Air fryer zucchini balls with lemon yoghurt

Ingredients

• 2 medium zucchini (courgettes), grated (approx. 500g)
• 1 tsp salt (for drawing out moisture)
• 1 large egg, lightly beaten
• ½ cup (50g) panko breadcrumbs
• ¼ cup (25g) grated Parmesan cheese
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 clove garlic, minced
• ¼ tsp black pepper
• ¼ tsp smoked paprika
• Spray oil (olive or avocado oil)

• 1 cup (250g) Greek yoghurt (full-fat or 2%)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh mint, finely chopped
• 1 small clove garlic, minced (optional)
• Pinch of salt and black pepper

Instructions

1. Step 1: Prepare the Zucchini (5 minutes | Intensity: Easy) Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and sprinkle with 1 tsp of salt. Let it sit for 5 minutes to draw out excess moisture. Then, wring the towel tightly to squeeze out as much liquid as possible—this is crucial for crispy balls. You should end up with about 1½ cups of dry grated zucchini.
2. Step 2: Mix the Ingredients (3 minutes | Intensity: Easy) In a large mixing bowl, combine the squeezed zucchini, beaten egg, panko breadcrumbs, Parmesan, dill, parsley, minced garlic, black pepper, and smoked paprika. Mix well with a fork until the mixture holds together when pressed. If it feels too wet, add an extra tablespoon of panko.
3. Step 3: Shape the Balls (5 minutes | Intensity: Easy) Using your hands (lightly dampened to prevent sticking), roll the mixture into 16–18 small balls, about the size of a golf ball. Place them on a plate or tray. For best results, chill them in the refrigerator for 10 minutes to help them hold their shape—though this is optional if you’re short on time.
4. Step 4: Preheat the Air Fryer (2 minutes | Intensity: Easy) Preheat your air fryer to 190°C (375°F) for 2–3 minutes. Lightly spray the air fryer basket with oil to prevent sticking.
5. Step 5: Air Fry the Zucchini Balls (12–15 minutes | Intensity: Moderate) Place the zucchini balls in a single layer in the air fryer basket, leaving a little space between them (you may need to cook in two batches depending on the size of your air fryer). Spray the tops lightly with oil. Air fry at 190°C (375°F) for 12–15 minutes, shaking the basket gently halfway through cooking. They are done when golden-brown and crisp on the outside. Intensity note: Keep an eye on them during the last 3 minutes, as air fryers can vary in power.
6. Step 6: Make the Lemon Yoghurt Dip (2 minutes | Intensity: Easy) While the zucchini balls cook, combine the Greek yoghurt, lemon juice, lemon zest, fresh mint, minced garlic (if using), salt, and pepper in a small bowl. Stir well and taste—adjust lemon or salt as needed. Keep refrigerated until serving.
7. Step 7: Serve (1 minute | Intensity: Easy) Transfer the hot zucchini balls to a serving plate and serve immediately with the chilled lemon yoghurt dip on the side. Garnish with extra fresh dill or lemon wedges if desired.

Nutrition

Calories: 185 kcal · Protein: 12g · Fat: 9g · Carbohydrates: 14g · Sugar: 4g · Sodium: 420mg