Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is crucial to prevent soggy fritters.

In a large mixing bowl, combine the grated zucchini, thawed peas, crumbled feta, flour, eggs, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Heat olive oil in a large skillet over medium heat.

Using a 1/4 cup measuring cup, scoop the fritter mixture and drop it into the skillet, flattening each fritter slightly with the back of the cup.

Cook for about 3-4 minutes on each side or until golden brown and crispy. You may need to work in batches to avoid overcrowding the skillet.

Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil.

Serve warm, garnished with additional parsley or a dollop of yogurt if desired.