Zucchini Fritters (Kolokithopitta) - cooking recipe

Ingredients

1 lb zucchini (1/2 kg)
1 medium onion, grated
1 1/4 cups feta cheese, crumbled (150 g)
4 tablespoons breadcrumbs (4.16 tbs UK)
1 tablespoon chopped parsley
1 tablespoon chopped of fresh mint
3 medium size eggs
7/8 cup sunflower oil (200 ml)
salt and pepper

Preparation

Grate the zucchini and put it in a colander. Sprinkle salt on top and leave it to drain for 1 hour.
Beat the eggs lightly and place in a mixing bowl then add the rest of the ingredients (except zucchini).
Drain the zucchini well between the palms of your hands and add to the mixture; mix lightly.
Put the oil in a frying pan and heat well.
To make each fritter use a tablespoon to take a scoop from the mixture and with the aid of another spoon push it into the frying pan.
Fry the fritters for a few minutes until they are nicely browned. Drain on towels on a plate.