Air-Fryer Zucchini Fritters with Tomato-Corn Relish

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 310 cal
• 16g protein
• 28g carbs
• 15g fat
• 5g fiber

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Ingredients

• 3 (about 1.5 lb) medium zucchini
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan
• 3, sliced green onions
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray
• 1.5 cups fresh corn kernels
• 2, diced roma tomatoes
• 1 small, minced jalapeño
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 3/4 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 and the shreds feel dry.
2. 2In a large bowl combine the squeezed zucchini with the eggs, flour, Parmesan, sliced green onions, garlic powder, salt, and pepper until a cohesive batter forms.
3. 3Preheat the air fryer to 375°F for 3 minutes and lightly mist the basket with olive oil spray so the fritters release cleanly.
4. 4Scoop heaping tablespoons of batter into the basket, flattening each gently into a round half an inch thick and leaving space between them; work in batches if needed.
5. 5Air-fry until the bottoms are deep golden and the edges look crisp, about 8 minutes, then flip carefully and cook another 5 to 6 minutes until both sides are browned and firm.
6. 6While the fritters cook, stir together the fresh corn kernels, diced tomatoes, minced jalapeño, lime juice, cilantro, and salt to make a bright relish.
7. 7Transfer finished fritters to a wire rack so steam escapes and they stay crunchy rather than steaming soft.
8. 8Dollop Greek yogurt onto each plate or meal-prep container as a cool base, arrange three fritters on top, and spoon the tomato-corn relish generously over everything.
9. 9Serve warm or at room temperature; the fritters reheat well in a toaster oven or air fryer for next-day lunch packs.