Step 1

Preheat: Preheat oven to 325°F (165°C). Place an oven-safe cooling rack on a baking sheet and set aside.

Step 2

Prep zucchini: Using the large holes on a box grater, grate the skin-on zucchini (you should get about 5 cups). Put zucchini in a colander over the sink. Generously sprinkle with salt (about 1 teaspoon) and toss to mix (see note 1). Let sit for 10 minutes to drain.

Step 3

Make sauce: Meanwhile, in a small bowl, whisk together yogurt, dill, lemon juice, capers and salt. Taste and adjust seasoning, if needed. Cover and refrigerate.

Step 4

Squeeze zucchini: Pile half of the zucchini into a nutmilk bag (or cheesecloth, clean dish towel) and squeeze out as much liquid as possible. Transfer to a large bowl. Repeat with remaining zucchini.

Step 5

Mix fritters: To the zucchini, add scallions, dill, garlic, and onion powder. Stir to mix well. Stir in eggs until well mixed. Stir in flour, breadcrumbs, salt and pepper.

Step 6

Cook: Heat 1 tablespoon of grapeseed oil over medium-high heat. Drop in golf-ball sized piles of batter (about 3 tablespoons each), being careful not to overcrowd the pan (see note 2). Use the back of a spatula to gently flatten. Cook until golden-brown on the bottom, about 2 minutes. Flip and cook until the other side is golden-brown. Transfer the fritters to the cooling rack and keep warm in the oven. Drizzle another 1 tablespoon grapeseed oil into the pan and repeat.

Step 7

Serve: Serve the fritters hot, with yogurt sauce and lemon wedges (for squeezing).