Zucchini Fritters with Dill Yogurt

Place zucchini in a fine-mesh strainer and toss with 1/8 teaspoon salt. Let stand for 15 minutes.

Meanwhile, whisk yogurt, sour cream, dill, vinegar, water, lemon zest and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.

Place the zucchini in a clean dish towel and squeeze until dry. Transfer to a large bowl and stir in egg, flour, cornmeal, 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Using 2 tablespoons of the zucchini mixture to make each fritter, drop 6 fritters into the pan and flatten with a spatula into 2-inch disks. Cook until golden brown, about 2 minutes per side. Transfer to a wire rack to cool. Repeat with the remaining zucchini mixture and 1 tablespoon oil. Sprinkle the fritters with the remaining 1/4 teaspoon salt. Serve immediately with the reserved sauce.