Name: Air Fryer Zucchini Fritters
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 cups shredded zucchini (about one medium); 1 clove garlic; 1/4 cup chopped onion; 1 egg; 1/4 cup flour; 1/4 cup parmesan cheese

Prep Time 10

Cook Time 20

Total Time 30

Jump to Recipe

These air fryer zucchini fritters are crispy outside, soft inside, and made with grated zucchini, garlic, onion, and parmesan cheese. The parmesan brings a salty edge, and the zucchini keeps the inside light so the fritters never turn heavy or greasy.

zucchini fritters on a white plate with a small bowl of sour cream in the center

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Most zucchini fritter recipes have you salt the zucchini first and let it sit for up to an hour to draw out the water. To save some time, I skip that step. I press the shredded zucchini in a strainer with a clean towel to squeeze out the liquid, straight into the batter. No hour of waiting, just grate, press, mix.

Recipe Highlights

Ready in about 30 minutes, no salting or resting time required
These crispy fritters are made with grated zucchini, garlic, onion, egg, flour, and parmesan cheese
Swap the zucchini for yellow summer squash, or trade the parmesan for feta or cheddar — the base holds up to whatever’s in the fridge
Keeps in the fridge for up to 3 days, or freezer for up to 3 months — reheat in the air fryer to bring back the crisp

Ingredient Notes

Zucchini (about 1 medium-sized zucchini, which is roughly 3 cups shredded): Yellow summer squash works as well. No need to peel either one.
Garlic: Fresh is best here, but 1/4 teaspoon garlic powder works in a pinch.
Onion: White or yellow onion both work.
Egg: Holds the batter together. If you need an egg-free version, a flax egg (1 tablespoon flaxseed meal plus 2 1/2 tablespoons water) works, though the fritters will be slightly less firm.
Flour: All-purpose flour or whole wheat both work. For gluten-free, swap in a 1:1 gluten-free flour blend.
Parmesan cheese: Feta or cheddar both work.
Oil: Olive oil, avocado oil, or cooking spray all work for both the pan step and coating the fritters before air frying.
Quick sauce: (optional) make a chilled yogurt sauce with 1/2 cup plain Greek yogurt (or sour cream), 1 tablespoon lemon juice, and 2 tablespoons chopped fresh herbs (dill, chives, or parsley).

How to Make Zucchini Squash Fritters in the Air Fryer

Prep the zucchini: Grate the zucchini with a box grater and a strainer over a bowl. Press the zucchini shreds down to release the excess water, then transfer it to a clean kitchen towel, or cheesecloth, roll it up, and squeeze out the rest. This is the step that replaces salting and resting, so don’t rush it, you’ll still save time.
Cook the aromatics: Heat olive oil in a skillet over medium heat. Cook the onion and garlic until soft, then let them cool.
Make the Batter: In a large bowl, combine the shredded zucchini, cooked onion and garlic, egg, flour, and parmesan cheese. Stir until well mixed.
Form the Patties: Scoop the mixture into your hands and shape into patties. Lay them in a single layer in the air fryer basket or tray, then spray lightly with oil.
Air Fry: Place the basket or tray in the air fryer and cook at 375°F for 20 minutes, flipping halfway through, they should be golden brown and crispy when they are done.

a collage of pictures showing the process steps needed to make air fryer zucchini fritters: press and strain, mix the batter, make the fritters, air fried til golden

No Air Fryer? Use the Oven Instead

Line a baking sheet with parchment paper and bake at 400°F for 12 minutes, flip, then bake another 10 minutes until golden and crispy. You can also place the fritters on a baking rack set on top of the baking sheet so air circulates around them for more of an air fryer effect.

Make it Your Way

These fritters are easy to change up. Swap the vegetables or the flavor and you’ve got a different version.

Vegetable base: Zucchini is the default, but yellow summer squash, winter squash works the same way. Add some shredded carrots or a handful of corn for texture.
Cheese: Parmesan is what’s in this recipe, but feta or cheddar both hold up fine. I usually use whatever’s already open from something else that week.
Flavor: Garlic and onion are the base here. Fresh dill or chives work well if you want something lighter, or a pinch of red pepper flakes if you want heat.

Some nights I make a full meal out of these instead of a side, served with a green salad and air-fried potatoes tossed with a side dipping sauce made with a little dijon mustard mixed into yogurt.

If you’re looking for more ways to turn what’s in the fridge into dinner without a set recipe, I wrote about that here.

overhead view of zucchini fritters on a plate with sour cream in the center

Air Fryer Zucchini Fritters Troubleshooting Tips

Falling apart: If your fritters won’t hold together, there’s too much moisture in the batter. Add a little more flour until it thickens up.

Sticking to the basket: Wet batter placed directly on a bare metal basket will tear when you try to flip it. Spray the basket with oil before adding the fritters, or use parchment paper or a perforated liner made for air fryers.

Overcrowding: Piling fritters on top of each other or packing them too close blocks the air from circulating, so the centers steam instead of crisp. Cook in batches if you need to, giving each fritter a little space

zucchini fritters stacked on a white plate

How to Store Zucchini Fritters

If you have leftovers, here’s how to keep them fresh:

In the fridge: Store them in an airtight container for up to 3 days. Reheat in the air fryer or oven to crisp them back up.
In the freezer: Freeze the fritters in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. They will last up to 3 months. Reheat frozen fritters in a skillet, oven or air fryer – no need to thaw first.

Want more zucchini ideas? Don’t miss this collection of easy favorites.

Serving Suggestions

These crispy zucchini fritters work well as a side dish with grilled chicken, pork chops, or seafood. Made smaller, they’re also a good addition to a charcuterie board with homemade ranch dressing.