Air Fryer Recipe
Crispy Air Fryer Courgette Fries
A delicious and easy-to-make courgette fries recipe, perfect for air frying.
Ingredients
- 2 medium-sized courgettes
- 1/2 cup of all-purpose flour
- 2 large eggs
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon of paprika
- Salt and pepper, to taste
- Non-stick cooking spray
Method
- Preheat the air fryer to 200°C (400°F).
- Wash and trim the courgettes, then slice them into thin strips.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
- Dip each courgette strip in flour, then eggs, and finally the breadcrumb mixture.
- Place the strips in the air fryer basket and spray with non-stick cooking spray.
- Cook for 8 to 10 minutes, flipping halfway, until golden brown and crispy.
Why this works in an air fryer
Courgette is mostly water, so the flour-egg-crumb sequence creates a dry adhesive layer that insulates the surface while hot air dehydrates the coating. Parmesan browns quickly through Maillard reactions, and the oil spray helps conduct heat across the crumbs so they crisp before the courgette turns limp.
Equipment notes
Assumes a 5–6 litre basket holding the fries in one loose layer; in a single-drawer air fryer, cook in batches and shake/turn carefully at halfway, while dual-zone models usually need the trays swapped or the inner sides checked, as the centre divider can slow browning by 1–3 minutes.
Common pitfalls
- Pale, dusty crumbs after 8 minutes? There is not enough surface fat; mist the fries lightly but evenly with spray and cook 1–2 minutes longer.
- Coating sliding off in sheets? The courgette was too wet or the flour layer was clumpy; pat the strips dry first and tap off excess flour before dipping in egg.
- Soft, steamed centres with patchy browning? The basket is overcrowded; leave gaps between fries and cook a second batch rather than stacking them.
- Burnt Parmesan speckles before the courgette is tender? The strips are too thin or the fryer runs hot; reduce to 190°C and check from minute 6.
Variations & substitutions
- Use panko instead of standard breadcrumbs for a rougher coating that crisps faster and may need checking a minute early.
- Swap Parmesan for finely grated mature Cheddar, but use a little less because it melts more readily and can spot-brown faster.
- Add chilli flakes or cayenne to the crumb mix for heat; they do not change timing but can darken the coating slightly.
- Use gluten-free plain flour and gluten-free breadcrumbs; the coating is a little more fragile, so turn with tongs rather than shaking hard.
Storage & reheating
Keep cooked courgette fries chilled for up to 2 days, then reheat in a single layer at 180°C for 3–5 minutes until the coating feels crisp again.
Nutrition
Calories: 250
