Grate the zucchini, sprinkle with salt and toss to combine. Allow to sit for 15 minutes, then squeeze the excess liquid out.
Dice the onion, and chop the oregano and mint. Beat the eggs lightly.
Make the batter
Combine the squeezed zucchini, diced onion, chopped herbs, flour, garlic powder, breadcrumbs, cheese and egg.
Cook the fritters
Heat oil in a skillet, over medium high heat.
Working in batches, drop spoonfuls of batter into the oil, and flatten with a spatula.
Flip and cook until both sides are golden brown.
Drain on paper towels.
Serve
Serve with tzatziki, sour cream or ranch dressing
Notes
What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat in the oven until crispy.Substitutions/AdditionsYou can use fresh minced garlic in place of the garlic powder.Any cheese will do, you can leave it out if you prefer.Freezing instructionsZucchini fritters can be frozen after cooking. Allow to cool completely, and place between pieces of parchment paper, then store in a freezer bag. You can also flash freeze in a single layer on a baking sheet, and when solid, place in a freezer bag.Thaw, then reheat in the oven or air fryer until hot and crispy.