Air Fryer Recipe
Courgette Fritters
Courgette fritters are a nutritious and delicious dish, perfect for air frying and complementing a balanced diet.
Ingredients
- 2 medium courgettes, grated
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 2 spring onions, finely chopped
- 50g feta cheese, crumbled
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh dill, chopped (optional)
- Olive oil spray
Method
- Grate the courgettes and place them in a colander. Sprinkle with salt and let sit for 10 minutes to draw out moisture.
- Squeeze out the liquid from the courgettes using a kitchen towel or cheesecloth.
- In a mixing bowl, combine the grated courgettes, flour, beaten egg, spring onions, feta cheese, black pepper, garlic powder, and dill if using. Mix well.
- Preheat the air fryer to 180°C (356°F) and lightly spray the basket with olive oil.
- Scoop tablespoonfuls of the mixture, flatten into patties, and place in the basket without overcrowding.
- Lightly spray the tops with olive oil and air fry for 8-10 minutes, flipping halfway, until golden brown and cooked through.
Why this works in an air fryer
Salting pulls water from the courgettes by osmosis, so the flour and egg can bind rather than steam. A thin, flattened patty gives the air fryer’s fast convection enough surface area to dry and brown the outside, while feta adds salt, fat and small browned edges without needing deep oil.
Equipment notes
Assumes a 5-6 litre basket holding about 5-6 small fritters in one layer; in a smaller drawer cook in batches, while dual-zone models often need the fritters placed towards the outer hot edges and may take 1-2 minutes longer if both drawers are running.
Common pitfalls
- Fritters spreading into soft puddles as soon as they hit the basket? The courgette was not squeezed firmly enough; wring it again until no more liquid drips, then add 1-2 teaspoons flour if the mix still looks loose.
- Pale, damp tops at minute 10? Too much steam is trapped from crowding or touching edges; leave clear gaps between patties and cook another 2-4 minutes, flipping once the underside is set.
- Fritters cracking or falling apart when flipped? They were turned before the egg-flour binder had set; wait until the edges look matte and golden, then use a thin spatula and flip gently.
- Outside browning fast while the centre tastes floury or wet? The patties are too thick; press to roughly 1cm thick and finish at 170°C for 3-4 minutes so the middle cooks through without over-browning.
Variations & substitutions
- Swap feta for grated halloumi for a firmer, saltier fritter; it browns more readily, so check 1-2 minutes earlier.
- Use gram flour instead of plain flour for a gluten-free option with a slightly nuttier flavour; let the mixture stand for 5 minutes so it hydrates before shaping.
- Add a small grated carrot in place of half a courgette for sweetness and colour; squeeze it with the courgette or the patties will soften.
- Replace dill with mint and a little lemon zest for a fresher flavour; zest browns quickly, so keep the oil spray light to avoid dark specks.
Storage & reheating
Keep cooled fritters in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 3-5 minutes until hot and re-crisped.
Nutrition
Calories: 250
