Let’s make together colito kees which are classical Greek zucchini fritters. Start by grating the vibrant zucchini and adding a pinch of salt. Let it sit for 10 minutes to release all the water. While the zucchini rests, prepare the aromatics. Peel the garlic. Chop the herbs. I decided for chives and dill. Drain the zucchini releasing as much water as possible. Then mix it with crumbled feta, eggs, and flour. Now fry the mixture in hot olive oil until golden and crispy. Serve this delicious fritters with a side of tatsiki and enjoy a taste of grease at
