1-Grate the zucchini on the diagonal to create long strands. Place the grated zucchini in a bowl, sprinkle with 1 tsp salt, mix well, and let it sit for at least 10 minutes.

2-Squeeze out the excess water from the zucchini by hand or using a tea towel, then transfer it to a clean bowl.

3-Preheat the oven to 200°F (100°C) and place a rack on a tray to keep the fritters warm after cooking.

4-Add 1 egg, 2 finely sliced green onions, 1/4 cup grated parmesan cheese, and 1 minced large garlic clove to the zucchini. Mix everything thoroughly.

5-Scatter 1/2 cup (75 g) flour and 1/2 tsp baking powder evenly over the mixture, add a pinch of pepper, and stir until the flour is just incorporated. The batter should be thick but soft.

6-Heat 2 tbsp olive oil in a non-stick pan over medium-high heat (or medium if the stove is strong). Drop about 1/4 cup of batter per fritter into the pan, making 3 or 4 fritters at a time.

7-Lightly flatten each fritter with a spatula to about 1 cm thickness.

8-Cook for 3 minutes until the bottom is deep golden, then flip and cook the other side for another 3 minutes.

9-Transfer the cooked fritters to the oven to keep them warm. Repeat the process with the remaining batter, adding more olive oil as needed (up to the remaining 2 tbsp).

10-Serve immediately with yogurt or sour cream, and garnish with extra chopped green onions if desired.