Zucchini Fritters with Yogurt Sauce

Wash and trim the zucchini and coarsely grate them. Put them in a clean cloth and squeeze firmly over a bowl to remove as much liquid as possible; the moist shreds should hold together rather than sit in juice.

Combine the squeezed zucchini with the eggs and flour. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and mix. The mixture should hold its shape on a spoon. Start frying immediately after seasoning, as the zucchini continues to release water.

Heat some of the oil in a nonstick skillet over medium heat. Add small portions of the mixture and flatten with a spoon into thin fritters, leaving gaps between them. Fry for 2–3 minutes on each side, turning only once the underside has set and browned. Check the first fritter: the zucchini should be tender and the center bound together with no raw mixture. Lower the heat if the surface browns too quickly. Add the remaining oil before subsequent batches.

Peel the garlic and press or finely chop it. Stir it into the yogurt to make a smooth sauce; do not add it to the raw fritter mixture.

Divide the fritters into four portions and serve immediately with the sauce alongside. Add the sauce only just before eating to keep the crisp edges from softening.