Serve these crispy zucchini fritters with creamy dill-yogurt sauce during the summer, when zucchini are abundant at the farmers market (or in your backyard garden).
The key to the best fritters is moisture management. Zucchini is primarily made up of water, so this recipe starts with a two-step process of salting and squeezing the vegetable to remove as much of that water as possible. Once that simple step is done, this easy recipe comes together in a snap.
