In a small bowl, combine Greek yogurt, freshly chopped dill, and a squeeze of lemon juice. Mix well until creamy and fully blended. Cover and refrigerate for at least 15 minutes.

Grate the zucchini into a large bowl. Sprinkle with salt and let sit for about 30 minutes. Squeeze out excess moisture.

In a mixing bowl, combine the drained zucchini, minced green onions, chopped onion, spearmint, and dill. Add eggs and feta cheese, mixing until combined. Gradually incorporate self-raising flour and black pepper.

Heat vegetable oil in a frying pan over medium heat. Drop spoonfuls of batter into the oil and fry for about 3-4 minutes per side until golden brown.

Remove fritters with a slotted spoon and place on paper towels to drain. Serve warm with yogurt dip.