Prepare the Sauce: In a bowl, combine the Greek yogurt, minced garlic, chopped cucumber, olive oil, lemon juice, and dill. Stir everything together until well combined.

Season: Add kosher salt to taste. Chill the tzatziki sauce in the refrigerator for a minimum of 30 minutes to enhance the flavor combination.

Prepare the Zucchini: Shred the zucchini and transfer it to a colander. Sprinkle with salt and allow it to rest for around 10 minutes to draw out excess water. Then, use a clean kitchen towel or paper towels to squeeze out as much water as possible.

Mix the Fritter Ingredients: In a large mixing bowl, combine the grated zucchini, chopped spinach, crumbled feta cheese, fresh herbs, eggs, minced scallions, and garlic. Stir in the flour, baking powder, salt, and black pepper until well mixed.

Fry the Fritters: In a large skillet, heat a generous drizzle of olive oil over medium heat. Scoop out the zucchini mixture using a spoon or small scoop and drop it into the hot oil, flattening the fritters slightly with the back of the spoon. Fry for 3-4 minutes on each side, or until golden brown and crisp.

Drain and Serve: Place the fritters on a plate lined with paper towels to absorb any surplus oil. Serve warm with a generous dollop of garlic tzatziki on the side.