Step 1

Set a mesh sieve or colander over the large bowl; line with a clean dish towel

Step 2

Place zucchini on top of towel and sprinkle with 1/2 teaspoon of the salt. Let stand for at least 30 minutes

Step 3

Gather the ends of the dish towel together and squeeze as much liquid as possible from the zucchini into the bowl; discard liquid and place zucchini in bowl.

Step 4

Add the milk, green onions, chickpea flour, baking powder, Sriracha, and remaining salt to bowl; mix with wooden spoon until well blended.

Step 5

Heat 1 tbsp of the oil in a large skillet over medium heat. Working in batches, drop 1/4 cupfuls of zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with remaining batter, adding remaining oil as needed.