grate the zucchinis using a food processor or box grater. transfer the zucchini to a colander, sprinkle with sea salt, and let it sit for 15 minutes to draw out moisture.

then, wrap it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. in a large mixing bowl, combine the drained zucchini, parsley, dried dill, feta (if using), eggs, onion, garlic, baking powder, rice flour, and cornstarch.

season with salt and pepper to taste. mix everything until the batter is thick and holds together—if it's too wet, add a little more rice flour.

heat a generous amount of oil in a large skillet over medium heat. form the mixture into small patties, gently flattening them with your hands or a spoon. cook for 2–3 minutes per side or until golden brown and crispy. transfer to a paper towel-lined plate to absorb excess oil.

to make the whipped feta greek yogurt dip, add the feta, greek yogurt, lemon juice, garlic, dried dill, onion powder, sea salt, and pepper to a food processor. blend until smooth and creamy. taste and adjust seasoning as needed.

serve the fritters warm with the whipped feta dip and lemon wedges if desired. store any leftovers in the fridge and reheat in a skillet or oven until crispy again.