Grate and salt the zucchini: Use the large holes of a box grater to grate the zucchini into a bowl. Sprinkle with 1 teaspoon kosher salt and toss. Let it sit for 10 minutes to draw out moisture.

Squeeze out the liquid: Transfer the zucchini to a clean kitchen towel or cheesecloth. Twist and wring firmly over the sink until you’ve removed as much liquid as possible. The drier the better.

Make the batter: In a large bowl, whisk the eggs. Add flour, cornstarch, pepper, and the remaining 1/2 teaspoon salt. Stir until just combined. Fold in the squeezed zucchini, scallions, herbs, garlic, and lemon zest.

Check consistency: The batter should be thick and scoopable, not runny. If it looks wet, add 1 to 2 tablespoons more flour until it holds together.

Preheat the pan: Heat a large nonstick or well-seasoned cast-iron skillet over medium to medium-high heat. Add a thin layer of oil (enough to coat the bottom).

Fry the fritters: Scoop 2 to 3 tablespoons of batter per fritter into the pan and gently flatten with a spatula to about 1/2 inch thick. Don’t overcrowd.

Cook until golden: Fry 3 to 4 minutes per side, adjusting the heat so they brown evenly without burning. They should be deep golden and crisp on the edges.

Drain and season: Transfer fritters to a paper towel–lined plate or wire rack. Sprinkle with a pinch of salt while hot.

Repeat: Add more oil as needed and continue until all batter is used.

Serve: Enjoy hot with lemon wedges and a dollop of yogurt or sour cream. A quick dip of yogurt, lemon juice, salt, pepper, and dill is perfect.