1-First, grate the zucchini using the large holes of a box grater. Place the shreds on a clean kitchen towel, fold over, and press firmly to squeeze out as much liquid as possible.

2-Next, in a large bowl, whisk the eggs. Add the drained zucchini, scallions, grated garlic, dill, lemon zest, salt, and pepper. Stir in the 1 1/2 cups of panko and the flour until just combined.

3-Then, place the remaining 3/4 cup of panko in a shallow dish. Scoop the mixture with a 1/4-cup measure (≈ 60 ml) and shape each scoop into a thin patty. Lightly press each patty into the reserved panko, coating both sides. You should obtain 14-16 patties.

4-After that, heat a cast-iron skillet over medium heat and add a generous drizzle of avocado oil. When the oil shimmers, add the patties in a single layer, working in batches if needed. Cook 2-3 minutes per side, or until golden brown and crisp.

5-Finally, transfer cooked fritters to paper towels to absorb excess oil. Serve immediately with your favorite dipping sauce. For dietary adaptations, substitute ingredients as needed in the mixing step, like using flax eggs for vegan options.