Grate the zucchini. Use the large holes of a box grater or a food processor. You should have about 3 tightly packed cups.

Salt and drain. Toss the grated zucchini with 1 teaspoon of salt and let it sit in a colander for 10 minutes. This pulls out excess water.

Squeeze out moisture. Grab handfuls and wring them out over the sink, or bundle the zucchini in a clean kitchen towel and twist hard. The drier it is, the crispier your fritters will be.

Mix the dry ingredients. In a bowl, whisk the flour, baking powder, pepper, oregano, and red pepper flakes. This spreads the seasoning evenly.

Whisk the eggs. In a large mixing bowl, beat the eggs until smooth.

Build the batter. Add the squeezed zucchini, garlic, green onions, shredded cheese, and Parmesan to the eggs. Sprinkle over the dry mixture and fold until just combined. The batter should be thick and scoopable, not runny. If it’s wet, add 1–2 tablespoons more flour.

Heat the pan. Set a large nonstick skillet over medium heat and add enough oil to thinly coat the bottom. Let it heat until it shimmers.

Fry in batches. Scoop 2 tablespoons of batter per fritter into the pan, flattening slightly with a spatula to about 1/2 inch thick. Don’t crowd the pan.

Cook until golden. Fry 3–4 minutes per side, adjusting the heat to prevent scorching. They should be deep golden and crisp at the edges.

Drain and season. Transfer to a paper towel–lined plate and sprinkle lightly with salt while hot for extra flavor.

Repeat. Add a little more oil between batches as needed and continue until all the batter is used.

Serve. Top with a dollop of sour cream or Greek yogurt, a squeeze of lemon, and a shower of fresh herbs. Enjoy hot.