Ingredients

2 lb zucchini, about 2 large or 5 medium
1 tsp plus 1/2 tsp salt
2 large eggs, lightly beaten
1/2 cup chopped green onions
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp ground black pepper

Olive oil for sautéing
Sour Cream, to serve

Instructions

Wash zucchini and trim off ends. Grate on the large holes of a box grater or using the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt and set aside for 10 minutes.
After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl.
Add 1/2 cups chopped green onion and 2 lightly beaten eggs.
In a small bowl, stir together 1 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined.
Place a large heavy bottomed cast iron or non-stick skillet over medium-high heat*. Add 2 Tbsp olive oil over medium high heat. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake shaped. Sauté 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.
Recipe Notes

*Cooking the fritters in 2 separate skillets will cut the cooking time in half.
**Use a trigger release ice cream scoop to easily scoop the mixture and create equal sized fritters.

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