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In a medium bowl, combine the zucchini, onion, flour, parmesan, mozzarella, eggs, garlic, salt and pepper until well combined.
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Heat the oil in a large skillet on medium high heat. When hot, drop in 2 tbsp of batter and flatten a bit with a fork. Continue adding fritters until the pan is filled.
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Let cook for 2-3 minutes and then flip, cooking another 2-3 minutes on the other side. Place the fritters on a paper towel lined plate to drain excess oil. Repeat with remaining batter.
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If the outside of the fritters are browning well before the inside is cooked fully, lower your heat.
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Serve alongside rank dressing and top with fresh dill