Step 1

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

Step 2

Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes+.

Step 3

Squeeze out excess water using hands (or bundle up tea towel) then place zucchini in a bowl.

Step 4

Preheat oven to 200F/100C (for keeping fritters warm). Place rack on tray (helps keep crispy)

Step 5

Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.

Step 6

Scatter over flour and baking powder (don't dump in one spot), and add pinch of pepper. Mix until flour is just incorporated - batter should be thick but soft (see video, Note 1).

Step 7

Heat 2 tbsp oil in a non stick pan over medium high heat (or medium if stove is strong). Drop 1/4 cup batter in the pan (ice cream scoop is perfect). Do 3 or 4 mounds.

Step 8

Flatten lightly with spatula to about 1cm / 4/5" thick.

Step 9

Cook for 3 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3 minutes. Transfer to tray and place in oven to keep warm.

Step 10

Repeat with remaining batter.

Step 11

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