Courgette fritters are usually shallow-fried, but the air fryer crisps them with just a spray of oil. The secret to fritters that hold together is squeezing the courgette dry first. Here's how.
Key takeaways
Q: How do you make courgette fritters in an air fryer?
A: Squeeze grated courgette dry, mix with egg, flour and herbs, and air fry the patties at 190°C (375°F) for 10–12 minutes.
Q: Why squeeze the courgette?
A: Courgette is full of water — squeezing it dry stops the fritters going soggy.
The squeeze-dry trick
Grate the courgette, salt it lightly, and leave it 10 minutes, then squeeze out as much liquid as you can in a clean tea towel. This is the difference between crisp fritters and a wet, falling-apart mess. Then bind with egg and a little flour.
The recipe
Air Fryer Courgette Fritters
Ingredients
- 2 courgettes, grated
- 1 egg, 50g flour
- Feta, dill or mint (optional)
- Salt & pepper
Method
- Salt, rest and squeeze the courgette dry.
- Mix with egg, flour and herbs.
- Shape patties; spray with oil.
- Air fry at 190°C for 10–12 minutes, turning once.
Tips
- Squeeze the courgette dry — essential.
- Don't make them too thick.
- Feta and mint make them Greek-style.
Frequently asked questions
How do you make courgette fritters in an air fryer?
Squeeze grated courgette dry, mix with egg, flour and herbs, shape into patties, and air fry at 190°C for 10–12 minutes, turning once.
Why do you squeeze the courgette?
Courgette holds a lot of water, which makes fritters soggy and stops them holding together. Squeezing it dry is the key step.
Can you make them vegan?
Yes — use a flax egg or chickpea flour batter to bind instead of egg, and skip the feta.