Instructions:
Step 1
Grate the zucchinis and place them in a sieve.
Step 2
Sprinkle with a pinch of salt and let sit for 10-15 minutes to draw out excess moisture.
Step 3
Squeeze or press the zucchini to remove as much water as possible, ensuring the fritters aren’t soggy.
Step 4
In a large bowl, combine the drained zucchini, breadcrumbs, flour, eggs, shredded mozzarella, sour cream, minced garlic, and chopped dill.
Step 5
Season with salt and black pepper to taste. Stir until thoroughly combined.
Step 6
Preheat a generous amount of olive oil in a frying pan over medium heat.
Step 7
Test the oil by dropping a small amount of batter into it; it should sizzle immediately.
Step 8
Ensure the oil covers the bottom of the pan.
Step 9
Scoop about a spoonful of the zucchini mixture for each fritter and drop it into the heated oil.
Step 10
Flatten gently with the back of a spoon. Fry in batches to prevent overcrowding, adjusting heat as needed to avoid burning.
Step11
Fry each side for 3-4 minutes until golden brown and crispy.
Step 12
Remove the fritters from the oil and drain on paper towels to remove excess oil.
Step 13
Serve hot with optional cucumber slices on the side for a refreshing contrast.