Start by grating the zucchinis on a box grater or using a food processor. Transfer the grated zucchini into a clean dish towel and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture.

After the 10 minutes have passed, twist the towel and squeeze as much water from the zucchini as possible. This step is crucial for achieving the crispy texture.

In a large mixing bowl, combine the drained zucchini, flour, Parmesan cheese, beaten egg, green onions, black pepper, and garlic powder. Stir well until everything is evenly incorporated.

In a large skillet or frying pan, heat about 1/4 inch of vegetable oil over medium heat. You can test if the oil is ready by dropping in a small amount of batter – if it sizzles, you’re good to go!

Using a tablespoon, scoop out the batter and form small patties. Carefully place them in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side until they are golden brown.

Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.

Serve your crispy zucchini fritters warm, paired with your favorite dipping sauce or fresh herbs.