Wash zucchini, cut off ends, and grate them using a box grater. Sprinkle with salt and let sit for 15-30 minutes in a colander.

Squeeze out excess moisture from the drained zucchini with a clean kitchen towel.

In a mixing bowl, combine beaten eggs, sliced green onions, crumbled feta, fresh mint, and black pepper. Mix well.

Gradually add self-rising flour, stirring slowly until you achieve a soft dough consistency. Avoid over-mixing.

Heat olive oil in a deep skillet or fryer until it reaches 375°F (190°C).

Drop tablespoonfuls of the batter into the hot oil and fry for 2-3 minutes until golden brown.

Use a slotted spoon to remove balls from oil and place on paper towels to drain excess oil.