Air fryer parmesan crusted courgette fries

One way to up your 5-a-day…with no complaints

These air fryer parmesan crusted courgette fries are super simple, super speedy and pretty addictive. And that’s coming from a self-confessed potato lover. It takes a lot for me to willingly choose a courgette over a delicious beige carb, so that should tell you something.

Is this a trick?

Now before you roll your eyes, this isn’t one of those situations where someone tries to convince you cauliflower is “rice” and you’re expected to just love it and not miss a bit of basmati. We’re not pretending these are chips. They don’t taste like potatoes and I’m fully aware of that. But what you do get is a gorgeous golden crunch, salty parmesan, a little warmth from paprika and chilli flakes, and that satisfying crisp coating thanks to panko breadcrumbs. 

And let’s be honest, once they’re dunked into mayo, a cheeky bit of garlic aioli or that classic sweet chilli sauce, nobody’s questioning anything.

Why air fry?

The air fryer really is the best way here. Not only do these take just 8-10 minutes, but you can cook small batches without heating the whole oven. Ideal if you’re cooking for one or just fancy a quick side or snack. You also need far less oil to get that golden finish, which means less faff, less greasiness and less using oil that is now ridiculously expensive. Oh cost of living crisis. 

For maximum crunch, I coat the courgette sticks in a mixture of panko breadcrumbs, finely grated parmesan, paprika, chilli flakes, mixed herbs, garlic granules, a drizzle of oil and a touch of salt and pepper. Panko is one of those cupboard heroes that instantly elevates anything it touches. Same goes for parmesan to be fair because when can you ever have too much?

One important thing: don’t overcrowd the air fryer drawer. If they’re piled up, they’ll steam instead of crisp and you’ll lose that lovely crunch. Cook in batches if needed, I did this recipe is two batches but obviously it’ll depend on the size of your air fryer.

FAQs

How do I stop courgette fries going soggy?

Courgettes naturally hold a lot of water. For extra crispiness, lightly salt the sticks and leave them for 10-15 minutes before coating, then pat dry with kitchen paper. And always avoid overcrowding the basket. I’ve said it once and I’ll say it again! 

Can I make them gluten-free?

You can! Just swap the panko for gluten-free breadcrumbs. 

What dips work best?

Garlic mayo, sweet chilli, hot honey (I like to simply add chilli flakes to runny honey) or even a bit of ketchup. Or all of the above. I won’t judge.

Are they good reheated?

They’re best fresh, but you can reheat in the air fryer for 2–3 minutes to bring back some crispness.