The key to this is to remove the water, so although you may have a county-fair- winner-sized zucchini, these contain too much water, so just stick with a solid, medium-sized zucchini.   Feel free to double this delicious recipe!   They are best served fresh and hot, but they could be made ahead of time and re-heating in a 400F oven, on a baking sheet lined with a cooling rack.  

1. Julienne or grate zucchini.  
2. Place in a bowl and lightly salt. 
3. Set aside for a few minutes to draw water out of the zucchini.
4. Mix together yogurt, lime zest, juice and a pinch of salt.   Refrigerate until needed 
5. Squeeze out any water, and then gently toss with chickpea flour, baking powder, garam masala, pepper & water (start with 1 tbsp., adding more if necessary) until mixture holds together.
6. In a preheated frying pan, add about 1⁄4 cup of olive oil.  
7. Drop zucchini mixture into the pan by the heaping tablespoon. 
8. Fry 3 minutes on one side, turn over, and cook a further 2 minutes on the other side, rotating your pan as you need to to evenly distribute the heat.
9. Remove to a paper-towel lined plate or cooling rack, lightly salt and eat immediately with Lime Yogurt.