Prepare the zucchiniWash and grate the zucchini. Place it into a colander, sprinkle with salt, and let sit for 10 minutes to release excess moisture. Squeeze out as much liquid as possible using a clean kitchen towel or your hands.

Make the fritter batterTransfer the drained zucchini into a mixing bowl. Add the eggs, flour, oregano, pepper, and a pinch more salt if needed. Mix until you get a thick batter. If it seems too wet, add a little extra flour.

Heat the oilPlace a skillet over medium heat and add enough vegetable oil to lightly coat the bottom. Allow it to heat before frying.

Fry the frittersScoop about 2 tablespoons of the batter per fritter into the hot skillet. Flatten slightly with a spatula. Fry for 2–3 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to remove excess oil.

Prepare the walnut-garlic spreadWhile the fritters are frying, prepare the spread. Finely chop or crush the walnuts. Mix them into the cream cheese along with minced garlic and fresh chopped greens. Stir until smooth and well combined.

Assemble and serveArrange the warm fritters on a plate and serve with generous dollops of walnut-garlic cream cheese spread. Garnish with extra greens or crushed walnuts for presentation. Enjoy immediately while hot and crispy.