Step 1: Grate the zucchinis using a box grater or food processor and place in a colander.
Step 2: Sprinkle salt over the grated zucchini, mix well, and let sit for 10 minutes to draw out moisture.
Step 3: Squeeze the zucchini firmly with your hands or a clean kitchen towel to remove as much liquid as possible.
Step 4: In a large bowl, whisk the eggs, then add the squeezed zucchini, flour, Parmesan, garlic, parsley, dill, and pepper.
Step 5: Mix until well combined; the batter should be thick but hold together.
Step 6: Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Step 7: Scoop about 1/4 cup of batter per fritter into the hot oil, flattening slightly with a spatula.
Step 8: Cook for 3-4 minutes per side until golden brown and crispy, adjusting heat as needed to prevent burning.
Step 9: Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
Step 10: Serve warm with sour cream or yogurt if desired.