Lemon Yogurt Sauce

1. Combine the yogurt, lemon juice, lemon zest, granulated garlic, and olive oil in a mixing bowl. Whisk until smooth.
2. Season with salt and black pepper to taste. Refrigerate until ready to serve.

Zucchini Fritters

1. Place the shredded zucchini in the center of a large, clean kitchen towel. Twist the towel and wring out the excess liquid from the zucchini over a sink, squeezing until the zucchini is as dry as possible. Transfer the zucchini to a bowl.
2. Add the scallions, dill, eggs, and egg yolk. Use a fork to beat the eggs and combine the ingredients. Add the flour, salt, and baking powder. Use a spatula to mix until just combined.
3. Heat a 12” stainless steel skillet over medium heat. Add enough oil to come about ¼” up the edge. Once hot, spoon the fritter batter into the oil in small mounds (don’t overcrowd the pan). Use the back of the spoon to flatten each fritter to about ¼” thick.
4. Cook until golden brown, about 2-3 minutes. Use a metal spatula to gently flip the fritters and finish cooking on the other side, about 2-3 more minutes until golden brown and cooked through. Watch the fritters closely and adjust the heat if needed so they don’t burn.
5. Transfer the fritters to a plate lined with paper towels. Season with a good pinch of salt. Repeat the cooking process with the rest of the batter.
6. Serve immediately with the lemon yogurt sauce on the side. Garnish with fresh dill leaves and more black pepper if desired.