📝 About This Recipe
These vibrant, plant-based fritters offer a modern, health-conscious twist on classic Mediterranean 'Kolokithokeftedes.' By utilizing the air fryer, we achieve a shatteringly crisp exterior and a tender, herb-flecked center without the heavy grease of traditional deep frying. Each bite is a symphony of fresh summer squash, aromatic scallions, and savory nutritional yeast, making them a sophisticated appetizer or a light, nourishing main course.
🥗 Ingredients
The Fritter Base
- 2 large Zucchini (approx. 1.5 lbs, ends trimmed)
- 1 teaspoon Kosher Salt (for drawing out moisture)
- 3 pieces Scallions (finely sliced, white and green parts)
- 2 tablespoons Fresh Dill (minced)
- 1 tablespoon Fresh Mint (finely chopped)
- 2 cloves Garlic (grated or finely minced)
The Binding & Seasoning
- 3/4 cup Chickpea Flour (also known as Besan)
- 2 tablespoons Nutritional Yeast (for a savory, cheesy depth)
- 1/2 teaspoon Baking Powder (for a lighter, fluffier texture)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (plus more for spraying)
Herbed Lemon Tahini Sauce
- 1/3 cup Runny Tahini (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Maple Syrup (to balance the acidity)
- 2-3 tablespoons Warm Water (to reach desired consistency)
- 1/2 teaspoon Dried Oregano
👨🍳 Instructions
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1
Grate the zucchini using the large holes of a box grater. Place the shreds into a fine-mesh sieve set over a bowl.
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2
Toss the zucchini with 1 teaspoon of kosher salt and let it sit for at least 15 minutes. This is crucial to prevent soggy fritters.
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3
While the zucchini rests, whisk together the tahini, lemon juice, maple syrup, and dried oregano in a small bowl. Gradually add warm water until the sauce is creamy and pourable. Set aside.
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4
After 15 minutes, use your hands or a clean kitchen towel to squeeze as much liquid as humanly possible out of the zucchini. You should be left with a very dry ball of squash.
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5
Transfer the dry zucchini to a large mixing bowl. Fluff it up with a fork to separate the strands.
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6
Add the sliced scallions, dill, mint, and grated garlic to the zucchini. Stir in the olive oil.
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7
In a separate small bowl, whisk together the chickpea flour, nutritional yeast, baking powder, cumin, and black pepper.
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8
Fold the dry flour mixture into the zucchini. Mix until a thick, slightly tacky batter forms. If it feels too wet, add another tablespoon of chickpea flour.
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9
Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
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10
Lightly grease the air fryer basket with olive oil spray. Scoop about 2 tablespoons of batter for each fritter, flatten slightly into a disc, and place in the basket.
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11
Ensure the fritters are not touching to allow for proper airflow. You may need to cook in batches.
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12
Lightly spray the tops of the fritters with olive oil. Air fry for 8 minutes.
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13
Carefully flip the fritters using a thin spatula. Spray the other side and cook for an additional 6-8 minutes until golden brown and crispy.
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14
Remove the fritters and let them rest on a wire rack for 2 minutes to crisp up further.
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15
Serve warm with a generous drizzle of the lemon tahini sauce and extra fresh herbs.
💡 Chef's Tips
The secret to success is squeezing the zucchini; if you think you've squeezed enough, squeeze it one more time! If you don't have chickpea flour, all-purpose flour works, but chickpea flour adds a lovely nutty flavor and keeps the dish gluten-free. Avoid overcrowding the air fryer basket, as steam will build up and make the fritters soft rather than crunchy. To reheat leftovers, pop them back in the air fryer at 350°F for 3-4 minutes to restore their crispness. Feel free to swap the herbs—cilantro and parsley also work beautifully in this flavor profile.
🍽️ Serving Suggestions
Pair with a crisp glass of Sauvignon Blanc or a chilled sparkling water with cucumber. Serve alongside a bright tomato and cucumber salad for a complete Mediterranean lunch. Use these as a protein-rich 'patty' inside a warm pita with pickled red onions. Serve as an appetizer with a side of spicy Harissa paste for those who love a kick. Accompany with a bowl of lemon-scented quinoa or couscous.