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Place the shredded zucchini in a colander set over
a bowl and sprinkle the zucchini lightly with
salt. Allow the zucchini to stand for 10 minutes.
Using your hands, squeeze out as much liquid from
the zucchini as possible. Transfer the zucchini to
a large bowl.
Add the flour, eggs, sliced scallions, 1/4
teaspoon salt and 1/8 teaspoon pepper to the bowl,
stirring until the mixture is combined. Line a
plate with paper towels.
Liberally coat the bottom of a large sauté pan
with vegetable oil and place it over medium-high
heat. Once the oil is hot, scoop 3-tablespoon
mounds of the zucchini mixture into the pan,
pressing them lightly into rounds and spacing them
at least 2 inches apart. Cook the zucchini
fritters for 2 to 3 minutes, then flip them once
and cook an additional 2 minutes until golden
brown and cooked throughout. Transfer the zucchini
fritters to the paper towel-lined plate and
immediately sprinkle them with salt.
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