Grate 2 pounds zucchini on the large holes of a box grater, toss with 1 teaspoon salt, and let it sit in a colander for 10 minutes so the salt pulls out the water.

Squeeze the salted zucchini by the handful over the sink, then wring it again in a clean kitchen towel until almost no liquid remains; skipped moisture here is the main reason zucchini latkes turn soggy.

Stir the dry zucchini with 2 large eggs, 1/4 cup flour, 1/4 cup grated Parmesan and 1/2 teaspoon black pepper until it holds together.

Heat 1 cup vegetable oil in a 12-inch skillet over medium-high heat until it reaches 350°F.

Fry 1/4-cup portions, four at a time, for 2 to 3 minutes per side, slightly less than potato latkes need, until golden and firm enough to flip in one piece.

Drain on a wire rack over a sheet pan and hold in a 200°F oven for up to 20 minutes.

Stir the zest and juice of 1 lemon and 2 tablespoons chopped fresh dill into 1/2 cup plain yogurt.

Spoon the lemon-dill yogurt onto each warm latke just before serving.

Serve promptly, since zucchini latkes soften faster than potato ones once topped with a wet sauce.