There are plenty of vegetables other than potatoes to make fries. Discover how easy it is to make your own low-carb zucchini fries with this simple recipe.
While I'm covering long work shifts this month, I don't have as much time as I'd like to experiment in the kitchen. So, I've asked a few of my low carb blogger friends to share recipes on Low Carb Yum this month.
I love making fries from vegetables other than potatoes – I’ve tried Turnip Fries, Asparagus Fries and Zucchini Fries (which I used to dip into a soft-boiled egg!). I also *love* the crunch and flavor that pork rind crumbs gives to anything, so for this recipe I changed it from my original and made the coating a combination of pork rinds and Parmesan.
These low carb zucchini fries are so satisfying – my new-to-low-carbing friend was completely blown away by them, saying that they smelled like regular fries and nearly tasted like fries! You could serve them as a snack, maybe with a sour cream dipping sauce or low carb ketchup, or as an accompaniment to steak or a grilled fish.
Prepare the zucchini by removing each end, then cutting it in half. Cut each along the long edge, then slice those pieces into wide matchsticks. Try to ensure that each piece has at least some of the peel attached, as this helps the fries keep their shape.
Beat eggs and cream together in a bowl and set aside. You'll be using the mixture to dip the zucchini in before breading.
Make the pork rinds into breadcrumbs by whizzing them up in a food processor. I’ve tried being lazy in the past and bashed them around with a meat tenderizer, but having them fine is much better for this recipe! Add Parmesan to the pork rinds, and whizz again. Transfer the mixture to a second bowl.
Dip each zucchini stick into the egg mixture, and then into the pork rind mixture. Once breaded, place the low carb zucchini fries on a baking rack set inside a baking sheet. Repeat with the rest of the zucchini, then roast them in a preheated oven for 15-20 minutes until they start to turn crispy at the edges.
Serve immediately and enjoy this tasty low carb recipe! For another great veggie snack, try making simple zucchini chips!
Low Carb Zucchini Fries Recipe
Low Carb Zucchini Fries - Gluten Free
- 2 medium zucchini approx. 430g
- 2 eggs
- 1 tbs heavy cream
- 2.5 oz pork rinds approx. 1 cup
- ½ cup grated Parmesan
- Preheat the oven to 400F.
- Cut the zucchini into matchsticks, ensuring that each stick has some peel left on.
- Add the eggs and cream to a bowl and stir well.
- Place the pork rinds in a food processor and process into breadcrumbs. Add the Parmesan, process again, then place them in a second bowl.
- Dip each piece of zucchini into the egg mixture, then the pork rind mixture, and then place on a baking rack over a baking sheet.
- Roast for 15-20 minutes until starting to crisp at the edges. Serve warm.
Array ( [serving_size] => 1 [calories] => 131 [carbohydrates] => 3 [protein] => 11 [fat] => 8 [saturated_fat] => 2 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 2 [cholesterol] => 104 [sodium] => 117 [potassium] => 320 [fiber] => 1 [sugar] => 3 [vitamin_a] => 300 [vitamin_c] => 13.2 [calcium] => 20 [iron] => 0.7 [serving_unit] => serving )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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