Air Fryer Recipe
Crispy Lemon Herb Zucchini Fritters
Courgette fritters should crackle at the edges but stay tender in the middle, with lemon cutting through the richness rather than tasting sharp. The air fryer suits them because its fast convection dries the exposed surface quickly, setting the egg-and-flour binder before the courgette has time to steam itself soggy in excess oil.
Ingredients
- 500g courgettes, coarsely grated
- 1 tsp fine sea salt
- 2 medium eggs, beaten
- 70g plain flour
- 25g cornflour
- 40g finely grated Parmesan or pecorino
- 2 spring onions, finely sliced
- 1 small garlic clove, finely grated
- Finely grated zest of 1 unwaxed lemon
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill or mint
- ½ tsp baking powder
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil, plus extra for brushing or spraying
- Optional: 60g crumbled feta, patted dry before adding
Method
- Grate the courgettes and toss with salt in a bowl. Leave for 10–12 minutes.
- Squeeze the courgette in a clean tea towel until compact and only a few drops come out.
- Put the squeezed courgette in a dry mixing bowl and separate any clumps.
- Add spring onions, garlic, lemon zest, lemon juice, herbs, pepper, and Parmesan. Mix well.
- Stir in beaten eggs, then add plain flour, cornflour, and baking powder. Mix until thick and spoonable.
- Preheat the air fryer to 190°C for 3 minutes. Lightly brush the basket or parchment squares with olive oil.
- Spoon heaped tablespoons of mixture into the basket, flattening each to about 1.5cm thick and 6–7cm wide. Leave at least 2cm between fritters.
- Brush or spray the tops with a little olive oil.
- Air fry at 190°C for 8 minutes, then turn carefully. Brush the second side lightly with oil and cook for another 5–7 minutes.
- Transfer the cooked fritters to a wire rack for 3 minutes before serving.
- Serve warm with Greek yoghurt, lemon wedges, and extra herbs.
Nutrition
Calories: 250
