Burger and fries is an American classic, but when potatoes are no longer an option, I went looking for an equally satisfying replacement. Enter the zucchini – this vegetable is so much more versatile than I ever realized! From zoodles to pizza bases and even lasagna noodle replacements, zucchini gets the job done when living a low carb lifestyle. French fries are a thing of the past with this recipe. The zucchini crisps up wonderfully in the oven and offers a much heartier side dish to any burger or grilled chicken dish. It’s no surprise that I’m once again relying on pork rinds to make this dish as they are the perfect low carb breadcrumbs substitute.
I began by pre-heating the oven to 425°F, lining a baking sheet with foil and spraying it with non-stick spray. In my trusty Ninja food processor I poured 1 serving (about 9 pieces) of traditional pork rinds and 3 tablespoons of shredded parmesan (plus a teaspoon of Italian herbs seasoning) before crushing and thoroughly mixing them together. I also cracked 1 whole egg into a separate bowl and beat it until the yolk and white were combined.
Next I sliced 1 medium zucchini into fry-like pieces. I tried to make them as uniform as possible and I left the skin on. It is a lower carb count if you peel the vegetable first, but I like having the skin on most pieces.
I set up my bowls and baking sheet in an assembly line. One piece of zucchini at a time I coated it in the egg wash, then rolled it in the ground pork rinds before placing it on the baking sheet. It’s best to keep one hand wet (only touching the egg) and one hand dry (only touching the breading) or your fingers will get messy. Keep some paper towels handy just in case!
This is definitely the most tedious and time-consuming part of making zucchini fries. Sometimes the pork rinds don’t want to cooperate and stick to the zucchini; that’s okay – at the end I sprinkled the remaining “breading” over the zucchini fries. I continued to roll each piece until my baking sheet was full and placed them in the oven for 25 minutes.
While the zucchini fries were cooking I took 1 tablespoon of my favorite ranch dressing and 1 tablespoon of my favorite buffalo wing sauce, Bella’s Medium, and mixed them together for a spicy & tangy dip. These zucchini fries are good enough on their own or with ranch alone (or ranch + sriracha or another favorite hot sauce!) but I decided to mix the two together and I don’t regret it.
When the fries were done I pulled them from the oven, plated them and enjoyed! These were my lunch today and were totally tasty on their own, but I envision most people would use them as a side dish to some kind of meat. The pork rinds + parmesan cheese crisp up in the hot oven and the zucchini is not mushy. I love how easy and yet delicious these are and I definitely do not miss potatoes when snacking on these instead.
Do you have a favorite substitute for fries? Let me know in the comments!