Slice the zucchini lengthwise into ⅓-inch-thick slices, and then diagonally to make ⅓-inch wide batons. Drop them in a bowl, sprinkle with the kosher salt and toss thoroughly with your fingers. Transfer the zucchini to a colander set over the bowl. Let rest for no more than 30 minutes, then lift out and blot dry with paper towels.

Meanwhile, crush the garlic through a press and set aside.

Heat a big, heavy cast-iron skillet or wok over a high flame. When it's hot enough to make a droplet of water dance, add the oil and swirl it around until it just starts to smoke. Keeping the heat as high as possible, add the blotted zucchini all at once. Spread it out in a single layer and keep it in the blazing-hot pan for 30 seconds or so to encourage some browning.

When you're sure you see brown spots on the underside of the zucchini pieces, add in the garlic and stir-fry continuously with a slotted spoon until most of the zucchini is a mix of bright green skin and creamy flesh with golden-brown spots, and just tender. It shouldn't take more than a minute or two. Serve immediately.

Sprinkle the grated zucchini with salt, only to season them, not more. Put them to drain in a colander with a dish underneath. Leave for 1 hour, then, using your hands, squeeze out the excess liquid. Put the zucchini to one side.

Melt the butter in a heavy cooking pot. Add the onion and stew until soft, but not colored. Tip in the zucchini and stir them around with the onion until well mixed. Grind a little pepper over, put on the lid, and cook very gently for about 5 to 7 minutes, stirring occasionally.

Using a blender, puree the dill pickles with the vinegar, dill and sugar.

Remove the lid from the zucchini, turn up the heat and, if necessary, cook off any excess liquid. Add the puree, stir in the sour cream and bring the mixture up to a simmer. Cook for a few more minutes until the assembly is thick and unctuous. Check for seasoning.

Turn into a heated serving dish or divide between individual shallow soup bowls. Sprinkle with extra chopped dill and generously sprinkle with paprika.

Sprinkle the zucchini with salt and leave to drain in a colander for 1 hour. Squeeze dry in a clean tea towel.

While the zucchini is resting, make the tzatziki: Mix half the garlic with the dill, salt, freshly ground pepper and yogurt. Add a squeeze of lemon juice to taste.

In a bowl, whisk together the ricotta cheese, eggs and flour. Add the remaining garlic and the basil and parsley. Season well. Mix in the zucchini.

Fill a frying pan with oil to a depth of ½ inch and place over medium heat. When hot, fry 2-tablespoon-sized dollops of the batter, without crowding, for 2 to 3 minutes on each side, until golden brown. Drain the fritters on paper towels and serve hot, with the tzatziki on the side.