I love turning grated zucchini, Parmesan and panko into quick air fryer fritters. With an egg, a touch of flour and baking powder plus green onions, garlic and parsley, they come together fast. I serve them with lemon and a simple Greek yogurt dill dip. Zucchini Recipes For Air Fryer.

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I love how zucchini fritters become something a little fancy in the air fryer, crisp edges and tender centers that always surprise me. This uses 2 medium zucchini grated and squeezed really dry, a teaspoon kosher salt for seasoning, a lightly beaten large egg, about 1/3 cup all purpose flour, 1/4 cup grated Parmesan and a few tablespoons of panko for extra crunch.

With sliced green onions, minced garlic, chopped parsley and a quarter teaspoon black pepper, finished with an olive oil spray and lemon wedges for serving. Think Zucchini Snacks Air Fryer meets Gourmet Air Fryer Recipes, its addicting.

Why I Like this Recipe

– I love how fast it comes together, even when I’m running late it still tastes homemade.
– I like that the outside gets nice and crispy while the inside stays soft, it gives a great texture contrast.
– I enjoy serving it with a simple tangy dip, makes every bite brighter and people always ask for more.
– I appreciate that it’s a crowd pleaser, perfect for snacks, lunches or feeding picky eaters without much fuss.

Ingredients

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Zucchini: low calorie, good fiber and vitamin C, keeps fritters moist not sweet.
Egg: binds, adds protein and richness, helps crisp edges when air fried.
Flour: gives structure, adds carbs so batter holds together, can make heavy if too much.
Parmesan: salty umami, adds protein and sharp flavor, helps golden brown color.
Panko breadcrumbs: extra crunch, mostly carbs, makes exterior crisp without getting soggy.
Olive oil: small amount adds healthy fats and browning, spray keeps pan less oily.
Greek yogurt dip: tangy, adds protein, cuts richness, makes fritters bright and slightly sour.

Ingredient Quantities

Zucchini 2 medium (about 1 lb), grated and squeezed really dry

Kosher salt 1 tsp (for salting the zucchini while you prep)

Large egg 1, lightly beaten

All purpose flour 1/3 cup (use up to 1/2 cup if batter is too wet)

Grated Parmesan 1/4 cup, packed

Panko breadcrumbs 3 tbsp (optional but great for crisp)

Baking powder 1/2 tsp

Green onions 2, thinly sliced (or 1/4 cup)

Garlic 1 clove, minced or 1/4 tsp garlic powder

Fresh parsley 2 tbsp, chopped (or dill if you like)

Black pepper 1/4 tsp

Olive oil spray or about 1 tbsp olive oil for brushing the fritters

Lemon wedges for serving, optional but recommended

For quick dip (optional): Greek yogurt 1/2 cup, lemon juice 1 tsp, 1 tsp chopped dill or chives, pinch salt and pepper

How to Make this

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1. Salt the grated zucchini: put grated zucchini in a bowl, sprinkle 1 tsp kosher salt, toss and let sit 10 minutes so it leaks water; then pack it into a clean dish towel or several layers of paper towel and squeeze really dry, you want almost no water left.

2. Mix the batter: in a bowl whisk the lightly beaten egg, 1/3 cup flour (add up to 1/2 cup if batter seems too wet), 1/4 cup grated Parmesan, 3 tbsp panko if using, 1/2 tsp baking powder, 2 sliced green onions, 1 clove minced garlic or 1/4 tsp garlic powder, 2 tbsp chopped parsley, and 1/4 tsp black pepper; fold in the squeezed zucchini and taste a little to check seasoning, adjust salt if needed.

3. Rest briefly: let the mixture sit 3 to 5 minutes so the flour hydrates and the panko soaks a bit, it helps bind better when cooking.

4. Preheat and prep air fryer: preheat air fryer to 375 F for 3 minutes, brush or spray the basket lightly with olive oil so fritters do not stick.

5. Shape fritters: scoop about 2 tablespoons to 1/4 cup of batter and form into loose patties with slightly flattened tops, press them together so they hold but dont compress too much or they get dense; if first fritter falls apart add a little more flour.

6. Oil the tops: lightly spray or brush each side of the patties with olive oil so they crisp up in the air fryer.

7. Air fry in batches: place fritters in a single layer with space between them, fry at 375 F for 4 to 5 minutes, flip, then cook another 3 to 5 minutes until golden and crisp and cooked through; cooking time depends on size and your machine, so check the first batch.

