Description

Crispy baked zucchini fries coated in almond flour and panko breadcrumbs, offering a healthier, kid-friendly alternative to deep-fried snacks perfect for game day.

Ingredients

Scale

3 medium zucchini (about 1.5 lbs / 680g)
1 cup almond flour (110g)
1 cup panko breadcrumbs (40g)
2 large eggs
1 tbsp Italian seasoning
1 tsp salt
1 tsp black pepper
Olive oil spray
1 tbsp water (for egg wash)

Instructions

Preheat oven to 400°F (200°C).
Wash zucchini and pat dry thoroughly. Cut each zucchini in half lengthwise, then into 1/2-inch thick sticks.
Set up three shallow bowls: one with almond flour mixed with half the Italian seasoning, salt, and pepper; one with whisked eggs and water; one with panko mixed with remaining Italian seasoning, salt, and pepper.
Dip each zucchini stick into the almond flour, shaking off excess. Then dip into the egg wash, letting excess drip off. Finally, press firmly into the panko mixture to coat.
Place coated sticks on a parchment-lined baking sheet, ensuring space between them.
Lightly spray the fries with olive oil.
Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Cool for 2-3 minutes before serving with dipping sauces.

Notes

Pat zucchini dry thoroughly to prevent breading from sliding off. Press crumbs onto zucchini rather than rolling for better adhesion. Use two baking sheets if making a large batch to avoid overcrowding. Reheat leftovers in the oven at 375°F to restore crispiness; do not microwave.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: Approx. 6 fries with
Calories: 180
Sugar: 4
Sodium: 350
Fat: 10
Saturated Fat: 1
Carbohydrates: 12
Fiber: 3
Protein: 8

Keywords: zucchini fries, healthy game day snacks, kid-friendly recipes, baked zucchini, gluten-free options, party appetizers