Follow these step-by-step instructions carefully to ensure your zucchini and cheese fritters are perfectly crispy on the outside and tender on the inside. The most critical step is removing the excess water from the zucchini.

1. Prepare the Zucchini: Wash and trim the ends of the zucchinis. Using the large holes of a box grater, grate the zucchini into a large bowl. You do not need to peel the zucchini, as the skin contains nutrients and adds a nice color.
2. Salt and Drain the Zucchini (The Most Important Step!): Sprinkle the 1 teaspoon of salt over the grated zucchini and toss to combine. Let the bowl sit for 10-15 minutes. You will see a significant amount of water pool at the bottom of the bowl. This salting process is essential for drawing out the moisture that would otherwise lead to soggy fritters.
3. Squeeze Out Excess Water: Transfer the salted zucchini onto a clean kitchen towel, cheesecloth, or several layers of heavy-duty paper towels. Gather the ends of the towel and twist, squeezing as hard as you can over the sink. You will be amazed at how much liquid comes out. Continue squeezing until the zucchini is as dry as you can possibly get it. The resulting zucchini pulp should look quite compact.
4. Combine the Fritter Batter: In a large, clean mixing bowl, place your thoroughly squeezed zucchini. Add the 2 lightly beaten eggs, 1/2 cup of all-purpose flour, 1 cup of grated cheese, the finely chopped green onions, minced garlic, fresh herbs (parsley or dill), and 1/2 teaspoon of black pepper.
5. Mix Thoroughly: Using a spatula or your hands, mix all the ingredients together until they are just combined. Be careful not to overmix the batter. The mixture should be thick and hold its shape when you scoop it. At this point, you can taste a tiny bit and add a pinch more salt if needed, keeping in mind that both the salt used for draining and the cheese will have added salinity.
6. Heat the Pan: Place a large non-stick skillet or cast-iron pan over medium heat. Add 2 tablespoons of olive oil or your preferred frying oil to the pan. Allow the oil to heat up until it shimmers. You can test if it’s ready by dropping a tiny fleck of batter into the pan; if it sizzles immediately, the oil is at the right temperature.
7. Fry the Fritters: Scoop heaping tablespoons of the zucchini mixture and carefully drop them into the hot pan. Use the back of the spoon to gently flatten each mound into a small pancake, about 3 inches in diameter. Do not overcrowd the pan; fry the fritters in batches of 3-4 at a time to ensure they cook evenly and become crispy.
8. Cook Until Golden: Fry the fritters for 3-4 minutes on the first side, or until the bottom is a deep golden brown and the edges are crispy. Carefully flip the fritters using a thin spatula and cook for another 3-4 minutes on the second side until equally golden and cooked through.
9. Drain and Serve: Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. If frying in batches, you can keep the cooked fritters warm in a single layer on a baking sheet in a 200°F (95°C) oven. Add more oil to the pan as needed between batches. Serve the zucchini and cheese fritters immediately while they are hot and crispy.