In a large bowl, add the shredded zucchini and sprinkle lightly with salt. Allow the zucchini to stand for 10 minutes.

Use your hands to squeeze out as much liquid from the zucchini as possible.

Add the zucchini to a separate large bowl. Then add all-purpose flour, beaten eggs, sliced green onions, salt, and pepper.

Stir until the mixture is combined.

In a large non-stick skillet over medium heat, add oil. Once hot, scoop about 3 tablespoons of the mixture to the pan.

Press it into rounds. Repeat with the rest of the mixture, spacing them out about 2 inches apart.

Cook the first side for 2-3 minutes, then flip and cook the other side for about 2 minutes until golden brown.

Transfer the fritters to paper-towel-lined plate. Serve and enjoy!