Cut the smooth end off the zucchini, leaving the stem end attached to hold while grating. Peel the onion, leaving the stem on for the same reason. Coarsely grate the zucchini and onion and place grated vegetables in a colander over a bowl. Sprinkle over the salt, toss gently and set aside for around 10 - 20 minutes.

Meanwhile, slice the white and light green parts of the scallions, finely chop the dill and parsley and crumble the feta. You can lightly beat the egg to make it easier to incorporate but it's not completely necessary.

Take handfuls of the zucchini and squeeze out the liquid with your hands. Turn the zucchini in your hands and squeeze again to get as much liquid out as possible. Place the squeezed-out zucchini in a bowl. Repeat with the rest of the zucchini-onion mixture. You may want to re-squeeze some after you are done to get a little more liquid out. Discard the accumulated juices.

Add the scallions, dill, parsley, feta, egg and flour to the drained zucchini and mix well to combine. You can add a little pepper, as you prefer. The mixture should be relatively stiff - if it seems very runny, add a little more flour.

Warm the olive oil in a small-medium skillet over a medium-high heat. Once it is hot, take tablespoonfuls of the zucchini mixture and place them in the oil. It can be helpful to smooth off the spoonful before adding so it is a little compacted, then press a little with the back of a spoon to flatten. Cook roughly three or four at a time to avoid overcrowding the skillet and having too many to keep an eye on at once.

Let the fritters cook for around 3- 4 minutes until lightly browned then turn and cook on the other side for around the same time. Once cooked, remove from the skillet, draining off excess oil, then drain on paper towel to remove any additional oil.

Repeat cooking the remaining fritters and serve, either warm or room temperature, suggested with tzatziki on the side for dipping.