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Mix shredded zucchini and carrots in a large bowl. Sprinkle 1 teaspoon of salt over them and let them sit for 5 minutes.
Get a handful of carrot and zucchini mixture, squeeze it well in your hands and put it into another bowl. Try to remove most of the water by squeezing the same batch a few times. Repeat the same for the remaining mixture in batches. Alternatively, put all the grated zucchini and carrots on a cheesecloth and squeeze it well. Put it aside.
In a large mixing bowl, whisk the eggs.
Add in the squeezed carrot and zucchini, finely chopped red pepper, salt, crumbled feta cheese and chopped fresh dill.
Add in flour and baking powder.
Heat oil in a frying pan over high heat. Check if it is hot enough by dropping a little flour in it. If it immediately starts to sizzle, it is ready. Drop tablespoons of the batter into the hot oil. Don’t overcrowd the pan.
Flatten the batter you drop in the pan using the back of the spoon but don't worry too much about their shape.
Fry both sides until golden brown, about 3-4 minutes per side.
Transfer onto a paper towel lined plate to remove excessive oil.
Repeat the same steps for the remaining batter.
Serve warm, at room temperature or cold with some yogurt on the side.