Grate the zucchinis and squeeze out the excess moisture using a clean kitchen towel or cheesecloth.

In a large bowl, beat the eggs. Add the grated zucchini, cheese, salt, pepper, chopped green onion, and dill. Mix well.

Stir in the flour and baking powder until the batter is well combined.

Heat a non-stick skillet over medium heat and add a little oil.

Drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.

Cook for 2-3 minutes on each side until the fritters are golden brown and crispy.

Serve hot with a side of sour cream or yogurt dip.