Begin by grating 5 cups of fresh zucchini into a large bowl. Sprinkle 1 tablespoon of kosher salt evenly over the grated zucchini, then toss to combine. Let the mixture sit for about 20 minutes.

After 20 minutes, squeeze the grated zucchini in a clean kitchen towel to extract excess moisture, leaving it damp but not dripping.

In a separate mixing bowl, whisk together 2 large eggs, 6 ounces of crumbled feta cheese, 1/4 cup of thinly sliced scallions, 1/4 cup of minced fresh mint, and 1/4 teaspoon of pepper until well combined.

In another bowl, whisk together 1.5 cups of all-purpose flour, 2.25 teaspoons of baking powder, and 1/4 teaspoon of salt. Gradually incorporate this into the egg and cheese mixture.

Stir until a slightly sticky dough forms. Adjust with more flour if too wet.

Heat enough vegetable oil in a skillet to cover the bottom about 1/4 inch deep over medium heat. Test if the oil is hot enough by dropping in a small piece of batter.

Drop spoonfuls of the fritter mixture into the hot oil, ensuring not to overcrowd the skillet. Fry each fritter for about 2-3 minutes on each side until golden brown.

Use a slotted spoon to transfer the fritters onto a plate lined with paper towels to absorb excess oil.

Serve warm with tzatziki sauce for dipping.