Ingredients:

  • 3 medium zucchini, cut into batons (approx. 1.5 lbs / 680g)
  • 1 tsp (6g) sea salt
  • 2 large eggs, beaten (100g)
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (56g) superfine almond flour
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) black pepper
  • 1/4 tsp (1g) cayenne pepper

Instructions:

  1. Cut zucchini into uniform sticks (about 3 inches long and 1/2 inch thick). Toss with sea salt in a colander and let sit for 10 minutes.
  2. Rinse the salt off quickly and pat every single piece dry with paper towels to remove surface moisture.
  3. Set up a dredging station: Bowl 1 with beaten eggs and olive oil; Bowl 2 with almond flour, Parmesan cheese, garlic powder, smoked paprika, black pepper, and cayenne pepper mixed together.
  4. Dip a zucchini baton into the egg mixture, let excess drip off, then press firmly into the Parmesan mixture until fully coated on all sides.
  5. For Air Fryer: Preheat to 400°F (200°C). Arrange fries in a single layer, spray lightly with oil, and cook for 10-12 minutes, flipping halfway through.
  6. For Oven: Preheat to 425°F (220°C). Place fries on a wire rack set over a baking sheet and bake for 15-20 minutes, flipping once, until mahogany-colored and crisp.