Using a grater or food processor, grate the zucchini. You need about 4 Cups grated, placed in a med-sized bowl. Sprinkle with 1 tsp kosher salt, stir well, and let sit for 15 minutes, stirring occasionally. (This will release the water.)
Place the zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. You really want to get these fairly dry.
Preheat oven to 350F
Place the grated zucchini in a bowl, adding dill, scallions, feta, nutmeg, and one egg. Mix well.
In a separate bowl mix flour and baking soda together. Add flour mixture to zucchini, incorporating all. This will be a fairly thick batter.
In a heavy bottom skillet, heat 1-2 T olive oil or butter over medium heat. When the oil is hot, spoon ping-pong sized balls of the batter. Brown each side until golden about 3 minutes each side, and place in a warm oven- either on a wire rack or on a parchment-lined sheet pan.
Make in batches, letting fritters finish at least 10 minutes in the oven, or until they puff slightly.