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Crispy Almond Flour Zucchini Fries with Buffalo Sauce

Zucchini batons triple-dredged in an almond flour and Parmesan crust, baked on a hot rack or air fried, and tossed in a quick buffalo glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the fries
  • 3 medium zucchini cut into 1/2-inch batons, blotted dry
  • 1.25 cups almond flour divided
  • 1.5 tsp kosher salt divided
  • 1/2 tsp garlic powder
  • 2 large eggs beaten with 1 tbsp water
  • 1/2 cup finely grated Parmesan
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
For the buffalo sauce
  • 1/3 cup hot sauce
  • 2 tbsp unsalted butter
  • 1 tbsp honey
  • 1 tsp cornstarch mixed with 1 tsp water

Equipment

  • Oven or air fryer
  • Three shallow bowls
  • Wire rack

Method
 

  1. Bowl 1: 1/2 cup almond flour with 1 tsp salt and the garlic powder. Bowl 2: the egg wash. Bowl 3: 3/4 cup almond flour with the Parmesan, paprika, remaining salt, and pepper.
  2. Coat each baton in Bowl 1, dip in egg and drip 2 seconds, then press into Bowl 3. Set on a wire rack.
  3. Preheat the oven to 425°F with an empty sheet pan inside. Set an oiled rack on the hot pan, arrange the fries with space, mist the tops, and bake 18 to 22 minutes, rotating at 12.
  4. Warm the hot sauce, butter, and honey, whisk in the cornstarch slurry until it coats a spoon, and toss with the fries.

Notes

Air fryer: 400°F, 10 to 13 minutes, flipping at 6.
Blot the zucchini and use a rack so air reaches all sides.
Sauce right before serving so the crust doesn't soften.