Preferably the night before you will wash and clean the zucchini, cutting off the stem. Grate all of the zucchini and place in a colander. Sprinkle approximately 1 teaspoon of salt and mix into the grated zucchini and leave in the colander overnight to release its liquid.
When you are ready to cook, take small amounts of the zucchini and squeeze between your hands to release any remaining moisture, and place into a deep bowl. Do this with the remaining zucchini.
Mix in the remaining salt, pepper and all of the mint. Although it may seem like quite a bit of mint, this is the secret to this recipe. Add the flour and gently mix to bind the ingredients. You may need to adjust the flour if the mixture is too wet.
Heat about 1/2 inch of olive oil in a skillet, shape the mixture into small round patties, lightly dredge through flour and put in the pan. Cook several fritters at a time for about 3-4 minutes, or until brown and then flip them and cook another 3-4 minutes until browned. Remove the fritters to paper towels to drain.
Serve warm, but just as enjoyable served room temperature.