Air-Fryer Zucchini Corn Fritters with Lemon Herb Yogurt

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 2 (about 1 lb) medium zucchini
• 1 cup fresh corn kernels
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan
• 3, thinly sliced scallions
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray
• 3/4 cup plain Greek yogurt
• 1 Tbsp lemon juice
• 2 Tbsp chopped fresh dill or parsley
• 1 cup, halved cherry tomatoes

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Pile the shreds into a clean kitchen towel and wring hard over the sink until almost no liquid remains; this step is essential for crisp fritters.
2. 2In a large bowl, combine the squeezed zucchini, corn kernels, eggs, flour, Parmesan, most of the scallions, garlic powder, salt, and pepper. Mix 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. Scoop the batter into 12 equal mounds (about 2 tablespoons each) and gently flatten into 1/2-inch-thick patties.
4. 4Arrange fritters in a single layer without crowding (work in batches). Spray the tops lightly with olive oil. Air-fry until deep golden and crisp on the edges, 8 to 10 minutes, flipping halfway and spraying again.
5. 5While fritters cook, stir together the Greek yogurt, lemon juice, chopped herbs, remaining scallions, and salt until smooth and bright.
6. 6Transfer finished fritters to a wire rack so the bottoms stay crunchy. Repeat with remaining batter.
7. 7Serve three warm fritters per person with a generous dollop of the lemon herb yogurt and a side of halved cherry tomatoes for freshness.
8. 8These reheat beautifully in the air fryer at 350°F for 3 to 4 minutes, making them ideal Sunday-batch lunch packs for the school week.