Start by washing and trimming your zucchini, then grate them using a box grater or food processor, aiming for about 4 cups. Place the grated zucchini into a large mixing bowl, sprinkle with 1 teaspoon of fine sea salt, and let it sit for 10 minutes.

After the zucchini has sat, grab a clean cheesecloth or your hands and gently squeeze the grated zucchini to remove excess water, resulting in approximately 3 1/2 to 4 cups of drained zucchini.

Transfer the drained zucchini into a bowl and mix in 1/2 cup of chopped green onions and 2 lightly beaten large eggs. Stir until all the ingredients are evenly incorporated.

In a separate bowl, whisk together 3/4 cup of all-purpose flour, 1 teaspoon of baking powder, the remaining 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Gradually combine this dry mixture with your zucchini blend.

Heat a skillet over medium heat and add enough olive oil to coat the bottom generously. Drop heaping tablespoons of the fritter mixture into the skillet and cook for about 3-5 minutes on each side until golden brown.

Once cooked, transfer the fritters to a paper towel-lined plate to absorb excess oil. Serve warm, accompanied by a dollop of sour cream.