I made zucchini into impossibly crispy, golden fritters in my air fryer that had everyone asking for the recipe.

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I adore the crunch and slightly salty chew of fritters made with grated zucchini and Parmesan cheese. I get obsessed with that contrast between crisp edges and a tender, just-salty interior.

I turn vegetables into something indulgent, like I tricked myself into eating something virtuous. But what hooks me is how portable they are, still hot between fingers, crumbs on my shirt.

And that hit of savory cheese that sneaks into every bite and keeps me coming back. No fuss, no pretending.

Just sticky, crunchy, cheesy zucchini bliss that I want every week. I eat them for lunch, dinner, snacks.

Ingredients

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Zucchini brings mild crunch and a fresh, light texture after squeezing.
Plus salt draws out moisture so fritters aren’t soggy or floppy.
Egg adds protein and helps everything stick together, like a glue.
Flour gives structure and a little chew, keeps them from falling apart.
Parmesan adds salty, nutty punch and a nice golden crust boost.
Scallions bring bright oniony pop, both green and white parts sing.
Garlic gives a warm, savory kick without being overpowering.
Black pepper adds subtle heat and rounds out the flavors.
Basically baking powder lightens the mix so fritters aren’t dense.
Parsley freshens things up and makes them look homey and bright.
Olive oil adds richness and helps get a crisp outside in air fryer.

Ingredient Quantities

2 medium zucchini, grated and squeezed dry, about 1 pound

1/2 teaspoon salt (for drawing out moisture)

1 large egg, beaten

1/3 cup all purpose flour

1/4 cup finely grated Parmesan cheese

2 scallions, thinly sliced (white and green parts)

1 garlic clove, minced

1/4 teaspoon black pepper

1/2 teaspoon baking powder

2 tablespoons chopped fresh parsley (optional but nice)

1 tablespoon olive oil plus extra for spraying or brushing

How to Make this

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1. Grate zucchini, toss with 1/2 teaspoon salt in a bowl, let sit 10 minutes to draw out moisture, then squeeze handfuls in a clean kitchen towel or cheesecloth until mostly dry.

2. In a mixing bowl beat 1 large egg, then stir in 1/3 cup flour, 1/4 cup finely grated Parmesan, 1/4 teaspoon black pepper, 1/2 teaspoon baking powder, 1 tablespoon olive oil, 2 thinly sliced scallions, 1 minced garlic clove, and 2 tablespoons chopped parsley if using.

3. Add the squeezed zucchini to the bowl and fold together until combined; the mixture should stick together but not be soupy. If too wet add a little more flour, a teaspoon at a time.

4. Taste and adjust seasoning, adding a pinch more salt if needed because the zucchini lost some salt when squeezed.

5. Preheat your air fryer to 380°F (about 193°C) for 3 minutes. Lightly spray or brush the basket with olive oil so fritters don’t stick.

6. Form the batter into golf ball size patties and flatten them gently into 1/2 inch thick fritters. Wetting your hands helps, and don’t worry if they look imperfect.

7. Place fritters in a single layer in the air fryer basket, leaving space between each for air to circulate. Spray the tops lightly with olive oil.

8. Cook at 380°F for 10 to 12 minutes, flipping once halfway through, until both sides are golden brown and crispy. Smaller fritters may take less time, bigger ones more.

9. Transfer to a paper towel lined plate to drain and let rest 2 minutes so they firm up. If making a batch, keep finished fritters warm on a wire rack in a low oven.

10. Serve hot with a squeeze of lemon, extra grated Parmesan, or a dollop of yogurt or sour cream. They reheat well and you can freeze unfried patties for later use.

