Grate the zucchini using the large holes of a box grater into a large bowl. Toss with 1 teaspoon fine sea salt. Let sit for 15-30 minutes - the salt draws out moisture that would otherwise make the fritters soggy.

Transfer salted zucchini to a clean kitchen towel. Gather edges and twist, squeezing firmly over the sink until barely any liquid remains. You will extract close to a cup of liquid. My yiayia said: if you think you have squeezed enough, squeeze one more time. She was right.

Place squeezed zucchini in a clean dry bowl. Add crumbled feta, beaten eggs, mint, dill, scallions, and garlic. Mix gently with a fork until evenly distributed. Add flour and black pepper. Fold in - do not overmix or fritters will be tough. Taste and adjust seasoning.

Pour olive oil into a large heavy-bottomed skillet to a depth of about 1 cm (1/2 inch). Heat over medium-high until the oil shimmers and a small drop of batter sizzles immediately on contact. Temperature should be 170-180C (340-355F).

Scoop tablespoon portions of batter and gently slide into the hot oil, pressing lightly to flatten into discs about 6-7 cm (2.5 inches) across. Work in batches of 5-6, leaving space between fritters. Fry 2-3 minutes per side until deep golden brown and crisp.

Transfer to a wire rack set over a sheet pan to drain. Sprinkle with flaky sea salt while still hot. Serve warm with lemon wedges and tzatziki or thick Greek yogurt. Best within 20 minutes of frying.