Air-Fryer Zucchini Fritters with Corn-Tomato Relish

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 3 (about 1.5 lb) medium zucchini
• 2 large eggs
• 3/4 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 cups fresh corn kernels
• 1.5 cups, diced heirloom cherry tomatoes
• 1/4 cup finely diced red onion
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• as needed olive oil spray
• 1/2 cup plain Greek yogurt

Instructions

1. 1Grate the zucchini on the large holes of a box grater, toss with one teaspoon of the salt, and let it sit in a colander for ten minutes; then squeeze handfuls firmly over the sink until almost no liquid remains.
2. 2In a mixing bowl whisk the eggs, then stir in the squeezed zucchini, panko, Parmesan, garlic powder, remaining salt, and black pepper until a cohesive batter forms.
3. 3Preheat the air fryer to 375°F for three minutes; scoop two-tablespoon portions of batter, flatten into thin patties, and arrange in a single layer in the basket, spraying lightly with olive oil.
4. 4Air-fry the fritters for eight minutes, flip carefully, spray again, and cook another six to seven minutes until both sides are deep golden and crisp at the edges.
5. 5While the fritters cook, stir together the corn kernels, diced tomatoes, red onion, lime juice, cilantro, and salt in a small bowl to make a bright relish.
6. 6Transfer finished fritters to a wire rack so they stay crunchy; repeat with any remaining batter.
7. 7Pack three fritters per container alongside a generous scoop of the corn-tomato relish and a dollop of Greek yogurt for dipping.
8. 8These reheat beautifully in a toaster oven or air fryer at 350°F for four minutes, making them ideal Sunday-batch lunches for the school week.