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Air Fryer Courgette and Sweetcorn Fritters with Sesame Sauce

by Niki Webster from The Vegan Air Fryer

This recipe for air fried sweetcorn and courgette fritters is delicious at any time of day but we particularly love them for brunch. Using minimal oil, they're much healthier than typical fritters and happen to be vegan too.

From the book


These addictively good fritters are absolutely brilliant for packed lunches or a healthy snack. It’s important to get as much moisture as possible out of the grated courgettes so they aren’t soggy.

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250g (9oz) courgettes (zucchini), grated 200g
(1⅓ cups) self-raising flour
1 tsp garlic powder
2 tbsp nutritional yeast (optional)
4 spring onions (scallions), sliced
3 tbsp chopped fresh dill/ mint
165g tinned sweetcorn, drained
125ml (½ cup) water
oil spray
For the dipping sauce:
4 tbsp soy sauce/tamari
2 tbsp rice vinegar
4 tbsp toasted sesame oil
4 tbsp sweet chilli sauce

Essential kit

You will need: an air fryer.


To make the fritters, grate and salt the courgette for about 5 minutes, then drain – this helps remove as much moisture as possible.

Put the courgettes, flour, a pinch of sea salt and black pepper, the garlic powder and nutritional yeast (if using) in a large bowl. Stir to combine. Add in the spring onions, herbs, sweetcorn and water and mix together.

Preheat your air fryer to 180°C (350°F) for 2 minutes.

To make the dipping sauce, mix the ingredients in a jar.

Spray a baking tin with a little oil. Add a heaped tablespoon of the batter to the tin and flatten a little so you get a roundish pancake. Repeat to fill the tin. Spray or brush with a little more oil.

Air fry for 5 minutes, then flip and cook for another 3 minutes, or until cooked through. Repeat with any remaining mixture


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