Zucchini Recipes Galore for a Northern Michigan Summer

Zucchini Fritters

zuchinni fritters thumb

By Emily Betz Tyra


  • 3 medium zucchini, grated with the skin on
  • Salt
  • 3 eggs
  • ¾ cup flour
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh dill
  • 3 green onions, chopped
  • 1/3 cup crumbled feta
  • 1/3 cup chopped walnuts
  • Vegetable or extra-virgin olive oil for cooking
  • Plain yogurt to accompany


Sprinkle the grated zucchini with about 1 teaspoon of salt and let sit in a colander in the sink for about 5 minutes. Remove the excess moisture from the zucchini by squeezing the liquid out with paper towels. Whisk eggs in a large bowl; add the zucchini, flour, thyme, tarragon, dill and green onions. Mix to combine. Fold in the feta and walnuts.

Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 tablespoons each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4 to 6 minutes on each side. Transfer to a plate and sprinkle with salt. Repeat with remaining batter. Serve immediately, with plain yogurt on the side. Mix some additional herbs in the yogurt if desired. Serves 6–12.

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