To start, grate the zucchinis using a coarse grater and place them in a colander. Sprinkle the zucchini with 1 teaspoon of salt, toss to coat, and allow it to sit for about 10 minutes. This process helps draw out excess moisture, which is crucial for creating crisp fritters.

After 10 minutes, take handfuls of the grated zucchini and squeeze out as much liquid as possible. For best results, wrap the zucchini in a clean kitchen towel or paper towel, twist, and squeeze until the zucchini is quite dry.

In a large mixing bowl, combine the squeezed zucchini, crumbled feta cheese, chopped mint, dill, and green onions. Stir gently to evenly distribute the herbs and cheese throughout the zucchini mixture.

Add the beaten egg to the zucchini mixture, stirring to incorporate it fully. This helps bind the ingredients together, making the fritters easier to form and ensuring they hold their shape during frying.

Gradually add the flour, folding it into the mixture until it forms a cohesive but not overly sticky batter. Season with black pepper to taste. If the mixture is too wet, add a little more flour, one tablespoon at a time.

In a large skillet, heat enough olive oil over medium heat to cover the bottom. The oil is ready when it sizzles lightly when a small piece of batter is dropped in. Adjust the heat as needed to avoid burning.

Using a spoon or your hands, form the batter into small patties, about 2 inches in diameter. Gently place each patty into the hot oil and fry for 3-4 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan; cook in batches if necessary.

Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve warm, garnished with additional fresh herbs, and pair with a side of Greek yogurt or tzatziki for dipping.