Prep the zucchini: Grate the zucchini on the large holes of a box grater. Toss with the kosher salt and place in a colander set over a bowl. Let it sit for 10 minutes to draw out moisture.

Squeeze it dry: Gather the zucchini in a clean kitchen towel or cheesecloth and squeeze hard to remove as much liquid as possible. The drier the better for crisp fritters.

Make the batter: In a mixing bowl, combine the squeezed zucchini, egg, Parmesan, flour, scallions, garlic, herbs, baking powder, black pepper, and red pepper flakes if using. Stir until just combined. The mixture should be thick and scoopable, not runny. If it’s wet, add 1 tablespoon more flour.

Preheat the air fryer: Set it to 390°F (200°C) for 3–5 minutes. Line the basket with parchment designed for air fryers or lightly spray the basket to prevent sticking.

Form the fritters: Scoop about 2 tablespoons of mixture per fritter. Gently flatten into 1/2-inch-thick rounds. Avoid making them too thick or they won’t crisp well.

Air fry, first side: Arrange fritters in a single layer with a little space between. Lightly spray the tops with oil. Cook for 7–8 minutes until the bottoms are golden.

Flip and finish: Carefully flip, spray again, and cook 5–7 minutes more, until both sides are crisp and the centers are set.

Serve: Squeeze with lemon and serve warm with a dollop of Greek yogurt or tzatziki. Add a side salad for a full lunch.