Grate and salt the zucchini: Use the large holes of a box grater. Toss with 1/2 teaspoon salt and let sit in a colander for 10 minutes to draw out moisture.

Squeeze out excess water: Wrap the zucchini in a clean kitchen towel or paper towels and squeeze firmly. Removing water is key to crisp fritters.

Make the batter: In a bowl, whisk the egg (or prepared flax egg). Stir in green onion, garlic, pepper, baking powder, flour, and Parmesan. Fold in the squeezed zucchini. The mixture should be thick and spoonable, not runny. If wet, add 1–2 tablespoons more flour.

Heat the pan: Warm a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat.

Cook the fritters: Drop 2-tablespoon mounds into the pan and flatten slightly with a spatula. Cook 3–4 minutes per side until golden and crisp. Adjust heat as needed to prevent burning.

Finish and drain: Transfer to a plate lined with paper towels. Repeat with remaining batter, adding a light drizzle of oil if the pan looks dry.

Optional baking method: For an even lighter version, preheat oven to 425°F (220°C). Line a sheet with parchment, lightly oil or spray, spoon batter into rounds, flatten, and bake 10–12 minutes per side until browned.

Serve: Squeeze with lemon and add a dollop of Greek yogurt. Sprinkle fresh herbs like dill, parsley, or chives.