These crispy eggplant fries are one of my favorite ways to turn eggplant into something crave-worthy. They’re golden on the outside, tender on the inside, and perfect for dipping in marinara or garlic aioli.
If you’re looking for an easy keto eggplant recipe, these low carb eggplant fries are a great alternative to traditional French fries — without the extra carbs.
Sometimes I miss french fries. There, I said it. They are crispy and salty and fun to dip – what’s not to like?
Since traditional potato fries are usually out when you’re on a low carb diet, I’m always looking for alternatives. Though if I’m being honest I do occasionally swipe a couple from my son’s plate. But since eating one or two really just leaves me wanting more, it’s not usually a good idea.
These crispy eggplant fries are a great keto alternative to French fries and pair perfectly with marinara sauce.
Crispy – check. Salty – check. Fun to dip – check!
An added bonus is that they are very kid friendly so it’s a great way to sneak more veggies into your picky children’s (or husband’s!) diet.
Is Eggplant Keto Friendly?
Eggplant is naturally low in carbs and works well in keto cooking. One cup of cooked eggplant contains about 5 grams of carbohydrates and roughly 3 grams of fiber, making it a great option for low carb recipes.
Because eggplant absorbs flavor easily, it’s perfect for dishes like these eggplant fries, eggplant parmesan, and stuffed eggplant.
Why You’ll Love These Eggplant Fries
- crispy and golden outside
- tender inside
- keto and low carb friendly
- gluten free
- perfect with my easy marinara sauce
Can You Make Eggplant Fries in the Air Fryer?
Yes! Eggplant fries work beautifully in the air fryer.
Cook them at 375°F for about 10–12 minutes, flipping halfway through, until golden and crispy.
This reduces oil while still giving you that crispy texture.
More Low Carb Eggplant Recipes You’ll Love:
High Protein Keto Stuffed Eggplant (Italian Parmesan style eggplant boats)
Asian Meatballs with Stir-fried Eggplant
Roasted Baby Eggplant (an elegant appetizer to impress your guests)
Crispy Keto Eggplant Fries
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Keto, Low-Carb
Description
Crispy eggplant fries that are keto, low carb, and gluten free. A delicious alternative to French fries that’s perfect with my easy keto marinara or garlic aioli.
Ingredients
- 2 large eggplant
- 2 eggs, beaten
- 1/2 cup coconut flour
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon parsley flakes
- 1/2 cup olive oil for frying
Instructions
- Peel the eggplant and cut into strips about 3/4 inch wide and 4 inches long to mimic fries.
- In a small bowl, beat the 2 eggs.
- In another medium bowl, combine the parmesan cheese, coconut flour, garlic powder, salt, pepper and parsley flakes.
- Start heating your oil in a medium saute pan.
- Soak the eggplant in the egg mixture for a minute or two and then transfer in small batches to the herb & parmesan coating.
- Once coated, cook in small batches in the hot oil, turning once to brown both sides. Remove to a plate lined with paper towels to soak up any extra oil.
- Serve with the low carb marinara sauce of your choice for dipping.
Notes
These can be made up to an hour ahead – to reheat just lay them out on a greased cookie sheet in a single layer and re- heat in the oven at 375 degrees (F) for 7-8 minutes just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Fries, Italian
Nutrition
- Serving Size: 8 fries
- Calories: 225
- Fat: 16g
- Carbohydrates: 5g net
- Protein: 6g
Dilek says
I just bought your book after i saw your recipes while checking keto boooks at barnes and noble :) I have a question. My son is allergic to eggs so what should i use to make fried things to hold the coating??
Mellissa Sevigny says
Thanks for buying the book! I’m not really sure what to use in place of egg for the coating – what do you usually use in non keto recipes when you bread and fry something? As long as it isn’t loaded with carbs I’d just use the same thing when making keto recipes.
Dilek says
It was suggested yogurt would make the ingredients stick on them. I will try it out and see. I am so excited to try your zoodles with creamy roasted red pepper sauce! :))) and all the other recipes! You have the cookbook I’ve been looking for! Thank you for that.
Jenny says
Bob’s Red Mill makes a gluten free vegan egg replacer. One pouch is like 34 eggs. It’s used for baking mostly but I use a little when an egg wash is needed during my vegan fasts.
Jennifer Glynn says
Made this today. Delicious!
Terri Obermiller says
These were delicious. Great with sugar-free Westbrae natural organic unsweetened ketchup from Whole Foods. My husband liked them and he’s not an eggplant fan.
Wendy says
Not sure if I missed it but what is the serving your calories are based on?
Mellissa Sevigny says
Approximately 6 – 8 “fries” not counting the marinara or whatever else you are dipping them in Wendy!
Floortje says
Burp…. Dear Melissa, you should probably put a warning with this post, that once baked, à low carber will very likely… Eat the whole dang batch! Luckily I only made one eggplant and my daughter is eating her share. Ate them with real no carb mayo( Dutch style!) And I’m trying to tell myself that it was probably less carbs as I still have some breading left. ;-) thank you for The wonderful Recipe! Xx Floortje
Mellissa Sevigny says
It’s been ages since I’ve made these – forgot how good they are, going to have to pick up some eggplant now that you’ve reminded me! ;) Glad you liked them!
Mirsad says
I attempted these just before and wasn’t very happy with the results. The eggplant soaked up all the oil and it wasn’t crunchy at all. Basically tasted like fried egg plant, soft and a bit watery. Any tips?
Mellissa Sevigny says
You can coat the raw eggplant in salt and layer between paper towels for an hour or so and then brush the salt off and dry it – that draws out some of the moisture before cooking. Also it’s very important that your oil is hot enough – if it isn’t, the eggplant and breading will just absorb the oil and not get crisp. Hope that helps!
Chaunesti says
Tried these tonight after searching for some tasty, low-carb ideas for some leftover eggplant. Absolutely delicious! It was EXACTLY what I needed to satisfy my cravings too. Thanks for sharing!
Mellissa Sevigny says
I LOVE these and it’s been far too long since I’ve made them! So glad you liked them too! :)
Matthew says
Made these last night, they were a little powdery, so may have needed to shake the excess coating off before frying. The very fussy missus liked them so this is going to be a regular dish.
Still have half the chips (unfried) in the fridge, so will do 1 eggplant (aubergine) next time.
The coating is awesome and I’m going to tweak it a little for chicken too.
Charity says
Can I use Bob’s Red Mill GF AP flour?
Mellissa Sevigny says
I don’t see why not, but I’ve never tried it so can’t be sure. Let us know if it works!
Kelly says
OK I have rice, corn starch and tapico flour (I am have a gluten intolerance) I hate coconut and almond so I was wondering which of those “flours” I have on hand would be good to try. These sound great!!!! I can steal eat potatoes but I am trying to expand my food pallete. I like egg plant already but want to try something different.
Mellissa Sevigny says
I don’t usually work with those flours so it’s a tough call. Maybe a combo of the rice and tapioca flour would work?