Grate zucchini and toss with salt in a colander. Let rest 10 minutes, then squeeze out as much liquid as possible.

In a large bowl, combine zucchini, feta, scallions, dill, eggs, flour, and baking powder. Stir until evenly mixed.

Heat a generous slick of olive oil in a skillet over medium heat. Drop spoonfuls of batter into the pan, flatten slightly, and fry until golden, about 3 to 4 minutes per side. Work in batches, adding oil as needed.

Drain briefly on paper towels, then transfer to a platter. Serve immediately with Greek yogurt and lemon wedges.