Quick and easy: These zucchini fritters require little fuss. Make ahead: They are great for meal prep and freezer-friendly. Kid-friendly: Even your picky eaters will love them!
Wash, trim and grate the zucchini. Stir in salt and set aside for 10 minutes. Then squeeze tightly over the sink to remove extra water. Let the zucchini sit in a colander over a large bowl to drain extra liquid.
Add chopped green onion, lightly beaten eggs, grated parmesan and minced garlic to the zucchini in the bowl. Add flour, baking powder, salt, and pepper. Stir well.
Add oil to a skillet, then add the zucchini mixture a heaping tablespoon at a time to make them pancake shaped. Sauté 3-5 minutes per side or until golden brown.
Serve warm with a dollop of sour cream.