Begin by grating the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the squeezed zucchini with crumbled feta cheese, panko bread crumbs, and eggs (or flaxseed mixture). Add in chopped fresh dill, parsley, garlic powder, onion powder, and optional cayenne pepper. Stir well until thoroughly combined.

Preheat a non-stick skillet over medium heat and add about 2 tablespoons of cooking oil. Allow it to heat until shimmering.

Scoop out the mixture and form small balls. Place them into the hot skillet, flattening slightly. Cook for about 3-4 minutes on each side until crispy and golden brown.

Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Let them cool for a minute before serving.