Zucchini Fritters - High Protein, Low Carb & Air Fryer
Crispy, golden zucchini fritters made in the air fryer with chickpea flour and eggs for a high protein, low carb result. A quick clean side dish or light vegetarian meal ready in 30 minutes.
Equipment
- Air fryer
- Box grater
- Large mixing bowl
- Kitchen Towel
Ingredients
- 2 medium zucchini, grated (about 400g)
- 1 tsp salt for drawing out moisture
- 2 large eggs
- 1/3 cup chickpea flour
- 2 tbsp grated Parmesan
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1 tbsp fresh parsley, chopped
- olive oil spray
Instructions
- Salt and drain the grated zucchini in a colander for 10 minutes, then squeeze out all excess moisture using a clean kitchen towel.
- Preheat the air fryer to 200°C (390°F) for 3 minutes.
- Mix the drained zucchini with eggs, chickpea flour, Parmesan, garlic, pepper, onion powder, and parsley in a large bowl until a thick batter forms.
- Spray the air fryer basket lightly with olive oil, then scoop heaped tablespoons of batter into the basket, flattening each into a patty.
- Spray the tops of the fritters with olive oil, then air fry for 10 to 12 minutes.
- Flip carefully and cook for another 8 minutes until golden and firm.
- Rest for 2 minutes before serving to allow them to crisp up fully.
Notes
- Squeeze zucchini thoroughly - this is the most important step for firm, crispy fritters.
- Do not overcrowd the air fryer basket; cook in two batches if needed.
- Substitute chickpea flour with oat flour if needed.
- Leftovers reheat well in the air fryer at 180°C for 4 to 5 minutes.