Grate the zucchini using the large holes of a box grater. Place in a colander, sprinkle with 1 teaspoon salt, and let sit for 15 minutes to release moisture.

Squeeze the grated zucchini firmly in a clean kitchen towel or cheesecloth to remove as much liquid as possible. This is essential for crispy fritters.

Transfer the squeezed zucchini to a large mixing bowl. Add the crumbled feta, spring onions, fresh dill, and fresh mint. Mix well to combine.

Add the beaten eggs, flour, baking powder, black pepper, and dried oregano to the bowl. Stir until a thick batter forms and all ingredients are evenly distributed.

Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat until shimmering.

Drop heaped tablespoons of the batter into the hot pan, gently flattening each fritter to about 7cm diameter. Fry 4-5 fritters at a time, being careful not to overcrowd the pan.

Cook for 3-4 minutes per side until golden brown and crispy. The fritters should be cooked through with no raw batter in the center.

Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Add remaining olive oil to the pan and repeat with remaining batter.

Serve the zucchini fritters warm with lemon wedges and tzatziki sauce on the side.