Step 1: Prepare the Zucchini:

• Place the grated zucchini in a colander set over a bowl. Sprinkle with salt and let it sit for about 10 minutes to draw out excess moisture.
• After 10 minutes, squeeze the zucchini with your hands or wrap it in a clean kitchen towel and squeeze out as much liquid as possible.

Step 2: Mix the Batter:

• In a large mixing bowl, combine the squeezed zucchini, flour, Parmesan cheese, minced garlic, sliced green onions, chopped parsley, dried oregano, and black pepper.
• Stir the ingredients until well combined.
• Add the lightly beaten eggs to the mixture and stir until everything is evenly coated.

Step 3: Fry the Fritters:

• In a large skillet, heat a thin layer of olive oil over medium-high heat.
• Once the oil is hot, spoon about 2 tablespoons of the zucchini mixture into the skillet, gently flattening it with the back of the spoon to form a fritter.
• Repeat with more spoonfuls of the mixture, making sure not to overcrowd the skillet.
• Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy.
• Remove the cooked fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
• Continue frying the remaining batter in batches until it’s all used up, adding more olive oil to the skillet as needed.

Step 4: Serve and Enjoy:

• Serve the zucchini fritters warm, garnished with additional chopped parsley if desired.
• These fritters are delicious on their own or served with a dollop of Greek yogurt or tzatziki sauce for dipping.