3 medium sized zucchini, grated
1/2 cup all-purpose flour
3 medium eggs, lightly beaten
1/4 teaspoon freshly ground peper
1 teaspoon salt
200 gr feta cheese, crumbled
1 cup of dill, finely chopped
1/2 cup of parsley, finely chopped
1 cup of fresh mint, chopped
3-4 spring onions, thinly sliced
vegetable oil, for friying
1.Place the grated zucchini in a strainer over a large bowl. Toss it with salt and set aside for 1 hour. Squeeze in a clean kitchen towel to extract excess moisture.
2.Transfer to a bowl. First stir in herbs, onions and feta cheese . Add eggs and flour to the vegetables and mixed until evenly combined.
3. Heat vegetable oil in a large heavy-bottomed frying pan over medium- high heat. Meanwhile, line a large plate with paper towel to drain excess oil.
4. Carefully drop a heaped tablespoon of zucchini mixture in to pan; repeat, spacing fritters a few inches apart. Pat them down so they become like a flat.
5. Fry until golden brown on both sides. With a slotted spoon tranfer patties to the plate.
6.Serve cold or at room temperature with sour cream.