Grate the zucchini and sprinkle with a pinch of salt. Let sit for 10 minutes, then squeeze out as much excess moisture as possible using a clean kitchen towel.

In a large mixing bowl, combine the squeezed zucchini, eggs, almond flour, Greek yogurt, fresh dill, lemon juice, and chili flakes. Mix until a cohesive batter forms.

Heat olive oil in a large skillet over medium heat. Scoop 2 tablespoons of the zucchini batter per fritter into the pan, flattening them slightly with the back of a spoon.

Pan-fry for 3 to 4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate.

Serve warm with an extra dollop of Greek yogurt or sour cream and a fresh lemon wedge.