Zucchini Fritters in Air Fryer: The Best No-Oil Crunch

Last summer, my son’s girlfriend, Alissa, brought over a massive bag of zucchini from her grandma’s garden. What started as a sweet gesture quickly became a delicious challenge – there was enough zucchini to feed a small army! After making zucchini bread, soup, and even sneaking it into smoothies, creativity was running low. That’s when the magic of making zucchini fritters in air fryer was discovered – honestly, it was a lifesaver.

The clock was ticking on all that zucchini – you know how quickly it can turn from fresh to mushy. What came next was completely unexpected. We couldn’t stop making these fritters! Alissa, who usually picks around vegetables, took one bite and immediately wanted to know exactly how I made them.

The difference between these and regular pan-fried fritters is night and day. You know how traditional frying leaves your whole kitchen smelling greasy? That doesn’t happen with the air fryer. Plus, they come out consistently crispy on the outside while staying tender inside – something I could never quite master on the stovetop.

Air Fryer vs. Skillet: Which Makes the Best Zucchini Fritters?

I’ve been making fritters for several years, always in a regular skillet. When I first got my air fryer, I was curious to see if it would work for these air fryer zucchini fritters. Honestly, I wasn’t expecting much – but the results blew me away. The way the hot air moves around each fritter creates this perfectly even golden crust. Plus, you’re using about 80% less oil than traditional frying methods.

With all that zucchini from Allisa’s grandma to work through, I’ve perfected these air fryer zucchini fritters through countless batches (much to my family’s delight). These fritters turn out beautifully every time – you get that satisfying crunch on the outside while the inside stays soft and flavorful, without any of that heavy, oily feeling. Since there’s barely any cleanup involved, these air fryer zucchini fritters have become a regular weeknight option rather than something reserved for special meals. Even Alissa’s grandma was impressed when I shared the results!

Recipe 1: Classic Parmesan Zucchini Fritters

This is my go-to recipe that never fails to impress. The combination of sharp Parmesan and fresh herbs creates layers of flavor that make these fritters addictive.

Ingredients:

• 3 medium zucchini (about 2 pounds), grated
• 1 tablespoon kosher salt
• 2 large eggs, beaten
• ¾ cup freshly grated Parmesan cheese
• ½ cup all-purpose flour
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• Olive oil spray

Instructions:

Prepare the Zucchini: Place grated zucchini in a large bowl and toss with salt. Let sit for 15 minutes – this draws out excess moisture. Transfer to a clean kitchen towel and twist into a bundle. Squeeze firmly over the sink until no more liquid comes out. This step is crucial for crispy fritters.

Make the Mixture: In a large bowl, combine the squeezed zucchini, beaten eggs, Parmesan, flour, green onions, garlic, dill, parsley, pepper, and red pepper flakes. Mix thoroughly until everything binds together. The mixture should hold together when pressed but not be overly wet.

Form and Cook: Preheat the air fryer to 375°F. Using your hands, form a mixture into 12 patties, each about 3 inches wide and ½ inch thick. Spray air fryer basket with oil. Cook fritters in batches (don’t overcrowd) for 5 minutes, spray tops with oil, flip, then cook 4-5 minutes more until golden brown and crispy.

Serving: Serve immediately with tzatziki sauce or lemon wedges. These are best eaten fresh and hot.

Nutritional Information (Per Fritter)

• Calories: 95
• Protein: 6g
• Carbohydrates: 7g
• Fat: 5g
• Fiber: 1g
• Sodium: 280mg

Recipe 2: Greek-Inspired Feta and Herb Fritters

This variation brings Mediterranean flavors to your table. The feta adds tangy richness while the fresh herbs provide brightness that perfectly complements the mild zucchini.

Ingredients:

• 3 medium zucchini (about 2 pounds), grated
• 1 tablespoon sea salt
• 2 large eggs
• ¾ cup crumbled feta cheese
• ½ cup panko breadcrumbs
• ¼ cup all-purpose flour
• ¼ cup fresh mint, finely chopped
• ¼ cup fresh basil, chopped
• 2 tablespoons fresh oregano
• 1 small red onion, finely diced
• Zest of 1 lemon
• ½ teaspoon garlic powder
• Fresh ground black pepper to taste
• Avocado oil spray

Instructions:

Prep the Base: Grate zucchini and salt as in the previous recipe. After squeezing out moisture, you should have about 2 cups of prepared zucchini. Set aside.

Combine Ingredients: In a mixing bowl, whisk eggs lightly. Add feta, panko, flour, mint, basil, oregano, red onion, lemon zest, garlic powder, and pepper. Add the prepared zucchini and fold everything together gently. Let the mixture rest for 10 minutes to allow breadcrumbs to absorb moisture.

Air Fry to Perfection: Preheat air fryer to 380°F. Shape mixture into 10-12 fritters, making them slightly larger than the classic version. Spray basket and fritter tops with avocado oil. Cook for 6 minutes, carefully flip, respray, and cook for another 5-6 minutes until deeply golden.

