Crispy Corn and Ricotta Fritters in the Air Fryer with Warm Roasted Tomato Basil Sauce

Instructions

1. 1

   1. In a large bowl, combine the sweet corn kernels, ricotta cheese, grated Parmesan cheese, beaten egg, breadcrumbs, chopped chives, 1 grated garlic clove, lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and black pepper. Lightly mash some of the corn with a fork so the mixture binds better.

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   2. Let the mixture rest for 5 minutes so the breadcrumbs can absorb moisture. If it still feels too soft, add 1 to 2 extra tablespoons of breadcrumbs. Shape into 8 compact fritters of equal size.

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   3. Preheat the air fryer to 375°F / 190°C for 3 minutes. Brush or spray the basket with a little olive oil.

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   4. Arrange the fritters in a single layer in the basket without crowding, and brush them with 1 tablespoon of olive oil. Cook at 375°F / 190°C for 10 to 12 minutes, flipping halfway through, until golden and crisp.

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   5. While the fritters cook, combine the cherry tomatoes, the remaining finely chopped garlic clove, tomato paste, balsamic vinegar, the remaining 1 tablespoon olive oil, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon dried oregano in a bowl.

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   6. Transfer the tomato mixture to a small pan or air-fryer-safe dish. Cook the sauce in the air fryer at 360°F / 180°C for 6 minutes, or until the tomatoes soften and begin to burst.

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   7. Remove the sauce and lightly crush the tomatoes with a spoon to blend in the tomato paste and juices. Stir in the chopped fresh basil and mix well.

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   8. Serve the hot crispy fritters with the warm roasted tomato basil sauce spooned over the top or on the side. Garnish with extra fresh basil leaves if desired.