1.Cut zucchini into 1cm (½-inch) diagonal slices. Place zucchini in colander, sprinkle with salt; stand 30 minutes. Rinse under cold water; drain on absorbent paper.
2.Meanwhile, make skordalia. Briefly dip bread into a bowl of cold water, then gently squeeze out liquid. Blend or process bread and garlic until combined. With motor operating, gradually add oil, juice and enough of the water, in a thin steady stream, until mixture is smooth and thick. Transfer to serving bowl.
3.Make batter. Sift flour into medium bowl; whisk in combined remaining ingredients until smooth. Stand batter 10 minutes.
4.Heat oil in large saucepan. Dip zucchini into batter; carefully lower into hot oil. Deep-fry zucchini until browned and crisp; drain on absorbent paper.
5.Serve zucchini fritters immediately with skordalia.
If batter thickens too much after standing, whisk in a little extra water to give it a coating consistency.Note