Grate the zucchini, toss with salt, and place inside a strainer set over a bowl.
Over the next 20 to 30 minutes, lightly toss, press, and wring out salted zucchini every 5 or 10 minutes to remove excess moisture.
Add grated zucchini (excluding the liquid) along with the rest of the ingredients into a bowl and mix well.
Heat a pan over medium-high heat with your oil of choice. Once hot, add ¼ cup blobs of zucchini fritter batter into the pan and lightly spread the batter into ½ inch thick cakes.
Cook the fritters until golden brown, about 3-5 minutes per side.
Once cooked to the desired color, plate and serve. If overly oily, you may want to let the zucchini fritters rest on a paper towel for a minute or two first.
Garnish with chopped chives, sliced lemon, and yogurt dill dipping sauce - or other sauce of choice! Other suggestions include guacamole, sour cream, marinara, or hummus.