Air Fryer Zucchini + Squash Fritters

Hi friends! I’m admittedly late to the air fryer party because I didn’t want another kitchen gadget collecting dust in my home. But I am not afraid to admit when I am wrong! The GoWise USA air fryer is, by far, my best quarantine purchase ever! I had no idea how this device would open up a new realm of healthy & simplified cooking for me. I’ve had fun experimenting with all sorts of food in my air fryer including: fish fillets, crispy potatoes, roasted veggies, and even flatbreads!

In comes my latest air fryer experiment gone right, my zucchini/squash fritters that are the result of me having leftover squash after a family cookout on my rooftop. I wanted a creative way to prepare my leftover squash that didn’t entail sautéeing or grilling, and that’s when the idea of fritters came to mind.

I went with a tex-mex style when choosing the ingredients because they were already available in my fridge and the end result was incredible! If I didn’t prepare them myself, I would have sworn they were deep-fried even though I barely used any oil in the process.

I hope you enjoy this recipe as much as I do! It was a hit at family brunch this past weekend. Bon appétit!

---

What You’ll Need: 

• 3-4 Medium sized zucchini or squash
• 1/2 Large onion or 1 small onion
• 1 Cup Panko bread crumbs
• 1 jalapeño pepper
• 1/2 cup frozen corn
• 1/2 cup of cheese (you pick! – I’ve used sharp cheddar or cotija)
• 2 eggs
• 2.5 Tbsp of Kosher salt
• 1 tsp of cracked black pepper
• 1/4 tsp of crushed red pepper flakes
• Colander/strainer
• Large grater
• Cheese cloth or paper towels
• Olive oil

---

What to Do:

Step 1: Prep & drain the squash

1. Shred squash using a cheese grater.
2. Place shredded squash into a colander and cover with 2 Tbsp of kosher salt. Allow to drain naturally for 20-30 minutes.
3. Press remaining water from squash using cheesecloth or paper towels.
4. Combine

Step 2: Prep remaining ingredients

1. Dice onion & jalapeño.
2. Thaw corn at room temperature.
3. Grate cheese

Step 3: Combine squash, onion, jalapeño, corn, cheese, eggs, black pepper, pinch of kosher salt, panko bread crumbs in a large mixing bowl until well combined.

Step 4: Form patties and set aside on a cookie sheet lined with parchment paper.

Step 5: Cover & refrigerate patties for at least 30 minutes, but you can store up to 3 days.

Step 6: Preheat air fryer for 5 minutes at 400F degrees. Lightly spray patties with oil and airfry for 8-10 minutes.

My family brunch spread of kale and tomato salad, scrambled eggs, brioche french toast, mini crab balls, crispy potatoes and the Zucchini fritters!