Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.

In a large bowl, combine the grated zucchini, flour, eggs, Parmesan cheese, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.

In a large skillet, heat 1/4 inch of oil over medium heat. To check if it’s hot enough, drop a small amount of the zucchini mixture into the oil; if it sizzles, you’re ready to fry.

Using a tablespoon, scoop the mixture and drop it gently into the hot oil. Flatten each fritter slightly with the back of the spoon. Fry until golden brown on each side, approximately 3–4 minutes. Avoid overcrowding the pan.

Once cooked, remove the fritters from the skillet and place them on a paper towel-lined plate to absorb excess oil.

In a small bowl, mix together the Greek yogurt, lemon juice, and lemon zest. Stir well to combine.

Serve the crispy fritters warm with the lemon yogurt on the side for dipping.