1/2 - 1teaspoonwasabidepending on spice level preference
Place zucchini in a microwave safe bowl and heat on high for 5 minutes. Carefully remove bowl from microwave (it will be hot, you may need oven mitts), and place zucchini in a strainer. Once zucchini is cool to touch, use paper towels to squeeze out extra water.
In a large bowl, stir together cornmeal, salt, pepper, paprika, garlic powder, and onion.
Add egg, buttermilk and zucchini. Stir until very well combined.
In a large pot on the stove, or in a fryer, heat oil to 350 degrees.
Once oil is hot, drop dough into oil in ~1/2 to 1 tbsp sized drops. Let cook for 2-3 minutes, or until golden brown. Remove from oil and set on paper towels to drain.
Stir together Greek yogurt, soy sauce, honey and lemon juice until very well combined. Add wasabi about 1/4 teaspoon at a time until desired flavor is reached.
If you do not have buttermilk, you can mix 1/2 tbsp vinegar with 1/2 cup of milk and let sit for 5 minutes.