Begin by grating the zucchini using a box grater. Once grated, place it in a colander and sprinkle it generously with salt. Allow the zucchini to sit for about 15 minutes, enabling the salt to draw out excess moisture.

After 15 minutes of resting, take the zucchini and wrap it tightly in a clean kitchen towel or several layers of paper towels. Squeeze the towel firmly until you have removed as much liquid as possible from the zucchini.

In a large mixing bowl, combine the drained zucchini with crumbled feta cheese, chopped parsley, mint, dill, sliced green onions, minced garlic, and a generous pinch of black pepper.

Crack the eggs into the zucchini mixture and beat them lightly before incorporating them into the bowl. Gradually add in the all-purpose flour while mixing continuously until the batter holds together well.

In a large skillet, pour in enough olive oil to cover the bottom, about ¼ inch deep, and heat it over medium heat. The oil should be hot but not smoking.

Once the oil is hot, drop tablespoons of the fritter mixture into the skillet, ensuring there is space between each dollop. Fry the fritters for about 3-4 minutes on one side until they're golden brown, then flip them and cook for an additional 3-4 minutes.

After frying, use a slotted spatula to transfer the cooked fritters onto a plate lined with paper towels to absorb any excess oil.

Repeat the frying process with the remaining batter, adding more olive oil as needed to keep a consistent depth in the skillet.

Once all the fritters are cooked, serve them warm on a platter with fresh lemon wedges on the side.