• Make the yogurt dipping sauce (recipe in notes below).
• Grate zucchini, toss with salt, and rest 10 minutes. Squeeze firmly in a towel until no liquid drips; you should have about 250 g.
• Drain and rinse chickpeas, pat dry, then mash roughly—about two-thirds crushed, one-third left whole.
• Mix flaxseed and water in a small bowl and rest 5 minutes to thicken.
• Stir miso into the lemon juice until smooth.
• In a large bowl, combine zucchini, chickpeas, onion, garlic, dill, lemon zest, chili, miso–lemon mix, flax mixture, chickpea flour, panko, baking powder, salt, and pepper. Mix until cohesive and scoopable. If wet, add 1 tbsp chickpea flour; if dry, add 1 tsp water.
• Fry one small test fritter. If it holds shape and browns evenly, continue. If it crumbles, add 1 tbsp chickpea flour; if soggy, squeeze remaining mix again in paper towels.
• Shape 8–10 patties about 1 cm thick and lightly coat each side in rice flour or cornstarch, shaking off excess.
• Heat oil in a non-stick or cast-iron pan over medium-high heat. When it sizzles, cook fritters 3–4 minutes per side until deep golden. Avoid moving them early. Cook in batches without overcrowding.
• Transfer to a wire rack and bake at 200 °C fan (425 °F) for 5–6 minutes to fully crisp. Sprinkle with flaky salt while hot.

Yogurt Dipping Sauce (Optional)

• Mix all ingredients in a small bowl and dollop onto the fritters. Or alternatively, serve with sliced avocado, a lemon wedge and some feta.