After grating, squeeze the zucchini thoroughly with your hands. Place it in a colander, incorporate some sea salt, and let it sit for approximately 1 hour. Later, squeeze the zucchini again and transfer it to a bowl.

Wash the mint and dill, then finely chop their leaves. Lightly beat the eggs. In a mixing bowl, combine the zucchini, herbs, lemon zest, salt, pepper, feta cheese, and eggs. Gradually add the flour and stir until you achieve a thick, liquid-like consistency. It's important to use just enough flour to create a thick mixture that is moist but not runny.

Heat oil in a pan, preferably one with a non-stick coating to prevent sticking. Using a spoon, drop small portions of the batter into the hot oil. Press them down and shape them with the spoon if necessary. Reduce the heat to prevent the Kolokithokeftedes from browning too quickly.

Fry the patties until they turn a golden brown, approximately 3-4 minutes on each side. Remove them from the pan and place them in layers on kitchen paper to drain any excess oil.

Serve these delicious Kolokithokeftedes hot with tzatziki sauce. Enjoy!