Place a paper towel on a large plate and set aside.

Place a small colander over a medium bowl. Toss the grated zucchini with ½ teaspoon of salt and place in the colander to “sweat” for 10 minutes.

Wrap the zucchini in a kitchen towel or paper towel and squeeze dry.

In a medium bowl, whisk together the whole-wheat flour, baking powder, dried basil, garlic powder, salt, and pepper.

Add egg, milk, drained zucchini, corn, and Parmesan cheese, and whisk just until combined.

In a large skillet, add 2-3 tablespoons of oil and warm over medium heat.

Once the oil is hot, use a ¼ measuring cup to portion the fritter batter into the hot skillet.

Cook for 2-3 minutes or until the underside of fritters starts to turn golden brown.

Using a spatula, flip fritters and gently press down to flatten them.

Cook for another 2-3 minutes, until cooked through.

Transfer cooked fritters to wire rack or paper towel-lined plate to drain excess oil.

Repeat with remaining batter.

Garnish fritters with fresh basil (if using).

Follow recipe instructions to make the fritter batter.

Next, place heaping tablespoonfuls of batter into your air fryer, and use the back of the spoon to flatten a bit.

Depending on the size of your air fryer, you should be able to make 2-4 fritters at a time.

Cook in air fryer at 375°F for 10 minutes, until cooked through and golden and crispy on the outside.