Zucchini Fritters with Herbs and Cheese

• 5 zucchini (about 1 1/4 pounds), grated
• 1 cup finely chopped red onion
• 1 1/2 teaspoon salt
• 1 cup chopped fresh Italian parsley
• 1 cup freshly grated pecorino Romano cheese (about 3 ounces)
• 1 cup (scant) toasted whole wheat breadcrumbs
• 2 large eggs, lightly beaten
• 1/2 cup chopped fresh mint
• 1 tablespoon dried oregano
• Vegetable oil (for frying)
• 1 cup plain yogurt

1. Toss zucchini, onion and salt in large colander.
2. Let stand 1 hour; squeeze as dry as possible.
3. Transfer mixture to large bowl.
4. Mix in next 6 ingredients.
5. Pour vegetable oil into heavy large saucepan to depth of 1 inch.
6. Attach deep-fry thermometer to side of saucepan; heat oil over medium-high heat to 350F.
7. Working in batches, shape zucchini-onion mixture by tablespoonfuls into balls.
8. Add to hot oil.
9. Fry in batches until fritters are brown, turning once, about 3 minutes total.
10. Using slotted spoon, transfer fritters to paper towels to drain.
11. Transfer to platter.
12. Serve with yogurt.

zucchini, red onion, salt, fresh italian parsley, freshly grated pecorino romano cheese, whole wheat breadcrumbs, eggs, fresh mint, oregano, vegetable oil, plain yogurt

Taken from www.epicurious.com/recipes/food/views/zucchini-fritters-with-herbs-and-cheese-106460 (may not work)