Crispy Zucchini Potato Fritters

Instructions:

1. Grate the zucchini and potatoes into a large bowl.
2. Sprinkle the vegetables with 1/2 tsp of salt and toss well. Let the mixture sit for 10 minutes to draw out excess water.
3. Transfer the vegetables to a kitchen towel or cheesecloth. Twist and squeeze firmly over the sink until no more liquid escapes.
4. In the mixing bowl, combine the squeezed vegetables, diced onion, and minced garlic.
5. Stir in the beaten egg, flour, baking powder, remaining salt, pepper, and fresh dill.
6. Mix with a spoon until the ingredients are evenly distributed and the batter feels tacky and cohesive.
7. Heat avocado oil in a skillet over medium-high heat until it shimmers.
8. Scoop approximately 3 tbsp of batter per fritter and sear until golden brown and crispy on both sides.