Grate the zucchini into a large bowl and squeeze out excess moisture.

In a separate bowl, whisk together eggs and baking powder, then add flour, onion powder, salt, pepper, and panko crumbs.

Combine the grated zucchini, feta, dill, and red onion into the mixture, mixing gently.

Heat a nonstick skillet over medium heat and add enough oil to coat the bottom.

Shape the mixture into small patties using about 2 tablespoons each.

Fry each fritter in the skillet for 3–4 minutes on each side until golden brown.

Transfer cooked fritters to a paper towel-lined plate to absorb excess oil.

Serve warm with Greek yogurt, tzatziki, or sour cream.