Final Touch: Serve with a dollop of Greek yogurt mixed with lemon juice and a drizzle of good olive oil.

Nutritional Information (Per Fritter)

• Calories: 110
• Protein: 7g
• Carbohydrates: 8g
• Fat: 6g
• Fiber: 2g
• Sodium: 320mg

Easy Ingredient Swaps for Perfect Zucchini Fritters in Air Fryer

One of the best things about these air fryer zucchini fritters is how adaptable they are to different dietary needs and preferences. Here are some tried-and-tested substitutions that work beautifully:

Gluten-Free Diets:

• Replace all-purpose flour with almond flour (use ¾ the amount)
• Coconut flour works too, but use only ¼ cup as it’s more absorbent
• Gluten-free flour blend can be substituted 1:1

Vegan Options:

• Swap eggs for flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes)
• Use nutritional yeast instead of Parmesan (start with ½ cup and adjust to taste)
• Vegan feta cheese works perfectly in the Greek-inspired version

For Low-Carb:

• Almond flour is your best friend here
• Add extra cheese to help bind the mixture
• Skip breadcrumbs entirely or use crushed pork rinds

Flavor Variations:

• Spicy kick: Add diced jalapeños or a pinch of cayenne
• Italian twist: Include sun-dried tomatoes and fresh basil
• Tex-Mex style: Mix in corn kernels and chili powder
• Asian fusion: Add sesame oil, ginger, and green onions

These substitutions maintain the crispy texture while accommodating various dietary needs. The key is adjusting moisture levels – some alternatives absorb more liquid than others, so you might need to add a bit more flour or squeeze the zucchini extra dry.

After making plenty of mistakes along the way, these techniques have proven essential for success:

• Master the moisture removal: This cannot be overstated. Wet zucchini equals soggy fritters. I sometimes press the salted zucchini twice if it seems particularly watery.
• Don’t skip the preheat: A properly preheated air fryer ensures immediate crisping when the fritters hit the basket.
• Size matters: Keep fritters uniform in size and thickness for even cooking. Too thick and they won’t cook through; too thin and they’ll dry out.
• Oil spray technique: A light, even spray on both the basket and fritter tops makes the difference between golden crispy and pale soggy.

Creative Serving Ideas That Actually Work

After making these fritters countless times, I’ve discovered some serving combinations that elevate them from simple side dish to memorable meal:

• Breakfast stack: Top with a poached egg and hollandaise for an impressive brunch dish
• Mediterranean mezze: Serve alongside hummus, olives, and pita for a complete appetizer spread
• Grain bowl base: Use as protein in Buddha bowls with quinoa and roasted vegetables
• Sandwich filling: Stuff into pita with cucumber, tomatoes, and yogurt sauce

The Real Benefits Beyond Taste

What I love most about these fritters isn’t just how they taste – though they’re definitely delicious. Each serving provides significant amounts of vitamin C, potassium, and fiber while keeping calories surprisingly low. The air fryer method means you’re getting all that crispy satisfaction with a fraction of the oil used in traditional frying.

For families trying to eat more vegetables, these fritters are really good. Kids who normally turn their noses up at zucchini will devour these golden, crispy patties. I’ve served them at dinner parties where guests assumed they were much more complicated than they actually are. Even Alissa, who was initially hesitant about all that zucchini, now requests these whenever she visits – and she’s gotten her grandma hooked on the air fryer method too!

Storage and Reheating Success

Leftover fritters (if you have any) keep well in the refrigerator for up to three days. The key to reheating is returning them to the air fryer for 2-3 minutes at 350°F – this restores their crispiness better than any microwave ever could.

You can also freeze the uncooked patties on a baking sheet, then transfer to freezer bags. Cook directly from frozen, adding 2-3 extra minutes to the cooking time.

Final Thoughts

What started as a zucchini surplus problem has turned into one of my most treasured recipes. Making zucchini fritters in the air fryer has become one of those go-to dishes I turn to again and again – they’re impressive enough for company but simple enough for a Tuesday night dinner.

The beauty of these fritters lies not just in their incredible taste, but in their versatility and the memories they create. Every time Alissa visits and requests “those amazing zucchini fritters,” or when her grandma calls to ask about air fryer settings, I’m reminded of how food brings people together in the most unexpected ways.

Whether you choose the classic Parmesan version or venture into Mediterranean territory with the feta variation, you’re guaranteed crispy, flavorful results that make the most of this humble vegetable. And if you’re like me, you’ll find yourself looking forward to zucchini season just so you have an excuse to make these again.

So grab your air fryer, raid your garden (or ask around for excess zucchini – trust me, someone always has too much), and give these recipes a try. You’ll be amazed at how something so simple can become so addictive, and there’s a good chance you’ll find yourself making these whenever zucchini season rolls around. Happy cooking!