Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10–15 minutes, then squeeze firmly using your hands or a clean kitchen towel to remove as much moisture as possible.

In a large bowl, whisk together the eggs. Add the well-drained zucchini, flour, Parmesan, minced garlic, dried oregano and black pepper. Mix until evenly combined.

Heat the olive oil in a large non-stick skillet over medium heat. Drop heaped tablespoons of the zucchini mixture into the skillet, leaving space between each fritter. Gently flatten them with the back of a spoon.

Cook for 3–4 minutes per side, until golden brown and crisp. Cook in batches if necessary, adding a little more olive oil between batches if needed. Transfer to a plate.

Add the feta, Greek yogurt, olive oil, lemon juice, chopped mint, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.

In a small bowl, whisk together the honey, lemon juice, lemon zest and sea salt until smooth.

Arrange the warm zucchini fritters on a serving platter. Add the whipped feta-mint dip alongside or on top, then drizzle lightly with the lemon honey.

Garnish with extra fresh mint and lemon zest if desired. Serve immediately while the fritters are warm and crisp.