1. Spread the grate the zuchinni over a layer of paper towels . Sprinkle zucchini with salt and let sit for at least 30 minutes and up to an hour. 

2. Put zucchini in the middle of a piece of cheesecloth; wrap the cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible. (can use a clean kitchen towel)

3. Put drained zucchini in a large bowl with dill, scallions, nutmeg, and feta. Mix to combine.

4. Stir in eggs. Season with salt and pepper. (Taste before adding more salt, since the feta is salty)

5. Stir in flour until dough comes together, adding slightly more flour if dough is too wet to form patties.

Fry the fritters  in  batches: 

1. Heat 3 tablespoons oil in a 12-inch skillet over medium heat until shimmering.

2. Drop 2 tablespoon sized portions of the batter into the pan, then use the back of a spoon to press the batter into 2-inch-wide fritters. You should fit about 6 fritters into the pan at a time. Fry until golden brown on both sides, 2 to 3 minutes per side.

3. Transfer the fritters to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels.

4. Return the skillet to medium high heat, add the remaining 3 tablespoons of oil, and repeat with remaining batter. Serve warm or at room temperature with the lemon wedges.