1-First, wash the zucchini, trim the ends, and grate it using the large holes of a grater or a food processor attachment. Place it in a large bowl, stir in 1 tsp salt, and set aside for 10 minutes. After 10 minutes, squeeze the zucchini tightly over a sink or using cheesecloth to remove excess water; this step is crucial for crispy results, as too much moisture can make them soggy.

2-Combining the Ingredients: Transfer the squeezed zucchini to a mixing bowl and add the chopped green onions and lightly beaten eggs. In a small bowl, mix the flour, baking powder, 1/2 tsp salt, and ground black pepper. Now, stir this dry mixture into the zucchini mixture until everything is combined evenly.

3-Cooking the Fritters: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium heat. Add heaping tablespoons of batter, flatten slightly to form a pancake shape, and cook for 3 to 5 minutes per side until golden brown and crispy. Adjust the heat if the fritters start browning too quickly to avoid burning the outside while keeping the inside tender.

4-Once done, serve the fritters warm with a dollop of sour cream. For added inspiration on achieving crispy textures, check out this air fryer salmon bites recipe, which uses similar techniques for perfect results.