Using a box grater, finely shred the zucchini and carrot, then add into a colander with a bowl underneath and season with sea salt, set aside

Add the flour into a large bowl and make a well in the middle, crack in the egg and whisk the egg, then add in the sparkling water and whisk together until you get a smooth batter, then add in the red onion, garlic, spinach and cheese, mix together

After leaving the zucchini and carrot to sit for 5 to 10 minutes, using the back of a large wooden spoon, push on the ingredients to remove any of the excess water, you can also add the ingredients into a cheesecloth and squeeze out the water

Add the zucchini and carrot into the bowl with the batter, season with sea salt & black pepper and mix together until well mixed

Heat a large fry pan with a medium heat and add in the sunflower oil

After a couple of minutes, add in spoonfuls of the batter, all in a single layer and evenly spaced out, cook in batches, fry the fritters for 3 to 4 minutes per side or until golden and crispy, transfer into a dish with paper towels as you finish each batch

To make the sauce, add the Greek yogurt into a bowl, along with the garlic, lemon juice, extra virgin olive oil and dried dill, then season with sea salt and a generous portion of black pepper and whisk together

Transfer the sauce into a dish and decorate the fritters around it, serve at once, enjoy!