Using a box grater, shred Zucchini (3) and evenly sprinkle with Salt (1/2 teaspoon).
Place in a colander over the sink or a bowl and allow to drain for 10 minutes. Using a towel or a ricer, squeeze as much water out of the zucchini as humanly possible.
Remove kernels from Corn (1 ear).
Thoroughly mix corn with zucchini, Fresh Chives (2 tablespoon), Fresh Dill (2 tablespoon), Crumbled Feta Cheese (4 ounce), Lemon (1), All-Purpose Flour (1/3 cup), and Egg (2). Season with Salt and Pepper (to taste).
Place Extra-Virgin Olive Oil (2 tablespoon) in a pan and heat on medium high. Working in batches, take small scoops of the zucchini mixture and place mounds in hot oil and lightly pat down with a spatula. Fry until golden brown on the outside.
Allow to drain on paper towel-lined plate and cool slightly.
When ready to serve, top with Greek Yogurt (to taste) and more dill sprigs.