Grate the zucchini into a colander, sprinkle with salt, and let it drain in the sink for 30 minutes or up to an hour. Squeeze out any remaining water using your hands or by wringing it in a clean tea towel.

In a large mixing bowl, combine the drained zucchini with eggs, green onions, minced garlic, dill, feta cheese, salt, and pepper. Sprinkle flour and baking powder evenly over the mixture and gently fold it in until just combined.

Heat olive oil in a frying pan over medium heat until shimmering but not smoking. Scoop portions of the mixture and place them in the pan, flattening each slightly with the back of a spatula to form patties.

Cook each fritter for about 3-4 minutes on one side until golden-brown before flipping to cook on the other side for another 3-4 minutes.

Transfer the fritters onto a plate lined with paper towels to absorb any excess oil before serving warm or at room temperature.