Prepare the Zucchini:

• Grate the zucchini using a box grater, preferably diagonally for longer strands.
• Place the grated zucchini in a bowl and sprinkle with salt. Mix well and let sit for at least 10 minutes to draw out moisture.

2. Remove Excess Water:

• After 10 minutes, use your hands or a clean tea towel to squeeze out as much water as possible from the zucchini. This step is essential for achieving crispy fritters.

3. Mix the Batter:

• In the same bowl, combine the squeezed zucchini, egg, green onions, parmesan, and garlic. Mix until well combined.
• Sprinkle the flour and baking powder over the mixture, add a pinch of pepper, and gently mix until just incorporated. The batter should be thick but soft.

4. Cook the Fritters:

• Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat.
• Use a ¼ cup measure or an ice cream scoop to drop portions of batter into the skillet. Flatten each fritter slightly with a spatula to about 1 cm thick.
• Cook 3–4 fritters at a time, ensuring the pan isn’t overcrowded.
• Cook for 3 minutes on each side, adjusting the heat if necessary to prevent burning, until golden and crispy.

5. Keep Warm:

• Transfer cooked fritters to a tray and keep warm in an oven set to 200°F (100°C).
• Repeat the process with the remaining batter, adding more oil to the skillet as needed.

6. Serve Immediately:

• Serve the fritters hot with a dollop of yogurt or sour cream and garnish with chopped green onions if desired.