Bring a saucepan of water to a boil. Add the broccoli and cook for 2-3 minutes. Drain and let cool.
In a blender, mix the mayonnaise, yogurt, garlic, and chipotle pepper until smooth. Chill in the refrigerator.
Place the grated zucchini and broccoli in a clean dish towel and squeeze out excess water.
In a large bowl, mix together the zucchini, broccoli, eggs, crumbled Feta, and flour. Season with salt and pepper to taste.
Heat a frying pan over medium heat with a generous drizzle of olive oil. Once hot, spoon dollops of the vegetable mixture into the pan to form fritters. For even cooking, avoid overloading the pan. Cook the fritters for about 4-5 minutes on each side, until golden and crispy. Remove and place on paper towels to absorb excess oil.
Serve the fritters hot with the chipotle aioli sauce. Garnish with chopped chives before serving.
