Grate the zucchini using either the grating attachment on a food processor or the large holes on a box grater.
Sprinkle the zucchini with 1 teaspoon of salt, gently mix, then spread out onto a large kitchen towel and let sit for about 20 minutes to release its liquid.
Fold up the towel and wring it our over a bowl or sink to extract the liquid. Be aggressive and really squeeze out as much liquid as your can.
In a medium bowl, mix together the chives or scallions, egg, flour, corn starch, baking powder, pepper and the remaining ½ teaspoon of salt.
Add the zucchini and mix until everything is thoroughly combined.
Heat about a ¼ - ½ inch of oil in a large skillet over medium-high heat, then line a baking sheet with paper towels and set it aside nearby.
Carefully drop heaping spoonfuls of the zucchini mixture into the hot oil and lightly press with the back of the spoon to flatten. Be careful not to overcrowd the pan. About 4 per batch is usually just right.
Cook until the edges are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side for another 2-3 minutes, until nicely browned, then remove to the paper towels to drain.
To make the sauce, add the yogurt, garlic, lemon juice, salt, pepper, chives or scallions and herbs in a small bowl and mix to combine. Taste, and adjust the seasoning as needed.
Serve the fritters while they're hot with the lemon herb yogurt on the side.
To serve later, place the fritters in a 200 degree F oven until ready to serve.