Snack

Zucchini fries with garlic aioli

Name: Zucchini fries with garlic aioli
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Zucchini; 3 oz Almond flour; 2 oz Parmesan; 3½ oz Mayonnaise; 2 Eggs; Garlic cloves, two, grated to a paste; Lemon, a squeeze into the aioli; Sea salt, to taste; Black pepper, to taste

Salted and drained before they are coated, which is the only way a vegetable that is ninety-five percent water ever comes out of an oven crisp.

5gnet carbs

37gfat

12gprotein

400kcal

Per serving35 minServes 4

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 4

Zucchini1 lb
Almond flour3 oz
Parmesan2 oz
Mayonnaise3½ oz
Eggs2
Garlic clovestwo, grated to a paste
Lemona squeeze into the aioli
Sea saltto taste
Black pepperto taste

Method

6 steps · 35 minutes

Cut the zucchini into batons, salt them, and leave them in a strainer for 20 minutes.
Pat them completely dry. What comes out of them is the water that would otherwise steam the coating off.
Egg first, then the almond flour mixed with the parmesan, pressed on firmly.
Bake on a rack set over a sheet, at 425F for 20 minutes, so the air gets underneath. Laid flat, the undersides go soft.
Do not crowd them. Touching, they steam each other and none of them crisp.
Stir the garlic and lemon into the mayonnaise for the aioli and serve them straight from the oven.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.