Imagine sinking your teeth into a perfectly crispy, golden fry that's not only delicious but also low-carb and packed with nutrition. These Low Carb Eggplant Fries are about to revolutionize your snacking game, offering a mouthwatering alternative to traditional potato fries that will leave you wondering why you ever settled for less. With a crunchy almond flour and Parmesan coating, these fries are so irresistible, you'll be making them again and again!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 large eggplant
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 2 eggs
- Salt to taste
- Black pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the eggplant thoroughly and trim off both ends. Cut the eggplant into uniform french fry-shaped sticks, approximately 1/2 inch thick and 3-4 inches long, ensuring consistent sizing for even cooking.
- In a shallow bowl, whisk the eggs until well combined and smooth. In another separate bowl, mix the almond flour, grated Parmesan cheese, salt, and black pepper to create a crispy coating mixture.
- Pat the eggplant fries dry with paper towels to remove excess moisture, which helps the coating adhere better and ensures crispiness.
- Dip each eggplant stick first into the whisked eggs, allowing excess to drip off, then roll in the almond flour-Parmesan mixture, ensuring complete and even coverage.
- Arrange the coated eggplant fries on the prepared baking sheet, ensuring they are not touching each other to allow proper air circulation and crispy texture.
- Lightly drizzle olive oil over the eggplant fries to enhance browning and add extra flavor.
- Bake in the preheated oven for 18-20 minutes, flipping halfway through cooking time to ensure even browning and crispiness on all sides.
- Remove from oven when fries are golden brown and crispy. Let cool for 2-3 minutes before serving to allow coating to set.
- Serve immediately with optional dipping sauces like marinara, ranch, or garlic aioli for added flavor.
Tips
- • Pat the eggplant sticks completely dry before coating to ensure maximum crispiness • Cut eggplant pieces uniformly to guarantee even cooking • Don't overcrowd the baking sheet - give each fry space to crisp up • Flip the fries halfway through baking for all-over golden color • Let the fries rest for a few minutes after baking to help the coating set • Experiment with different dipping sauces to keep things interesting • For extra flavor, try adding herbs like dried oregano or garlic powder to your coating mixture • Use fresh, firm eggplants for the best texture and taste
Nutrition Facts
Calories: 294kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 103mg
