Grate the zucchini and place it in a colander. Sprinkle with sea salt and let it sit for 15 minutes to draw out excess moisture.

Squeeze the zucchini firmly using a clean kitchen towel to remove as much liquid as possible, then transfer to a large mixing bowl.

Add the crumbled feta, fresh dill, fresh mint, egg, and flour to the bowl. Mix thoroughly until a thick batter forms.

Heat olive oil in a large skillet over medium heat. Drop spoonfuls of the batter into the hot oil, flattening them slightly into patties.

Fry the fritters for 3-4 minutes on each side until deeply golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Whisk the Greek yogurt and lemon juice together in a small bowl. Serve the warm fritters immediately with the tangy yogurt dip.