Preheat oven to 350 degrees. Roast walnuts for 9 minutes. Let cool.
Shred the zucchini using a box grater. Add to the colander.
Shred the ¼ red onion and add to the zucchini in the colander.
Toss the vegetables with 1 teaspoon of kosher salt. Place the colander in a bowl or the sink. The vegetables will start to weep a lot of water. Press on the vegetables with your palm to help drain the liquid. Continue to drain for about 15 minutes.
After 15 minutes, lay the zucchini and red onion mix on a couple of layers of paper towels. Squeeze out any remaining liquid. This is an important step to have the crispiest fritters.
Place the zucchini/red onion mix in a bowl. Add the garlic, dill, and Fresno chile. Stir to combine.
Sprinkle the flour on top of the vegetable mix. Stir until the flour is incorporated into the vegetables.
Lightly beat the egg. Add to the vegetable mix, stirring until everything is thoroughly mixed.
Heat ¼ cup of vegetable oil in a nonstick skillet over medium heat.
Place a strand of zucchini in the oil. As soon as bubbles surround the strand, the oil is hot enough for the fritters. Add ¼ cup of the vegetable mix to the hot oil. Use a spoon to flatten the batter into a 3 - 3½ inch circle.
Fry the fritters for 3½-4 minutes until browned and crispy. Flip and fry for another 3½-4 minutes.
Continue until all batter is used. Drain the cooked fritters on paper towels to remove excess oil. Serve with creamy roasted walnut dip.
Creamy Roasted Walnut Dip
While the salted zucchini and the red onion are draining, prepare the walnut dip.
Add the walnuts and slices of ginger to a food processor, and pulse until they are creamy.
Add the olive oil, soy sauce, and rice wine vinegar to the walnuts and process until the dip is completely creamy. If the dip is too thick, add hot water, one tablespoon at a time until it is the consistency you prefer.
If you use regular soy sauce for the walnut dip, you may eliminate the salt.