Serve these crispy zucchini fritters with creamy dill-yogurt sauce during the summer, when zucchini are abundant at the farmers market (or in your backyard garden). The key to the best fritters is moisture management. Zucchini is primarily made up of water, so this recipe starts with a two-step process of salting and squeezing the vegetable to remove as much of that water as possible. Once that simple step is done, this easy recipe comes together in a snap. Zucchini Fritters With Dill Yogurt Active Time: 35 minutes Total Time: 35 minutes Serves 6 1 1/2 pounds zucchini, grated 1 1/8 teaspoons kosher salt, divided 1/3 cup whole-milk plain Greek yogurt 2 tablespoons sour cream 2 tablespoons chopped fresh dill 1 tablespoon sherry vinegar 1 tablespoon water 1/2 teaspoon grated lemon zest 3/4 teaspoon ground pepper, divided 1 large egg, beaten 1/3 cup all-purpose flour 1/4 cup cornmeal 2 tablespoons extra-virgin …