Air-Fryer Zucchini Fritters with Tomato-Corn Relish

Serves 4 · 25 min prep · 20 min cook

Ingredients

• 3 (about 1.5 lb) medium zucchini
• 1.5 tsp kosher salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 3 sliced green onions
• as needed olive oil spray
• 1.5 cups fresh corn kernels
• 2 medium diced heirloom tomatoes
• 2 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 3/4 cup plain Greek yogurt
• 2 Tbsp hot honey

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Toss with a teaspoon of salt in a colander and let drain 10 minutes, then wring hard in a clean kitchen towel until very dry—no excess moisture or the fritters will steam.
2. 2In a mixing bowl whisk the eggs, then stir in the squeezed zucchini, flour, Parmesan, garlic powder, remaining salt, pepper, and most of the green onions until a thick batter forms.
3. 3Preheat the air fryer to 375°F for 3 minutes. Scoop 1/4-cup mounds of batter onto the basket (work in batches), flatten gently into 3-inch rounds, and mist generously with olive oil spray.
4. 4Air-fry 8 minutes, flip carefully, mist again, and cook 5–6 minutes more until deep golden and crisp on both sides. Keep finished fritters warm on a rack in a 200°F oven.
5. 5Meanwhile make the relish: stir together the corn kernels, diced tomatoes, lime juice, cilantro, and remaining green onions with salt. Let sit so flavors marry.
6. 6Stir the Greek yogurt with a spoonful of the lime juice from the relish bowl until smooth and tangy; season lightly.
7. 7Plate three fritters per person. Dollop yogurt alongside or on top, pile the tomato-corn relish over the fritters, and finish with a drizzle of hot honey.
8. 8Serve immediately while the fritters are shatter-crisp; extra fritters reheat beautifully in the air fryer at 350°F for 3 minutes the next day.