Prepare the Zucchini: Grate the zucchinis and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze out as much water as possible using a clean kitchen towel or cheesecloth.
Mix the Batter: In a large bowl, combine the drained zucchini, flour, Parmesan cheese, eggs, green onions, garlic, parsley, black pepper, and baking powder. Stir until well combined.
Form the Fritters: Heat a few tablespoons of olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the zucchini mixture and drop it into the hot skillet, flattening slightly with the back of a spoon. Repeat to form several fritters, making sure not to overcrowd the pan.
Fry Until Golden: Cook the fritters for 2-3 minutes on each side, or until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
Serve: Serve the fritters warm, garnished with extra parsley if desired. They’re perfect on their own or with a side of sour cream or tzatziki sauce.
