Traditional Zucchini Fritters

• 1 kg dark-skinned zucchini
• 1 ½ teaspoon (12g) cooking salt
• 1 cup (50g) finely chopped parsley
• 1 cup (20g) finely chopped mint
• 3 tablespoons (15g) finely chopped dill
• 2/3 cup (100g) finely chopped spring onions
• ½ teaspoon pepper
• 2 eggs (M)
• 5 tablespoons (75g) flour
• 1 teaspoon (6g) baking powder
• 1 cup (100g) grated Kefalotyri cheese
• 1 package (200g) crumbled Feta cheese

For the coating

• 1 cup (150g) all-purpose flour
• 4 well-beaten eggs
• 1 package (150g) Panko, Japanese breadcrumbs

For frying

• plenty of vegetable oil

For serving

• yogurt or tzatziki

1. Grate the zucchini using the coarse side of the grater. Place them in a sieve and sprinkle with the salt. Mix well and set aside for 30 minutes. Squeeze them firmly with your palms to drain well. We don't want any moisture left. Place them in a bowl and add all the ingredients. Cover and refrigerate for ½ hour. Take about 50-60g of the mixture and shape the zucchini fritters into an oval shape. Coat them first in the flour, then in the beaten eggs, and finally in the Panko.
2. Pour enough oil into a frying pan to cover it halfway and place it over the heat to warm up. Lower the heat to medium and place 6 zucchini fritters at a time so that the oil temperature doesn't drop too much.
3. Fry for 3-4 minutes on each side and remove onto absorbent paper. Before adding the next batch, increase the heat to warm the oil, then lower it back to medium when you place the zucchini fritters in. Serve with yogurt or tzatziki.