These zucchini fritters come together quickly once you've properly drained the zucchini. Follow these steps for perfectly crispy results every time.

1. Step 1: The salt helps draw out excess moisture from the zucchini, which is crucial for crispy fritters.

   Grate the zucchini using the large holes of a box grater or food processor. Place the grated zucchini in a colander set over a bowl and toss with 1/2 teaspoon salt. Let stand for 10 minutes.

2. Step 2: Don't skip this step! Properly drained zucchini is the key to non-soggy fritters.

   Using your hands or a clean kitchen towel, squeeze as much liquid as possible from the zucchini. You should remove at least 1/2 cup of liquid.

3. Step 3: The eggs act as a binder to hold the fritters together.

   In a large bowl, combine the drained zucchini, eggs, green onions, dill, and garlic. Mix well.

4. Step 4: The baking powder helps create a lighter texture in the fritters.

   In a separate small bowl, whisk together the flour, baking powder, remaining 1/2 teaspoon salt, and black pepper. Add this dry mixture to the zucchini mixture and stir until just combined.

5. Step 5: The cool, tangy sauce provides a perfect contrast to the warm, crispy fritters.

   While the batter rests, prepare the yogurt sauce by combining the Greek yogurt, lemon juice, remaining minced garlic, chopped herbs, and a pinch of salt in a small bowl. Stir well and refrigerate until ready to serve.

6. Step 6: Test if the oil is hot enough by dropping a small amount of batter in - it should sizzle immediately.

   Heat vegetable oil in a large skillet over medium heat until shimmering. The oil should be about 1/4 inch deep.

7. Step 7: Don't overcrowd the pan, as this will lower the oil temperature and result in soggy fritters.

   Working in batches, drop heaping tablespoons of the zucchini mixture into the hot oil, flattening slightly with the back of the spoon. Cook for 2-3 minutes per side until golden brown and crispy.

8. Step 8: Salting immediately after cooking enhances the flavor while the fritters are still hot.

   Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt while still hot if desired.

9. Step 9: Fritters are best enjoyed immediately while still crispy, but can be reheated in a 350°F oven for 5-7 minutes.

   Serve warm with the prepared yogurt sauce on the side.

For variations, try adding 1/2 cup crumbled feta cheese to the batter, or substitute different herbs like basil or oregano. You can also make these gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour.