In a mixing bowl, combine 1 cup of Greek yogurt with 2 tablespoons of fresh dill and the juice of half a lemon. Stir well until smooth, then cover and refrigerate.

Wash and trim the ends of 2 medium zucchinis, then coarsely grate them and sprinkle with salt. Let sit in a colander for about 30 minutes.

After 30 minutes, squeeze out as much liquid as possible from the grated zucchini using a clean dish towel or cheesecloth.

In a large mixing bowl, combine the drained zucchini with 2 eggs, chopped green onions, and diced onion. Add chopped spearmint, dill, and crumbled feta, then mix gently.

Gradually add ½ cup of self-raising flour into the mixture, folding it in carefully until just combined.

Heat enough vegetable oil in a frying pan to cover the base by about 2 cm over medium-high heat until it reaches 170°C (340°F).

Drop spoonfuls of the batter into the hot oil, frying about 5-6 fritters at a time for 3-4 minutes each side until golden brown.

Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain excess oil, then serve warm with the yogurt dip.