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These zucchini and corn fritters can be made quickly and easily in the air fryer. They are ideal as a nutritious snack or to pack in your lunchbox.
These fritters are incredibly adaptable. Serve them as a lean vegetarian main meal with sides like roasted radishes, stewed kale, tomato and cucumber salad, or with your favorite dip, such this nutritious yogurt ranch dressing.
Up to four days' worth of leftover zucchini and corn fritters can be kept in the refrigerator in an airtight container. For future snacks that are quick and simple, they can also be frozen. Before serving, reheat the leftover fritters in the oven or microwave.
Ingredients
- 270 g zucchini
- 2 eggs
- 170 g corn (thawed and drained)
- 50 g all-purpose flour
- 60 g grated cheese (cheddar or mozzarella)
Steps
Grate the zucchinis and combine them with the other ingredients in a mixing dish. Before adding the corn from the can or the frozen bag, first make sure it has thawed and then drain it. Mix the batter by stirring.
Set the air fryer's temperature to 200 C/ 390 F.
Put blobs of the zucchini-corn fritter mixture in the bottom of the air fryer using a spoon. I advise using air fryer parchment liners because it can become a little messy.
The fritters should be air fried for 8 to 10 minutes, or until golden brown on top. The fritters might need to be cooked in several batches.
Allow them to sit on a cooling rack for a short while to slightly cool. The insides of the fritters will better set as a result of this. Serve them at room temperature or when they are still just barely warm.