Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess water as possible. This step is crucial for crispy fritters! 2.
In a large mixing bowl, combine the squeezed zucchini, lightly beaten eggs, crumbled feta, and chopped mint.
Season with salt and pepper and mix until just combined. 3.
Heat the butter or oil in a large non-stick skillet or frying pan over medium-high heat. 4.
Drop heaping tablespoons of the mixture into the hot pan, gently flattening each one with the back of the spoon.
Cook for 2-3 minutes per side, until golden brown and cooked through. 5.
Transfer the cooked fritters to a plate lined with paper towels.
Serve immediately while warm.
Don't skip the squeeze! Removing excess water from the zucchini is the most important step to prevent soggy fritters and ensure they get wonderfully crispy.
