Start by cutting the ends off the zucchini and grating it using the larger holes of a box grater. Place the grated zucchini in a mixing bowl, sprinkle with 1 tablespoon of kosher salt, and stir well. Let it sit in a colander for about 20 minutes to draw out excess moisture.

After 20 minutes, take the grated zucchini and squeeze it firmly in your hands or use a clean kitchen cloth to remove as much liquid as possible.

In a separate bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Whisk the dry ingredients together until evenly mixed.

In a large mixing bowl, whisk together 2 large eggs, 1 cup of crumbled feta cheese, 2 chopped scallions, a handful of finely chopped fresh mint, and a few cracks of pepper. Fold in the drained zucchini until well combined.

Gradually add the dry flour mixture to the zucchini mixture, stirring gently until a slightly sticky dough forms. Be careful not to over-mix.

In a deep fryer or large skillet, pour enough vegetable oil to cover the bottom by about an inch and heat it over medium-high heat.

Once the oil is hot, carefully drop tablespoon-sized portions of the fritter mixture into the oil and fry in batches for about 2-3 minutes per side or until golden brown.

Once golden brown, use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain excess oil. Serve warm with tzatziki sauce and lemon wedges.