INGREDIENTS  

• 1 pound zucchini, (about 2 medium zucchinis)
• 1 cup corn kernels, (canned or frozen)
• 1/4 cup grated parmesan cheese
• 1/4 cup yellow onion, grated
• 1 clove garlic, finely minced
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika
• 2 eggs, lightly beaten
• 1 cup almond flour, OR all-purpose flour
• 1 teaspoon baking powder
• oil spray
• sour cream, yogurt, herb dip, ranch dressing, etc…, for serving, optional

INSTRUCTIONS 

1. Preheat Air Fryer to 360˚F.
2. Shred the zucchini using the large holes on a box grater; transfer grated zucchini to a kitchen towel.
3. Wrap kitchen towel around the zucchini and squeeze out as much water as you possibly can. Transfer zucchini to a large bowl.
4. To the zucchini, add corn kernels, cheese, onion, garlic, parsley, salt, pepper, basil, oregano, paprika, and beaten eggs; stir to combine.
5. Add flour and baking powder; stir until everything is well incorporated. If mixture is too wet, add more flour. The drier the zucchini, the less flour you’ll need to use.
6. Shape the mixture into 10 to 12 patties.
7. OPTIONAL: Place the raw patties in the freezer for around 5 to 8 minutes to keep their shape.
8. Grease the air fryer basket with cooking spray.
9. Working in batches – DO NOT crowd the air fryer basket – place the patties in the air fryer in a single layer and spray each patty with cooking spray. Cook for 6 minutes.
10. Flip over the patties; spray with cooking spray and continue to cook for 6 to 8 more minutes, or until browned.
11. Remove from air fryer and serve.