Freshly grated zucchini gets salted, wrung out, and packed into a thick batter with sliced scallions, garlic powder, and black pepper for a savory bite in every fritter. Pressed into rounds and pan-fried in olive oil, these turn deep golden brown and crisp at the edges while staying tender in the center. Scallion greens add a little sharpness, and a shower of chives on top brings a fresh, herby finish. They come together in one bowl and one skillet, making this an easy weeknight side or snack. This version fits neatly into a vegan spread, and it's a great one to make on repeat while zucchini season is in full swing. Serve them hot off the rack for the best crisp texture.
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Grate the zucchini on the large holes of a box grater into a large bowl. Toss with 1 tsp kosher salt and let stand for 10 minutes.
Transfer the salted zucchini to a clean kitchen towel or cheesecloth and wring firmly over the sink until as much liquid as possible has been removed — the shreds should feel nearly dry and the wrung-out liquid should be substantial. Return the dried zucchini to the bowl.
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