Grate the zucchini well.

Sprinkle with salt and leave to rest for 15-20 minutes to draw out excess moisture.

After 15-20 minutes, squeeze out the excess water from the zucchini using a clean kitchen towel or cheesecloth.

In a large mixing bowl, combine the grated zucchini, 3 eggs, grated cheese, Italian herbs, red paprika, breadcrumbs, and flour.

Season with black pepper to taste.

Mix well until all ingredients are fully incorporated.

Heat olive oil in a frying pan over medium heat.

Using a spoon, drop portions of the zucchini mixture into the pan, flattening them slightly to form fritters.

Fry the fritters covered for 4-5 minutes on one side until golden brown.

Turn the fritters over, reduce the heat to low, cover, and cook for another 5 minutes until done.

Finely chop the pickled cucumbers.

In a small bowl, combine the chopped cucumbers, Greek yogurt or sour cream, minced garlic, and chopped dill.

Mix well.

Serve the zucchini fritters hot with the pickled cucumber and garlic sauce on the side.

Garnish with additional fresh dill if desired.