Grate the zucchini on the large holes of a box grater and place in a colander. Press to release the first bit of liquid. Sprinkle with salt and let sit for about 30 minutes to draw out more moisture, then press again to remove as much liquid as possible.

While the zucchini rests, wash and finely chop the green onions and the leaves from the herbs.

When the zucchini is ready, add all the ingredients to a bowl and mix by hand until combined.

Shape the mixture into fritters and dredge them in flour, shaking off any excess. I made mine a bit thick, but you can make them thinner—just be extra careful when frying!

Pour about 1/2 inch (1.5 cm) of oil into a skillet and heat over high heat. Once the oil is very hot, fry the fritters on both sides until golden. Do not lower the heat. Place the cooked fritters on a plate lined with paper towels to absorb excess oil.

Tip: If you add plenty of salt to the zucchini, it’s best not to add more, since the cheeses are salty too.

Serve with tzatziki, yogurt sauce, or any dip you like! Enjoy!