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Found out I was crowding the basket when my zucchini came out limp at a dinner in Denver
I made zucchini fries for friends at my place in Denver two weeks ago and they came out soggy and pale, which was embarrassing since I'd bragged about my air fryer. My buddy picked one up, bent it, and asked if I piled them in there. Turns out I was stacking them two layers deep and they were basically steaming each other instead of getting crisp. Next round I did one flat layer, about 8 pieces at a time, and they came out golden in 11 minutes at 400. Does anyone else have a rule of thumb for how full is too full, or do you just eyeball it?
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