Crispy Veggie Breakfast Fritters

1.Prepare the vegetables: Grate the zucchini and carrot using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly to prevent soggy fritters.

2.In a large mixing bowl, combine the grated zucchini, grated carrot, chopped bell pepper, and green onions.

3.In a separate small bowl, whisk the eggs until smooth.

4.Add the eggs to the vegetable mixture and stir to combine.

5.In another small bowl, mix the flour, baking powder, salt, black pepper, garlic powder, and smoked paprika.

6.Sprinkle the dry ingredients over the wet vegetable mixture and gently fold until just combined. Avoid overmixing to keep fritters light.

7.If using, fold in the grated Parmesan cheese for extra flavor.

8.Preheat the air fryer to 375°F (190°C) for 3-5 minutes.

9.Lightly grease the air fryer basket with olive oil or cooking spray to prevent sticking.

10.Form the mixture into small patties about 2.5 inches in diameter and 1/2 inch thick. You should get about 8 fritters.

11.Place the fritters in a single layer in the air fryer basket, making sure they do not touch to allow even cooking. You may need to cook in batches.

12.Air fry the fritters at 375°F (190°C) for 10-12 minutes, flipping halfway through, until they are golden brown and crispy on the outside.

13.Remove the fritters from the air fryer and let them cool slightly on a wire rack to maintain crispiness.

14.Serve warm with your choice of dipping sauce such as sour cream, salsa, or a light yogurt-based dip.