Fold the grated zucchini up in a clean tea towel, and wring the tea towel to release some of the liquid from the zucchini.
Place the zucchini in a medium bowl. Add the quinoa, feta cheese, flour, onion and herbs.
Season well with salt & pepper, and mix thoroughly to coat the grated zucchini with the flour.
Add the eggs to the bowl, and mix again to stir the eggs through the zucchini mixture.
Place sheets of kitchen paper on a dinner plate or tray, and set aside.
Heat a large fry pan over a medium-high heat, and add enough oil or ghee to form a thin layer over the bottom of the pan.
Drop heaped dessertspoons of the fritter mixture into the oil, and immediately flatten the mixture with the back of the spoon to form a 1cm thick fritter.
Gently cook the fritters for 3 - 4 minutes, or until the bottom of the fritters are golden brown.
Flip the fritters, and cook for a further 3 - 4 minutes, or until the other side is also golden brown.
Remove the cooked fritters from the fry pan, and place them on the lined dinner plate.
Repeat with the reminder of the mixture.
Serve with salad and your favourite sauce, relish or chutney.
I like to keep the fritters warm in a low oven whilst I cook the reminder of the mixture. Just place the dinner plate in the oven at about 100C, and add the fritters to the plate as they are cooked.