Turkish Zucchini Pancakes

Eating out and about at Turkish restaurants in Stoke Newington can be very inspiring sometimes. This recipe makes about 20.
Serve with tomato sauce and a white sauce, which you can make by mixing together in a small bowl, yogurt, garlic, dill, and salt.
4-5 big zucchini, trimmed, coarsely grated
2-3 chopped spring onions
4 eggs, beaten to blend
100g all-purpose flour
chopped fresh dill
chopped fresh parsley
2 Tbsp. fresh tarragon or 2 tsp. dried
1/2 tsp. salt
1/2 tsp. ground pepper
100g crumbled feta cheese
2/3 c. chopped walnuts, optional
1 c. Greek yogurt
2 cloves garlic, minced
1 Tbsp. minced dill
1/2 tsp. salt
Sprinkle zucchini with salt and let stand in colander for 30 minutes to drain. Squeeze zucchini between hands, then squeeze dry in paper towels.
In a bowl, combine zucchini, flour, chopped green onions, eggs, herbs, salt, and pepper. Mix well. Fold in crumbled feta cheese. Mix again. Then fold chopped walnuts if using into the mixture.
Preheat oven to 200 degrees F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot with tomato and /or yogurt sauce.