Prep the Zucchini: Grate the zucchini using the large holes of a box grater. Alternatively, you can pulse them a few times in a food processor. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes. This step helps draw out excess moisture, ensuring your fritters are crispy and not soggy.

Squeeze and Combine: After 10 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the zucchini. Transfer the squeezed zucchini to a mixing bowl. Add the eggs, flour, black pepper, paprika, and dried garlic powder. Mix well until everything is evenly incorporated.

Fry It Up!: Heat enough vegetable oil in a large skillet over medium heat. The oil should be about 1/4 inch deep. Scoop out portions of the zucchini mixture with a spoon and gently flatten them slightly into patties. Fry the fritters for 3-4 minutes per side, or until golden brown and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.

Whip Up the Sauce (Optional): While the fritters cook, prepare the dipping sauce in a small bowl. Combine yogurt, sweet chili sauce, lemon juice, and dill.

Serve and Enjoy! Serve the hot zucchini fritters with your homemade chili yogurt sauce for an extra burst of flavor.