Air Fryer Quinoa Zucchini Fritters with Feta and Dill
Crisp-edged, tender-centered fritters made with grated zucchini, fluffy quinoa, salty feta and fresh dill, cooked in the air fryer with just a light spray of oil. Serve with a lemony yogurt sauce for an easy Mediterranean lunch or side.
- Prep
- 25 min
- Cook
- 28 min
- Wait
- 25 min
- Total
- 1 hr 18 min
- Makes
- 12 fritters (4 servings of 3)
Steps
Before you start
- Cook the quinoa first (or use 1½ cups leftover cooked quinoa) and let it cool completely, about 15 minutes; warm quinoa will cook the egg and make the batter loose.
- Your air fryer basket should hold 4 fritters in a single layer with space between them; the recipe is cooked in 3 batches. Adjust if your basket is smaller or larger.
- Squeeze the zucchini very dry. Excess moisture is the main reason fritters turn soggy or fall apart.
- Air fryers vary; check the first batch at 8 minutes and adjust.
Cook the quinoa
- Combine the rinsed quinoa and 1 cup (240 ml) water in a small saucepan.
- Bring to a boil over high heat, then reduce to low, cover, and cook 15 minutes.
- Remove from the heat and leave covered 5 minutes.
- Fluff with a fork.
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Ready when: All water is absorbed and the grains are translucent with a visible white spiral tail
Tip: Rinsing removes the bitter coating (saponin) on quinoa.
Cool the quinoa
- Spread the fluffed quinoa on a plate or small tray in a thin layer.
- Let it cool to room temperature, about 15 minutes.
- You need about 1½ cups (about 270 g) cooked quinoa.
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Ready when: No longer warm when touched
Tip: Cool the quinoa while you do the next step to save time.
Salt and squeeze zucchini
- Toss the grated zucchini with ½ tsp of the salt in a bowl.
- Let sit 10 minutes.
- Transfer to a clean kitchen towel, gather the edges, and twist hard over the sink to wring out as much liquid as possible.
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Ready when: Only a few drops come out when squeezed; you should have about 1½ packed cups (about 250 g) of zucchini
Tip: Squeeze twice, resting a minute between, for the driest result.
Mix the batter
- In a large bowl, combine the squeezed zucchini, cooled quinoa, eggs, feta, dill, scallions, garlic, lemon zest, pepper, and the remaining ¼ tsp salt.
- Stir well, then sprinkle over the flour and fold until no dry flour remains.
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Ready when: Mixture is thick, sticky and holds together when squeezed in your hand
Tip: If it seems loose, add 1 tbsp more flour. Feta is salty, so don't add extra salt.
Make the yogurt sauce
- In a small bowl, stir together the Greek yogurt, lemon juice, 1 tbsp dill, and a pinch of salt.
- Taste and adjust.
- Refrigerate until serving.
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Ready when: Smooth and creamy
Preheat and shapeOven 375°F / 190°C
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Meanwhile, scoop about ¼ cup (a heaping 3 tbsp) of batter at a time and press into a compact patty about 3 inches (7.5 cm) wide and ¾ inch (2 cm) thick.
- You should get 12.
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Ready when: Patties hold their shape with no cracking edges
Tip: Wet your hands slightly to stop the batter sticking.
Air fry first sideOven 375°F / 190°C
- Lightly spray the basket or a perforated parchment liner with oil.
- Arrange 4 patties in a single layer with space between them.
- Spray the tops lightly.
- Air fry at 375°F (190°C) for 8 minutes without moving them.
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Ready when: Underside is golden brown and the fritters release easily
Tip: Flipping too early makes them break; if they stick, give them another minute.
Flip and finishOven 375°F / 190°C
- Carefully flip each fritter with a thin spatula and spray the tops lightly with oil.
- Air fry another 5 to 6 minutes at 375°F (190°C).
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Ready when: Both sides deep golden brown with crisp edges; centers feel firm when pressed and the eggs are fully set
Tip: Cooked fritters should reach 160°F (71°C) in the center.
Cook remaining batches
- Transfer the cooked fritters to a wire rack or plate.
- Repeat steps 7 and 8 with the remaining patties in two more batches, re-spraying the basket each time.
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Ready when: All 12 fritters golden and crisp
Tip: Keep finished fritters in a single layer, not stacked, so they stay crisp. A 200°F (95°C) oven keeps them warm.
Rest and serve
- Let the fritters rest 3 minutes so they firm up, then serve warm with the cold yogurt sauce.
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Ready when: Fritters hold together when lifted
Good to know
Tips
- Dry zucchini is everything: if the batter looks wet, squeeze again or add 1 tbsp flour.
- Don't overcrowd the basket; air needs to circulate for crisp edges.
- Make patties no thicker than ¾ inch (2 cm) so the centers cook before the outsides over-brown.
- Serve with a simple tomato-cucumber salad for a complete meal.
Make ahead
"Cook the quinoa and grate and squeeze the zucchini up to 1 day ahead and refrigerate separately. The mixed batter can be refrigerated up to 4 hours; stir and re-drain any liquid before shaping. The yogurt sauce keeps 2 days in the fridge."
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: freeze cooked, cooled fritters on a tray, then bag, up to 2 months. Reheat from fridge or frozen in the air fryer at 350°F (175°C) for 4 to 5 minutes (6 to 8 from frozen) until hot and crisp.
Substitutions
- feta cheese → crumbled goat cheese or grated halloumi. Goat cheese is creamier; halloumi is saltier, so skip any extra salt.
- all-purpose flour → chickpea flour or a gluten-free 1:1 flour blend. Makes the fritters gluten-free; same amount.
- fresh dill → fresh mint or flat-leaf parsley. Use the same amount for a different herby flavor.
- plain Greek yogurt → dairy-free plain yogurt. Use unsweetened and add a bit more lemon juice if needed.