All ingredients ready? Let's begin!
Wash the zucchinis and trim off the ends. Grate by hand on the large holes of a box grater or use the grater attachment on the food processor. Place grated zucchini in a large colander, mix in 1 teaspoon of salt, and let drain over the sink for 10 minutes.
After 10 minutes, place handfuls of zucchini in a cheesecloth or a clean kitchen towel and squeeze tightly over the sink to remove all the excess liquid. Squeeze it well to get all the water out. The result should yield 3 ½ to 4 cups of squeezed dry zucchini. Transfer back to the large mixing bowl.
Add green onions, crumbled feta, and lightly beaten eggs.
In a separate small bowl, sift together flour, baking powder, ½ teaspoon salt, and pepper. Then add flour mixture to zucchini mixture and mix until combined.
Place a large non-stick skillet or a heavy-bottomed cast iron pan over medium heat and heat about 2 tablespoons of olive oil. When the oil is hot, dollop the zucchini mixture about 1 heaping tablespoon at a time and flatten out the top carefully to make a pancake shape. Fry for 3-5 minutes on each side or until golden brown. If they brown too quickly, reduce the heat, if they take too long, increase the heat.
Once done, remove from pan and transfer to a warm plate. Repeat step 5 for the remaining zucchini fritter batter. Serve warm with sour cream or tzatziki!