Freshly grated zucchini gets salted and wrung out until nearly dry, then folded with scallions, dill, and parsley for a batter that's herby through and through. Pan-frying in olive oil gives each fritter that deep golden crust while keeping the center tender, so every bite has real texture contrast. A garlicky, lemon-bright sauce spooned alongside cuts through the richness and adds a cool, tangy finish. Squeeze on a little extra lemon at the table and you've got a bright, vegetable-forward starter or light lunch that's fully at home on a vegan menu. It's the kind of dish that works just as well for a casual weeknight plate as it does for a spread of small bites with friends.
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Grate the zucchini on the large holes of a box grater into a large mixing bowl. Toss with 1 tsp kosher salt and let stand for 10 minutes.
Transfer the salted zucchini to a clean kitchen towel or cheesecloth and wring firmly over the sink until as much liquid as possible has been squeezed out — the zucchini should feel nearly dry and the wrung-out mass should hold together loosely. Return the dried zucchini to the bowl.
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