Grate the zucchini using the large holes of a box grater into a large bowl. Sprinkle with 1 teaspoon salt and let sit for 10 minutes to draw out moisture.

After 10 minutes, squeeze the grated zucchini firmly with your hands or wrap in a clean kitchen towel and twist to remove as much liquid as possible. This step is crucial for crispy fritters.

Transfer the squeezed zucchini to a large mixing bowl. Add the crumbled feta cheese, chopped dill, chopped parsley, and minced garlic.

Beat the eggs in a small bowl and add them to the zucchini mixture. Season with black pepper and the remaining salt.

Gradually add flour, stirring until the mixture holds together but is not too thick. The batter should be wet but cohesive.

Heat about 1/4 inch of olive oil in a large skillet over medium-high heat until shimmering but not smoking.

Using a spoon or small ladle, drop heaping portions of the mixture into the hot oil, flattening them slightly with the back of the spoon to form patties about 3 inches wide.

Fry for 3-4 minutes on the first side until golden brown and crispy, then carefully flip and fry for another 3-4 minutes on the second side.

Remove fritters to a paper towel-lined plate to drain excess oil. Continue with remaining batter, adding more oil as needed.

While fritters are cooking, prepare the yogurt sauce by mixing Greek yogurt with minced garlic and a pinch of salt.

Serve the mücver warm with yogurt sauce on the side and lemon wedges for squeezing.