Put shredded zucchini in a sieve over a bowl and squeeze with your hands to remove as much water as possible.
In a medium bowl combine all ingredients for zucchini fritters and mix well.
In a large non-stick skillet, heat 3-4 tablespoons of vegetable oil and drop a spoonful of batter onto a skillet. Gently press on the fritter with a back of the spoon to make them flatter.
Cook on a medium heat for 3-4 minutes on each side.
If fritters absorb all oil, you can add more along the way.
Transfer beet fritters onto a paper towel.
Serve with a dollop of sour cream and chopped dill.