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

Air-frying gives vegetable fritters a shatter-crisp edge without a vat of oil, a modern twist on skillet classics. Sweet corn and zucchini meet soft eggs and a slick of hot honey for an easy, sunny breakfast plate.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 320 cal
• 16g protein
• 28g carbs
• 16g fat
• 4g fiber

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Ingredients

• 2 medium zucchini
• 1 cup fresh corn kernels
• 5 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced green onions
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray
• 3 tbsp hot honey
• 2 tbsp chopped fresh basil
• 1/4 cup crumbled feta cheese

Instructions

1. 1Trim the zucchini ends and grate them on the large holes of a box grater into a clean kitchen towel. Twist the towel tightly over the sink and squeeze out as much liquid as possible until the shreds feel dry; this keeps the fritters crisp instead of soggy.
2. 2Transfer the drained zucchini to a large mixing bowl. Add the fresh corn kernels, one beaten egg, flour, Parmesan, green onions, garlic powder, smoked paprika, salt, and black pepper. Stir until a thick, cohesive batter forms that holds together when pressed.
3. 3Preheat the air fryer to 375°F for 3 minutes. Lightly spray the basket with olive oil. Scoop heaping tablespoons of batter, gently flatten into 2½-inch rounds, and arrange in a single layer without overcrowding; work in batches if needed.
4. 4Air-fry the fritters for 8 to 10 minutes, flipping halfway, until the edges are deep golden and the centers feel set and lightly crisp when tapped. Transfer finished fritters to a warm plate and repeat with remaining batter, spraying lightly between batches.
5. 5While the last batch cooks, bring a shallow saucepan of water to a bare simmer over medium heat. Crack the remaining eggs one at a time into small cups, then gently slide each into the water. Poach for 3 to 4 minutes until the whites are opaque and the yolks still jiggle softly.
6. 6Lift the poached eggs with a slotted spoon onto a paper towel to drain briefly. Taste one fritter and adjust seasoning with a pinch more salt if needed.
7. 7Plate three warm fritters per serving. Top each stack with a soft poached egg, a drizzle of hot honey, a sprinkle of crumbled feta, and fresh basil. Serve immediately while the fritters are still crunchy and the egg yolk is runny for dipping.