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Grate the zucchini into a colander, salt and leave for 30 mins or up to an hour to drain in the sink. Then squeeze out extra moisture either by wringing the mixture with your hands and placing in a clean bowl OR by putting into a clean tea towel and wringing it.
Mix eggs, zucchini, green onions, garlic, dill, feta, salt and pepper together in a large mixing bowl. Sprinkle flour and baking powder over the top (around the entire bowl, not in one spot) then mix until just combined. Don't overmix here as that can create dense fritters.
Heat oil in frying pan on medium heat. Place a tablespoon of the mixture in the pan and flatten with the back of the spatula. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 3 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Transfer to a plate lined with paper towel.