Shred the zucchini using the small size grater hole. Place zucchini in a colander and sprinkle with salt. Let the water drain out of the zucchini for 15-30 minutes.: Right away you will notice the wet, fragile ribbons of zucchini falling into the bowl, their scent mild and green. After shredding, sprinkle the pieces with salt and let them rest in a colander , this step encourages water to bead and release, which is essential because too much moisture makes the fritters soggy. If you skip this resting period, the mixture will be loose and the patties may not hold shape when you cook them, so be patient and allow 15 to 30 minutes for drainage.
With paper towels or clean kitchen towel, blot excess water from the zucchini.: When you press the shredded zucchini with paper towel or a clean kitchen towel, you will feel the difference as the strands go from limp and soaking to drier and more cohesive, a tactile cue that you have removed surface moisture. This drying step helps the panko bread crumbs absorb just enough liquid to bind, rather than becoming paste like. A common mistake is not squeezing hard enough, leaving too much water and causing the fritters to fall apart during cooking.
In a medium size mixing bowl whisk the eggs. Add the shredded zucchini, panko, parmesan and mozzarella cheeses, and garlic powder. Mix with a rubber spatula until well combined.: The whisked eggs become glossy and uniform, a sign they are ready to bind. Add the drained zucchini , panko , Parmesan , mozzarella , and garlic powder , then mix gently with a rubber spatula until everything is evenly distributed. As you stir, notice the mixture come together, slightly tacky and studded with cheese and crumbs. If the mixture feels too wet, add a touch more panko , but avoid overworking it, which can make the fritters dense.
Scoop 1/4 - 1/3 cup of zucchini mix and with your hands form patties. Place on a parchment lined baking sheet. Place in the freezer for 20 minutes to firm up.: Using a 1/4 to 1/3 cup measure, portion the mixture so each patty is similar in size, which ensures even cooking. Form them gently with your hands into compact rounds and place them on a parchment lined baking sheet . Freeze the patties for 20 minutes to firm up, this chilling step helps them hold their shape in the hot air. If you skip the freeze, the fritters can spread and become thin and fragile during cooking.
Lightly grease the bottom of the air fryer insert with oil or cooking spray. Place the zucchini patty on the insert and turn the heat to 375°F - 380°F and air fry for 10 minutes or until golden.: A thin coating of oil prevents sticking and encourages browning; the first crackle as the hot air hits the patties signals that crisping has begun. Set your air fryer to between 375°F and 380°F and cook each patty for around 10 minutes, flipping if necessary to ensure even color. Watch for a deep golden hue and a crisp edge as your cue that they are done. Crowding the basket is a common error, so arrange them with space for air to circulate.
Serve with sour cream, yogurt, or marinara sauce.: When the fritters come out, their surface will be warm and slightly crackly, and the interior will be tender with melted mozzarella threads. Pairing them with a cool spoonful of sour cream or a bright marinara cuts through the richness and balances the texture. A mistake to avoid is serving them straight from the fryer without a minute to rest, as the filling will be extremely hot and the flavors need a moment to settle.
Follow steps 1 - 4 above, then place the fritters on a baking sheet topped with a greased oven-proof cooling rack.: If you prefer the oven, complete the shredding, draining, drying, mixing, portioning, and chilling steps first. Then arrange the patties on a baking sheet fitted with a greased ovenproof cooling rack so air can circulate beneath them, this helps replicate the crisping action of the fryer. Skipping the rack will reduce browning on the underside.
Bake at 400°F for 20 minutes or until golden.: In the oven you will see the edges turn a pleasant golden brown and you may hear a low sizzle as moisture evaporates. Bake until the fritters have a uniform golden color, about 20 minutes, flipping halfway if needed for even crispness. If your oven runs hot, check a few minutes early to prevent over browning.
Top with sour cream, salsa, ranch dressing or marinara sauce.: Finally, dress each fritter with your choice of sour cream , salsa , ranch dressing , or marinara sauce . The contrast of creamy or tangy toppings elevates the flavors and adds a finishing texture. Avoid drowning them in sauce, a light touch lets you enjoy both the crisp exterior and the soft interior.
