In a medium bowl, combine Greek yogurt, minced dill, and lemon juice. Stir well and refrigerate.

Grate the zucchinis using a box grater and place the grated zucchini in a large bowl.

Sprinkle grated zucchini with salt and let it sit for 30 minutes. Squeeze out excess moisture with a kitchen towel.

Add drained zucchini, beaten eggs, green onions, onion, spearmint, dill, and feta cheese to a mixing bowl. Fold in self-raising flour.

Heat 1/2 inch of vegetable oil in a frying pan over medium heat until it reaches 170°C / 340°F.

Drop spoonfuls of the mixture into the hot oil and fry for 3-4 minutes per side until golden brown.

Remove fritters from oil with a slotted spoon and place on paper towels to drain excess oil.

Serve warm with the yogurt dip.