1 cup all-purpose flour
1 1/4 teaspoons baking powder
Coarse salt and freshly ground black pepper
3 medium zucchini
1 medium onion, halved
2 Tablespoons Greek-style plain full-fat yogurt
1 large egg, lightly beaten
1/2 cup olive oil, plus more as needed
Yogurt Dill Sauce:
1 cup Greek-style plain full-fat yogurt
2 Tablespoons milk
3 Tablespoons fresh chopped dill
Coarse salt and freshly ground white pepper
Makes enough for 12 fritters
In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
Grate onion on the large holes of a box grater into a medium bowl.
Transfer grated onion to a piece of cheese cloth.
Squeeze excess liquid from onion and discard.
Transfer onion to a clean medium bowl; you should have about 1/2 cup grated onion.
Grate zucchini into bowl with onion on the large holes of a box grater; you should have about 3 1/2 cups grated zucchini.
Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover.
Squeeze out as much liquid as possible and discard the liquid.
Transfer zucchini and onion to a large bowl.
Add yogurt and egg; season with salt and pepper.
Stir until well combined.
Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture.
If mixture seems too wet, fold in 1/4 cup more.
Heat olive oil in a medium skillet over medium-high heat.
Working in batches, using about 3 Tablespoons of the zucchini mixture, gently form a patty and place in skillet.
Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes.
Turn fritters and continue to cook about 2 minutes more.
Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate.
Repeat process with remaining zucchini mixture, adding more oil as necessary.
Season fritters with salt and serve immediately with yogurt-dill sauce.
For Yogurt Dill Sauce:
Mix together yogurt and milk in a small bowl until well combined.
Fold in dill; season with salt and pepper.
Keep refrigerated until ready to use.