To a 10-inch cast iron skillet add about 1/2-inch of oil. Bring up to 350F.
Preheat oven to 300F. Line a medium baking sheet with a cooling rack.
Grate the zucchini on the large holes of a box grater. Place into a clean kitchen towel and squeeze out all of the liquid. Add the zucchini to a large bowl along with the green onions, eggs, garlic, flour, dill, salt and pepper. Mix together until a thick batter-like consistency forms. If it looks too wet add 1 tbsp. of extra flour at a time until thick.
Using a 1/4 cup measure add 3-4 zucchini fritters to the hot oil, lightly flattening them. Fry for 3-4 minutes then flip and cook for 2-3 minutes longer or until golden brown and crispy. Keep the oil right around 325/330F.
Place on the lined baking sheet, sprinkle with flaked sea salt and keep warm in the oven while you fry the remaining fritters.
While the fritters stay warm in the oven make the yogurt sauce. In a small bowl whisk together the yogurt, zest and juice from the lemon, garlic, salt and pepper.
To serve plate the fritters on a serving platter, sprinkle with fresh dill, green onions and black pepper. Serve alongside the yogurt sauce for dipping.
Recipe Courtesy of Megan Mitchell
Recipe Sponsored by Stonyfield Organic
©2020 Megan Mitchell