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Zucchini Fritters
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Shred the zucchini, toss with 1 1/2 tsp salt and place in a colander for about ten minutes.
Squeeze as much water out of the zucchini as possible. The weight will be reduced by around half (I had about 200 grams after squeezing out all of the water).
Toss the zucchini in a bowl with the chives, garlic, parmesan cheese, adding salt & pepper to taste and add egg.
Mix flour and baking powder together, stir into zucchini until evenly mixed without clumps.
In a pan on medium heat, add enough vegetable oil to evenly coat the pan.
Once heated, using a large spoon or ice cream scoop, place the fritter in the pan, flattening with a spatula.
Fry until golden brown on each side, then place on paper towel to remove excess oil.
Serve with dipping sauce.
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Dipping Sauce
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Shred your cucumber, squeezing excess moisture out with your hands.
In a bowl, combine ingredients for the dipping sauce, adding lemon juice, salt and pepper taste.