Delicate zucchini fritters - quick and easy to make!

Prepare the zucchini for quick fritters. Wash them thoroughly and peel them if the skin is rough. Grate the zucchini on a coarse grater. Transfer the grated mass to a sieve, lightly salt and leave for 5 minutes to drain excess liquid.

Peel the onion and garlic cloves. Finely chop or press the garlic through a garlic press. Wash, dry, and finely chop the dill. Prepare the fragrant base for future pancakes!

Squeeze the grated zucchini to remove excess moisture, and transfer it to a large bowl. Add the prepared onion, garlic, and dill. Gently mix all ingredients together with a spatula so they are evenly distributed.

Into the bowl with the zucchini mixture, add eggs, flour, baking powder, and ground black pepper to taste. Mix thoroughly until smooth. Remember that it is best to add salt at the very end to avoid the batter becoming too watery.

Heat a sufficient amount of vegetable oil in a large skillet. Spread the zucchini mixture with a tablespoon, forming small pancakes. Fry them on one side until golden brown.

Carefully flip the pancakes and fry them on the other side until cooked through. Serve hot zucchini pancakes with sour cream or plain yogurt to add extra tenderness and piquancy to the dish.