Now, let’s bring these fritters to life. These steps are straightforward and perfect for a real kitchen like mine.

1. Start by grating the zucchinis. Place them in a colander, sprinkle with salt, and let them sit for about 10 minutes. This helps draw out excess moisture.
2. After the resting period, use a clean kitchen towel to squeeze out as much liquid as possible from the zucchinis. This step is crucial for that crispy texture.
3. In a large bowl, combine the grated zucchini, flour, Parmesan cheese, eggs, green onions, garlic, and black pepper. Mix until well combined.
4. Heat olive oil in a large skillet over medium heat. Once shimmering, scoop a heaping tablespoon of the zucchini mixture and carefully drop it into the skillet. Flatten it slightly with the back of the spoon.
5. Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
6. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Serve warm and enjoy the crunch!