Grate the zucchini using a box grater on the diagonal to get long strands.

Place the grated zucchini in a bowl and sprinkle with salt. Mix and leave for 10 minutes or more.

Squeeze out excess water using your hands or bundle it up in a tea towel, then place the dry zucchini back into a bowl.

Preheat your oven to 200°F/100°C to keep the fritters warm.

In the bowl with the zucchini, add the egg, green onions, parmesan, and garlic. Mix everything together.

Scatter the flour and baking powder over the mixture without dumping it in one place, and add a pinch of pepper. Mix until the flour is just incorporated; the batter should be thick but soft.

Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat.

Drop 1/4 cup of batter into the pan to form 3 or 4 mounds, flattening them lightly with a spatula until they are about 1 cm thick.

Cook for 3 minutes until the underside is deep golden. Adjust the heat if it’s browning too quickly. Flip and cook the other side for another 3 minutes.

Transfer the fritters to the tray in the oven to keep warm and repeat with the remaining batter.

Serve immediately with a dollop of yoghurt or sour cream and garnish with extra green onions if desired.