Zucchini Fritter Appetizer with Sour Cream Dip

Place the grated zucchini in a colander set inside a bowl. Cover the zucchini with a cloth and place a small pot filled with water on top. Let it sit for thirty minutes to drain the excess water from the zucchini.

Sauté the chopped onion in one tablespoon of butter until softened, then add it to the drained zucchini. Add the chopped garlic (5 cloves), chopped parsley, chopped dill, grated Parmesan cheese, chopped capers (1 tablespoon), 1 tablespoon caper juice, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the zucchini mixture. Stir to combine.

Add the beaten eggs with milk to the zucchini mixture. Gradually add the flour, baking powder, 1 tablespoon sugar, and cornmeal, mixing until just combined to form a batter.

Let the fritter batter rest for about ten minutes.

Heat about an inch of vegetable oil in a large frying pan over medium-high heat.

Carefully, using a teaspoon, drop spoonfuls of the batter into the hot oil. Cook each fritter until firm and golden brown on the edges, then carefully flip and cook on the other side until golden.

Avoid overcrowding the pan; cook in batches if necessary.

Transfer the cooked fritters to a platter lined with paper towels to drain excess oil.

Prepare the Sour Cream Dip:

Combine the sour cream, 1 teaspoon curry powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in a food processor. Process until smooth.

Serve the sour cream dip with the zucchini fritters.