1.Coarsely grate zucchini into a colander. Using hands, squeeze out excess liquid. Place zucchini in a large bowl. Add salmon, zest, herbs and flour. Season. Stir to combine. Shape into 12 patties. Place on a plate. Cover with plastic food wrap. Chill for 15 minutes.
2.Heat half the vegetable oil in a large frying pan over moderate heat. Cook patties, in batches, for 1-2 minutes each side or until golden brown and cooked. Transfer to paper towels to drain. Top up, then reheat oil between batches if necessary.
3.Whisk sour cream, dill, juice and olive oil in a small bowl until combined. Season.
4.Place fritters on a serving platter. Serve with salad and lemon.
Use a small paring knife or tweezers to remove bones from salmon.Note