Shred the zucchinis and place into a bowl. Sprinkle with salt and let sit for a 1/2 hour;
Using colander, squeeze out the excess moisture from the zucchini and place back into the bowl; (Tip: & this is very important if you want crispy fritters, the less moisture from zucchini the better);
Chop the onions and add to the bowl;
Chop the herbs (dill, mint & chives) and add to the bowl;
Add feta cheese into the bowl and mix it all together;
Beat eggs and add to your zucchini mixture;
Add flour and mix it all together;
Heat up a heavy skillet (I prefer cast iron, as this distributes the heat evenly) and add some cooking olive oil (Tip: this is one of the most important steps if you want to achieve crispy fritters, both the skillet and the oil need to be super hot);
Once the oil is hot, using spoon add a tablespoon of the mixture to the pan (Tip: do not overcrowd your pan, as the introduction of too much of the mixture will cool off your oil);
Cook for about 2-3 minutes on the first side, until golden brown, then flip and cook on the opposite side;
Continue with the remaining zucchini mixture until all the fritters are cooked.
Serve with tzatziki or Greek yogurt. Enjoy.