Crispy Air-Fryer Zucchini Fritters with Tomato-Corn Relish

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 290 cal
• 14g protein
• 28g carbs
• 14g fat
• 4g fiber

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Ingredients

• 3 medium zucchini
• 1.5 tsp kosher salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 cup fresh corn kernels
• 1 cup halved cherry tomatoes
• 1/4 cup finely diced red onion
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 cup plain Greek yogurt
• as needed cooking spray

Instructions

1. 1Grate the zucchini on the large holes of a box grater into a colander. Toss with one teaspoon of the salt and let drain over the sink for 10 minutes, then squeeze handfuls firmly in a clean kitchen towel until very dry.
2. 2In a mixing bowl whisk the eggs, then stir in the drained zucchini, flour, Parmesan, garlic powder, remaining salt, and black pepper until a thick batter forms.
3. 3Preheat the air fryer to 375°F. Lightly mist the basket with cooking spray. Scoop heaping tablespoons of batter, flatten gently into 3-inch fritters, and arrange in a single layer without crowding.
4. 4Air-fry for 8 minutes, flip carefully, mist again, and cook 5–6 minutes more until deep golden and crisp on both sides. Repeat with remaining batter, keeping finished fritters warm in a 200°F oven.
5. 5Meanwhile make the relish: in a small bowl combine the corn, halved cherry tomatoes, red onion, lime juice, olive oil, cilantro, and salt. Toss and let sit so juices mingle.
6. 6Stir the Greek yogurt with a squeeze of lime and salt until smooth for a quick dipping sauce.
7. 7Plate three hot fritters per person, spoon the bright tomato-corn relish over and them, and add a dollop of the yogurt sauce.
8. 8Serve immediately while the fritters stay crunchy; leftover fritters reheat beautifully in the air fryer for next-day lunch boxes.