1. Grate the zucchini and place in a colander. Sprinkle lightly with salt and let sit for 10–15 minutes, then squeeze out all excess moisture using a clean towel or cheesecloth.

2. In a large bowl, combine the drained zucchini, eggs, flour, feta cheese, green onions, dill, parsley, salt, pepper, and baking powder. Stir until the mixture is evenly combined.

3. Heat a thin layer of oil in a large skillet over medium heat.

4. Scoop 2 tablespoons of batter per fritter into the pan and flatten gently into a round patty.

5. Cook each fritter for 3–4 minutes per side or until golden and crispy. Adjust heat as needed.

6. Transfer cooked fritters to a paper towel–lined plate to drain excess oil.

7. Repeat with the remaining batter, adding more oil to the pan as needed.

8. Serve warm with herbed yogurt, sour cream, or your favorite dipping sauce.