Grate the zucchini on the largest holes in a box grater or in your food processor. You will have about three cups firmly packed. As I grated them about five minutes after harvest, they were really, really moist. You have to wring out as much of the liquid as you can. I used a big kitchen towel.
And then chop a big handful of herbs. I used fresh dill, mint, parsley and tarragon.
Mix everything together in a bowl.
Preheat your oven to 275 degrees to keep the fritters warm as you do them in batches. Fry them over medium high heat. I used a Scanpan which has a nonstick surface not made with teflon. In the picture below, you can see how the little bit of oil beads up and is probably not even needed. The next time I do these, I will eliminate the oil. It is important to let the pan fully heat before you start frying the fritters.
Despite squeezing the grated zucchini as much as I could, there was still a lot of liquid in the bowl after mixing the ingredients. This required some flexibility in fritter technique. I firmly packed a 1/3 cup measuring cup, turned it over and squeezed out as much liquid as I could. Knock the incipient fritter into the pan and flatten it a bit. Let it cook until golden brown and turn once. These can be served hot or at room temperature with whatever topping you prefer. I used some sriracha.