Using a grater (large holes), grate zucchini. Transfer to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible.

Place zucchini, parsley, egg, basil, garlic, lemon zest, flour, turmeric in a medium bowl. Season with salt and black pepper to taste and mix 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.

Place on a paper towel to drain off excess oil. Add more oil during cooking if necessary.

Serve warm or cold with bread and sour cream on the side.