Ingredients

• 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

Instructions

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