In a mixing bowl combine yogurt, vinegar, dill, salt, pepper, and garlic powder. Cover and refrigerate for at least one hour for best flavor.
1 medium zucchini (approx. 2 cups), peeled, cut in half lengthwise and thinly sliced crosswise into half-circles
1/3 cup Confetti Peppers
1/2 cup onion, diced
2 Tablespoons olive oil
1/2 cup fresh basil, minced
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt, divided
1/2 teaspoon black pepper
4 eggs, beaten
1 cup grated parmesan or Romano cheese
2 cups vegetable oil for frying
In a large frying pan cook zucchini, Confetti Peppers, and onion in olive oil on moderate heat. Add 1/2 teaspoon of the salt and the black pepper. Cook 10 minutes, stirring occasionally to prevent sticking. Add basil and cook 5 minutes longer until zucchini is softened. Remove from heat. Cool 10 minutes.
Mix flour, baking powder, and remaining 1/2 teaspoon of salt in a small bowl. Set aside. In a large mixing bowl whip eggs. Stir in flour mix until it has the consistency of pancake batter. Fold in cheese and zucchini mix.
Heat oil in a large fry pan to deep frying temperature. Drop mix by tablespoons into hot oil. Fry 2-3 min each side until golden brown. Remove fritters to paper towels to drain excess oil. Serve with dipping sauce.