Hand grate the Zucchinis and keep on the side in a sieve for 1 hour with a ½ teaspoon of salt added. At the end squeeze tightly in your palms the grated zucchini to remove the excess water. Place in a large bowl and keep aside.
Place in the bowl that the grated zucchinis are the feta cheese, the chopped scallions, the chopped mint, the lemon zest, the chili flakes, the whisked eggs and season with the salt and pepper. Fold carefully and place in the refrigerator for 45 minutes.
Take out of the refrigerator and add the flour. Be careful as you want it to act as a binder, but also that your mixture is soft.
Put a non-stick pan on medium heat, add the olive oil and heat up without burning. Spoon (with a tablespoon) from the mixture, form patties in a patty size mould and carefully add to the pan. It should take about 8 patties.
Fry without moving and in 3-4 minutes turn the patties and continue frying until you get a nice golden colour.
With a slotted spoon take off from the pan and place in a flat dish that absorbent kitchen paper has been placed on to absorb the excess oil. Repeat for the remaining patties.