AIR-FRYER ZUCCHINI-CORN FRITTERS (GLUTEN-FREE & DAIRY-FREE)
Dip these fritters in Lisa’s 1973 Cilantro Jalapeño
or Thai Basil for a delicious appy or main course that highlights classic summer crops like zucchini and corn.
Air-Fryer Zucchini & Corn Fritters
Serves 6 TO 8
FRITTERS
2 zucchini, coarsely grated
1 ear of corn, shaved
1 cup almond flour
2 eggs, beaten
1 handful of coarsely chopped cilantro, leeks, or scallions
2 tablespoons feta cheese or almond milk ricotta
A little garlic powder
A little Aleppo pepper, plus more for garnish
Olive oil spray or a little oil to lightly coat the air-fryer basket and the fritters
Lisa’s 1973 Thai Basil or Cilantro Jalapeño
OPTIONAL GARNISH
Thinly sliced radishes
Sliced tomatoes
Fresh herbs or microgreens
Sliced lemons
HOW TO MAKE IT
Make the fritters: Put the grated zucchini in a colander and sprinkle with salt. Leave for 10-30 minutes to allow the zucchini to drain. Place the grated zucchini in a clean kitchen towel and squeeze any excess liquid.
In a large bowl, add the zucchini, shaved corn, flour, cilantro, chili flakes, salt and pepper, feta, and eggs, and mix together.
Make evenly sized fritter patties and place them in a single layer on a plate.
Lightly spray or brush the air fryer basket with oil, place as many fritter patties on the bottom of the basket without overlapping or crowding. You will most likely have to make these in batches. Pat them down a bit so they flatten slightly in the basket.
Spray or dab a little oil on the fritter patties, and set your Air Fryer on air fry mode at 390F for 9 minutes.
Remove the fritters from the basket and serve on a platter with a side of Lisa’s 1973 Thai Basil or Cilantro Jalapeño. Optional: Lightly sprinkle with Maldon flaked salt, a little Aleppo pepper, and fresh herbs or microgreens.
On the platter, optional sides might include thinly sliced radishes, sliced tomatoes, and sliced lemons.