4 zucchini
5-6 scallions, finely chopped
9 oz. feta cheese
1 small bunch fresh parsley, chopped
1 small bunch fresh mint, chopped
1 tbsp. dried mint
1 tsp. paprika
1 c. all-purpose flour
salt and pepper
3 eggs, beaten
olive oil for frying
3-4 limes

Coarsely grate the zucchini. Spread grated zucchini on a towel and allow to dry for about 20 minutes. Place chopped scallions in a bowl and crumble in feta cheese. Stir in chopped parsley and mint, dried mint and paprika. Add flour to mixture and season well with salt and pepper. Gradually add the beaten eggs and mix thoroughly before stirring in the drained, grated zucchini. Batter will be lumpy. Heat a few tablespoons of oil in a large frying pan and drop heaping spoonsful of the mixture into the hot oil. Flatten the cakes down with the back of a spoon. Cook the cakes for about 2 minutes on each side, or until golden brown. Chop limes and spritz fritters with lime juice before serving.