Greek zucchini fritters

INGREDIENTS DIRECTIONS
 * 2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
 * Salt
 * 2 eggs
 * ½ cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
 * 1 tablespoon ground cumin
 * 1 cup fresh or dry breadcrumbs, more as necessary
 * Freshly ground pepper
 * 1 cup crumbled feta
 * All-purpose flour as needed and for dredging
 * Olive oil for frying
 * Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time.
 * Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.


 * In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour.
 * When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
 * Bake at 200C for 20min.