Greek zucchini fritters

I saw this recipe in the NY Times a few days ago and although I've made zucchini fritters (think potato latke) these have some delicious Greek additions. I ate it with tzatziki and a salad. Kirk and I liked them, but the kids-not so much...

Here's my adaptation of Greek zucchini fritters:

2 large zucchini, trimmed and grated on the wide holes of a grater or food processor
Salt
2 eggs
2 cubes each- frozen dill and parsley
1 tsp. ground cumin
1 tsp. Greek (or Italian) seasoning
1 tsp. celery salt
3/4-1 C. breadcrumbs
Freshly ground pepper
3/4 C. crumbled herbed feta
All-purpose flour for dredging

vegetable oil for frying

1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.

2. In a large bowl, beat the eggs and add the shredded zucchini, frozen herbs, cumin, celery salt, Greek seasoning, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.

3. Heat 1 inch of oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form patties. Lightly dredge in flour.

4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack, or keep warm in the oven.