Coarsely grate the zucchinis as shown below, set aside.

Coarsely grate the potatoes, set aside.

Coarsely grate the onion, set aside.

Combine the grated zucchini, potato and onion in a mixing bowl.

Add the salt, set aside for 30 minutes.

After 30 minutes, drain all the water accumulated in the mixing bowl through a wire mesh strainer. Use your fingers to squeeze away the excess water.

Finely chop the green onions, set aside.

Wash and finely chop the parsley, dill weed and mint leaves.

Combine all the ingredients in a mixing bowl.

Add the eggs and the flour to the mixture, mix well using a fork.

Heat olive oil in a shallow stainless-steel pan.

Use a table spoon to drop individual mucvers into the oil as shown below. When the color turns light brown, turn and brown the other side.

Place the mucvers on a paper towel to absorb the excess oil.

Serve warm or at room temperature.