Grate the carrots using a food processor and add them to a large bowl with the chopped onion, dill, salt, pepper, and eggs.

Grate the zucchini and squeeze out the excess moisture using a clean, thin dish towel or cheesecloth. Add the zucchini to the bowl.

Mix everything together and let it sit in the fridge for about 20 minutes.

After resting, there may be some water/egg mixture at the bottom. Drain this through your fingers as you scoop out portions.

Heat cooking oil over medium-high heat.

Scoop three loose half-handfuls of the mixture into the oil, keeping them as mounds for about 2 minutes.

Gently press the mounds down into a pancake shape with the back of a spatula and cook for another 3 minutes.

Flip the fritters and cook the other side for 3-5 minutes. If they cook too quickly, reduce the heat.

Remove from the pan and place on a paper towel-lined plate.

Repeat until all the batter is used.

Serve with applesauce and sour cream.