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These Low Carb Zucchini Fries are everything you think they are and more! Gluten free, grain free, crispy but oven fried! Taste and texture is outstanding!
French fries and I have had a long term relationship which has been anything but smooth and happy. It’s been more of a love-hate relationship and one I have needed to break free from for a long time.
I’m not sure if it’s the crispy outside or the salty bite or that it’s just the comfort of a potato, but I’ve just always loved a good french fry! Now that’s I’ve been low carb for 2 years, I have had to cut out the fries. Can’t say I’ve been 100% perfect in this area, but I don’t eat them on a regular basis.
I’ve learned how to still get my French Fry Fix without all the carbs and it’s with veggies like zucchini! But until now, I was always dissatisfied with the outcome. That was, until I added some crushed pork rinds, my world has changed!
I’ve seen a ton of recipes where low carb bloggers use pork rinds to replace breadcrumbs and to be honest I was always pretty skeptical! I don’t know why I ever waited so long, crushed pork rinds are the perfect outer coating for a crispy zucchini fry!
They could be fried in oil I’m sure but I didn’t feel like the work of that, so I just baked them and they held up perfect!
Crispy, a little salty, soft in the center, the absolute perfect zucchini fry you will ever have!
- Even if you’re not a fan of coconut flour you won’t notice the flavor of it in these at all, the pork rinds override it.
- You could sub the coconut flour with almond flour if desired. I can’t use almond flour because my youngest has a tree nut allergy.
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Crispy Oven Fried Low Carb Zucchini Fries
- 4 cups sliced zucchini
- 2 eggs beaten
- 1/4 cup grated parmesan
- 1 cup crushed pork rinds
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1/2 cup coconut flour
- Preheat oven to 425 degrees F.
- Arrange 3 shallow bowls. One for the eggs, one for he coconut flour and one for the pork rinds.
- Stir in the parmesan with the crushed pork rinds, set aside.
- Stir in the garlic powder and parsley wth the coconut flour and set aside.
- Toss 3-4 sliced zucchini into the coconut flour mixture then dip in eggs and finally toss into pork rind mixture until coated well. Set aside onto a baking sheet lined with parchment paper.
- Bake 25 minutes or until nicely browned.
Net Carbs: 2.5g