Crunch into wholesome vegetable goodness when you make these carrot-zucchini fritters. Using carrots and zucchini instead of plain potato lowers the calories of the fritters. Serve with a side of plain nonfat Greek yogurt for dipping, or use these fritters as a vegetarian-friendly burger patty.
Active time: 20 minutes | Total time: 30 minutes
Air Fryer Vegetable Fritters
Ingredients
- 1 1/2 cups carrots, shredded (about 2 1/2 medium carrots)
- 1 1/2 cups zucchini, shredded (about 1 medium zucchini)
- 1 large egg
- 1 large egg white
- 1/4 cup whole-wheat flour
- 1/3 cup Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/4 tsp chili powder
- 2 green onions, thinly sliced
- Cooking spray
- 1/4 cup plain nonfat Greek yogurt
Directions
Grate the carrots and zucchini using the large holes of a box grater. Transfer to a clean kitchen towel, gather the edges, and squeeze out as much liquid as possible. Let the mixture sit for 5–10 minutes, then squeeze again to remove any remaining moisture.
In a large bowl, whisk together the egg and egg white. Add the flour, cheese, salt, black pepper, chili powder, and green onions and stir to combine. Add the vegetable mixture and mix until evenly incorporated. If the mixture feels very wet, add 1-2 tbsp of additional flour.
Preheat the air fryer to 400°F. Lightly coat the air fryer basket with cooking spray.
Scoop about 2 tbsp of the mixture for each fritter, place in the basket, and flatten to about 1/4-inch thickness. Arrange in a single layer without overcrowding. Lightly spray the tops with cooking spray.
Cook for 6–8 minutes, flip, spray again, and cook for an additional 4–6 minutes, or until golden brown and crisp. Transfer to a baking sheet and keep warm while cooking the remaining batches.
Serve warm with the Greek yogurt.
Serves: 2 | Serving Size: 5-6 fritters + 2 tbsp Greek yogurt
Nutrition (per serving): Calories: 243; Total Fat: 8g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 119mg; Sodium: 770mg; Carbohydrate: 28g; Dietary Fiber: 6g; Sugar: 6g; Protein: 17g
Nutrition Bonus: Potassium: 760mg; Iron: 11%; Vitamin A: 76%; Vitamin C: 36%; Calcium: 26%
Originally published November 21, 2016; Updated March 2026
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