1. Mix together ingredients for the cacik (feel free to add a little water if you want a thinner consistency) and set aside in the fridge.
2. Grate the zucchini, sprinkle with 1/2 tsp salt, and place in a tea towel or cheese cloth; twist the cloth to seal in the zucchini and squeeze out as much moisture as possible.
3. Transfer the zucchini into a bowl and add the dill, mint, egg, feta, cornstarch, flour, 1/4 tsp salt, and pepper; mix to combine.
4. In a large pan over medium high heat, pour in avocado oil so it covers the bottom pan generously.
5. Heat oil until it reaches 350°F and then add dollops of the batter (use a cookie scoop if you have one); flatten slightly w a spatula after placing in the oil and cook for ~2 mins per side until golden brown (lower heat to medium if they start browning too fast); place on a paper towel lined plate to drain.
6. Take the cacik out of the fridge, give it a mix, and drizzle with olive oil on top (option to garnish with a mint leaf); serve alongside the fritters and enjoy!
Vegan Modification: Sub in flax egg for egg (mix 1 Tbsp flax meal with 2 Tbsp water and let thicken for 5 minutes); serve with hummus instead of cacik (or sub in plant based yogurt in the cacik.. make sure it's tart and not sweet though).
