Prepare the Zucchinis: Grate the zucchinis and place them in a colander.

Sprinkle with salt and let sit for 10 minutes to draw out excess moisture.

After 10 minutes, squeeze the zucchinis well to remove as much moisture as possible.

Make the Fritter Batter: In a large bowl, mix the squeezed zucchini with eggs, grated cheese, Italian herbs, paprika, breadcrumbs, and flour.

Season with salt and black pepper to taste. Mix until well combined.

Fry the Fritters: Heat sunflower oil in a large frying pan over medium heat.

Spoon the zucchini mixture into the pan, forming small fritters.

Fry each fritter for about 3-4 minutes on each side or until golden brown and crispy.

Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil.

Prepare the Garlic-Dill Yogurt Sauce: In a small bowl, mix sour cream or yogurt with the grated cucumber, minced garlic, chopped dill, salt, and paprika.

Stir until well combined.

Serve: Serve the zucchini fritters hot with the garlic-dill yogurt sauce on the side.

Garnish with extra dill if desired.