Start by cutting off the ends of the zucchini and grating it using a box grater. Once grated, place the zucchini in a colander and sprinkle with kosher salt. Let it rest for 20 minutes to draw out excess moisture.

After resting, take a handful of the grated zucchini and squeeze it tightly to remove as much moisture as possible.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.

In another bowl, whisk the eggs until frothy, then add crumbled feta cheese, chopped scallions, fresh mint, and black pepper. Stir the squeezed zucchini into this mixture.

Gradually add the dry flour mixture to the zucchini mixture, stirring gently until a slightly sticky batter forms.

Preheat a skillet over medium-high heat and add enough oil to cover the bottom. When shimmering, drop spoonfuls of batter into the hot oil, frying for 2-3 minutes on each side until golden brown.

Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil.

Serve the crispy Greek Zucchini Fritters hot, paired with tzatziki sauce for dipping.