Crispy Air-Fryer Italian Frittole (Zucchini & Cheese)

Frittole are small fried savoury bites that appear under different names across Italy — frittelle, sfingi, polpette di zucchine — all sharing the same basic structure: a vegetable, often zucchini, mixed with eggs, breadcrumbs, herbs, and grated cheese, shaped into small balls or patties, fried until golden.

This version uses grated zucchini (squeezed dry, of course), grated parmesan, breadcrumbs, basil, mint, and a beaten egg to bind. Shape small patties about the diameter of a 50p coin, air-fry at 200°C for 12 minutes. They come out crisp on the outside, soft and herbaceous inside.

Serve with tomato chutney for the Sicilian-pub aesthetic, or with a yogurt-mint dip for a Greek-leaning twist. They're equally good warm or at room temperature, which makes them excellent picnic and party food.

The photo shows them piled on a grey ceramic plate with a small bowl of tomato chutney: small golden-green flecked patties (the zucchini shreds visible through the surface), the chutney bright red against the pale plate.