Step 1

Cut 2 medium zucchini (10–12 oz. total) into 3" segments. Cut each segment into ¼"-thick planks, then into ⅛"-thick matchsticks. Toss zucchini, 1 red onion, thinly sliced, and 2 medium jalapeños, thinly sliced, in a large bowl to combine. Sprinkle with 1 tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper and 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and toss again to coat. Let sit until a few tablespoons of liquid have pooled in the bottom of the bowl and zucchini is limp, 20–30 minutes.

Step 2

Meanwhile, mix 1 cup plain whole-milk yogurt, 1 Tbsp. plus 1½ tsp. fresh lemon juice, ⅛ tsp. ground cumin, 1 Tbsp. finely grated lemon zest, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl. Chill yogurt sauce until ready to serve.

Step 3

Fit a large cast-iron skillet with thermometer and pour in vegetable oil to come 1" up sides. Heat over medium-high until thermometer registers about 350°.

Step 4

Add 1 cup coarsely chopped mixed tender herbs (such as cilantro, basil, and/or dill), 1 cup chickpea flour, ⅓ cup unsweetened coconut flakes, and 1 Tbsp. rice flour (if using) to zucchini and mix to combine. (It’s okay if it’s thick and a bit dry.) Working in batches of 5, scoop ¼-cup mounds of zucchini mixture into skillet and lightly press down with a heatproof spatula or spoon to flatten and submerge. Fry, turning once, until fritters are browned all over, about 4 minutes. Transfer to paper towels to drain; sprinkle with salt.

Step 5

Transfer fritters to a platter and top with more chopped mixed herbs. Top chilled yogurt sauce with more lemon zest and serve alongside fritters for dipping.