Zucchini Fritters

In a large bowl, mix the shredded zucchini with the feta cheese, dill, mint, salt, and pepper.

Add 1 beaten egg to the mixture. If the zucchini is too watery and the egg doesn't coat it well, beat and add another egg.

Mix in 4 tablespoons of flour. If the mixture is still too liquid, add more flour one tablespoon at a time until it reaches a pancake batter-like consistency.

Heat 1/4 cup of oil in a high-walled skillet or Dutch oven over medium heat.

Prepare a baking sheet by lining it with paper towels.

Test the oil by dropping a strand of zucchini into the pan. When it sizzles, carefully drop large spoonfuls of the zucchini batter into the oil.

Fry until the edges of the fritter turn golden brown, then carefully flip to cook the other side.

Move the cooked fritters to the prepared baking sheet and repeat with the remaining batter, adding more vegetable oil as necessary.

Serve the fritters immediately.