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Air fryer zucchini corn dogs recipe
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Crispy zucchini corn dogs in the air fryer. Panko-crusted, ricotta and cheddar stuffed for a delightful, meat-free party snack.
Ingredients:
  • 180g fresh ricotta, crumbled
  • 25g (1/4 cup) pre-grated cheddar
  • 20.00 ml chopped fresh continental parsley
  • 4 zucchini
  • 120g (2/3 cup) instant polenta
  • 115g (3/4 cup) plain flour, plus 75g (1/2 cup) extra
  • 5.00 gm caster sugar
  • 8.00 gm baking powder
  • 160ml (2/3 cup) buttermilk
  • 2 eggs
  • 50g (1 cup) panko breadcrumbs
  • American mustard, to serve
  • Tomato sauce, to serve
Instructions:
  • Preheat your air fryer to 200C.
  • Combine ricotta, cheddar, and parsley in a medium bowl and mix well. Season to taste. Cut the tops off the zucchinis and carefully hollow out the center using an apple corer, ensuring not to go all the way through. Insert skewers into the zucchinis to create handles. Fill a piping bag fitted with a 1cm plain nozzle with the cheese mixture and pipe into each zucchini.
  • Combine polenta, flour, sugar, and baking powder in a bowl, stirring until mixed. Season the mixture. In a separate jug, whisk together buttermilk and eggs. Fold this mixture into the polenta blend until combined. Transfer the batter to a shallow dish. Prepare two separate shallow dishes; one with breadcrumbs and the other with extra flour.
  • Prepare the zucchini: Roll each zucchini in flour, dip in batter ensuring it's submerged, then gently coat in breadcrumbs. Air fry: Place 2 zucchini in the air fryer, spray with oil, and cook for 18-20 minutes until tender and golden. Serve: Repeat with remaining zucchini, then serve with mustard and tomato sauce.

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