Incredibly easy Zucchini fritters with cranberry sauce

We had heavenly cranberry sauce this year, with pears and walnuts, from a recipe on Food52, minus the brandy because of the large population of small people who came to our Thanksgiving. As is my wont, I made too much. I filled two large duck tureens (a gift from an old friend of the Maharishi's madre) with the stuff. I do hate to see food go to waste and other than putting it on turkey sandwiches, what else can you do with it?

Noodling this question and others -- like but what came before the Big Bang, father? -- on the night after Thanksgiving, as the M was happily making his turkey pot pie and my friend Erica & I were sitting at the kitchen counter, I came up with these zucchini (courgette) which you can make quite small and serve hot with cranberry sauce. They also use leftover mashed potatoes. Ingenious, right?

2 or 3 medium-sized zucchini (courgette)
2 eggs, whisked a bit*
few sprigs parsley, chopped
few sprigs of marjoram, chopped
few bits of mint, chopped
leftover mashed potatoes, a few spoons' worth
sea salt
freshly ground pepper
1/2 cup flour
olive oil

* (plus I used another half egg, the M's leftover glaze for his pie - just add more flour)

Grate zucchini using largest hole on box grater.
Gather zucchini into a kitchen cloth or paper towel and squeeze out moisture.
Add herbs, salt, pepper, lightly whisked eggs.
Mix in mashed potato & add flour slowly.
Heat olive oil in a pan over a medium/high heat.
Drop desertspoonfuls of the mixture into the pan.
Cook on both sides, till golden brown.
Dry on paper towels. Serve hot with cranberry sauce or tzatsiki.