8. Dont overcrowd: cook in batches rather than stacking, you want air to circulate for even crisping; if you have leftover batter keep warm in a low oven or cook straight away.

9. Make quick dip and serve: mix 1/2 cup Greek yogurt, 1 tsp lemon juice, 1 tsp chopped dill or chives, pinch of salt and pepper; serve fritters hot with lemon wedges and the yogurt dip, squeeze lemon over for brightness.

Equipment Needed

1. Box grater (large holes) for zucchini and Parmesan
2. Large mixing bowl for salting the zucchini and mixing the batter
3. Clean dish towel or several layers of paper towels to squeeze the zucchini really dry
4. Measuring cups and spoons
5. Whisk and rubber spatula or wooden spoon
6. Tablespoon measure or small cookie scoop to portion fritters
7. Air fryer with basket
8. Olive oil mister or silicone basting brush plus a small bowl for oil
9. Cutting board and a sharp knife for green onions and herbs, plus a thin spatula or tongs for flipping

FAQ

Q: How do I keep the fritters from turning soggy? A: Salt the grated zucchini and let it sit 8 to 10 minutes, then squeeze it really dry in a clean towel or paper towels. Use the recommended 1/3 cup flour and add up to 1/2 cup if the batter feels wet, mix in panko for extra crunch, and dont overcrowd the air fryer so steam can escape.

Q: What temp and time for the air fryer? A: Preheat 3 minutes, then cook at 375°F for about 10 to 12 minutes, flipping once around halfway. Spray or brush lightly with oil before cooking, and adjust 2 to 3 minutes up or down if your fritters are bigger or smaller.

Q: Mine fell apart, what went wrong? A: Most likely too much moisture or not enough binder. Squeeze the zucchini better, add a little more flour or another egg, chill the batter 10 minutes so it firms up, and press the patties tight before cooking.

Q: Can I make these gluten free or egg free? A: Yes for GF swap in a gluten free flour or almond flour and use GF panko or skip panko. For egg free try a flax egg (1 tbsp flax + 3 tbsp water) but expect a slightly softer texture, you may need a bit more flour or cornstarch for binding.

Q: How do I store and reheat leftovers? A: Keep in the fridge up to 3 days, or freeze cooked fritters up to 1 month (flash freeze on a tray then bag). Reheat in the air fryer 3 to 4 minutes at 350°F for best crispness, or bake 8 to 10 minutes.

Q: What dips or swaps work best? A: The quick Greek yogurt dip in the ingredient list is great, or just squeeze lemon over the warm fritters. You can swap Parmesan for cheddar or nutritional yeast, add corn or carrot to the mix, just watch moisture and season accordingly.

How To Make Fritters In Your Air Fryer Recipe Substitutions and Variations

Zucchini: swap with yellow squash, shredded potato (russet or Yukon) just squeeze really dry, or grated carrot for a sweeter, colorful fritter but taste and salt may need adjusting.
All purpose flour: use chickpea flour for a savory bind and extra protein, a gluten free 1 to 1 baking flour cup for cup, or fine cornmeal/polenta for texture though you may need a touch less liquid.
Grated Parmesan: try Pecorino Romano or Asiago for a sharper salty hit, crumbled feta for tangy flavor just cut back on added salt, or nutritional yeast if you want a dairy free, cheesy note.
Large egg: make a flax egg (1 tablespoon ground flax plus 3 tablespoons water, let sit until gelled), use 1/4 cup Greek yogurt for extra creaminess, or 3 tablespoons aquafaba (chickpea liquid) for a vegan binder.

Pro Tips

1. Get the zucchini as dry as you can, seriously. Squeeze it in a clean towel until almost no water comes out, otherwise the fritters wont crisp up and will be soggy inside.

2. If the batter seems loose add flour a tablespoon at a time, dont dump it all in. Let the mix sit a few minutes so the flour and crumbs absorb moisture, that makes shaping easier and helps them hold without getting dense.

3. Give each patty room to breathe when you cook them, overcrowding makes them limp. Light oil on both sides helps browning, and check the first batch so you can tweak oil or heat for your machine.

4. Keep finished fritters on a wire rack so steam can escape, covering them will make them soft fast. To revive leftovers reheat briefly in the air fryer or toaster oven to bring back the crisp.