Crispy Zucchini Corn Fritters

Instructions:

1. Place the grated zucchini in a clean kitchen towel. Sprinkle with a pinch of salt and let sit for 5 minutes. Twist the towel tightly and squeeze until no more liquid drips out.
2. In a large bowl, combine the squeezed zucchini and corn kernels. Stir in the beaten eggs until well coated.
3. Fold in the flour, baking powder, garlic powder, salt, and pepper. Mix until just combined.
4. Heat 1 tablespoon of oil in a skillet over medium-high heat. Spoon roughly 2 tablespoons of batter per fritter into the pan, flattening them gently with a spatula.
5. Cook for 3 minutes per side until a deep mahogany color forms. Transfer immediately to a wire rack.
6. In a small bowl, whisk together Greek yogurt, lemon juice, zest, garlic, olive oil, and salt until smooth.