On our last evening, we dined in Agios Myronas, the village where our olive oil comes from, and where they made kolokithokeftedes like you won't find anywhere else. Pien took one bite, looked at us, and declared that these were truly the best she'd ever tasted. Of course, we wanted the recipe. The woman in the kitchen wrote it down for us, just the way her family has been making it for generations. And so we're happy to share it with you: the recipe from Agios Myronas for perhaps the most delicious zucchini fritters.

For 6 pieces:
1 zucchini 0.5 carrot, finely grated 0.5 onion, chopped handful of parsley, finely chopped 75 g breadcrumbs 50 g flour 1 egg 100 g graviera, grated (or feta, crumbled) 1 tsp dried oregano pepper, salt TOPIKÁ olive oil.

For the yogurt sauce:
150 g Greek yoghurt juice and zest of 0.5 lemon 1 tbsp dill, finely chopped dash of TOPIKÁ olive oil salt and pepper

1. Grate the zucchini and place it in a colander. Rub it with a generous pinch of salt and let it sit for 1 hour. Then squeeze out as much moisture as possible with a clean tea towel or your hands.

2. Mix the yogurt with the lemon zest and juice, dill, olive oil, salt, and pepper. Set aside until ready to use.

3. After an hour, combine the drained zucchini with the grated carrot, onion, parsley, breadcrumbs, flour, egg, cheese, and oregano. Season with salt and pepper. The mixture should be firm enough to form into patties – add a little more breadcrumbs if needed. Shape the mixture into 6 patties.

4. Heat a generous amount of olive oil in a skillet over medium heat. Fry the cookies for 3 minutes per side, until golden brown and cooked through. Drain on paper towels.

5. Serve the kolokithokeftedes warm with the yoghurt sauce.