Prep the baby marrow: Rinse and dry. Trim ends and cut into fry-shaped batons about 1 cm thick. Keep pieces close in size so they cook evenly.

Salt and rest: Toss the batons with 1 teaspoon salt and spread on a towel-lined tray. Rest for 10–15 minutes to draw out moisture.

Pat dry thoroughly: Use a clean towel to press away excess water. This step is key for crispness.

Set up coating stations: In one bowl, whisk eggs and milk. In another, mix breadcrumbs, Parmesan, garlic powder, paprika, and black pepper.

Coat the fries: Dip each baton into the egg, let excess drip, then roll in the breadcrumb mixture to coat. Press lightly so it adheres.

Oil lightly: Drizzle or spray the coated fries with olive oil. A thin, even coating helps them brown and crisp.

Preheat the air fryer: Heat to 200°C (390°F) for 3–5 minutes.

Arrange in a single layer: Place fries in the basket with space between them. Don’t stack or crowd. Work in batches if needed.

Air fry until golden: Cook for 8–10 minutes, flipping halfway. They’re done when crisp and lightly browned, with tender centers.

Season and serve: Sprinkle with a pinch of salt, add a squeeze of lemon, and finish with parsley if you like. Serve hot with your favorite dip.