Photographer: James Moffatt. Stylist: Olivia Blackmore.
Make the most of the season’s fresh produce with these air fryer zucchini balls and lemon yoghurt. Vegies are irresistible when cooked in the air fryer, and these zucchini snacks are no exception.
Air fryer zucchini balls are perfect for lunch boxes or as the star of a grazing board for family and friends when they drop in. You could even serve them with a side salad for a light meal.
Ingredients
Method
Place zucchini in a colander and sprinkle with salt; stand for 20 minutes. Using your hands, squeeze zucchini mixture very firmly to remove excess liquid; transfer to a large bowl.
Add egg, ricotta, parmesan, breadcrumbs, parsley and green onion to bowl, then season; stir until well combined. With damp hands, shape rounded tablespoons of zucchini mixture into balls; place on a baking-paper-lined tray. Spray all over with cooking spray.
Preheat a 7-litre air fryer to 180°C for 3 minutes. Cut out a 22cm round from a piece of baking paper.
Taking care, line the air fryer basket with the baking paper round. Place zucchini balls in the basket; at 180°C, cook for 25 minutes, turning after 15 minutes of cooking time, until golden and cooked through.
Meanwhile, to make lemon yoghurt, combine remaining ingredients in a small bowl.
Sprinkle zucchini balls with salt flakes and serve with lemon yoghurt.
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