Equipment Needed

1. Box grater (for grating zucchini and Parmesan)
2. Large mixing bowl
3. Clean kitchen towel or cheesecloth (for squeezing out moisture)
4. Measuring cups and spoons
5. Mixing spoon or rubber spatula
6. Chef knife and cutting board (for scallions, parsley, garlic)
7. Air fryer with basket
8. Olive oil sprayer or pastry brush
9. Wire rack plus paper towels (for draining and keeping warm)

FAQ

Q: Can I use yellow squash instead of zucchini? A: Yes. Yellow squash works the same way and you should treat it like zucchini, grate and squeeze out moisture before mixing.

Q: Do I have to squeeze the zucchini? A: Absolutely. If you dont, the batter will be too wet and the fritters come out soggy. Squeeze until most of the water is out.

Q: How do I stop the fritters from sticking to the air fryer basket? A: Lightly brush or spray the basket with oil and spray the tops too. Also leave space between fritters so air can circulate.

Q: Can I make these gluten free? A: Yes. Swap the all purpose flour for a 1:1 gluten free baking flour or chickpea flour. Texture may change a bit but theyll still be tasty.

Q: How do I reheat leftovers? A: Reheat in the air fryer at 350°F for 3 to 5 minutes until crisp. Microwave makes them soggy so avoid that if you want crunch.

Q: Can I bake these in the oven instead? A: Yes. Bake on a lined sheet at 425°F for 12 to 18 minutes, flipping halfway, until golden and crisp.

Q: My batter was too runny. What now? A: Add a tablespoon of flour at a time until it firms up enough to hold shape. You can also chill the batter 10 minutes to help it settle.

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

Light, crispy zucchini fritters that come out golden in an air fryer. These are easy, fast, and perfect for a snack, side, or party nibble. They’re best eaten right away with a dollop of yogurt or sour cream. Trust me, they disappear fast.

Ingredients
– 2 medium zucchini, grated and squeezed dry, about 1 pound
– 1/2 teaspoon salt (for drawing out moisture)
– 1 large egg, beaten
– 1/3 cup all purpose flour
– 1/4 cup finely grated Parmesan cheese
– 2 scallions, thinly sliced (white and green parts)
– 1 garlic clove, minced
– 1/4 teaspoon black pepper
– 1/2 teaspoon baking powder
– 2 tablespoons chopped fresh parsley (optional but nice)
– 1 tablespoon olive oil plus extra for spraying or brushing

Method
1. Prep the zucchini: Toss the grated zucchini with 1/2 teaspoon salt in a bowl and let sit 5 to 10 minutes to pull out moisture. Squeeze very well in a clean towel or cheesecloth. If you skip this they’ll be soggy.
2. Mix the batter: In a bowl beat the egg, then stir in the olive oil, flour, Parmesan, baking powder, garlic, scallions, pepper, and parsley. Add the squeezed zucchini and fold gently until combined. Don’t overwork it.
3. Form the fritters: Scoop about 2 tablespoons of mixture per fritter and shape into patties. They’ll be a bit loose but that’s okay.
4. Preheat and oil the basket: Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly spray or brush the basket with oil so they don’t stick.
5. Air fry: Arrange fritters in a single layer, not touching, and spray the tops lightly with oil. Cook 6 to 8 minutes, flip, spray again, and cook another 4 to 6 minutes until golden and crisp. Timing varies by air fryer, so check early.
6. Serve: Drain briefly on paper towels and serve warm with lemon wedges, yogurt, or your favorite dip.

Tips and tricks
– Squeezing the zucchini well is the most important step. If you don’t, the batter stays watery and fritters fall apart.
– If the mixture feels too loose, add a tablespoon more flour or a pinch of breadcrumbs.
– Work in small batches so the fritters get crispy, not steamed.
– Leftovers can be reheated in the air fryer for 3 to 4 minutes to crisp up again.

