Wash and trim the zucchinis. Grate them and mix with 1 teaspoon of fine sea salt. Let sit for 10 minutes.

Squeeze out moisture from the zucchini using hands or cheesecloth until dry.

In a bowl, combine chopped green onions, eggs, and zucchini. In another bowl, mix flour, baking powder, remaining salt, and pepper. Combine both mixtures.

Heat olive oil in a skillet. Scoop 2 tablespoons of the mixture into the skillet, flattening each scoop. Cook for 3-5 minutes per side until golden-brown.

Transfer cooked fritters to a paper towel-lined plate. Serve warm with sour cream or Greek yogurt.