Prep the zucchini: Grate the zucchini on the large holes of a box grater. Place it in a colander and toss with 1/2 teaspoon salt. Let it sit for 10 minutes to draw out moisture.

Squeeze out the water: Wrap the zucchini in a clean kitchen towel or a few layers of paper towels. Squeeze firmly over the sink until most of the liquid is out. This step is key for crisp fritters.

Mix the batter: In a large bowl, whisk the eggs with the remaining 1/2 teaspoon salt, pepper, garlic, and paprika. Stir in the flour and baking powder until just combined. Fold in the zucchini, green onions, and cheese, if using. The mixture should be thick, not runny.

Heat the pan: Set a large nonstick or well-seasoned cast-iron skillet over medium heat. Add a thin layer of oil to coat the bottom. You want it hot enough that a drop of batter sizzles on contact.

Cook in batches: Scoop about 2 tablespoons of batter per fritter and gently flatten with the back of a spoon. Don’t overcrowd the pan. Cook for 3–4 minutes per side, until deep golden and crisp.

Drain and repeat: Transfer fritters to a plate lined with paper towels or a wire rack. Add a little more oil to the pan as needed and continue with the remaining batter.

Serve: Sprinkle with a pinch of salt while hot. Serve with lemon wedges, a spoon of yogurt or sour cream, and extra herbs if you like.