Begin by using a box grater or a food processor to grate two medium zucchinis. Place the grated zucchini into a large bowl.

Sprinkle the grated zucchini generously with salt and let this mixture sit for about 10 minutes in the bowl.

Wrap the zucchini in a clean kitchen towel and squeeze to eliminate any remaining liquid.

In the same bowl, combine the drained zucchini with all-purpose flour, crumbled feta cheese, beaten eggs, chopped green onions, and fresh parsley.

Add garlic powder and black pepper, then mix everything thoroughly until well combined.

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat for 2-3 minutes until shimmering hot.

Using a spoon, scoop out about 2 tablespoons of the zucchini mixture, shaping it into a patty, and place it in the hot skillet.

Cook each fritter for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.

Transfer the cooked fritters onto a paper towel-lined plate to absorb excess oil.

Serve warm, garnished with additional crumbled feta or fresh herbs, paired with a yogurt dip or tzatziki.