AIr Fryer zucchini fritters are the best way to use excess zucchini this summer. Flavored with fresh summer corn on the cob, basil and zucchini, these make a delicious vegetarian snack, appetizer or main course.
1medium zucchini250 g or ½ pound
½teaspoonDiamond Crystal Kosher saltplus more to taste
Trim ends from zucchini, discard ends. Grate the zucchini using the large holes on a box grater. Place grated zucchini in a fine mesh strainer over another bowl. Add ½ teaspoon kosher salt to zucchini, mix well and allow to sit for 10-15 minutes.
While zucchini is draining, add corn, miso, egg, chopped basil and parm together in a large mixing bowl. Set aside.
After 10-15 minutes, wring out liquid from zucchini until it’s as dry as you can get using either your hands or a clean kitchen towel. Add the zucchini to the large mixing bowl with the other ingredients and mix well.
Sprinkle flour and baking powder over the vegetable mixture and mix well until it forms a thick batter.
Preheat the air fryer to 400F.
Fold 2 pieces of tin foil so they are the same size and 1 will fit on the bottom of your air fryer basket. Lightly spray or oil tin foil to avoid sticking. Using a small scoop or spoon, take about 25-30 g of batter and place on tin foil in a single layer but making sure they don’t touch.
Place tin foil in the air fryer with fritters and cook for 4-5 minutes until golden brown and firmly set. Remove from the air fryer and allow to cool for 2-3 minutes before removing.
Using your second folded piece of tin foil, continue cooking batches until you finish using the batter, making sure that each batch is cooked in a single layer. This recipe makes about 15-16 fritters depending on how big you make them.