Make zucchini fritters when your garden is overflowing with zucchini and pair it with a glass of refreshing Prosecco
Place grated zucchini in a colander over a large bowl. Add 1/2 teaspoon of salt and mix. Let stand for 10 minutes. Gently press the zucchini in the colander to drain moisture. Transfer the zucchini to a clean tea towel and wring out the excess liquid. In a large bowl, transfer the zucchini and gently fold in the egg, flour, chives, and cornstarch; season with salt and pepper.
In a large sauté pan add the oil and heat over medium-high heat. Working in two batches, measure out 1/4 cup of zucchini mixture per fritter and drop into the pan, flattening with a spatula. Sauté for about 3-4 minutes per side or until golden and turning crispy. Transfer to a paper towel lined baking sheet and season with salt. Serve with a dollop of Greek yogurt.