1/2 cup (2 ounces; 57 grams) finely crumbled feta cheese
1 tablespoon minced fresh dill
1 teaspoon chopped fresh mint
1-2 large eggs, beaten
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 tablespoons (30 grams) all-purpose flour, plus more as needed
1/2 cup vegetable oil, divided
In a large bowl, stir the shredded zucchini with the feta cheese, dill, mint, salt and pepper. Stir in 1 beaten egg. Depending on how watery your shredded zucchini is, the egg may not fully coat the mixture. If needed, beat and stir in 1 more large egg. Stir in 4 tablespoons flour. If there is still liquid remaining in the bottom of the bowl and the batter is runny, add more flour 1 tablespoon at a time. You want a consistency of pancake batter loosely surrounding the strands. Heat 1/4 cup oil in a high-walled skillet or Dutch oven over medium heat. Line a baking sheet with paper towels. Drop a strand of zucchini into the pan to test if the oil is sizzling. When it's ready, carefully drop large tablespoonfuls of the battered zucchini into the oil. Fry until golden brown edges appear around the fritter, then carefully flip to cook the other side. Transfer to the prepared baking sheet and repeat with the remaining batter, adding more vegetable oil as needed. Serve immediately.