First, wash and trim the zucchini, then grate them using a box grater with large holes. Place the grated zucchini in a colander to drain as much water as possible, turning and pressing them occasionally. Let them sit for about 1 hour, then squeeze them well with your hands and transfer to a bowl.

Wash, peel, and grate the potato, preferably using the fine side of a box grater to help release the starch during cooking. Add the grated potato to the bowl with the zucchini. Season with salt, thyme, and chopped fresh mint if you like. You can also add a grind of black pepper if desired.

Mix everything together with your hands, pressing the mixture well. Add the 2 tablespoons of potato starch and mix again.

Heat a large nonstick skillet over medium heat. When hot, scoop a portion of the mixture with a spoon, shape it slightly with your hands, and place it in the skillet. Once you have 4 or 5 fritters in the pan, flatten them a bit more with the back of the spoon to help them hold together.

Cook for 4 minutes, then flip the fritters with a spatula and cook the other side. Try not to move them too much to prevent breaking. Enjoy your Zucchini and Potato Fritters!