Stir together the sour cream or yogurt, lemon juice, chopped dill or parsley, and a pinch of salt and pepper in a small bowl. Refrigerate until ready to serve.

Grate the zucchini using the large holes of a box grater. Place it in a colander, toss with 1/2 teaspoon of the kosher salt, and let it sit for 10 minutes.

Transfer the zucchini to a clean kitchen towel or paper towels and squeeze out as much liquid as possible.

In a medium bowl, whisk the eggs. Add the squeezed zucchini, flour, Parmesan, green onions, garlic, black pepper, onion powder, and remaining 1/2 teaspoon salt. Stir until evenly combined.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Scoop about 2 tablespoons of batter per fritter into the skillet and gently flatten into small rounds.

Cook in batches for 3 to 4 minutes per side, adding more oil as needed, until the fritters are golden brown, crisp at the edges, and cooked through.

Transfer the cooked fritters to a paper towel-lined plate or wire rack in a single layer while finishing the remaining batches.

Serve warm with the dipping sauce on the side.