Zucchini fritters

"Kabak Muçveri" in the native Turkish. Recipe from "The new book of Middle Eastern food."

I didn't have any dill on hand, but these turned out delicious anyways.  I tried 3 different ways of cooking them:

1.   medium-depth frying -- the recommended approach; not surprisingly, they came out greasier than I would like and needed some intensive drying on paper towels
2. broiling (the fritters sitting on aluminum foil) -- the top side browned nicely, but the bottom side was not brown at all; probably the lowest fat approach
3. very-shallow fry (flipping over once) -- nice, even browning; a few difficulties with them sticking to the skillet; all-in-all, my favorite method; we could also call this the "pancake method"
   

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