini

The prep work for this recipe is simple and the entire dish comes together quick! Here are the steps:

• Choose a medium sized zucchini, they have less seeds.
• Wash and dry the zucchini and cut off the ends, no need to peel it, we are keeping the peel!
• Cut the zucchini so you have 2 halves.
• Cut each half into 4 square pieces so that you can then cut those halves into ‘fries’ as seen in the pic below.

Now that we have cut the zucchini in ‘fries’ it’s time to batter them up! Preheat your oil to around 350 degrees, I used peanut oil in this particular recipe but you could use a canola or vegetable oil if that is what you have on hand. A traditional batter method is what you will do so beat one egg in a bowl for the egg wash and in a separate bowl you will add the pork panko along with the Italian seasoning.

It’s time to fry these Amazing Crispy Keto Zucchini Fries! First dip them in the egg wash, then the panko, then right into the oil. The total cook time is quick 2-3 minutes or until golden brown. Remove them from the oil, drain on a paper towel and sprinkle with some freshly grated parmesan cheese and a sprinkle of sea salt. I have served mine with a clean ingredient, lowest in sugar I could find, marinara sauce.

Pork Panko Goodness!

This pork panko is really a game changer when it comes to breading and frying and was perfect for these zucchini fries. If you are interested in the brand I used, check out the link here. I love this brand of pork rinds, they have some amazing flavors, like nacho cheese, salt and vinegar, and even sour cream…delish!

Stay On the Rise,

Sara

Print Recipe

Amazing Crispy Keto Zucchini Fries

Appetizer, Side Dish

By Sara – Serves: 4

Prep Time: 20 min – Cooking Time: 10 min – Total Time: 30 min

When it came down to making these zucchini fries, I wanted that slight crunch that was reminiscent of my Grandma's zucchini. I knew the famous dunk in the white flour was out, but what could I use to replace that and keep it keto. The secret ingredient is............

Ingredients

• 1 medium zucchini
• 1 egg
• 1 cup pork panko
• 1 Tablespoon Italian seasoning
• Peanut oil for frying (can also use canola or vegetable oil)
• Freshly grated Parmesan cheese
• Sea Salt
• 1 cup Marinara Sauce, divided equally for 4 servings

Instructions

1

In a medium sized deep boiling pot or in a frying pan heat oil to 350 degrees, use a cooking thermometer!

2

Choose a medium sized zucchini, they have less seeds.

3

Wash and dry the zucchini and cut off the ends, no need to peel it, we are keeping the peel!

4

Cut the zucchini so you have 2 halves.

5

Cut each half into 4 square pieces as seen in the video so that you can then cut those halves into ‘fries’.

For the Breading

6

In a bowl beat one egg

7

In a separate bowl mix the pork panko and the Italian seasoning

8

Once the oil has come to temperature, dip the zucchini fries into the egg wash and then roll in the panko to coat the zucchini

9

Fry in the oil for 2-3 minutes until golden brown

10

Remove the zucchini fries from the oil, place on paper towel to drain, lightly sprinkle with sea salt and freshly grated parmesan cheese.

11

Serve with marinara sauce! Enjoy!

Notes

For the marinara sauce, see my recommendations in the blog post as marinara can be high in carbs/sugar. These Zucchini fries are best served immediately while warm!