Grate zucchini and place in a bowl. Sprinkle with salt and let sit for 10 minutes.
Using a clean towel or hands, squeeze out as much moisture as possible from the zucchini.
Add the egg, parmesan cheese, green onions, and garlic to the drained zucchini. Mix until combined.
Sprinkle in the flour, baking powder, and black pepper. Stir gently to create a thick, scoopable batter.
Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat.
Drop about ¼ cup of batter into the skillet for each fritter. Flatten slightly with a spatula.
Cook for 3–4 minutes on each side, until deep golden and crispy.
Transfer to a plate lined with paper towels. Repeat with remaining batter.
Serve warm with a dollop of sour cream or yogurt, if desired.
