Crispy Air Fryer Summer Squash Fritters with Yogurt Sauce

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

2 medium summer squash about 1 pound - yellow squash, zucchini, or a combination
1 large egg
⅓ cup all-purpose flour
⅓ cup shredded Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Pinch of red pepper flakes optional
Olive oil cooking spray or 1 tablespoon olive oil for brushing

Grate the squash using a box grater or food processor with a shredding blade.
Place shredded squash in cheesecloth or clean kitchen towel and squeeze firmly to remove as much moisture as possible. This is crucial for crispy fritters!
In a bowl, combine the drained squash, egg, flour, Parmesan, baking powder, salt, pepper, garlic powder, Italian seasoning, and red pepper flakes (if using). Mix well.

Combine Greek yogurt, lemon juice, lemon zest, garlic, olive oil, salt, pepper, and herbs in a small bowl. Refrigerate while making fritters.
Preheat air fryer to 350°F (175°C) for 5 minutes.
Form squash mixture into 8-10 patties, about 2 inches in diameter.
Lightly spray or brush the air fryer basket and tops of fritters with olive oil.
Cook fritters in batches at 350°F for 8-10 minutes, flip, then cook for 5-7 more minutes until golden and crispy.
Serve immediately with garlic lemon yogurt sauce.

A food processor is the fastest way to shred squash.
It is vital to get all excess moisture out. Cheesecloth makes that easier.
Always preheat the air fryer for crispier fritters.
Press fritters after flipping to squeeze out any remaining moisture.
For make-ahead: Store cooked fritters in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the air fryer at 350°F until crispy.