2 medium zucchini
1 cup corn kernels
1 medium potato cooked
2 tablespoons refined flour
1 teaspoon cornstarch
2-3 garlic chopped
1-2 teaspoons olive oil
Salt and pepper
Use a grater to grind the zucchini. In a mixing bowl, mix the grated zucchini with a pinch of salt and let stand for 10-15 minutes. Then use clean hands to squeeze out the excess water from the zucchini.
In addition, mash the cooked potatoes.
Put the zucchini, potatoes, corn kernels, corn starch, refined flour, garlic, salt and pepper into a mixing bowl.
step4Put the parchment paper in the frying basket of the air fryer, and brush a layer of olive oil on the parchment paper.
Take about 2 tablespoons of batter, shape it into a meatloaf shape, and place it on parchment paper. The surface of each zucchini tortilla should not touch each other.
Gently brush the surface of each zucchini tortilla with a layer of oil. Set the air fryer to 360°F for 7 minutes.
Then open the frying basket and flip the zucchini tortillas. Cook again at 375°F for 4 minutes or until cooked through.