Crispy Turkish Mücver (Zucchini Fritters With Feta)

Start by grating the 3 green zucchini and the 1 yellow onion using the large hole side on a box grater. Grate straight into a fine mesh sieve set over a bowl. Sprinkle with the 1 teaspoon of salt and allow them to sit for 5 minutes.
Meanwhile, in a medium bowl, grate the 2 yellow potatoes also using the large hole box grater, then add the 3/4 cups all-purpose flour, 2 eggs, the chopped 1/4 cup fresh dill, the chopped 2 green onion, the 2/3 cup feta cheese, 1/2 teaspoon baking powder, the remaining 1 teaspoon salt, and the 1/4 teaspoon ground black pepper.
Squeeze out the excess moisture from the grated zucchini and onions by pressing down on them in the sieve, or grabbing fistfuls and squeezing as hard as you can, then add them to the bowl with the rest of the ingredients. Mix well.
In a large skillet on medium heat, add the olive oil and wait a few seconds for it to heat up. Spoon the fritter mixture into the skillet, one to two tablespoonfuls at a time. Slightly flatten them with the back of the spoon. Cook for 1-2 minutes on each side until golden and crispy. Remove and place on a paper towel lined plate.
Serve with dill yogurt for dipping.