Grate the zucchini and place in a colander. Season with a teaspoon of salt and massage the salt into the zucchini. Allow to sit for 10 minutes then squeeze out as much moisture as you can.
Transfer the zucchini to a bowl and add the flour, baking powder, seasonings, milk, egg and oil. Mix until well combined then fold in the cheese.
Heat 6 cups (1.5l) of canola oil (or any other neutral frying oil) in a deep pot.
Once hot, carefully drop spoonfuls of the batter into the hot oil. Allow to fry for a few minutes until golden brown and crisp.
Remove with a slotted spoon and allow to drain on kitchen towel.
While the fritters are frying, stir the yogurt, lemon juice, crushed garlic and salt together and set aside.
Serve the fritters with the yogurt dipping sauce and lemon wedges.