Tips for a well-formed fritter: be ruthless in squeezing the excess liquid from the zucchini; press the mixture together firmly when shaping the patties; be patient with the patties while they cook and allow them to cook through properly before flipping.
Makes 12 fritters
450 g (1 lb/3 cups) grated zucchini
1 teaspoon salt
150 g (51/2 oz) feta cheese, crumbled
1/4 cup mint, finely chopped
1/3 cup flat-leaf (Italian) parsley, finely chopped
3 spring onions (scallions), finely chopped or 1/2 onion, grated
1 egg, lightly beaten
75 g (23/4 oz/1/2 cup) plain (all-purpose) flour
olive oil, for frying
Place the zucchini in a colander, sprinkle with salt and leave for 10 minutes, to bring out the juices. Use your hands to squeeze as much liquid from the zucchini as possible. Place in a mixing bowl with the feta, mint, parsley and spring onion and season with sea salt and freshly ground black pepper. Mix everything together, then add the egg and stir to combine.
Heat the olive oil in a frying pan over medium heat — the oil should come about 1 cm (1/2 inch) up the side of the pan. When the oil is hot, drop 1/3 cup of the zucchini mixture into the pan at a time and flatten into a patty shape — you may need to do this in batches. Cook the fritters for 2–3 minutes to cook well on one side before flipping to cook for a further 2–3 minutes, or until golden on both sides. Drain on paper towel and repeat until all are cooked.
Serve the zucchini fritters hot, with a side of Tomato salsa, Tabbouli, Roast beetroot or some good old sweet chilli sauce.