Summary:
Transform ordinary zucchini into deliciously crunchy finger food using this easy keto-friendly recipe. The breading is made from almond flour and parmesan cheese, which keeps the carb count low. Once fried, the exterior turns crunchy and golden brown, a nice contrast with the juicy interior.

INGREDIENTS
Egg Wash:
- 1 large egg
- 1 tablespoon heavy whipping cream
Breading:
- 1/3 cup
almond flour (Note 3) - 1/3 cup finely grated parmesan cheese (Note 4)
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon
smoked paprika (Note 5) - 1/4 teaspoon
ground cayenne (Note 6)
INSTRUCTIONS
- Prep Breading Station: Whisk egg and heavy cream in bowl until combined and pale yellow. Stir together all breading ingredients in another bowl until well-mixed with no clumps. Prepare large tray lined with
parchment paper to hold breaded zucchini (Note 7). Set both bowls and tray in a line. - Bread Zucchini: Working with one zucchini slice at a time, coat zucchini first in egg wash bowl, then in breading bowl. See Note 8 for breading tips. Place breaded zucchini slices on prepared parchment paper as each zucchini slice is breaded in turn.
- Heat Oil: Add 1 to 2 inches of oil to pan over medium-high heat. Heat oil to 350 F, and frequently monitor to maintain temperature by adjusting heat level during frying. Alternatively, use
deep fryer with automatic temperature control.
NUTRITION
Makes 4 Servings |
(Note 11) |
Amount Per Serving (4-5 zucchini coins): |
Calories 130 (66% from fat) | ย |
Total Fat 9g | 14% |
ย ย ย Saturated Fat 3g | 16% |
Cholesterol 60mg | 20% |
Sodium 370mg | 15% |
Net Carb 2g | ย |
Total Carb 3.5g | 1% |
ย ย ย Dietary Fiber 1.5g | 7% |
ย ย ย Sugars 1.5g | ย |
Protein 7g | ย |
PHOTOS









These were yummy and sooo easy. The hardest part was letting them cool enough to prevent burning our mouths!