Place the grated zucchini on a double layer of paper towel. Cover with another double layer of paper towel and press firmly to remove the excess moisture. Then place drained zucchini in a bowl, along with 2 eggs, feta, baking powder, flour, mint, basil, and a generous crack of fresh salt and pepper. Mix ingredients together to combine.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Add two tablespoons of the fritter mixture to the pan, spreading and flattening the batter like a pancake.
Repeat and cook in batches for 2-3 minutes per side, until bottoms are golden. Keep warm.
Poach eggs to your desired doneness.
Serve two to four pancakes per person, topping each serving with a poached egg and more fresh basil and mint to garnish.