These crispy, baked Almond Crusted Zucchini Fries are low-carb, gluten-free and kosher for passover!
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Okay guys. It’s unavoidable. We’ve pushed it off as long as we possibly could, but you knew it had to come, right?
Obviously, I’m talking about Pesach recipes. There’s just a few weeks left, and I’m going to be sharing a bunch of my favorite new pesach recipes with you here. I promise, it won’t be too bad!
I kinda can’t believe I’ve never shared these Almond Crusted Zucchini Fries with you till now. I guess it’s because I have a really hard time sharing pesach recipes on this blog, mostly because by the time I am actually cooking for pesach, I’ve usually already cleaned my studio and closed it up for pesach. So this year, because I love you guys, I reminded myself to make them well ahead of pesach, with enough time to take photos. And when you think about it, why not? These are delicious on pesach, but there’s no reason you can’t enjoy them year round too.
This is one of my ultimate go-to pesach recipes. On a holiday when the ingredients are kinda limited, this is one of my favorite ways to enjoy something different. And the fact that they are baked, not fried? Just another bonus.
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- olive oil, for greasing the pan
- 3 large zucchini, cut into sticks
- 2 eggs
- 2 Tablespoons mayonaise
- 1 teaspoon kosher salt
- ½ teaspoon garlic
- ½ teaspoon ground black pepper
- 1 frozen dill cube OR 1 teaspoon dried dill
- 2½ - 3 cups ground almonds
- Preheat oven to 425. Line two baking sheets with parchment paper, grease well with olive oil, and set aside.
- Place zucchini sticks into a large bowl. Set aside.
- In a small bowl, whisk together the eggs, mayonnaise, salt, garlic powder, black pepper and dill. Whisk until combined. Pour over the zucchini sticks and toss so that all sticks are coated in the egg mixture.
- Remove one of the zucchini sticks from the bowl, dip it into ground almonds and turn it until fully coated. Place it onto the prepared tray and repeat with remaining sticks and almonds. As you work, toss the zucchini and egg mixture periodically to ensure that the egg mixture fully coats all of the sticks.
- Drizzle or spray a bit of additional olive oil over the top of the zucchini sticks, then bake at 425 for 40 minutes, flipping halfway through. Serve hot, with Dill Dipping Sauce (recipe follows).
- While this recipe is significantly better straight out of the oven, you can prepare it ahead of time and store it for a couple of days in the fridge. However, it is VERY important to reheat them properly: in a single layer on a baking sheet, just as they were initially baked. If you stick a big pan full of them into the oven, they will be soggy and not nearly as good.
Don’t forget the dill mayo dip to serve it with!
- ½ cup mayonnaise
- 4 frozen dill cubes or 1 heaping Tablespoon dried dill, crushed
- 2 Tablespoons lemon juice
- 1 Tablespoon sugar
- ½ teaspoon salt
- pinch ground black pepper
- In a small bowl, combine all ingredients until smooth. Serve with Almond Crusted Zucchini Fries, or on matzah or bread.
Note: Not for pesach? You can use corn flake crumbs instead of ground almonds for another version of this recipe.
Tools Needed for this Recipe:
If you liked this recipe, you’ll also like:
Healthy Mock Breaded Cauliflower
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Thanks for taking the time to stop by! Hope you enjoy these! Come back soon for lots more delicious Pesach recipes! – Miriam
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These look really good! I look forward to trying them
can i freeze the prepared zuchini sticks??
I don’t recommend it.