When I say we make these Air Fryer Zucchini Fritters with Pesto about twenty times in the summer, I’m not exaggerating! They are crispy on the outside and moist in the middle. The pesto adds a fresh, garlicky-herb flavor that makes them irresistible. Because they are so easy to whip together, they our one of go-to’s for weeknight sides, quick appetizers, or a midday snack.
This recipe is a good way to use up that bumper crop of zucchini that seems to multiply overnight in the garden, or show up in your CSA box by the armful. Plus, pairing zucchini with fresh homemade pesto keeps things bright, flavorful, and seasonal.
Ingredients
- Zucchini, shredded
- Pesto – (store-bought or homemade – try my Kale Pesto, Basil Pesto, Garlic Scape Pesto or Lemon Balm Pesto.
- Panko breadcrumbs (plain)
- Parmesan cheese
- Eggs
- Garlic and onion powder
- Salt
Equipment
- Air Fryer
- Box grater or food processor with a shredder attachment
- Clean dish towel
Instructions
- Shred the zucchini: using a box grater or food processor with a shredder attachment.
- Remove the moisture: This step is key! Don’t skip or your fritters will not hold together and/or will be mushy. Place the shredded zucchini in a dish towel and squeeze until most of the liquid is released.
- Mix: Add everything to a large mixing bowl. Using a large spoon or (my favorite) your hands, mix until all ingredients are combined.
- Shape: shape into about 16 balls, then flatten into round thick patties.
- Air Fryer: Place patties in a single layer in an air fryer basket. Air fry at 400°F for 7 minutes, then flip and air fry for 5 minutes, or until crispy and golden.
- Remove and Serve!
Pro-tip: lay the clean towel out and shred zucchini over the towel.
Storage
- Refrigerator: store in an airtight container in the refrigerator for 3-4 days.
- Freezer: store in a freezer-safe storage container or bag for up to 2 months.
- Reheating: Pop them back in the air fryer for 2-3 minutes to heat and crisp them back up! (much better than the microwave!) If frozen – defrost in the refrigerator for 2-3 hours, or overnight before reheating.
Serving Ideas
- Pair with extra pesto or a marinara sauce for dipping
- Add to any pasta dish or pasta salad, such as this Pesto Orzo Salad.
- Serve alongside a summer salad for a light, but hearty meal.
- Add to a grain bowl
- Top with a dollop of greek yogurt or tzatziki sauce for a creamy finish.
This is one of those recipes that check all the boxes: easy, quick, and a great way to use of fresh produce and celebrate summer. Zucchini season in New Hampshire is not that long, so I love making these on repeat while I can!
If you enjoy this recipe, then check out my other air fryer recipes: Air Fryer Kale Chips, Air Fryer Tofu or Bok Choy. And my Yellow Summer Squash Bites that go perfectly in the air fryer as well!
Air Fryer Zucchini Fritters with Pesto
Equipment
- Box grater or Food Processor with grater attachment
- Clean dish towel
Ingredients
- 4 cups zucchini, shredded about 1 large
- ½ cup parmesan cheese, shredded
- ¼ cup pesto
- 2 egg, beaten
- ¾ cup panko
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp salt
Instructions
- Shred the zucchini using a box grater or food processor with a shredder attachment.
- Remove the moisture from the zucchini by placing the shredded zucchini in a dish towel and squeeze until most of the liquid is released.**
- Add all of the ingredients to a large mixing and stir together to combine.
- Using clean hands, shape the mixture into about 16 balls, then flatten into round thick patties.
- Place patties in a single layer in an air fryer basket. Air fry at 400°F for 7 minutes, then flip and air fry for 5 minutes, or until crispy and golden.
- Serve and Enjoy!
