In a medium bowl, combine 140 grams of Greek yogurt, 1 tablespoon of minced fresh dill, and 2 tablespoons of lemon juice. Stir until smooth and refrigerate.

Grate 450 grams of zucchini into a bowl, sprinkle with ⅔ teaspoon of salt, and let sit for 30 minutes.

Squeeze the zucchini in a clean kitchen towel to remove excess moisture and transfer to a mixing bowl.

Add 2 beaten eggs, 1 cup of minced green onions, ⅓ cup of minced onion, 1 tablespoon of minced fresh spearmint, 1-2 tablespoons of minced fresh dill, and ground pepper to the zucchini. Mix until combined.

Gradually sprinkle in 90 grams of self-raising flour, stirring gently until fully incorporated.

Heat vegetable oil in a large pan over medium heat until it reaches approximately 170°C (340°F).

Drop spoonfuls of the fritter mixture into the hot oil, frying 5-6 at a time for 3-4 minutes per side until golden brown.

Remove fritters from oil and drain on paper towels. Serve warm with yogurt dip.