Grated zucchini, an egg and a handful of spices — that’s all it takes to make these small, crispy fritters that vanish from the plate almost as fast as you make them. In the air fryer they get a golden, crispy surface without swimming in oil, while staying juicy and soft on the inside.
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Zucchini fritters are the kind of dish that works as a light lunch, a snack with a dip, or a green side for a bigger menu. The most important trick lies in the prep: if you squeeze the water out of the grated zucchini, you’re rewarded with fritters that turn crispy instead of soft. Here’s my thoroughly tested method.
Estimated reading time: 4 minutes
Table of Contents
Why I love zucchini fritters in the air fryer
Zucchini is a rewarding vegetable, but it has one problem: it holds a lot of water. If you fry the fritters in a pan, they often end up soaking up fat and turning greasy, or they go soft because the water steams them instead of giving them a crust.
The air fryer solves both. The circulating heat at 200 °C gives an even, crispy surface all the way around, and because you only need a light film of oil, the result is far lighter than the classic pan version.
The difference between air fryer and pan
On the stovetop you have to watch the fritters the whole time, turn them carefully and often fry them in several batches. In the air fryer you put them in the basket, turn them once along the way and let the heat do the work. Because the heat comes from every side, you don’t have to guess whether the underside is done. In return, you mustn’t cram the basket — the air needs to circulate between the fritters.
My kitchen test of zucchini fritters
I’ve made these fritters countless times in my Cosori Dual Blaze, and this recipe is the result of that fine-tuning. At 200 °C, 12 minutes with one turn along the way hits exactly the right point: a golden, crispy crust and a juicy, tender core. The prep itself — grating, salting, squeezing and mixing — takes about 20 minutes, so count on a total time of around 32 minutes from start to serving. It sounds like more than it is, because for most of that time the zucchini just sits and releases water while you handle the rest.
Squeeze the zucchini completely dry in a clean tea towel before you mix the batter — that one extra minute is the difference between crispy fritters and soggy pancakes.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first and biggest mistake is skipping the draining. Grated zucchini holds enormous amounts of liquid, and if it goes into the batter wet, the fritters will never turn crispy — sprinkle it with salt, let it sit for ten minutes, then squeeze all the water out in a tea towel. The second classic mistake is making the fritters too big and thick, so the outside turns dark before the middle is done; keep them small and flat, about a tablespoon of batter per fritter. The third mistake is overfilling the basket, because if the fritters sit on top of each other they steam instead of turning crispy — give them room, and rather make two batches.
How to serve zucchini fritters
The fritters are good both hot and warm, and they pair nicely with a fresh, tangy dip. Here are my favorite ways to serve them:
- With a dollop of tzatziki or a cold yogurt dip with garlic and mint
- As a green side for grilled chicken or pan-fried fish
- Topped with a poached egg for a filling lunch
- Alongside a big, fresh salad as a light dinner
Storage and reheating
Finished fritters keep in an airtight container in the fridge for two to three days. They go a little soft as they sit, but the crust comes back easily: give them a couple of minutes in the air fryer again and they’re almost like freshly made. Avoid the microwave, which turns them rubbery. You can also freeze them fully cooked and warm them straight from frozen.
Zucchini fritters are proof that a simple vegetable can become something everyone fights over the last of. With the air fryer and that little draining trick, you get crispy fritters every time — try them, and you’ll quickly find your own favorite dip to go with them.
FAQ
Yes, it’s the most important step. Sprinkle the grated zucchini with salt, let it sit for ten minutes, then squeeze all the water out in a clean tea towel. Otherwise the fritters turn soft instead of crispy.
About 12 minutes at 200 °C with one turn along the way. Keep them small and flat, and give them room in the basket so the air can circulate and make them crispy all the way around.
Yes. You can swap the wheat flour for grated parmesan, chickpea flour or breadcrumbs if you want them gluten-free or a bit firmer. The egg, though, is important as a binder, so it should stay in the batter.
Recipe
Zucchini Fritters in the Air Fryer
Cooking Guide
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Shopping list
Ingredients
- 500 g zucchini (approx. 2)
- 1 tsp salt (for draining)
- 2 eggs
- 75 g plain flour
- 50 g parmesan (finely grated)
- 2 spring onions (finely chopped)
- 1 clove garlic (finely chopped)
- 2 tbsp fresh dill (chopped)
- 0.5 tsp black pepper (freshly ground)
- 1 tbsp olive oil (for brushing)
How to make it
Preparation
- Coarsely grate 500 g zucchini on a grater and put it in a mixing bowl. Sprinkle 1 tsp salt over the top, toss to combine, and let it sit for 10 minutes — the salt draws out the moisture so the fritters turn out crispy.
- Tip the grated zucchini onto a clean tea towel, gather it up and squeeze out as much liquid as you possibly can. The drier the zucchini, the crispier the fritters.
- Return the squeezed zucchini to the bowl and add 2 eggs, 75 g plain flour, 50 g parmesan, 2 spring onions, 1 clove garlic, 2 tbsp fresh dill and 0.5 tsp black pepper. Stir everything together into a smooth, cohesive batter.
- With lightly dampened hands, shape the batter into 8-10 small, flat fritters about 1 cm thick.
Cooking in the air fryer
- Preheat the air fryer to 200 °C (fan). Place a piece of baking paper suitable for the air fryer in the basket so the fritters don’t stick.
- Arrange the fritters in a single layer on the baking paper without them touching, and brush the tops with 1 tbsp olive oil.
- Air fry at 200 °C for 12 minutes. Carefully turn the fritters after 7 minutes so they become golden and crispy on both sides.
- Let the fritters rest for a couple of minutes so they firm up before serving.
Our notes for the recipe
The most important step is to squeeze all the liquid out of the grated zucchini before mixing — excess water makes the fritters soft instead of crispy. Use a clean tea towel and squeeze hard. Variation:
Swap the dill for fresh mint and crumbled feta for a Greek-inspired version, or stir a pinch of chilli flakes into the batter for a little kick. Serving:
Serve the fritters warm with a dollop of tzatziki, a garlic dressing or Greek yoghurt mixed with a little lemon zest. Extra crispiness:
Always arrange the fritters in a single layer so they don’t touch each other, and brush them lightly with oil — that gives the crispiest surface in the air fryer.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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