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Add all of the ingredients for the yogurt dip in a small bowl and stir to combine. Refrigerate while you make the zucchini fritters.
Grate the zucchini. In a large bowl, grate the zucchinis on the large scale of a box grater.
Add the salt and rub the zucchini well. Sit for 30 minutes at room temperature.
Squeeze the zucchini very well and place it in a large mixing bowl.
Add all of the remaining ingredients except the flour. Stir until well-combined.
Heat plenty of oil in a saute or frying pan (oil should be 2 cm in height).
Incorporate the flour into the zucchini mixture.
Deep-fry. When oil gets hot (about 170°C / 340°F), add spoonfuls of the mixture into the hot oil and deep-fry until honey-golden on each side. 3-4 minutes of overall cooking time. Turn the fritters using two forks once or twice. Don't flip too often, or they will soak up too much oil. Also, don't fry more than 5-6 fritters at a time.
Transfer to paper towels for a minute.
Serve warm with the yogurt dip on the side and enjoy!