Grate the zucchini (with large grater holes) into a bowl and season it with salt. Place in the fridge for 10 minutes. Wring the zucchini out in a cheesecloth or squeeze handfuls of zucchini over the sink to remove the water. Place the zucchini back in the bowl.
Add chopped dill, spring onions, eggs, and flour to a bowl with zucchini—season with salt and pepper. Stir to combine.
Pour oil into a pan and preheat the oil to 160 °C / 320 °F. Add a big dollop of fritters to a pan using an ice cream scoop or a large spoon. Gently press down to make a fritter. Pan-fry for 2 - 3 minutes per side or until golden brown and crispy.