"Kolokithokeftedes" Greek Zucchini Fritters

Directions

1. Shred the zucchini and onion into a colander. Add the salt and toss together until well blended. Place the colander over a bowl. Cover with plastic wrap and allow to drain for 12 hours or overnight in the refrigerator. Place the zucchini mixture in the center of a cotton kitchen towel and squeeze out as much of the remaining moisture as possible. Turn the mixture into a large bowl. Beat the eggs in a small bowl with the cheeses, mint, pepper and scallions. Stir into the zucchini until well blended. Mix the all-purpose flour and bread crumbs on a sheet of waxed paper. Stir into the zucchini mixture, a tablespoon at a time, until the mixture holds together and can be formed into patties measuring about 2 inches in diameter and 3/8 inch thick. (the fritters can be made ahead up to this point and chilled for several hours before frying) Just before frying, sprinkle the granulated flour on a sheet of waxed paper and lightly dredge the fritters. Pour enough oil into a large skillet to measure about 1/8 inch. When it ripples, add the fritters and fry until well browned on both sides, adjusting the heat as necessary, for 5 to 6 minutes total cooking time. The cooked fritters can be held in a 200°F oven while the remainder are being fried. Serve hot.