Ingredients:

  • 2 cups (280g) grated zucchini
  • 1/2 tsp (3g) salt
  • 1 large (50g) egg, beaten
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) onion powder
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 1/4 cup (60g) Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (8g) fresh dill, chopped
  • Pinch (0.5g) of salt

Instructions:

  1. Grate the zucchini using a box grater.
  2. Toss the shredded zucchini with salt and let it sit for 5 minutes to sweat.
  3. Transfer the zucchini to a kitchen towel or cheesecloth; twist and squeeze firmly over the sink until no more liquid escapes.
  4. In a medium bowl, combine the squeezed zucchini, beaten egg, flour, Parmesan, garlic powder, onion powder, and pepper.
  5. Stir until the mixture is well-combined and the zucchini is evenly coated, then shape into patties approximately 3 inches wide and 3/4 inch thick.
  6. Preheat the air fryer to 375°F (190°C).
  7. Lightly grease the air fryer basket or line it with perforated parchment paper.
  8. Place patties in a single layer with space between them and lightly brush the tops with olive oil.
  9. Cook for 7–8 minutes, flip each patty, and cook for another 7–8 minutes until golden-brown and firm.
  10. Prepare the optional dipping sauce by mixing Greek yogurt, lemon juice, chopped dill, and a pinch of salt.