3 Method Steps
3 (about 500g) zucchini, coarsely grated
2 tsp sea salt flakes
110g (3/4 cup) plain flour
55g (1/2 cup) coarsely grated mozzarella
40g (1/2 cup) finely grated parmesan
2 garlic cloves, crushed
2 tbsp bought basil pesto
Tomato pasta sauce, warmed, to serve
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Place zucchini in a colander and sprinkle with salt. Set aside for 10 minutes. Use clean hands to squeeze out excess liquid. Transfer to a large bowl. Add the flour, mozzarella, parmesan, garlic, pesto and egg. Stir until well combined.
How to make basil pesto
Making pesto from scratch is really quick and easy! Simply…
Line an air fryer basket with baking paper. Working in batches, place tablespoonfuls of mixture on the baking paper, allowing a little room between each spoonful for spreading. Spray with oil. Cook at 180C, turning fritters halfway through cooking, for 15 minutes or until golden and cooked through. Repeat with remaining zucchini mixture.
Serve with tomato pasta sauce for dipping.