Crispy pattypan squash fritters with dill and garlic sour cream

Wash the pattypan squash thoroughly, cut off the ends, then grate it into a bowl using a coarse grater. Sprinkle with a pinch of salt, let it stand for 10 minutes, then squeeze out the excess moisture thoroughly.

Peel and crush the garlic cloves. Wash the fresh dill and chop it finely.

Prepare the dill and garlic sour cream: in a small bowl, mix the sour cream, half of the finely chopped dill, and 1 clove of crushed garlic. Season with a pinch of salt and pepper, then place in the refrigerator.