Grate the zucchinis and place them in a colander. Sprinkle with salt and let sit for about 10 minutes to draw out the moisture.
Use your hands to squeeze out as much liquid as possible from the zucchini. Place the grated zucchini in a large bowl.
In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
Add the flour mixture to the bowl with the grated zucchini and mix well.
Add the Parmesan cheese, parsley, mint, garlic, and eggs to the bowl and stir until well combined.
Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom of the pan.
Use a spoon to scoop the zucchini mixture into the pan, flattening each spoonful slightly with the back of the spoon. Cook the fritters for about 2-3 minutes on each side, or until golden brown and crispy.
Remove the fritters from the pan and place them on a paper towel-lined plate to drain excess oil.
Serve the zucchini fritters hot, garnished with additional Parmesan cheese and fresh herbs if desired. Enjoy!