Begin by grating the zucchini and sprinkling with salt. Let sit for 10 minutes to draw out moisture.

Squeeze the grated zucchini using a kitchen towel to eliminate excess liquid.

In a bowl, mix drained zucchini, flour, Parmesan, green onions, eggs, garlic powder, and pepper until combined.

Heat oil in a skillet over medium heat until shimmering.

Spoon mixture into the skillet and flatten slightly. Fry for 3-4 minutes on each side until golden.

Remove cooked fritters and place on a paper towel-lined plate to absorb excess oil.