This type of Greek fritter can be shaped like a skillet pancake or like a smaller squished meatball. It is called kolokitho-keftetedes means "gourd meatballs".
Let sit for about 30 minutes, so the salt draws out water. Then squeeze the salted zucchini. The result should weigh roughly 1.5 pounds.
Mix with the drained zucchini:
In another bowl beat:
Stir the eggs into the vegetable mixture.
Cook the fritters 3 to 5 minutes on each side.