Line a baking sheet with a cheesecloth. Shred zucchini and spread it into an even layer on the baking sheet. Sprinkle with 1 teaspoon of kosher salt. Let sweat for at least 30 minutes and then gather the ends of the cheesecloth and gently squeeze out the excess moisture.
Add zucchini to a large bowl and add the remaining ingredients. Mix well.
Heat a saute pan to medium-high and add olive oil. Scoop 1/4-1/3 cup of batter into your palm, roll it into a ball, and add to the pan.Use the back of the measuring cup to gently flatten the ball. Repeat with the remaining batter.
Fry for 3-4 minutes until the fritters begin to brown. Flip and finish cooking/browning on the other side for another 3-4 minutes.
Serve immediately with sour cream!
Notes
StorageFridge: Store in the fridge for up to 5 days.Freezer: Store in the freezer for up to 3 months. Make AheadPrep the zucchini and then store it in the fridge for up to one day before mixing it with the rest of the fritter ingredients. SubstitutionsZucchini: You can also make these with yellow squash!Panko Breadcrumbs: You can also use a regular breadcrumb. Garlic powder: Chop up a small clove, only about 1 teaspoon fresh.Tip: Keep the Fritters Thinner for even/fast cooking.Parmesan: Use another hard salty cheese.Ricotta: Use another creamy cheese like mascarpone.