Let’s be honest: keto snacking usually boils down to raw veggies or cheese cubes, and it gets old fast. If you’re missing the crunch and satisfaction of fried foods like onion rings, these zucchini rings are the answer. They give you that addictive, salty-savory bite without the carb crash.
Instead of heavy breading, these are thick zucchini rings coated in a parmesan-almond crust and air-fried until they’re golden and shatteringly crisp. The outside crunches, the inside stays tender, and they are basically begging to be dipped in a spicy aioli. They’re perfect for game day, movie nights, or just when you need something savory.
What You’ll Need:
For the Zucchini Rings:
2 large zucchinis (firm and straight are easiest to work with)
1 large egg, beaten
½ cup almond flour (or crushed pork rinds for extra crunch)
¼ cup freshly grated Parmesan cheese
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
Salt and black pepper to taste
Cooking spray or olive oil
For the Spicy Aioli:
½ cup mayonnaise
1 tbsp sriracha or hot sauce (adjust to your heat preference)
1 tsp fresh lemon juice
½ tsp garlic powder
Optional: fresh chopped chives or parsley
How to Make Them:
1. Prep the zucchini
Wash and dry the zucchinis, then slice them into ½-inch thick rounds. Use a small round cutter (or a bottle cap) to punch out the centers and make rings. Pat them completely dry with paper towels. Moisture is the enemy of a good crust, so don’t skip this step.
2. Set up your coating station
Whisk the egg in one shallow bowl. In another, mix the almond flour, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Coat the rings
Dip each ring in the egg, let the excess drip off, then press it firmly into the flour mixture. Make sure both sides are well coated.
4. Air fry
Preheat your air fryer to 375°F. Line the basket with parchment paper (poke a few holes for airflow) and arrange the rings in a single layer. Don’t crowd them. Lightly spray with oil and cook for 10–12 minutes, flipping halfway through, until golden and crispy.
5. Make the dip and eat
While they cook, whisk the mayo, sriracha, lemon juice, and garlic powder. Adjust the heat to your liking. Serve the hot rings immediately with the aioli.
Tips for Getting It Right:
Dry them thoroughly. I mentioned it in the steps, but it’s worth repeating. If the zucchini is wet, the coating will steam instead of crisp.
Give them space. Air needs to circulate. If the basket is packed, they’ll get soggy. Cook in batches if you have to.
Grate your own Parmesan. Pre-shredded cheese has anti-caking agents that stop it from browning properly. A block and a grater make a huge difference in the final texture.
Mix up the coating. Swap half the almond flour for crushed pork rinds for extra crunch, or add a pinch of cayenne if you like heat. Dried dill or oregano works well too.
Reheating. Leftovers lose their crunch in the fridge. Reheat them in the air fryer at 350°F for 3–4 minutes to bring them back to life.
Sauce swaps. If you don’t want spice, swap the sriracha for chipotle powder, horseradish, or just stick to ranch or tzatziki.
