Grate the zucchinis onto the coarse side of the grater. Place them into a strainer and sprinkle with the salt. Stir well and set aside for ½ hour. Strain them well. We don’t want moisture to remain onto them. Put them in a bowl and add all the ingredients. Cover and place in the fridge for ½ hour. Take approximately 50-60g of the mixture and shape the zucchini fritters into an oval shape. Rub them through the flour, the egg-whites (if we wish, we can use the whole egg) and the Panko. Add some oil in a pan, covering it up to the middle, and place on the fire to heat it up. Reduce the heat to medium and add 6 zucchini fritters each time so the temperature of the oil doesn’t decrease. Cook for 3-4 minutes from each side and remove, placing them on an absorbent paper. Before we put the next dose, increase the heat so the oil heats up again, and reduce to medium when you are about to place the zucchini fritters back in. Serve with yoghurt or tzatziki.