Zucchini Fritters

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Ooohh! Michael has added flavors that zucchini fritters so desperately need! This is a fantastic recipe! I don't fry often...but that may change! These fritters are THAT good. Thanks, Michael, from a fellow Clevelander!

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There is a wonderful Greek restaurant near my house in DC, and I order their zucchini fritters every time I go. When I saw Michael Symon make these on television, I knew I had to try them, and I think these might be more flavorful than the restaurant! He's right that you should only turn them once - they stick a little, but with a sharp metal spatula, that's not a problem. They are even better with homemade tzatziki sauce - didn't find a great recipe for it on this website, though. I'd like to hear how Chef Symon makes it!

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I also made them the size of a golf ball, I used a wok, and made sure the oil was hot enough when the first fritter went in, and made sure I had enough oil in the pan, that's why i like using a Wok, it's less oil in the bottom of the pan. they came out great..and even my 10 year old son loved them. I used all fresh ingredients except for dill, used dried, did not have fresh, and used sour cream instead of greek yogurt did not have! but yummy!!
will definately make again.
patty in El Segundo...saids yum!!!

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I made this as a side for my pork tenderloin the other night. It was the first time i ever tried to imitate a recipe I saw on t.v. and it came out better than I expected.

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I followed this recipe exactly and had a problem when it came to frying them. They do not hold together (firmed up well, stuck to the pan and did not brown. I ended up having to gather the zucchini batter and throw in some finely grated and seasoned bread crumbs so I could make decent patties and re-fry them. I'm not a novice when it comes to frying or cooking so am surprised I had this problem. Perhaps there is something missing from the recipe?

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I enjoyed watching the chef prepare his Yaiya's recipe on TV, however these fritters did not do well for me. They did not hold together well during frying, I may have not let the zucchini drain well enough before adding the remaining ingredients. Anyone else have that problem?
And no, don't peel the zucchini.

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Saw Michael make these tonight but can't remember if he peeled or not. Thanks friends!

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These almost taste identical to Filafel, but have a nice rich and creamy interior to go with the crispy crust. Made each one about the size of a golf ball, which worked perfectly.