Prepare the Vegetables: Start by grating the zucchinis and raw potatoes using a box grater or food processor. Once grated, place the zucchini and potato mixture into a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This step is crucial to ensure the pancakes become crispy when frying. Set the grated vegetables aside.

Mix the Batter: In a large bowl, combine the grated zucchini, potatoes, and grated cheese. Mix in the eggs, followed by the flour, baking powder, salt, pepper, and freshly chopped dill. Stir everything together until a thick batter forms. The batter should hold together well when scooped.

Fry the Pancakes: Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, scoop spoonfuls of the batter into the skillet, flattening each one slightly to form a pancake shape.

Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crisp on the outside. Adjust the heat if necessary to prevent burning. Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.

Serve: Serve the zucchini pancakes warm, accompanied by a side of sour cream or yogurt for dipping. They are best enjoyed fresh from the pan but can also be eaten at room temperature.