Grate zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes. Then, wrap it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

In a large bowl, combine drained zucchini, corn, green onion, herbs, eggs, flour, Parmesan, garlic powder, and black pepper. Stir until it forms a thick batter.

Heat 1–2 tablespoons of oil in a large skillet over medium heat. Scoop 1/4-cup portions of the batter into the pan and flatten slightly. Cook 3–4 minutes per side, or until golden brown and crisp.

In a small bowl, stir together the yogurt, lemon juice, dill or mint, and a pinch of salt and pepper.

Pile up the fritters, serve with a dollop of the dip, and enjoy the crispy goodness.