Grate the zucchini using the coarse side of a box grater. Sprinkle with salt and let them sit in a colander to release their liquid. For faster results, squeeze them by hand until well-drained.

In a large bowl, combine the zucchini, eggs, olive oil, dried mint, crumbled feta or ricotta, vegetable seasoning, and black pepper. Mix well.

Add the baking powder and enough all-purpose flour to make a thick batter that holds its shape on a spoon.

Pour about 1/2 inch of vegetable oil into a skillet and heat over high heat until hot.

Drop spoonfuls of the batter into the hot oil. Once golden on one side, flip to cook the other side.

When done, transfer the fritters to a platter lined with paper towels to absorb excess oil.

Serve with tzatziki or plain yogurt.