Zucchini Corn Fritters

Method

1. 1
   Place a paper towel on a large plate and set aside.
2. 2
   Place a small colander over a medium bowl. Toss the grated zucchini with ½ teaspoon of salt and place in the colander to “sweat” for 10 minutes. Wrap the zucchini in a kitchen towel or paper towel and squeeze dry.
3. 3
   In a medium bowl, whisk together the whole-wheat flour, baking powder, dried basil, garlic powder, remaining ½ teaspoon salt, and pepper.
4. 4
   Add egg, milk, drained zucchini, corn, and Parmesan cheese, and whisk just until combined.
5. 5
   To cook using the skillet method: In a large skillet, add 2-3 tablespoons of oil and warm over medium heat. Once hot, use a ¼ measuring cup to portion the batter into the skillet. Cook for 2-3 minutes until the underside is golden brown. Flip and gently press down, cook another 2-3 minutes. Transfer cooked fritters to the paper towel-lined plate. Repeat with remaining batter.
6. 6
   Alternative air fryer method: Place heaping tablespoonfuls of batter into the air fryer, flatten slightly with the back of a spoon. Cook at 375°F for 10 minutes, cooking in batches of 2-4 fritters at a time, until golden and crispy.
7. 7
   Garnish fritters with fresh basil if desired.