Air Fryer Zucchini Fritters
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.
Servings: 16 Fritters
Ingredients
- 1 medium zucchini 250 g or ½ pound
- ½ teaspoon Diamond Crystal Kosher salt plus more to taste
- ½ cup corn 90 g or kernels from 1 cob
- 3 tablespoons white miso 75 g
- 1 large egg
- 2 tablespoons chopped basil 10 g
- ½ cup grated parmesan 30 g
- ¾ cup all purpose flour 100 g
- 2 teaspoon baking powder 10 g
- Sriracha mayo for dipping optional
Instructions
- 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.
- Serve with your favorite dipping sauce.
Notes
- This recipe was tested using Diamond Crystal Kosher salt, if you’re using table salt or Morton’s kosher salt use half the amount the recipe calls for.
- It is important to mix all ingredients except flour and baking powder first to make sure the batter combines properly.
- If you’re not sure of the seasoning level, always make 1 test fritter to check.
- Allow fritters to cool for 2-3 minute before trying to remove from foil or they may stick.
- Tin foil or parchment paper will work here to reduce sticking. Leave room for air flow.
- I cook 4 at a time and do 4 batches.
- If your fritters are larger, they may take longer to cook. Larger fritters may need to be flipped and cooked a few minutes on the other side.
- Store in the fridge for up to 3 days in an airtight container.