Prep the zucchini: Wash and dry the zucchini. Trim the ends, then cut each zucchini into fry-shaped sticks about 3 inches long and 1/2 inch thick. Aim for even size so they cook uniformly.

Reduce moisture: Place the sticks on a paper towel–lined tray. Lightly sprinkle with salt and let them sit for 10 minutes. Pat dry to remove excess moisture. This step keeps the fries crisp.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket prevents sticking and promotes browning.

Make the coating: In a shallow bowl, whisk the egg with 1 tablespoon water. In another bowl, combine almond flour, Parmesan, garlic powder, paprika, onion powder, salt, and pepper.

Coat the fries: Working in batches, dip zucchini sticks into the egg wash, letting excess drip off. Roll in the almond-Parmesan mixture, pressing gently so it adheres. Shake off loose crumbs.

Load the basket: Lightly spray the preheated air fryer basket. Arrange coated fries in a single layer without crowding. Spray the tops lightly with oil.

Air fry: Cook at 400°F (200°C) for 8–10 minutes, flipping halfway. They’re done when the coating is golden and crisp and the zucchini is tender but not mushy.

Repeat as needed: If you have more fries than fit in one batch, repeat with the remaining sticks, spraying the basket between batches.

Finish and serve: Sprinkle with a pinch of salt while hot. Add a squeeze of lemon if you like brightness. Serve with your favorite keto-friendly dip.