Toss grated zucchini with salt; stand 10 minutes, then squeeze out liquid.

Mix zucchini, eggs, flour, Parmesan, and dill until combined.

Heat olive oil in skillet over medium-high.

Scoop heaping spoonfuls of batter into pan; flatten slightly.

Fry 3 minutes per side until golden and crisp.

Drain on paper towels; serve warm with dollop of sour cream.