Name: Zucchini Fritters
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 2 tablespoons chives, cut into 1-inch (2.5-cm) sticks, plus a few flowers, if available; 1 tablespoon minced fresh marjoram leaves; 1 tablespoon minced chives; 1 teaspoon toasted ground fennel seeds; Freshly ground black pepper; ¼ cup (60 ml) canola or other neutral oil (and more if needed); 1 tablespoon freshly squeezed lemon juice; 2 teaspoons salt, plus more for seasoning; 1 russet potato, peeled; 2 large eggs, lightly beaten; ⅓ cup (40 g) all-purpose flour; 2 garlic cloves, grated; ¼ cup (60 ml) olive oil (and more if needed), plus 2 tablespoons; 1 cup (240 ml) European-style yogurt, such as Straus—if you only have Greek, whisk in some water or olive oil to make it drizzle-able; 2 tablespoons minced Italian parsley leaves; 3 pounds (1.4 kg) zucchini (about 3 large); 2 tablespoons whole parsley leaves, plus a few flowers, if available; 2 tablespoons minced fresh mint leaves; Crunchy sea salt

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

It’s a cliché, but you must get creative if you have a zucchini vine in your garden because you will be drowning in them by about mid-August. It’s a wonderful problem to have. So along with grilling and shredding them into zucchini bread, frying is a delightful way to transform zucchini. Here, the shredded zucchini is intertwined with so many garden herbs; I gave you a guideline, but really most herbs will taste great here—whatever your garden is overproducing along with the zucchini.