Slice the zucchini in strips lengthwise with a mandolin.

Place zucchini slices in a strainer and salt and let them sit for 30 minutes.

Dry the zucchini slices with paper towels (I place them between 2 paper towels and pat)

Place the strips of zucchini in the shape of a cross and place a cube of feta in the middle.

Fold over starting with the bottom slice, alternating the strips, until it is all folded. Secure with a toothpick (do not let toothpick come out on the other side too much).

Dip fritter in egg and then in the flour - dusting off the extra flour and set aside.

Pour olive oil in a pan about ¼ inch deep, heat the olive oil at high heat.

Place the zucchini bundles with the toothpick in the pan and let them fry for about 1-2 minutes.

Remove the toothpick carefully, while in the pan and turn the bundles over and fry for another 1- 2 minutes.

Remove zucchini fritters from pan and place on a plate with a couple of paper towels to absorb the oil.

Serve right away