Crispy Air-Fryer Zucchini Fritters with Corn-Tomato Relish

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 310 cal
• 15g protein
• 28g carbs
• 16g fat
• 4.6g fiber

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Ingredients

• 3 (about 1.5 lb) medium zucchini
• 1 cup fresh corn kernels
• 1 cup halved cherry tomatoes
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan
• 3, thinly sliced green onions
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray
• 1/2 cup plain Greek yogurt
• 1 Tbsp fresh lemon juice
• 2 Tbsp chopped fresh dill

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Pile it into a clean kitchen towel and wring hard over the sink until almost no liquid remains; this step is essential for crisp fritters.
2. 2In a large bowl combine the squeezed zucchini, eggs, flour, Parmesan, most of the green onions, garlic powder, salt, and the black pepper. Mix until a cohesive batter forms.
3. 3Preheat the air fryer to 375°F for 3 minutes. Scoop the batter into 12 equal mounds, flatten each into a ½-inch-thick patty, and mist both sides generously with olive oil spray.
4. 4Air-fry the fritters in a single layer (work in batches) until deep golden and crisp on the edges, 8 to 10 minutes, flipping and re-spraying halfway through.
5. 5While the fritters cook, make the relish: toss the corn kernels, halved cherry tomatoes, remaining green onions, salt, and a splash of lemon juice in a small bowl.
6. 6Stir the Greek yogurt with the remaining lemon juice, chopped dill, and salt until smooth; this is the cool dipping sauce.
7. 7Transfer the hot fritters to a wire rack so they stay crisp. Serve three per plate topped with a spoonful of corn-tomato relish and a dollop of dill yogurt.
8. 8Pack leftover fritters and toppings separately for lunch boxes; re-crisp the fritters in a toaster oven or air fryer for 3 minutes before eating.