Courgettes are grated, put in a colander, add salt, stir and let stand 15 to 20 minutes to drain. Then further squeeze hands and place in large bowl. Add the onion finely chopped, sliced ​​carrot, chopped mint, parsley and dill, flour with baking powder, eggs, crumbled feta cheese, pepper and salt (with salt dosing needs to be taken since the beginning courgettes are salted and the feta cheese too savory). The mixture was kneaded, which was left in the refrigerator for half an hour. From the mixture form balls the size of a walnut, rolled in flour. In nonstick skillet heat about 3 cm sunflower oil or olive oil on medium-high heat (if you have a thermometer at 170-180C). Once the fat is hotter, the balls are fried in doses of 7-8 pieces for 4-5 minutes on each dose by turning regularly to evenly browned. Remove from the pan with a slotted spoon and drain on absorbent kitchen paper. Serve with yogurt sauce seasoned with salt, garlic and finely chopped dill.