5 from 12 votes

Keto Fried Zucchini

This post may contain affiliate links. Please read our read the Privacy Policy

Did you know that even on a keto-friendly or low-carb diet, you can enjoy delicious and easy-to-make fried zucchini? Make it a fry-YAY by coating zucchini rounds with almond flour and grated Parmesan cheese.

Cast iron fry with coconut oil for the most delicious and flavorful way to stay on your diet while still enjoying this addictive and crave-worthy snack. 

Golden brown and crispy, wait till you taste this healthier option to traditional oily fried food!

pile of almond flour fried zucchini rounds.

Why this recipe works

Healthier snack option: The first time you make this fried zucchini recipe, you will say, “How has this never been in my life!?!?” They make the BEST appetizers!

Enjoy dips: It seems like the potato chip gets all the glory when it comes to dips, but these round zucchini slices are not only great for cooking this vegetable evenly but also much easier to have a surface to dip with.

Try them with homemade ranch dip, tzatziki dip, cucumber dip, roasted garlic dip, or hot onion dip.

Family Friendly: It can be really hard for kids and adults alike to dive into vegetables. But something about throwing a little crisp on the side, and everyone eats them up.

Ingredients

Pan-fry these zucchini slices to mere perfection in under 10 minutes. You won’t need a thick batter at all! The Parmesan and almond flour give just the right amount of delicious crunch while keeping the actual “chip” lower carb than normal.

list of keto fried zucchini ingredients laid out on a table.

How to coat and fry low-carb zucchini

  1. Add the water and eggs together in a small bowl and beat well. Set aside.
  2. In another small bowl, add almond flour and cheese and mix well.
  3. Preheat a large skillet with 1/3 cup oil on medium-high heat. If your pan is larger, you may need to add extra oil. The oil should be deep enough that the slices do not sit directly on the bottom of the pan and need a little oil under them. Slice zucchini squash into 1/4″ slices.
  4. Dip slices into the egg mixture, making sure to get both sides.
collage of images dipping zucchini into egg wash and almond flour
  1. Transfer egg-dipped sliced zucchini to flour/parmesan mixture and dip, also making sure to get both sides.
  2. Place in hot coconut oil and cook on each side for 2-3 minutes until browned. FLIP with a METAL SPATULA for the best results. This ensures the fried part doesn’t unstick from the zucchini and get left in the pan.
  3. Drain zucchini on paper towels.
  4. Season with salt.
  5. Serve immediately and with ranch dressing if desired.
keto friendly fried zucchini in oiled cast iron pan.

Is Fried Zucchini with Almond Flour Keto Friendly?

Dietary Information: This fried zucchini recipe is Low Carb, keto-friendly, and Gluten-Free!

Remember by pinning this special PIN!

Disclaimer: Dietary information is provided by Carb Manager.

If you are on a KETO or Low-carb diet, always make sure to double-check your own information with this or My Fitness Pal based on the brands and weights you use. I am not responsible for the calculations, but I do try to provide as much information as possible for readers to make informed decisions.

Information based on 2 servings of 1 full zucchini squash a piece.

FAQ’s

Are zucchini and zucchini squash the same thing?

Zucchini IS a squash; you can find it called zucchini, green zucchini, or zucchini squash.

What type of zucchini is best for this recipe?

Zucchini comes in a lot of different sizes. You want slightly smaller ones because they will cook faster than larger ones. You’ll need 2–3 medium-sized zucchini for this recipe.

Can I use coconut flour instead of almond flour for frying vegetables?

Both types of flour are widely used in low-carb and keto-friendly cooking. You may wonder why I use almond flour over coconut flour. Well, firstly, they both work well for frying food.

Secondly, if you’re looking at the nutritional value, almond flour contains more fat, fewer carbohydrates, and fewer net carbs than coconut flour.

So, if you’re trying to lose weight, then go ahead and try substituting almond flour for coconut flour. However, if you don’t mind having higher amounts of carbs, then stick with coconut flour.

Will this recipe work with Keto Zucchini Fries?

Yes!

You can change the shape of the cuts and follow the instructions exactly.

Rounds or fry cut is interchangeable if you do not cut fries too thick. Cut the zucchini in half and then into fry sticks about ½ inch thick and 3-4 inches long. Extra cooking time may need to be added as needed.

Related Recipes

dipping fried zucchini into dip.
5 from 12 votes

Keto Fried Zucchini (Almond Flour)


Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Easy Fried Zucchini Recipe made with keto-friendly almond flour and parmesan, a delicious Low Carb Zucchini option that is cut in slices and pan fried. The delicious crust of Parmesan Cheese and Almond Flour gives the right amount of crunch in this zucchini round. Dip with great tasting low carb dips like Cucumber Dip.

Ingredients
 

  • 1 zucchini squash (more if desired)
  • 1/3 cup almond flour
  • 1/4 cup grated Parmesan cheese like the green can
  • 1/4 cup coconut oil to fry add extra as needed
  • 2 eggs
  • 2 tablespoons water
  • ranch dressing for serving

Instructions

  • In a small bowl, add water and eggs together and beat well. Set aside.
  • In another small bowl, add almond flour and grated Parmesan cheese and mix well.
  • Preheat a large skillet (cast iron pan as shown) with a 1/3cup coconut oil on medium high heat. If your pan is larger, you may need to add extra oil. The oil should be deep enough that the slices do not sit on the bottom of the pan directly and need a little oil under them. This helps with sticking.
  • Slice zucchini squash into 1/4" slices.
  • Dip zucchini slices into egg and then flour mixture, coating both sides. Shake off any excess.
  • Using tongs, place round in hot oil and cook for 2-3 minutes on each side until browned. USE A METAL SPATULA to flip zucchini over, which helps prevent the flour and parmesan from sticking to the pan and unsticking from the zucchini.
  • Drain on paper towels and season with salt. Serve with ranch dip.

Video

Notes

  • A small zucchini cuts down to about 23 slices, so decide how many zucchini you need from that. 
  • You may need to add more almond flour and grated Parmesan depending on the size of the zucchini or how many batches you want to cook. Just mix up a new batch of flour/parmesan as needed.
  • As noted, using a narrow metal spatula to flip the fried zucchini helps keep the fried portions onto the zucchini. It's a slippery vegetable, so if you use tongs, the fried may slide. 

Nutrition

Serving: 1zucchini | Calories: 256kcal | Carbohydrates: 11g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 270mg | Potassium: 588mg | Fiber: 4g | Sugar: 6g | Vitamin A: 738IU | Vitamin C: 35mg | Calcium: 234mg | Iron: 2mg

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!

5 from 12 votes

Leave A Comment

Have a question or want to provide feedback? Share your recipe reviews or questions here and I will do my best to help!

Recipe Rating




3 Comments

  1. Deb Ellis says:

    Yumba! Just the recipe i was looking for! I’m making cucumber dip instead as my husband can eat ranch

    1. Yum, that sounds amazing too!

  2. I added seasoning salt in the almond flour and Parmesan I put the rounds on a cookie sheet. First I spread with a very nice black garlic Tuscan olive oil blend then put the zucchini rounds on it and drizzled more of this olive oil over it. It was so good!

Where To Next?