Air Fryer Method:

THE BATTER:

• Cut the ends off the zucchini then shred using a box grater.
• Transfer the shredded zucchini to a colander then sprinkle with 1/2 teaspoon of salt. Gently toss with your hands then leave it sit for 10 minutes. Either place the colander in the sink or inside a bowl to catch the moisture from the zucchini.
• After 10 minutes squeeze out the excess water using your hands OR place the zucchini in a clean dish towel and wring out the moisture. The goal is to get as much moisture out of the zucchini as possible. This will help crisp the fritters.
• Place the zucchini in a bowl then add the egg, onion and garlic powder. Sprinkle the flour over the surface then mix with a spoon just until it’s combined. Stir in the cheese and corn then set aside.

  NOTE: the batter should be thick but still moist and able to form into patties (your hands will get a little messy).

AIR FRYING:

• Preheat the air fryer to 400° for 3 minutes then lightly spray the air fryer basket with cooking spray.
• Using a 1/4 cup measuring scoop form 4 zucchini fritter patties. Gently place them in the air fryer and season with salt to taste.
• Air fry for 8-10 minutes total, turning halfway through. After turning them over, lightly spray the top of each fritter with cooking spray and continue air frying.

  NOTE: cooking times vary with air fryer brands. Remove from the air fryer when they’re golden and crispy. 

Skillet/Stovetop Method:

• Follow the above instructions to prepare the fritter batter.
• Add 1-2 tablespoons of olive oil to a skillet (you’ll want enough to coat the bottom of the skillet so they don’t stick). Once it’s hot, using a 1/4 cup measuring cup spoon the batter into the skillet. Cook 3-4 minutes or until you see the underside starting to brown.

  Turn them over, gently press down on them with a spatula and continue cooking until they’re golden and crispy on both sides.