Zucchini and Feta Cheese Fritters (Kolokithokeftedes)

1 potato

3 zucchini, shredded

1 egg, beaten

½ sweet onion, finely chopped

10 fresh mint leaves, finely chopped

1 (8 ounce) package feta cheese, crumbled

¼ cup dry bread crumbs

6 tablespoons all-purpose flour

½ cup olive oil, or as needed

salt and ground black pepper to taste

Bring a saucepan of lightly salted water to a boil, and place the potato into the water. Boil until tender, about 20 minutes; remove and let cool. When cool enough to handle, finely dice.

In a bowl, mix together the cooked potato, zucchini, egg, onion, mint leaves, feta cheese, and bread crumbs to make a mixture that holds together when pressed lightly.

Place flour into a separate shallow dish. Form the zucchini mixture into small patties, and dredge patties in flour on both sides.

Heat the olive oil in a skillet over medium heat. Pan-fry the zucchini patties until golden brown, 3 to 5 minutes per side. Drain the patties on paper towels; serve hot.