Air-Fryer Zucchini Fritters with Tomato-Corn Relish Lunch Boxes

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 290 cal
• 14g protein
• 32g carbs
• 12g fat
• 6g fiber

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Ingredients

• 3 medium zucchini
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan
• 3 sliced green onions
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray
• 1.5 cups halved heirloom cherry tomatoes
• 1 cup fresh corn kernels
• 1/4 cup chopped fresh basil
• 1 tbsp lemon juice
• 1/2 cup plain Greek yogurt

Instructions

1. 1Grate the zucchini on the large holes of a box grater, then pile it into a clean kitchen towel and squeeze firmly over the sink until most liquid is removed; you want dry shreds so fritters crisp.
2. 2In a large bowl combine the squeezed zucchini, eggs, flour, Parmesan, sliced green onions, garlic powder, salt, and pepper; mix until a cohesive batter forms that holds when pressed.
3. 3Preheat the air fryer to 375°F for 3 minutes. Scoop heaping tablespoons of batter, flatten gently into 2.5-inch rounds, and arrange in a single layer in the basket; spray lightly with olive oil.
4. 4Air-fry 8 minutes, flip carefully, spray again, and cook another 6 to 8 minutes until deep golden and crisp on the edges. Repeat with remaining batter.
5. 5Meanwhile make the relish: toss halved cherry tomatoes, fresh corn, chopped basil, lemon juice, and salt in a bowl; let sit 10 minutes so juices mingle.
6. 6Portion three fritters into each lunch container alongside a scoop of tomato-corn relish and a dollop of Greek yogurt for dipping.
7. 7Let fritters cool completely before sealing containers so steam does not soften the crust.
8. 8These reheat well in a toaster oven or air fryer at 350°F for 4 minutes if you prefer them warm at midday.
9. 9Pack lemon wedges on the side for a bright finish right before eating.