Coarsely grate the zucchini then place in a sieve over a bowl to drain. Sprinkle the salt over the zucchini and set aside for 10 mins to help remove the excess liquid. Transfer the zucchini onto a sheet of paper towel and pat dry to absorb any remaining liquid.
Whisk the eggs, flour and baking powder in a large bowl until smooth. Add the grated zucchini, feta, spring onion, garlic, dill and pepper.
Heat the olive oil in a non-stick fry pan over medium heat. Add 2 tablespoons of the batter into the pan for each fritter. Fry for 2 minutes on each side, until golden. Transfer the fritters onto a plate lined with paper towel and repeat with remaining batter.
Mix the Greek yoghurt and lemon juice together in a bowl, season with salt and pepper.
Serve fritters warm or cool with yoghurt dressing and rocket.