Crispy Zucchini Fritters with a Montana Twist
Mid-July in the Yellowstone Valley means overflowing gardens and long sunny days — the kind that call for easy, fresh meals that celebrate what’s in season. Summer brings an abundance of fresh, local produce, and one of our favorites is zucchini. At Shoshone River Farm, the zucchini vines are at their peak, producing tender, flavorful squash perfect for everything from quick sautés to savory fritters.
These herbed zucchini fritters, featuring Shoshone River Farm zucchini and Amaltheia goat feta, are a simple, satisfying way to make the most of the season’s abundance. Crisp on the outside, soft and herby inside, they’re delicious served warm with a dollop of yogurt or enjoyed cold straight from the fridge the next day. They’re perfect for a quick weeknight dinner, a side dish, or even a snack, they’re a delicious way to celebrate seasonal produce from Billings, Red Lodge, and the Greater Yellowstone Valley.
Ingredients
2 medium zucchinis (about 3 cups shredded) from Shoshone River Farm
1 teaspoon salt
2 large eggs, lightly beaten
½ cup crumbled Amaltheia Dairy Goat Feta
2 cloves garlic, finely minced
¼ cup finely chopped herbs – dill, parsley, basil, or chives all work beautifully
½ cup flour – try Conservation Grains all-purpose or whole wheat
½ teaspoon baking powder
Freshly ground black pepper, to taste
Neutral oil for pan-frying
Directions
Prep the zucchini: Grate the zucchini and toss with salt in a colander. Let sit for 10 minutes, then squeeze out as much liquid as possible with a clean towel.
Mix: In a large bowl, combine zucchini, eggs, feta, garlic, herbs, flour, baking powder, and pepper. The mixture should hold together when pressed — add more flour if needed.
Cook: Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly. Cook for 3–4 minutes per side, until puffed, golden, and crisp.
Serve: Enjoy warm with a spoonful of yogurt, sour cream, or a drizzle of local honey for a sweet-salty contrast.
Why We Love Them
Zucchini fritters are quick to make, packed with flavor. They can be a satisfying meal any time of day, too! Using eggs from pasture-raised hens and locally milled flour (or a gluten-free option), these fritters are nutrient-rich and comforting. Top them with a dollop of sour cream, yogurt, or a sprinkle of fresh herbs for a dish that’s as pretty as it is tasty.
Tips for the Best Fritters
Grate your zucchini and squeeze out excess moisture for crispier results.
Use a mix of local herbs to brighten the flavor.
Cook over medium heat until golden brown on each side.
Try Them This Week!
Make your next meal special with these zucchini fritters, and pair them with a simple salad or your favorite dipping sauce. Share your creations and taste the flavors of Montana in every bite!
Find everything you need for this recipe on our online market: zucchini from Shoshone River Farm, Amaltheia feta, Conservation Grains flour, and eggs from our local producers.
