Spinach fritters with zucchini and feta cheese

1. Wash the spinach, remove the tough stems and stalks, and pour boiling water over it just to blanch it. Immediately rinse it with cold water and squeeze it well.
2. Chop it finely or blend briefly.
3. Grate the zucchini and squeeze out the excess water well.
4. In a bowl combine the grated zucchini, the finely chopped parsley, dill, spring onion, spring garlic and spinach, the egg, 1/2 cup of the flour, ground black pepper and the crumbled cheese. If needed add a little salt depending on how salty the cheese is.
5. Put about 1/3 cup flour in a shallow wide plate.
6. With wet hands shape balls from the fritter mixture, roll them in the flour, gently press them to flatten them and arrange them on a floured surface. (I baked them; still I rolled them in flour, then in oil, and put them in like that.)
7. When all the fritters are formed, heat the oil (about 1 cm of fat) and fry the fritters on both sides (heat level 7 out of 9).
8. Drain them on kitchen paper to absorb the excess fat.
9. Serve them with plain (or strained) yogurt flavored with pressed garlic, salt, dill and a spoon of olive oil.

CAN ALSO BE BAKED IN THE OVEN.