Zucchini fritters with blossoms

Grate the zucchinis and place them in a colander. Lightly salt and let sit for 10 minutes. Then squeeze them well to remove all excess moisture.

Finely chop the leek.

In a large bowl, combine grated zucchini, leek, eggs, feta, flour, baking powder, parsley, mint, salt, and pepper. Mix well until fully combined.

Heat the olive oil in a non-stick pan over medium heat.

Scoop a heaping spoonful of the mixture into the pan and shape it into a round fritter.

Place a zucchini blossom on top and press gently to stick.

Cook for about 3 minutes until golden on the bottom, then flip carefully and cook for 3 more minutes.

Transfer to paper towels and repeat with the remaining mixture.

Serve warm.