Using a grater (large holes), grate zucchini. Transfer zucchini to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible. Place zucchini in a medium bowl; add the parsley, beaten eggs, basil, garlic, lemon zest, flour, turmeric powder, salt and black pepper. Mix to combine well.
Heat 2 tablespoons oil in a skillet over medium-high heat until oil sizzles when you drop a small amount of zucchini mixture into the pan. Reduce heat to medium. Drop about 2 tablespoons zucchini mixture into the skillet. Flatten slightly.
Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel to drain off excess oil.
Add more oil during cooking if necessary, I used 4 tablespoons oil. Repeat with remaining zucchini mixture.
Serve hot or cold with bread and low fat sour cream on the side or place one zucchini fritter on a sliced baguette and top with a sun dried tomato and one teaspoon of sour cream. Garnish with parsley and serve.