Zucchini and Feta Cheese Fritters (Kolokithokeftedes)

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.