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 let the flavors 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 up some 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 they are 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.