3 medium zucchini, grated
1 cup scallions, chopped
2 eggs, beaten to blend
¼ cup flour
2 tsp dill weed
2 tsp parsley
1 tsp tarragon
¼ tsp salt and pepper
¼ cup feta cheese, crumbled
1 Put zucchini in colander and sprinkle with salt; let stand 30 minutes to drain.
2 Squeeze to remove liquid, and then squeeze dry in several layers of paper towel.
3 In medium bowl, combine zucchini with remaining ingredients except feta cheese; mix well.
4 Fold in feta cheese and walnuts.
5 In large skillet, add olive oil and heat on medium‐high.
6 Drop mixture by heaping tablespoons; fry about 3 minutes on each side until golden brown