Crispy Air-Fryer Zucchini Fritters with Fresh Corn Relish

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 295 cal
• 15g protein
• 32g carbs
• 13g fat
• 6g fiber

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Ingredients

• 3 medium zucchini
• 1 1/2 cups fresh corn kernels
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan
• 4, sliced green onions
• 1 tsp garlic powder
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray
• 1 cup diced cherry tomatoes
• 1 lime
• 1/4 cup chopped fresh cilantro
• 1/2 cup plain Greek yogurt

Instructions

1. 1Grate the zucchini on the large holes of a box grater. Pile it into a clean kitchen towel and squeeze firmly over the sink until almost no liquid remains; this step is essential for crisp fritters.
2. 2In a large bowl, combine the squeezed zucchini, half the corn kernels, eggs, flour, Parmesan, most of the green onions, garlic powder, salt, and pepper. Mix until a thick, cohesive batter forms.
3. 3Preheat the air fryer to 375°F for 3 minutes. Line the basket with a light mist of olive oil spray.
4. 4Scoop 1/4-cup portions of batter into the basket, flattening each into a 1/2-inch-thick patty. Spray the tops lightly. Work in batches so fritters do not touch.
5. 5Air-fry for 8 minutes, flip carefully with a spatula, spray again, and cook 6 to 8 minutes more until deep golden and crisp on both sides. Keep finished fritters warm in a 200°F oven.
6. 6Meanwhile, make the relish: stir remaining raw corn with diced cherry tomatoes, leftover green onions, cilantro, lime juice, and salt. Let it sit so flavors brighten.
7. 7Stir a spoonful of the relish liquid into the Greek yogurt for a quick cool dollop, or serve yogurt plain on the side.
8. 8Plate three fritters per person, top with a generous spoon of corn-tomato relish and a dollop of yogurt. Pack fritters and relish separately for desk lunches so the crust stays shatter-crisp.