Zucchini, Cheese and Herb Fritters

• 4 cups coarsely grated zucchini
• 2 teaspoons coarse sea salt
• 1 cup chopped scallion
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh mint
• 1 tablespoon dried oregano (preferably Greek), crumbled
• 1 cup cornstarch
• 1 cup grated kefalotiri or Pecorino cheese
• About 2 cups safflower oil
• About 2 cups olive oil
• Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

1. Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.
2. Stir together zucchini and remaining fritter ingredients.
3. Season well with freshly ground black pepper.
4. Let mixture stand 15 minutes.
5. Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350F.
6. Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.
7. Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350F between batches.
8. Serve hot.

zucchini, salt, scallion, parsley, fresh mint, oregano, cornstarch, grated kefalotiri, safflower oil, olive oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/zucchini-cheese-and-herb-fritters-103310 (may not work)