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Coarsely grate the zucchini and halloumi. Sprinkle with salt and place in a colander for about 20 minutes (if you haven't already, prep the other ingredients while you wait). Once 20 minutes have passed, dump the zucchini and halloumi onto a towel and squeeze out moisture.
Put the halloumi, zucchini, chopped parsley, dill and mint, minced garlic, 1/2 cup flour, 1/4 tsp salt, and 2 eggs in a large bowl and mix to create fritter batter.
Now make the yogurt sauce. To do this add 1 tbsp lemon juice, 1/4 tsp salt, 1 serrano pepper (cored and seeded), 1 clove of garlic, and 1 tbsp olive oil to your food processor or blender. Blitz until chopped. Now add 1 cup Greek yogurt and blitz until smooth. Transfer to a bowl and set aside.
Heat 2 tbsp neutral cooking oil in a large skillet over medium high heat. Once it's nice and hot, fry fritters. I used about 3 tbsp for each one, but it doesn't have to be too exact. Feel free to use a large serving spoon here. I was able to cook 3 at a time, but this may vary based on the size of your pan. When the bottom edges start to brown, flip them. You'll want a golden brown consistency on both sides (see pictures for further clarification). I cooked for a few minutes on each side. When the fritters are done, transfer them to a paper towel lined plate. Repeat this process until all the fritters are done, then serve immediately alongside the yogurt sauce!