Zucchini Fritters with Cheeses and Herbs

For the Zucchini Fritters

• • --- 1 kg dark green zucchini
• • --- 1½ teaspoons (12g) cooking salt
• • --- 1 cup (50g) finely chopped parsley
• • --- 1 cup (20g) finely chopped mint
• • --- 3 tablespoons (15g) finely chopped dill
• • --- ⅔ cup (100g) finely chopped spring onions
• • --- 1-2 cloves garlic, minced
• • --- 1 tablespoon (5g) lemon zest
• • --- ½ teaspoon pepper
• • --- 2 medium eggs
• • --- 2/3 cup (100g) all-purpose flour
• • --- 2 ½ tablespoons (25g) fine semolina
• • --- 1 teaspoon (6g) baking powder
• • --- ½ cup (50g) grated Kefalotyri cheese
• • --- ½ cup (50g) grated Halloumi cheese
• • --- 1 package (200g) crumbled feta cheese

For the Coating

• • --- 1 cup (150g) all-purpose flour
• • --- 4 well-beaten eggs
• • --- 1 package (150g) panko (Japanese breadcrumbs), lightly crushed

For Frying

• • --- plenty of vegetable oil

For Serving

• • --- strained yogurt or tzatziki

1. 1. Grate the zucchini on the coarse side of a grater. Place them in a colander and sprinkle with salt. Mix well and set aside for 30 minutes. Then, squeeze them very well with your hands to remove as much moisture as possible.
2. 2. Spread them out on a clean kitchen towel for 10 minutes and squeeze them again. This is the most important secret for successful zucchini fritters. Place them in a large bowl and add the parsley, mint, dill, spring onions, garlic, lemon zest, pepper, eggs, flour, semolina, baking powder, Kefalotyri, Halloumi, and feta.
3. 3. Mix very well until all ingredients are combined. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up. If the mixture seems too moist and difficult to shape, add a little more flour. Take about 50-60g of the mixture and shape the zucchini fritters into an oval or round shape.
4. 4. First, coat them in flour, then in the beaten eggs, and finally in the panko. Pour oil into a pan so that it reaches about halfway up the fritters and let it heat up well. Reduce the heat to medium and fry 5-6 fritters at a time to prevent the oil temperature from dropping.
5. 5. Cook them for about 3-4 minutes on each side until they turn a deep golden color. Transfer them to absorbent paper. Before adding the next batch, increase the heat again to bring the oil temperature back up. Serve with yogurt or tzatziki, a little fresh mint, and a touch of lemon zest.