Rinse the zucchini thoroughly and remove both ends. Shred the zucchini using a box grater's large holes or a food processor’s grating attachment. Transfer to a mixing bowl and blend in 1 teaspoon of salt. Let it rest for 10 minutes to draw out moisture.

After the resting period, squeeze out excess liquid from the zucchini over the sink using your hands or, preferably, a cheesecloth. You should be left with 3 1/2 to 4 cups of dry, grated zucchini. Return the zucchini to a clean mixing bowl.

Fold in the chopped green onions and the lightly beaten eggs.

In a separate small bowl, combine the flour, baking powder, remaining 1/2 teaspoon of salt, and black pepper. Incorporate this dry mixture into the zucchini mixture, stirring until fully integrated.

Warm a large, heavy-bottomed non-stick or cast-iron skillet over medium heat and drizzle in about 2 tablespoons of olive oil. Once the oil is hot, spoon heaping tablespoons of the batter into the pan, flattening slightly to form fritters.

Sauté each side for 3 to 5 minutes until deeply golden. Adjust the heat if they brown too quickly.

Serve the fritters warm, garnished with a spoonful of sour cream.