Frittole is traditionally a sweet, fried doughnut from Italy but we’ve given it a makeover in our air fryer and made it savoury! The result is moreish, cheesy fritters that are cooked with minimal oil. They go great in lunchboxes or as a finger food at your next party,
65 calories per serve
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
3 Method Steps
Step 1Place zucchini(3 (about 500g) zucchini, coarsely grated) in a colander and sprinkle with salt (2 tsp sea salt flakes). Set aside for 10 minutes. Use clean hands to squeeze out excess liquid. Transfer to a large bowl. Add the flour (110g (3/4 cup) plain flour), mozzarella (55g (1/2 cup) coarsely grated mozzarella), parmesan (40g (1/2 cup) finely grated parmesan), garlic (2 garlic cloves, crushed), pesto (2 tbsp bought basil pesto) and egg (1 egg). Stir until well combined.
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Step 2Line 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.
Step 3Serve with tomato pasta sauce (Tomato pasta sauce, warmed, to serve) for dipping.
Nutrition per Serving