Wash and trim the ends off the zucchini. Using a box grater, grate the zucchini into a large mixing bowl. Add 1/2 teaspoon of salt and toss to combine. Let the salted zucchini sit for 10-15 minutes; this will draw out excess moisture.

Transfer the grated zucchini to a clean kitchen towel or a few layers of cheesecloth. Firmly squeeze out as much liquid as possible. This step is crucial for crispy fritters. Discard the liquid. You should be left with about 1.5-2 cups of well-drained zucchini.

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and black pepper.

Add the squeezed zucchini, egg, minced red onion, minced garlic, chopped fresh parsley, and chopped fresh dill to the bowl with the dry ingredients. Mix everything thoroughly until just combined. Be careful not to overmix.

Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough that a drop of batter sizzles immediately. Do not overcrowd the pan; you'll likely need to work in batches.

For each fritter, scoop about 2 tablespoons of the zucchini mixture and gently drop it into the hot oil. Flatten it slightly with the back of a spoon or spatula to form a disc, about 2-3 inches in diameter.

Cook for 3-5 minutes per side, until golden brown and crispy. Adjust heat as necessary to prevent burning while ensuring they cook through.

Once cooked, transfer the zucchini fritters to a plate lined with paper towels to drain excess oil. Sprinkle lightly with a pinch of salt if desired.

Repeat with the remaining batter, adding more oil to the pan if needed.

Serve the Crispy Herb Zucchini Fritters warm with a dollop of Greek yogurt, sour cream, or a lemon-garlic aioli.