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1
Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time.
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2
Take up handfuls of zucchini, and squeeze out all of the moisture.
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3
Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
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4
In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta.
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5
Mix together well.
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6
Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency.
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7
If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour.
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8
When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
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9
Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees.
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10
Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties.
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11
Lightly dredge in flour.
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12
When the oil is very hot, add the patties in batches to the pan.
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13
Fry until golden brown, turning once with a spider or slotted spoon.
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14
Remove from the oil, and drain briefly on a rack.
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15
Serve with plain Greek style yogurt if desired.
