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Start by salting the grated zucchini, mix well and set aside for 15 minutes.
To make the dipping sauce, mix the yoghurt, ½ of the dill (cut fine), and lemon zest and season with salt and pepper.
Place the spring onions and the rest of the cut dill into a bowl, then squeeze as much liquid as you can from the grated zucchini and add to the bowl.
Crack in 2 eggs, add the flour and baking powder and season with salt and pepper, mix until you have a smooth batter.
In a large frying pan over medium heat, heat the olive oil.
Add heaped spoons of the batter to the pan while still maintaining a gap between each one.
Fry for 4-5 minutes and when golden brown flip and cook for a further 5-6 minutes or until cooked through.
Remove from the pan and drain on a paper towel. Serve with the dill yoghurt and enjoy!