Marrow has a reputation for being watery and bland — but salted and roasted in the air fryer it turns golden, tender and savoury. A glut-buster for late summer. Here's how.
Key takeaways
Q: How long does marrow take in an air fryer?
A: Air fry marrow at 190°C (375°F) for 12–15 minutes, until golden and tender.
Q: How do you stop it going watery?
A: Salt the slices for 10 minutes and pat dry before cooking.
The no-soggy trick
Marrow is mostly water, so the secret is to draw some out first. Slice or cube it, salt lightly, leave 10 minutes, then pat dry. This concentrates the flavour and lets the air fryer crisp the edges instead of steaming it soft.
The recipe
Air Fryer Marrow
Ingredients
- 1 marrow, in slices or cubes
- 1 tbsp oil
- Garlic, herbs, parmesan
- Salt & pepper
Method
- Salt the marrow 10 min; pat dry.
- Toss with oil and seasoning.
- Air fry at 190°C for 12–15 minutes.
- Finish with parmesan if you like.
Tips
- Salt and pat dry to stop it going watery.
- Scoop large seeds from older marrows.
- Parmesan or herbs lift its mild flavour.
Frequently asked questions
How long does marrow take in an air fryer?
About 12–15 minutes at 190°C, until golden and tender. Salt and pat it dry first so it roasts rather than steams.
How do you stop marrow going watery?
Salt the slices or cubes for 10 minutes, then pat them dry before cooking — this draws out water so the air fryer can crisp the edges.
Do you peel marrow?
Young marrow can be cooked with the skin on; older, tougher ones are better peeled, and scoop out any large seeds.