Air-Fryer Zucchini Corn Fritters with Poached Eggs & Hot Honey

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 2 medium zucchini
• 1 cup fresh corn kernels
• 6 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 3 scallions
• 3/4 cup shredded sharp cheddar
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup hot honey
• 1 tbsp white vinegar
• as needed olive oil spray

Instructions

1. 1Grate the zucchini on the large holes of a box grater, then wrap it in a clean kitchen towel and squeeze firmly over the sink until most of the liquid is removed; you want dry shreds so the fritters crisp.
2. 2In a large bowl combine the squeezed zucchini, fresh corn kernels, thinly sliced scallions, shredded cheddar, flour, cornmeal, baking powder, salt, and pepper.
3. 3Crack two of the eggs into the bowl and mix until a thick, cohesive batter forms that holds together when scooped.
4. 4Preheat the air fryer to 375°F. Lightly spray the basket. Scoop heaping tablespoons of batter, flatten gently into small patties, and arrange in a single layer without crowding.
5. 5Air-fry for 8 minutes, flip carefully, spray the tops lightly, and cook another 5 to 7 minutes until deep golden and crisp on both sides. Repeat with remaining batter, keeping finished fritters warm in a low oven.
6. 6Meanwhile bring a saucepan of water to a gentle simmer and stir in the vinegar. Crack each remaining egg into a small cup, then slip them one at a time into the water.
7. 7Poach for 3 to 4 minutes until whites are set and yolks are still jammy; lift out with a slotted spoon onto a paper towel.
8. 8Stack three warm fritters on each plate, top with a poached egg, and finish with a generous zigzag of hot honey.
9. 9Season the egg with flaky salt and cracked pepper so the honey heat and corn sweetness pop.
10. 10Serve right away while the fritters are still crunchy and the egg yolk can run into the hot honey.