Place the shredded zucchini in a large colander and sprinkle with 1/2 teaspoon of salt on top. Let it sit for 15 minutes.
After that, squeeze all of the excess water out of the zucchini, and pat dry with a paper towel.
Place the drained zucchini in a large bowl and add the bacon, flour, baking powder, remaining 1/2 teaspoon of salt, pepper, eggs, onion powder, dried Italian herbs, vinegar, garlic, green onions, and dill. Stir until a batter forms.
Heat the vegetable oil in a large deep skillet over medium-high heat.
Take 2 tablespoon-size mounds of the fritter mixture, form a fritter, slightly flatten with your hand, and place in the hot oil.
Cook the fritters for 3-4 minutes per side, or until they're golden brown and crispy.
Repeat the process with the remaining batter.
Add toppings, and serve warm with lemon on the side.