Substitutions

Parmesan cheese: swap with Pecorino Romano for sharper flavor or 2 tablespoons nutritional yeast for a dairy free option
All purpose flour: use chickpea flour or oat flour 1:1 for gluten free, add an extra tablespoon if batter seems wet
Egg: replace with 3 tablespoons plain yogurt or 2 tablespoons flaxseed meal mixed with 6 tablespoons water (let sit 5 minutes) for a binder
Scallions: use 1/4 cup finely chopped onion or 2 tablespoons chopped chives if you want milder flavor

Pro Tips

1. Dry the zucchini really well. After squeezing, press a clean towel over the pile and wring it out again if you can. Too much water = soggy fritters, and you wont get that nice crust.

2. Keep the patties the same size so they cook evenly. Use a small ice cream scoop or tablespoon to portion, then flatten to about 1/2 inch. Smaller ones cook faster and get crispier, bigger ones stay soft inside.

3. Don’t overcrowd the air fryer. Leave space for the hot air to move around each fritter, and spray the tops lightly with oil right before cooking. If theyre touching they steam not crisp.

4. Taste and finish. Parmesan and salt can vary, so taste the raw mix first if you want, then add a tiny pinch more salt after you squeeze the zucchini. Serve immediately with lemon, yogurt, or extra Parm for a brighter punch.

How To Make Fritters In Your Air Fryer Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made zucchini into impossibly crispy, golden fritters in my air fryer that had everyone asking for the recipe.

Servings

servings

Calories

141

kcal

Equipment: 1. Box grater (for grating zucchini and Parmesan)
2. Large mixing bowl
3. Clean kitchen towel or cheesecloth (for squeezing out moisture)
4. Measuring cups and spoons
5. Mixing spoon or rubber spatula
6. Chef knife and cutting board (for scallions, parsley, garlic)
7. Air fryer with basket
8. Olive oil sprayer or pastry brush
9. Wire rack plus paper towels (for draining and keeping warm)

Ingredients

2 medium zucchini, grated and squeezed dry, about 1 pound
1/2 teaspoon salt (for drawing out moisture)
1 large egg, beaten
1/3 cup all purpose flour
1/4 cup finely grated Parmesan cheese
2 scallions, thinly sliced (white and green parts)
1 garlic clove, minced
1/4 teaspoon black pepper
1/2 teaspoon baking powder
2 tablespoons chopped fresh parsley (optional but nice)
1 tablespoon olive oil plus extra for spraying or brushing

Directions

Grate zucchini, toss with 1/2 teaspoon salt in a bowl, let sit 10 minutes to draw out moisture, then squeeze handfuls in a clean kitchen towel or cheesecloth until mostly dry.
In a mixing bowl beat 1 large egg, then stir in 1/3 cup flour, 1/4 cup finely grated Parmesan, 1/4 teaspoon black pepper, 1/2 teaspoon baking powder, 1 tablespoon olive oil, 2 thinly sliced scallions, 1 minced garlic clove, and 2 tablespoons chopped parsley if using.
Add the squeezed zucchini to the bowl and fold together until combined; the mixture should stick together but not be soupy. If too wet add a little more flour, a teaspoon at a time.
Taste and adjust seasoning, adding a pinch more salt if needed because the zucchini lost some salt when squeezed.
Preheat your air fryer to 380°F (about 193°C) for 3 minutes. Lightly spray or brush the basket with olive oil so fritters don’t stick.
Form the batter into golf ball size patties and flatten them gently into 1/2 inch thick fritters. Wetting your hands helps, and don’t worry if they look imperfect.
Place fritters in a single layer in the air fryer basket, leaving space between each for air to circulate. Spray the tops lightly with olive oil.
Cook at 380°F for 10 to 12 minutes, flipping once halfway through, until both sides are golden brown and crispy. Smaller fritters may take less time, bigger ones more.
Transfer to a paper towel lined plate to drain and let rest 2 minutes so they firm up. If making a batch, keep finished fritters warm on a wire rack in a low oven.
Serve hot with a squeeze of lemon, extra grated Parmesan, or a dollop of yogurt or sour cream. They reheat well and you can freeze unfried patties for later use.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.