Air Fryer Zucchini Fritters

Crispy air fryer zucchini fritters are a quick and easy way to turn fresh summer veggies into a crunchy appetizer or side. The air fryer does all the work with far less oil than classic pan-frying. Each fritter has a golden outside and a soft, cheesy inside filled with zucchini, onion, carrot, and just the right amount of cheddar. Perfect for summer potlucks or whenever you have extra zucchini to use up, these fritters are the snack my family always requests—especially with a big swirl of sour cream on top.

The first time I made these was a gamechanger for summer snacking. Now whenever zucchini floods my garden, this recipe is in constant rotation—and it never lasts long on the plate.

Ingredients

• Shredded zucchini: adds tender texture and moisture Opt for small to medium zucchini without soft spots for the best flavor
• Grated carrot: brings subtle sweetness Look for firm, bright orange carrots and use the large holes of your grater
• Diced onion: gives savory flavor A yellow or red onion both work
• Fresh garlic: provides aromatic punch Fresh cloves are best but you can sub garlic powder if needed
• All purpose flour: binds the mixture together You can easily use gluten free flour here
• Egg: acts as the glue that holds fritters together Use a large egg for best structure
• Shredded cheddar cheese: melts inside for richness Choose a sharp cheddar or swap in parmesan or Monterey Jack for a twist
• Chopped parsley or fresh herbs like chives or basil: add a pop of freshness Use flat leaf parsley for the most flavor
• Salt and pepper: to bring out all the other flavors Use kosher salt if possible

Step-by-Step Instructions

Salt and Drain the Veggies:

Combine shredded zucchini, grated carrot, onion, and minced garlic in a colander. Sprinkle liberally with salt and toss. Let the mixture sit for at least thirty minutes to draw out extra water. When time is up, wrap the veggies in cheesecloth or a clean towel and squeeze out as much liquid as possible. This step is essential for crisp fritters.

Mix the Fritter Batter:

Place the well-drained veggies in a large mixing bowl. Add flour, a beaten egg, black pepper, shredded cheese, and chopped parsley. Use a fork or your hands to mix until everything is just combined. The mixture should be cohesive and not watery.

Shape the Patties:

Scoop up about a tablespoon of batter at a time and form into small, compact patties. Press them gently between your palms so they hold their shape.

Air Fry the Fritters:

Preheat your air fryer to three hundred seventy five degrees Fahrenheit if your model requires it. Arrange the fritters in a single layer in the basket with a little space between each. Lightly spray with olive oil. Cook for ten minutes, then flip each fritter and air fry for three more minutes until golden and crisp.

Serve:

Transfer the hot fritters onto a serving dish. Dollop with sour cream, yogurt, or your favorite dipping sauce. Enjoy immediately for the best crunch.

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Cheddar cheese is my favorite part because it melts into the veggies for an extra layer of flavor. I remember letting my little one help shred the zucchini for these—he thought squeezing out the veggies was the most fun.

Storage Tips

Store cooled zucchini fritters in an airtight container in the fridge for up to five days. To reheat, pop them back into the air fryer or oven at three hundred fifty degrees Fahrenheit until hot and crispy again. For longer storage, freeze the cooled fritters in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and keep for up to three months. You can reheat straight from the freezer.

Ingredient Substitutions

Swap cheddar cheese for parmesan or Monterey Jack for a different flavor profile. You can sub all purpose flour with a one to one gluten free flour. Try switching out parsley for fresh chives or basil. If you do not have fresh garlic, use one quarter teaspoon garlic powder for each clove.

Serving Suggestions

Serve fritters as an appetizer with tzatziki, ranch, or a spicy yogurt dip. They are also a perfect side for grilled chicken or summer salads. I love serving them at gatherings as a light snack with a platter of fresh veggies.

Cultural Historical Context

Zucchini fritters have roots in Mediterranean and Eastern European cuisines. Variations of this vegetable snack can be found in Greek, Turkish, and Russian food traditions where summer squash is abundant. Using the air fryer makes this traditional comfort food a bit more modern and even easier to prepare.

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Commonly Asked Questions

→ How do you remove moisture from zucchini for fritters?

Sprinkle shredded zucchini with salt and let it drain in a colander for 30-60 minutes. Afterward, wring out the excess liquid using a cheesecloth or clean towel to prevent soggy fritters.

→ Can I use other vegetables in zucchini fritters?

Yes! Feel free to add grated carrots, onion, bell peppers, cabbage, or fresh herbs. Mix and match with what's in season for extra flavor and color.

→ What type of cheese works well in this dish?

Shredded cheddar is the classic choice, but Parmesan, Gouda, Monterey Jack, or Pepper Jack are also delicious options. Pick your favorite to melt into the fritters.

→ How do I keep the fritters crispy after air frying?

Let the fritters cool on a wire rack instead of stacking them. This helps maintain their crispy texture rather than turning soggy from trapped steam.

→ What are tasty ways to serve zucchini fritters?

Top them with sour cream, plain yogurt, tzatziki, or your favorite dressing. They make great sides for grilled meats, salads, or summer soups.

→ How do I store and reheat leftover fritters?

Keep fritters in an airtight container in the fridge for up to 5 days. Reheat in the air fryer or oven at 350°F until warmed and crisp again.