Begin by grating the zucchini into a large bowl. Sprinkle generously with salt and let it drain in a colander for about 10 minutes.

In the same bowl, combine the drained zucchini with beaten eggs, all-purpose flour, and grated Parmesan cheese. Add chopped green onions, minced garlic, salt, and black pepper, then mix until a thick batter forms.

Heat a large skillet over medium heat, adding enough oil to coat the bottom generously. Allow the oil to heat for 3-4 minutes.

Scoop about 2 tablespoons of batter into the skillet, flattening slightly. Fry for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.

Transfer cooked fritters to a paper towel-lined plate and repeat the frying process for the remaining batter.

Serve the fritters warm, optionally with sour cream or yogurt and tzatziki sauce.