1 - Grate zucchini using the largest hole of your grater or use a food processor to obtain thin stripes. Lay a thin cloth in a colander, put zucchini on top and let it drain for about 15 minutes. 

2 - Roll and squeeze drain out maximum moisture. Season generously with salt and pepper. 

3 - In a bowl, lightly beat the egg and add chives, parsley, and mint. Combine flour and baking powder and season again. 

4 - Heat a medium skillet over medium heat. Drizzle with olive oil and drop 4 spoonsful zucchini mixture in a skillet without touching one another (leave about ½ in free space). Turn to lower heat, and cook until crispy and golden on the edges. Flip them with a spatula, cook for 2 more minutes, transfer to a serving plate and make the remaining fritters. 

5 – Meanwhile, season sour cream, yogurt, or labneh with salt and pepper.