Crispy Zucchini Fritters with Corn Relish & Yogurt

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 310 cal
• 17g protein
• 32g carbs
• 13g fat
• 5g fiber

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Ingredients

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

Instructions

1. 1Grate the zucchini on the large holes of a box grater, toss with salt in a colander, and let drain 10 minutes; then squeeze handfuls firmly in a clean kitchen towel until very dry.
2. 2In a mixing bowl combine the squeezed zucchini, eggs, flour, Parmesan, most of the green onions, garlic powder, remaining salt, and black pepper; stir just until a thick batter forms.
3. 3Preheat an air fryer to 375°F or a large nonstick skillet over medium heat with a light film of oil.
4. 4Scoop 1/4-cup portions of batter, flatten into 3-inch fritters, and cook in batches: air-fry 8 to 10 minutes flipping halfway until deep golden and crisp, or pan-fry 3 to 4 minutes per side until browned and cooked through.
5. 5While fritters cook, make the relish by combining the fresh corn kernels, diced cherry tomatoes, minced jalapeño, lime juice, cilantro, and remaining green onions in a bowl; season with salt.
6. 6Stir the Greek yogurt until smooth and spoon a generous swoosh onto each of four plates.
7. 7Stack three hot fritters on the yogurt on each plate.
8. 8Spoon the bright corn-tomato relish over and the fritters, then finish with a drizzle of hot honey.
9. 9Serve immediately while the fritters are still shatter-crisp; leftover fritters reheat well in a 350°F oven or air fryer for next-day lunches.