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1
Place grated zucchini in a colander fit in a bowl. Place a cloth over the zucchini. Place a small pot filled with water on the cloth and let this sit for thirty minutes to drain the water out of the zucchini.
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2
Saute the onion in a tablespoon of butter and add to the zucchini. Add the garlic, parsley, dill, parmesan cheese, capers and seasonings.
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3
Add the beaten eggs and slowly add the flour, baking powder, sugar and cornmeal combination.
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4
Let this sit for about ten minutes.
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5
Heat a large frying pan with about an inch of vegetable oil.
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6
Carefully, using a teaspoon, place the batter in the hot oil. When the fritter is firm and the edges are a little golden, carefully turn over and finish cooking on the other side until golden.
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7
Do not overcrowd the pan.
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8
Place on a platter lined with paper towels.
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9
For the Sour Cream Dip:
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10
Place all of the ingredients in a food processor and process until smooth.
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11
Serve with the fritters.
