Prepare the Zucchini: Wash the zucchini and trim off the ends. Grate them on the large holes of a box grater (or use the grater attachment of a food processor). Transfer the shredded zucchini to a large bowl, mix in the salt, and let it sit for 20 minutes.
Prep Oven to Keep Fritters Warm (Optional): Preheat the oven to 200°F. Place a baking rack inside a baking pan.
Dry Zucchini: After 20 minutes, squeeze out the liquid by wrapping the zucchini in a clean kitchen towel, cheesecloth, or paper towels and twisting firmly—really press hard to remove as much water as possible. The drier the zucchini, the crispier the fritters! Transfer to a large mixing bowl.
Combine: Add the eggs to the side of the shredded zucchini and whisk the eggs together. Add all the ingredients through cayenne, and mix well. Sprinkle the flour and baking powder evenly over the top and combine. The batter should be thick. If it’s too runny, add a little flour.
Scoop: Heat a large, non-stick or seasoned cast-iron skillet over medium heat. Once hot, add two tablespoons of olive oil. Scoop ¼ cup of batter (I use this ice cream scoop), and sprinkle some panko over the top, then pat it in. Drop the scoop, panko side down, into the sizzling oil. Repeat with 2-3 more rounds.
Flatten & Panko: Then, sprinkle the tops of the rounds with more panko. Gently flatten them with a spatula (make sure to flatten enough so they cook through).
Cook: Cook for 3 minutes per side or until golden brown and cooked through. If they brown too quickly before being cooked inside, reduce the heat. Transfer the fritters to the prepared baking rack and place them in the oven to warm while you cook the remaining fritters. You will likely need to add additional oil between batches. (A thin layer of oil across the bottom ensures the fritters get that irresistible, crispy, golden edges.)
Serve: Season to taste with additional salt and pepper and serve with sauce such as yogurt, sour cream, tzatziki, or garlic yogurt “aioli.”
