Cut the tips off the zucchini, and using a box grater, finely shred the zucchini, then add the shredded zucchini into a colander with a bowl underneath, and season the zucchini with salt, set aside

In the meantime, add the flour and cornstarch into a large bowl and whisk together, then make a well in the middle, crack in the egg and whisk the egg, and then add in the chilled club soda and whisk it all together until you get a smooth batter, then add in the chopped onion, grated garlic, paprika, and chives, season with salt & pepper, and mix together

After leaving the shredded zucchini for 10 minutes, transfer it over a cheesecloth or flour sack towel, and squeeze out all the water

Add the zucchini into the bowl with the batter, along with the shredded cheese, and give it one final mix

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes, add in spoonfuls of the batter and gently push down on each one, you want all the fritters in a single layer and evenly spaced out (cook in batches), fry for 3 to 4 minutes per side or until golden and crispy, then transfer over a wirerack with paper towels underneath

To make the dipping sauce, add the chopped garlic into a mortar, along with the saffron and a pinch of salt, using a pestle pound down on the garlic until it's well mashed, then add in the Greek yogurt, Dijon mustard, lemon juice, and olive oil, season with a kiss of salt & pepper, and whisk together

Transfer the dipping sauce into a serving dish and decorate the fritters around it, topped off with chopped chives, serve at once, enjoy!