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Grate the zucchinis and place them in a colander. Sprinkle with ½ tsp of salt and let them sit for about 15 minutes to release excess moisture with a weight on top (I used a plate and a heavy bag of flour on top of the strainer). Then, squeeze out as much liquid as possible.
In a mixing bowl, combine the grated zucchini, drained ricotta cheese, parmesan cheese, spring onion, all-purpose flour, minced garlic, chopped fresh mint, an egg, spices and ¼ tsp of salt. Mix until everything is well incorporated.
Heat a frying pan over medium heat with some olive oil
Oil your hands and take spoonfuls of the zucchini and ricotta mixture and flatten them slightly with your hands. Then drop them into the hot oil. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
Remove the spiced ricotta zucchini fritters from the pan and place them on a dish.