• Wash the zucchini, cut off the ends, and grate on a box grater in the largest holes (on in a cuisinart), leaving the skin on.
• Bring a large pot of water to a boil and blanch the grated zucchini for about 30 seconds. Drain and cool on a sheet pan. When cool, place the blanched zucchini in a clean cotton dish towel and squeeze out the excess moisture. You should be left with about 4 cups of zucchini.
• Beat the egg whites on high until stiff peaks form.
• Combine the blanched zucchini, chopped herbs, green onion, and feta cheese in a large bowl.
• Sprinkle in the flour and breadcrumbs and fold in.
• Fold in the whipped egg whites until just incorporated and then season with salt and pepper. The mixture will be wet.
  
• Portion into 2 ounce patties. I used small prep bowls and a kitchen scale to help keep the sizes consistent and to slide them into the hot pan.
• Heat a flat bottomed pan on medium high heat. Add 2 ounces of the oil and turn the heat down to medium.
• Gently place the patties in the pan and cook until browned. Flip the patties over and cook until the other side is crisp, browned, and about 150 degrees inside. Remove and drain on a paper towel.
• Repeat with remaining fritters.
• To reheat before serving, place on a parchment paper lined sheet pan and reheat in an oven at 350 degrees for about 3-4 minutes if just cooked or about 10 minutes if cold.

To make the sauce:

• Mix together the Greek yogurt, minced capers, water, lemon juice and lemon zest. Season with salt and pepper. Serve on the side.

Plating:

• If desired, garnish with fresh mint and extra capers.