Zucchini Fritters with Spiced Honey Yogurt Sauce

Combine the yogurt and honey in a small bowl and mix well with a spoon. Add the coriander, garam masala, and a pinch of Guérande sea salt. Cover and refrigerate. 

Grate the zucchini on the large holes of a box grater. Put in a fine-mesh colander set over a bowl. Add a sprinkle of kosher salt and gently toss to combine; let sit for 10 minutes. Gently squeeze excess juices from the zucchini in a clean dish towel.  

Combine the zucchini, flour, Cantal, garlic, and egg in a large bowl. Season with Guérande sea salt and pepper. 

Heat the oil in a large skillet over medium-high heat. Scoop tablespoons of the batter for each fritter, flatten with the back of a spoon, and cook in batches until each side is golden brown, 1 to 2 minutes each side. Serve immediately drizzled with the honey yogurt sauce.