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Mix the grated zucchini with 1 tablespoon of salt and leave it to drain in a colander for 10 minutes.
Rinse the mix, then hand-squeeze out as much water as possible. The fritters will be too wet if not enough moisture is taken out.
Mix the squeezed-out zucchini with the spring onions, feta, lemon and herbs.
Taste to check the seasoning, then add the flour and eggs. Mix together thoroughly: it will be a fairly wet dough but should be firm enough to keep its shape if scooped up in a spoonful.
Usually, I check the density of my fritters by frying one and seeing if it holds together. Add a little more flour if necessary.
Heat oil for deep-frying until it’s hot enough to drop some of the mix in and have it brown in 30 seconds. Turn the heat down to medium.
Using a dessert spoon, carefully drop scoops of the mix into the hot oil. Do this in batches.
Cook for 1.5 minutes until golden brown and cooked through. You should be able to make 15–16 fritters.
Remove with a slotted spoon and drain on paper towels.