In a food processor, pulse large chunks of zucchini until it is evenly chopped into very small pieces, about 20-30 seconds. Then, place the zucchini in a mesh strainer over a bowl. Sprinkle with salt and let sit for 5-10 minutes.
In a food processor, pulse the green onions and parsley until the mixture is very well chopped and begins to combine.
Squeeze as much water as possible out of the zucchini before placing the drained zucchini in a large bowl. Add the green onion/parsley mixture, the egg, and dried mint. Mix well.
Fold in the flour, baking soda, salt, and pepper.
Heat a cast iron skillet with enough canola oil to thoroughly coat the bottom of the pan. Once hot, fry a small dollop of batter as a tester. Taste it and determine if the batter needs additional salt and pepper.
For each fritter, add about 2 spoonfuls of batter to the pan, pressing down slightly with the back of the spoon. Fry 3-4 minutes per side, until the fritters are a deep golden brown.
Place the hot fritters on a paper towel-lined dish. Allow to cool just slightly, for 5-10 minutes, then transfer to a serving dish and enjoy!
