Step 1

Place zucchini in a colander, sprinkle with salt and toss. Set over sink for 20 minutes. Squeeze well to remove excess water. Pat dry with paper towel.

Step 2

Combine zucchini, onion, garlic, feta, eggs and herbs in a bowl. Add flours and sumac, then mix with a spoon.

Step 3

Heat oil in a non-stick frypan over medium-high heat. Add 4 heaped tablespoonfuls of mixture to the pan and flatten slightly with an egg slice. Cook for 1-2 minutes each side until golden and heated through. Repeat twice more with remaining batter. Serve fritters with the bread, salad and labne for spreading.