Air-Fryer Zucchini Corn Fritters with Tomato Yogurt Dip

Serves 4 · 20 min prep · 25 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 green onions, thinly sliced
• 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
• 1 cup cherry tomatoes, finely diced
• 2 Tbsp fresh dill or basil, chopped
• 2 Tbsp hot honey

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Pile the shreds into a clean kitchen towel, twist tightly, and squeeze hard over the sink until almost no liquid remains; this step is essential for crisp fritters.
2. 2Transfer the dry zucchini to a large bowl. Stir in corn kernels, eggs, flour, Parmesan, green onions, garlic powder, salt, and pepper until a thick, cohesive batter forms. Let the batter rest 5 minutes so the flour hydrates.
3. 3Preheat the air fryer to 375°F for 3 minutes. Lightly mist the basket with olive oil spray.
4. 4Scoop heaping tablespoons of batter into the basket, flattening each gently into a 2½-inch patty; work in batches so fritters do not touch. Spray the tops lightly with oil.
5. 5Air-fry until the undersides are deep golden and edges look set, 6 to 7 minutes. Flip carefully with a spatula, spray again, and cook until both sides are crisp and the centers feel firm, 5 to 6 minutes more.
6. 6While fritters cook, stir Greek yogurt with lemon juice, salt, and chopped herbs until smooth. Fold in the diced cherry tomatoes for a fresh, chunky dip.
7. 7Transfer finished fritters to a wire rack so steam escapes and bottoms stay crunchy; keep warm in a 200°F oven if cooking multiple batches.
8. 8Plate three fritters per person with a generous spoonful of tomato yogurt dip. Drizzle hot honey over the fritters just before serving for sweet heat and crunch contrast. These reheat well in the air fryer for packed lunches.