Prepare the Tzatziki:

• In a bowl, combine Greek yogurt, minced garlic, chopped cucumber, olive oil, and lemon juice.
• Mix in chopped dill and season with kosher salt to taste. Stir until well combined.
• Chill in the refrigerator while preparing the fritters to allow the flavors to meld.

Make the Fritters:

• Place the grated zucchini in a colander, sprinkle with a little salt, and let sit for 10 minutes. Squeeze out excess moisture.
• In a large bowl, combine the drained zucchini, chopped spinach, crumbled feta, minced herbs, beaten eggs, minced scallions, and minced garlic. Stir to mix well.
• Add the flour, baking powder, salt, and pepper to the zucchini mixture and stir until the mixture is well combined.

Cook the Fritters:

• Warm olive oil in a large frying pan over medium-high heat.
• Scoop spoonfuls of the fritter mixture into the hot oil, gently flattening each one with the back of the spoon to form round patties.
• Fry the fritters until golden brown on each side, about 3-4 minutes per side.
• Once cooked, remove the fritters from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

Serve:

• Serve the warm fritters with a generous dollop of the chilled garlic tzatziki on the side.