Place the grated zucchini in a large colander and sprinkle with 1 teaspoon of salt. Toss well and let drain for 15-20 minutes to remove excess moisture.

After draining, squeeze the zucchini firmly with your hands or press it in a clean kitchen towel to remove as much liquid as possible. This step is crucial for crispy fritters.

In a large mixing bowl, combine the drained zucchini, beaten eggs, flour, Parmesan cheese, green onions, minced garlic, dill, and parsley.

Season the mixture with black pepper, paprika, garlic powder, and additional salt to taste. Mix everything together until well combined.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking.

Using a large spoon or ice cream scoop, drop portions of the zucchini mixture into the hot oil, flattening slightly with the back of the spoon to form patties.

Cook for 3-4 minutes on the first side until golden brown and crispy, then carefully flip and cook for another 3-4 minutes on the other side.

Transfer cooked fritters to a paper towel-lined plate to drain briefly. Add more oil to the pan as needed for subsequent batches.

Continue cooking the remaining mixture, maintaining medium-high heat to ensure crispy results.

Serve immediately while hot and crispy, accompanied by Greek yogurt or sour cream and lemon wedges.

Garnish with fresh herbs and offer hot sauce on the side for those who enjoy extra heat.

Enjoy these golden, crispy fritters as a side dish, appetizer, or light vegetarian main course.