Finely grate the zucchini, season with salt and let rest for about 10 minutes. Finely chop the onion and basil. Drain the zucchini grated well over a sieve and mix with the onion, basil, whisked egg and flour. Season the zucchini and egg mixture with salt and pepper.
Heat the oil in a non-stick pan, place small heaps of dough in the hot fat with a spoon, flatten and bake for about 3 minutes on both sides until golden brown.
For the dip, chop the thyme, mash the sheep cheese with a fork and mix with the quark, sour cream and the thyme. Season with salt and pepper and serve with the warm zucchini fritters.