Recipe: Courgette Fries| DT Browns

Swap out the standard potato for something lighter and more vibrant with these Crispy Parmesan Courgette Fries.

These air-fried treats are the perfect golden snack - impossibly crunchy on the outside and tender in the middle, especially when served with a cool ranch dip.

We used All Green Bush courgettes for this recipe, a fantastic variety from the DT Brown collection.

This reliable plant produces a heavy crop of dark green, succulent fruits that hold their shape perfectly when sliced into fries.

Best sown from April to June, they are a garden staple for a reason, though any fresh courgette from your patch will deliver that delicious crunch.

Check out our courgette seeds here.

Ingredients:

2 medium courgettes (cut into batons 1/2 inch thick, 3" long)

1/2 cup all purpose flour

3 eggs whisked with salt and pepper

1/2 cup of panko breadcrumbs

1/2 cup Italian breadcrumbs

1/4 cup parmesan cheese

1 tbsp extra virgin olive oil

Kosher salt and black pepper to taste

Method

1. Prepare the Zucchini
Cut: Slice the zucchini into uniform sticks (roughly 3 inches long and 1/2 inch thick).
Pro Tip: For extra crispiness, sprinkle the cut zucchini with a little salt and let them "sweat" for 10 minutes, then pat them completely dry with a paper towel before breading.

2. Set Up the Breading Station
Prepare three shallow bowls:
Bowl 1: The all-purpose flour.
Bowl 2: The whisked eggs seasoned with salt and pepper.
Bowl 3: Combine the Panko, Italian breadcrumbs, Parmesan cheese, and 1 tablespoon of olive oil. Mix well.

3. Bread the Fries
Dredge: Take each zucchini stick and coat it first in the flour (shake off excess), then dip it into the egg, and finally roll it in the breadcrumb/Parmesan mixture, pressing firmly so the coating sticks.

4. Air Fry
Preheat: Set your air fryer to 400°F (200°C).
Arrange: Place the fries in the basket in a single layer. Do not overcrowd; work in batches if necessary to ensure the air can circulate.
Cook: Air fry for 8–10 minutes until golden brown and crispy.
Finish: Season with a final pinch of kosher salt while they are still warm.