Part 4/6:
Once the zucchini has released its juice, drain it well, squeezing out as much as possible. This step is crucial as excess moisture will alter the consistency of your batter. Now, add the small bunch of dill and the second half of the chopped onion to the zucchini.
Incorporating the egg will help bind the mixture, while the flour will thicken it. Start with 2-3 tablespoons of flour, stirring until smooth. If the batter appears too runny, feel free to add a bit more flour, ensuring that it holds a good consistency.