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In a large bowl, mix the ground chicken, zucchini, corn, egg, flour, mozzarella, parmesan, salt, garlic powder, onion powder and paprika until combined-I used my hands.
Use about ⅓ cup of the mixture per fritter – form a ball and flatten it out to fritter patty shape.
Place on wax paper or flat surface and repeat with remaining mixture.
Heat about 1 tablespoon olive oil on a pan over medium-high.
Once hot, add the patties but don't overcrowd the pan too much. You will have to work in batches.
Cook for 4-5 minutes per side, lowering the heat to medium-low to prevent burning.
Add more oil if needed, as you go along.
Cook until golden brown and internal temp reads at least 165℉. Serve with lemon wedges.
In a small bowl, whisk together the yogurt, mayo, red wine vinegar, oil, milk, salt, garlic powder and dill weed until smooth.
Taste and adjust any seasonings if needed.