Recipe

1. Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.

2. Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.

3. In a large sauté pan over medium-high heat, pour in oil to a depth of 1/4 inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.