Air Fryer Zucchini Fritters
These little golden patties are crispy on the outside, tender on the inside, and packed with savory Parmesan flavor. The air fryer works its magic by circulating hot air around the fritters, giving you that satisfying crunch without the mess or extra calories of deep frying.
Equipment
- Air fryer (basket-style or oven-style) - Preheat to 375°F (190°C)
- Box grater
- Clean kitchen towel or cheesecloth - For squeezing zucchini dry
- Large mixing bowl
- Measuring cups and spoons
- Colander or fine-mesh strainer
- Spatula or spoon for mixing
- Cooking spray - Olive oil or avocado oil
- Plate lined with paper towels - For resting cooked fritters
Ingredients
- 2 medium zucchini - about 1 lb or 450g, grated
- 1 teaspoon salt - for drawing out moisture
- 1 large egg - lightly beaten
- ⅓ cup all-purpose flour - 40g
- ½ cup Parmesan cheese - 50g, grated
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 2 green onions - scallions, finely sliced
- Cooking spray - olive oil or avocado oil for spraying fritters
- Sour cream - for serving, optional
- Fresh chives - for garnish, optional
Instructions
- Grate zucchini using the large holes of a box grater into a colander, keeping the skin on.
- Sprinkle salt over the shredded zucchini, toss to coat, and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth until the zucchini feels relatively dry.
- In a large bowl, combine beaten egg, flour, Parmesan, baking powder, garlic powder, Italian seasoning, and pepper. Add the squeezed zucchini and green onions, mixing until evenly coated and a thick batter forms.
- Scoop about ¼ cup of the mixture and form into a round, flat patty, about ½ inch thick and 3 inches wide. Repeat with remaining mixture to make about 8 fritters.
- Preheat air fryer to 375°F (190°C) for 3-5 minutes. Lightly spray the basket with cooking spray.
- Place 4 fritters in a single layer in the basket, spray tops with oil, and air fry for 10 minutes. Flip carefully, spray the other side, and cook for 4-5 more minutes until deep golden brown and crispy.
- Remove from air fryer, place on paper towels, and repeat with remaining fritters. Serve hot with sour cream and fresh chives, if desired.
Notes
- Squeeze well: The drier your zucchini, the crispier your fritters. Even when you think it's dry enough, squeeze one more time.
- Don't overcrowd: Cook in batches with space between each fritter to ensure proper air circulation and even browning.
- Chill for firmer fritters: If your batter feels soft, chill the formed patties in the freezer for 10-15 minutes before cooking to help them hold together better.
- Flour adjustment: If the batter feels too wet or loose after mixing, add 1-2 extra tablespoons of flour to achieve a thick, moldable consistency.
- Variation - Feta & Dill: Replace Parmesan with crumbled feta and Italian seasoning with fresh dill for a Greek-inspired version.
- Variation - Spicy: Add ¼ teaspoon of cayenne pepper or a dash of hot sauce to the batter for a spicy kick.
- Gluten-free option: Substitute all-purpose flour with almond flour or a 1-to-1 gluten-free baking blend.
- Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes) and use a plant-based Parmesan alternative.
- Storage: Store cooked fritters in an airtight container in the refrigerator for 3-4 days. To reheat, air fry at 375°F (190°C) for 4-5 minutes until hot and crispy again.
- Freezing: Freeze cooked or uncooked patties in a single layer on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding 3-4 extra minutes to the cooking time.
- Dipping sauces: Serve with sour cream, tzatziki, ranch dressing, comeback sauce, aioli, or a simple Greek yogurt and lemon juice blend.
- Make ahead: Prepare the fritter mixture and form the patties up to 24 hours ahead. Keep covered in the refrigerator and cook just before serving.