Prep

• Grate the zucchini using the large holes of a box grater.
• Place the shredded zucchini in a bowl and toss with the salt.
• Let stand for at least 10 minutes to allow the moisture to release.
• Firmly squeeze the zucchini by hand or wrap it in a clean kitchen towel and wring out as much liquid as possible.
• Transfer the drained zucchini to a clean mixing bowl.
• Heat the oven to 200°F. Place a wire rack over a baking sheet to hold the cooked fritters while the remaining batches cook.

Cook

• Add the egg, sliced green onions, Parmesan, and garlic to the zucchini. Stir until evenly combined.
• Sprinkle the flour, baking powder, and black pepper over the mixture, then gently fold until a thick batter forms. Avoid overmixing.
• Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium to medium-high heat.
• Scoop about 1/4 cup of batter for each fritter into the skillet, leaving space between them.
• Press each mound into a round about 1/2 inch thick.
• Cook for about 3 minutes, or until the bottoms are well browned.
• Turn the fritters over and cook the second side for another 3 minutes until golden and cooked through.
• Move the cooked fritters to the prepared rack in the warm oven.
• Add the remaining olive oil to the skillet as needed and repeat with the remaining batter.

Assemble

• Arrange the warm zucchini fritters on a serving platter.
• Serve immediately with lemon dill sauce for dipping or spooning over the top.