Air Fryer Recipe
Courgette Bites
A delicious and easy-to-make courgette bites recipe, perfect for air frying.
Ingredients
- 2 large courgettes, sliced into discs
- 100g grated Parmesan cheese
- 100g breadcrumbs
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cooking spray or a light drizzle of olive oil
Method
- Preheat air fryer to 200°C (390°F).
- Set up three bowls: one with Parmesan, breadcrumbs, garlic powder, oregano, salt, and pepper; one with beaten eggs; one empty for flour.
- Slice courgettes into discs, dredge in flour, dip in egg, and coat with breadcrumb mixture.
- Arrange slices in air fryer basket in a single layer.
- Cook for 8-10 minutes until golden brown and crispy, shaking or turning halfway through.
- Remove and let rest on a rack before serving with a dip.
Why this works in an air fryer
Courgette releases water quickly, so thin discs and a dry crumb give steam somewhere to escape. The egg sets as glue, Parmesan adds salty browning proteins, and the air fryer’s fast convection dries the coating before the centre turns mushy. A little oil helps heat transfer and crisping.
Equipment notes
Assumes a 5–6 litre basket holding about half the slices in one layer. In a single-drawer air fryer, cook in batches and keep finished bites on a rack; in dual-zone models, split evenly between drawers and expect 1–2 minutes longer because each drawer has less airflow headroom.
Common pitfalls
- Coating slides off in pale sheets after cooking? The courgette surface was too wet or the flour stage was too heavy; pat discs dry, use only a thin dusting of plain flour, and shake off excess before egg.
- Golden top but soggy, pale underside at minute 8? The slices are too close or overlapping; leave gaps around each disc, turn individually rather than just shaking, and cook in another batch if needed.
- Parmesan freckles turn dark brown before the courgette softens? The discs are too thick or the fryer runs hot; aim for 8–10mm slices, drop to 190°C, and add 1–2 minutes.
- Watery puddle on the plate and limp crust after resting? They were stacked or rested on a flat plate; move straight to a wire rack so steam can escape underneath.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a craggier crust; it browns faster at the edges, so start checking 1 minute earlier.
- Swap Parmesan for Pecorino for a saltier, sharper coating; reduce added salt because the cheese carries more seasoning.
- Use gluten-free breadcrumbs or crushed cornflakes; they crisp well but need a slightly more even oil spray to prevent dry, chalky patches.
- Add smoked paprika or chilli flakes to the crumb; spices darken quickly in the air fryer, so avoid pushing the cook past deep golden.
Storage & reheating
Keep refrigerated for up to 2 days, then reheat in a single layer in the air fryer at 180°C for 3–5 minutes until the coating re-crisps.
Nutrition
Calories: 250
