Prepare the Courgettes: Wash and dry the courgettes. Trim off the ends, then cut each one in half crosswise. Cut each half into quarters lengthwise to create chunky, fry-like spears, about 1cm thick. Place them in a colander and toss with the 1 teaspoon of salt. Let them sit for 15 minutes. You'll see small beads of moisture appear on the surface—this is the salt drawing out excess water, which is the secret to a non-soggy fry.

Dry Thoroughly: After 15 minutes, rinse the courgette spears quickly under cold water to remove the surface salt. Lay them out on a clean tea towel or a double layer of kitchen paper. Pat them completely dry. They should feel tacky, not wet. This step is crucial; any remaining moisture will steam the coating off in the air fryer.

Set Up Your Breading Station: In a shallow bowl, whisk together the almond flour, grated Parmesan, garlic powder, oregano, smoked paprika, and black pepper. In a separate shallow bowl, whisk the eggs with the tablespoon of water until they are a uniform, pale yellow colour and slightly frothy on top.

First Coat: Working with a handful of spears at a time, dip them first into the egg wash. Let any excess drip off for a second before moving them to the almond flour mixture. Toss them gently with your fingers until every side is coated in the dry mix. You should hear a soft, dry rustle as they tumble.

Second Dip and Coat: For the crispiest result, take the flour-coated spears and dip them back into the egg wash for a second time. Let the excess drip off again. Return them to the almond flour mixture for a final, generous coating. Press the breading gently onto the spears. They should look thickly and unevenly coated, like little golden pebbles.

Preheat and Arrange: Preheat your air fryer to 200°C (400°F) for 3 minutes. Lightly spray the air fryer basket with olive oil. Arrange the coated zucchini spears in a single layer in the basket, ensuring they are not touching. You will likely need to cook them in two batches. Leaving space allows the hot air to circulate and crisp every surface.

First Cook: Spray the tops of the spears generously with olive oil. Air fry at 200°C (400°F) for 6 minutes. The kitchen will start to smell wonderfully of toasted Parmesan and warm spices.

Flip and Finish: Open the air fryer and, using tongs, carefully flip each spear. They should be a light golden brown on the bottom. Spray the tops again with oil. Air fry for another 6-8 minutes, until the fries are a deep, rich golden brown and feel firm and crisp to the touch. They will make a satisfying, hollow sound when you tap them with the tongs.

Rest and Serve: Transfer the cooked zucchini fries to a wire cooling rack set over a baking tray. This prevents steam from collecting underneath and softening the crust. Let them rest for 2-3 minutes before serving. Sprinkle with a tiny pinch of sea salt while they are still hot.