Air-Fryer Zucchini Corn Fritters with Tomato Yogurt Dip

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 18g protein
• 32g carbs
• 13g fat
• 5g fiber

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Ingredients

• 2 medium zucchini
• 1.5 cups fresh corn kernels
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan
• 3 green onions
• 1 garlic clove
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray
• 1 cup plain Greek yogurt
• 1 large ripe tomato
• 2 tbsp fresh dill or basil
• 1 tbsp lemon juice
• 4 cups mixed salad greens

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Pile into a clean kitchen towel and squeeze firmly over the sink until almost no liquid remains; this keeps fritters crisp.
2. 2In a large bowl combine squeezed zucchini, corn kernels, beaten eggs, flour, Parmesan, thinly sliced green onions, minced garlic, smoked paprika, salt, and pepper. Mix until a thick batter forms.
3. 3Preheat air fryer to 375°F for 3 minutes. Lightly spray the basket. Scoop 1/4-cup portions of batter, flatten gently into 3-inch rounds, and arrange in a single layer without crowding.
4. 4Air-fry 8 minutes, flip carefully, spray tops lightly, and cook another 6 to 8 minutes until deep golden and edges are crunchy. Repeat with remaining batter.
5. 5Meanwhile finely dice the tomato and stir into Greek yogurt with chopped herbs, lemon juice, and salt for a cool dip.
6. 6Warm fritters briefly if needed. Plate three fritters per person beside mixed greens.
7. 7Spoon tomato yogurt dip into small ramekins or directly on the plate for dunking.
8. 8These reheat beautifully in the air fryer at 350°F for 3 minutes, making them ideal Sunday-batch lunches for the school week.
9. 9The garden-zucchini stealth move plus sweet corn keeps the fritters light yet satisfying for midday.