Put the grated courgette in a colander, sprinkle with salt, mix and let stand for 20-30 minutes. Squeeze out any excess liquid.
In a medium bowl, combine the courgette, shallot, garlic, eggs, mint, feta and flour. Season with salt and pepper.
Heat the oil in a pan over a medium heat.
Ladle spoonful of the batter into the pan for each fritter and cook in batches for 3-4 minutes on each side.
Transfer cooked fritters on a paper towel to drain excess oil from them.
