Step 1

Shred zucchini using a food processor or a box grater. Place into a colander and sprinkle with 1/2 teaspoon salt. Let stand 15 minutes, then drain and place into a clean kitchen towel. Twist towel to ring the zucchini and remove as much moisture as possible.

Step 2

To a medium size bowl, add zucchini with green onions, flour, Parmesan, cornstarch, granulated garlic, seasoned salt, black pepper, baking powder and eggs. Mix well, until fully combined.

Step 3

Heat a couple of drizzles of olive oil in a non stick skillet or griddle. (You'll need to add more between batches.)

Step 4

Use a medium scoop to divide the mixture frying in batches for about 3 minutes per side or until golden. Once turned, press to 1/3-1/2 inch thickness. (Wait to press until the fritter is turned, otherwise the zucchini mixture may stick to the spatula.)

Step 5

Remove to a paper towel lined platter or sheet pan, keep warm until serving garnished with sour cream and green onions.